Lamb Shank Stew

• 8 None lamb shanks (about 3 1/2 lbs), french trimmed
• 8 cloves garlic, halved
• 2 None lemons, peel grated and lemons halved
• 2 tbsp olive oil
• 3 large onions, coarsely chopped
• 2 cups dry red wine
• 3 medium carrots, quartered lengthwise
• 3 sticks celery, coarsely chopped
• 4 None bay leaves
• 8 sprigs fresh thyme
• 7 cups chicken stock
• 1/2 cup finely chopped fresh flat-leaf parsley
• 2 tbsp finely chopped fresh mint
• 4 lbs potatoes, peeled and chopped
• 1 cup light cream, warmed
• 7 tbsp butter
• None None Green beans, to serve (optional)

1. Preheat the oven to 350u0b0F. Pierce meatiest part of each shank in 2 places with sharp knife; press garlic into cuts. Rub cut sides of lemons all over shanks.
2. Heat oil in Dutch oven on high heat. Cook shanks, in batches, until browned. Remove from pan. Cook onions, stirring, until softened. Add wine; bring to a boil. Remove pan from heat.
3. Place carrots, celery and lamb, in alternate layers, on onion mixture in dish. Top with bay leaves and thyme; carefully pour stock over the top. Cover. Bake for 3 hours, or until meat is tender.
4. Combine herbs and lemon peel in bowl.
5. Boil, steam or microwave potatoes until tender; drain. Mash with cream and butter in large bowl until smooth. Season to taste. Cover to keep warm.
6. Transfer lamb to platter; cover to keep warm. Strain pan juices into medium saucepan; discard solids. Boil pan juices, uncovered, stirring occasionally, until reduced by half.
7. Divide mashed potato among plates; top with shanks. Sprinkle with herb mixture; drizzle with pan juices. Serve with green beans, if desired.

lamb, garlic, lemons, olive oil, onions, red wine, carrots, celery, bay leaves, thyme, chicken stock, parsley, fresh mint, potatoes, light cream, butter, green beans

Taken from recipes-plus.com/api/v2.0/recipes/35501 (may not work)