Lamb shank broth with gremolata
3
Points®
Total time: 2 hr 35 min • Prep: 15 min • Cook: 2 hr 20 min • Serves: 8 • Difficulty: Easy
Parsley, garlic, lemon rind and olive oil combine to make gremolata – an aromatic mixture to sprinkle over your broth to up the flavour ante
Ingredients
Lamb shank meat, off the bone, raw
1360 g, 8x200g, fat trimmed
Dried bay leaf
2 whole
Beef stock
500 ml
Brown rice, dry
¾ cup(s)
Carrot(s)
2 medium, chopped
Celery
2 stick(s), chopped
Zucchini
2 medium, chopped
Tomato(es)
2 medium, chopped
Frozen green peas
1 cup(s), thawed
Fresh flat-leaf parsley
1 cup(s), coarsely chopped
Garlic
1 clove(s), crushed
Fresh lemon rind
1 tbs, grated
Olive oil
1 tbs
Instructions
1
Place shanks and bay leaves in a large heavy-based saucepan over medium-high heat. Cover with water and bring to the boil. Reduce heat to low and simmer, covered, for 1½ hours or until meat is tender. Remove shanks from pan and set aside to cool slightly. Discard water. When cool enough to handle, remove meat from bones. Discard bones. Using 2 forks, roughly shred meat, discarding any fat.
2
Place rice, stock and 1L (4 cups) water in a large heavy-based saucepan over medium-high heat and bring to the boil. Reduce heat to low and simmer for 20 minutes.
3
Add carrot and celery and cook for 10 minutes. Return meat to broth with zucchini and tomatoes and cook for 6–8 minutes or until vegetables are tender. Add peas and cook for 2–3 minutes or until peas are tender.
4
Meanwhile, place parsley, garlic, rind and oil in a bowl. Mix gremolata until combined. Spoon broth into warmed serving bowls and serve sprinkled with gremolata.
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