Apple and lamb braise

Ingredients

* ¼ cup plain flour
* 1 tsp salt
* 1 tsp ground white pepper
* 4 large lamb shanks, Frenched (see below)
* 1 tbsp olive oil
* 20g butter
* 4 bonza apples, quartered, cored
* 6 eschalots, peeled, thinly sliced
* 1 cup apple juice
* ½ cup dry vermouth
* 8 bay leaves
* 5 cardamom pods, bruised
* 3 cinnamon sticks

Method

1. Combine flour, salt and pepper in a shallow dish. Coat shanks in seasoned flour and dust off excess. Heat oil in a large, deep, heavy-based flameproof casserole dish or heavy-based pan, over a medium heat. Add 2 shanks, then cook, turning occasionally, for 5 minutes or until browned all over. Transfer to a plate. Brown remaining shanks and transfer to a plate.

2. Add butter to pan. Cut apple quarters in half lengthways. Add to pan with eschalot and cook, stirring occasionally, for 6-8 minutes or until apple is golden. Pour juice and vermouth into pan and bring to the boil. Return shanks to pan with bay leaves, cardamom pods and cinnamon sticks. Cover, reduce heat to low and simmer for 1½-1¾ hours or until shanks are tender. Remove bay leaves. Serve.
Notes

- The word ‘Frenched’ is a cookery preparation term that describes a cut of meat that is trimmed of all visible fat. The lean section of the bone is also trimmed of all meat, fat and sinew. Most butchers will have cuts of meat prepared in this way, or they will happily do it for you.
- A dry white wine can be used in place of the vermouth.

Author:
Better Homes and Gardens Magazine