Alive and Cooking

Apple Poached Lank Shanks

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(Serves 4)


4 lamb shanks
4 carrots, cut into chunks
4 apples (peeled and cubed)
4 cloves of garlic, roughly chopped
1 onion, roughly chopped
2 sticks celery, sliced
¼ bunch parsley
Splash of olive oil
2.5 litres water
350ml dry cider


Heat the saucepan with a splash of oil. Drop in the lamb shanks and apples. Fry for 2-4 minutes and allow to brown all over.
Toss in all of the vegies, herbs, cider and water. 
Bring to boil and simmer for 2-3 hours
Thicken the sauce with cornflour (if needed) and serve with creamy mashed potato.

Apple Poached Lank Shanks