Prep: 40 mins Cook: 2 hrs Serves: 4 Cut: Shanks


4 lamb New Zealand Spring Lamb shanks, about ~1 lb each
2 tbsp sunflower oil
2 small onions, roughly chopped
2 large celery sticks, diced
2 large garlic cloves, crushed
1 rosemary sprig
2 thyme sprigs
250 ml | 9 fl oz | 1 cup dry white wine
500 g | 18 oz | 3 1/2 cups frozen peas, thawed
2 limes
1 bunch mint, leaves only, chopped
kosher salt
freshly ground black pepper


  1. Preheat oven to 180°C (160° fan) | 350F | gas 4.
  2. Trim shanks with a sharp paring knife, cutting away excess fat and gristle.
  3. Heat oil in a Dutch oven set over a high heat until hot. Season lamb shanks with salt and pepper before searing in the hot oil until golden-brown all over. Remove to a plate.
  4. Add onion, celery, garlic, herbs and a generous pinch of salt to the Dutch oven. Sauté for 3-4 minutes before stirring in the wine. Let wine reduce by half before returning shanks to the Dutch oven.
  5. Roast in the oven, uncovered, for about 2 hours until golden-brown and the meat is starting to come away from the shanks; baste from time to time.
  6. Remove from the oven and cover loosely with aluminum foil to keep warm.
  7. Cook peas in a large saucepan of salted, boiling water until tender, 6-8 minutes usually. Cut one lime into wedges and juice the other.
  8. Drain peas when ready and tip into a bowl. Add lime juice and most of the chopped mint, stirring well. Season to taste with salt and pepper.
  9. Divide peas between bowls and sit lamb shanks on top. Sprinkle over remaining chopped mint and serve with lime wedges on the side.

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