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
1 bunch mint, leaves only, chopped
freshly ground black pepper
- Preheat oven to 180°C (160° fan) | 350F | gas 4.
- Trim shanks with a sharp paring knife, cutting away excess fat and gristle.
- 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.
- 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.
- 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.
- Remove from the oven and cover loosely with aluminum foil to keep warm.
- 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.
- 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.
- Divide peas between bowls and sit lamb shanks on top. Sprinkle over remaining chopped mint and serve with lime wedges on the side.