When cooked long and slow, lamb shanks are a delicious cut of meat. They are tender, juicy and full of flavour.
Prep time: 15mins
Cook time: 2 hours
Servings: 4 - 6 depending on your appetite
- 4 Lamb Shanks
- 2 Tbs chopped fresh rosemary
- 1 Tbs chopped garlic
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/4 cup dry red wine
- 1/2 cup water
- 50g butter cubed
- 4 small red onions halved and peeled
- Pre heat oven to 170c
- Place, garlic, rosemary, salt, pepper and wine in a roasting pan
- Add lamb shanks and toss to coat with mixture
- Spread evenly over pan and add water, butter and onions
- Place in oven and cook for 2hours, basting with pan juices every 30 mins.
- If you want to have roast veggies with your meat - put them in when meat has about 40mins of cooking time remaining. When meat is done, remove from oven and wrap in tin foil. Turn oven up to 200c and continue to cook veggies for another 15mins until golden and crispy.
To make gravy:
- After about 1 1/2 hours of cooking, remove the lamb from oven and pour roasting juices into a small pot (this is a good time to put veggies in)
- Simmer for 10mins to reduce slightly
- Remove from heat and whisk in 50g butter
Serve with Cauliflower Puree and steamed green beans topped with a generous serving of garlic butter.