Slow cooked lamb shanks with roasted root vegetables recipe

47 ratingsRate
  • Serves 4
  • 20-30mins to prepare, plus 12hrs for marinating and 2 1/2-3hrs to cook
  • 1020 calories / serving
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Mix all the ingredients in a bowl, and then add the lamb shanks. Leave in the fridge for a minimum 12 hours or preferably over night, as this helps to flavour and tenderize the meat.

Place the marinated lamb shanks in an oven tray. Pour ½ pint of cold water in the bottom of the tray. Cover the tray with foil, and place in a pre heated oven 160C/320F/Gas mark 3 for 2 ½ - 3 hours. Remove the Foil for the last hour, to add the vegetables.

Check every hour to insure it is not dried out and if it is, add a little more water. The lamb should be tender and ready to fall of the bone.

While the lamb is cooking, prepare the roasted root vegetables. Tumble all the ingredients in a large bowl. Place the vegetables in the roasted trays with the lamb for the last hour until cooked.

Remove cooked Lamb shanks and vegetables from the tray and place on a plate, cover and leave to rest in the warm oven.

Place roasting tray over a low heat and add the lamb stock, red currant jelly and crushed garlic. Reduce by ½ and strain into a clean pan and season to taste.

Evenly place the roasted vegetable in the centre of each plate. Place each lamb shank on top of the vegetables a carefully pour the finished sauce over the lamb.

 

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  • Ingredients

  • For the lamb marinade

  • 1½tbs crushed garlic, chopped Seasonal ingredient
  • 4tbs tomato puree
  • 3 sprigs rosemary, chopped
  • 3 sprigs thyme, chopped
  • 6-8 leaves basil leaf, chopped
  • 3–4tbs vegetable oil
  • salt
  • pepper
  • 4 lamb shanks Seasonal ingredient
  • For the root vegetables marinade

  • 3tbs olive oil
  • 6–8 depending on size carrots, cut into wedges
  • 2 red onion cut into ¼’s
  • 6-8 (depending on sizes) parsnips, cut into wedges
  • To finish and serve

  • ½ pint lamb stock Seasonal ingredient
  • 2tbs red currant jelly
  • ½tbs crushed garlic, chopped
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  • Calories
    1020
    51%
  • Sugar
    38g
    42%
  • Fat
    49g
    70%
  • Saturates
    12.4g
    62%
  • Salt
    2.1g
    35%
of an adult's Reference Intake daily amount.
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