Baked lamb shank with romesco sauce recipe

  • Serves 2
  • 15 mins to prepare and 2 hrs 15 mins to cook
  • 670 calories / serving
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Heat oven to 160C/140 C fan/gas 3. To make the romesco sauce, mix the peppers, garlic, almonds, oil and vinegar together with some seasoning then set aside.

Put the remaining ingredients except the potatoes in a large baking dish, transfer to the oven and cook for 1 1/2 hours. 

Increase the oven temperature to 180C/ 160C fan/gas 5. Remove the tray from the oven and toss in the potatoes then return the tray to the oven and cook for a further 45 minutes. If your potatoes are not quite tender, remove the lamb to rest and continue cooking your potatoes.

Serve the lamb with the potatoes, the sticky pan juices and the romesco sauce.

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  • Ingredients

  • 100g peppadew peppers, drained and finely chopped
  • 1 clove garlic, chopped
  • 25g almonds, toasted and chopped
  • 2 tbsp olive oil
  • 1tbsp red wine vinegar
  • 2 lamb shanks
  • 8 shallots, peeled and halved
  • 4 garlic cloves, left whole and bashed
  • 2 rosemary stalks, leaves stripped
  • 4 thyme stalks, leaves stripped
  • ½ lemon, halved
  • 200ml chicken stock
  • 300g new potatoes, halved
  • Energy 2800kj 670kcal 34%
  • Fat 35g 50%
  • Saturates 9g 47%
  • Sugars 11g 12%
  • Salt 1.3g 22%

of the reference intake
Carbohydrate 36.6g Protein 48.1g Fibre 53g


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