Slow cooked lamb shanks with roasted root vegetables recipe

65 ratings Rate
  • Serves 4
  • 20-30mins to prepare, plus 12hrs for marinating and 2 1/2-3hrs to cook
  • 1143 calories / serving
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Slow cooked lamb shank (h)

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 preheated oven 160ºC/320ºF/Gas mark 3 for 2½-3 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.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.


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  • Ingredients

  • For the lamb marinade

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

  • 3tbsp olive oil
  • 1 sprig rosemary, chopped
  • 1 sprig thyme, chopped
  • 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
  • 2tbsp red currant jelly
  • ½tbsp crushed garlic, chopped
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  • Energy 4750kj 1143kcal 57%
  • Fat 74g 105%
  • Saturates 29g 146%
  • Sugars 24g 27%
  • Salt 2.4g 41%

of the reference intake
Carbohydrate 35.2g Protein 86g Fibre 11.4g


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