Serves: 2
Ingredients:
Tesco Finest Chef’s Collection Spiced Lamb Shanks
pilau rice, to serve (optional)
kachumber salad, to serve (optional)
You will need: small saucepan
Method:
1. Preheat oven 200°C, fan 180°C, gas 7.
2. Decant the meat and juices from the pouch into the foil tray provided. Cover with foil and place in the centre of the pre-heated oven.
3. Cook for 40 minutes, basting the shanks regularly with the cooking juices. After 40 minutes, remove the foil and baste with the cooking juices, then cook for a further 20 minutes.
4. Remove the lamb from the oven and allow to rest for 2 minutes, retaining the cooking juices.
5. While the lamb rests, empty the sauce sachet into a small saucepan and bring to a low simmer for 3 minutes. Add a tbsp of cooking juices once the sauce comes off the heat and gently stir through.
6. To plate, spread the sauce evenly onto the plate and place the lamb shank onto the sauce. To finish, sprinkle over the spiced onion and black seed sprinkle.
Wine pairing: These rich and flavoursome lamb shanks pair perfectly with this Saint Chinian, from our Tesco Finest range.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.