Slow roasted lamb shanks
Total time
Author: Annabel
Serves: 6
- 1 onion
- garlic
- 1 large sweet potato
- 1 large or 2 med potatoes
- 2 celery stalks
- ½ fennel bulb
- Mixed herbs, spices, salt & pepper
- 6 lamb shanks
- 1 cup port/red wine
- 1 cup stock - I used lamb
- 2 tbsp mint jelly
- 2 tbsp liquid smoke (optional)
- lemon rind (optional)
- 4 drops lemon essential oil (food grade), optional
- rosemary
- thyme
- Chop onion, garlic & celery
- Slice into rounds the sweet potato and potato.
- Line the bottom of a large baking dish with the vegetables. Drizzle over a little oil, mixed dried herbs and salt & pepper.
- Place the lamb shanks on top and season with salt and pepper.
- In a jug mix the port, stock, liquid smoke, mint jelly and lemon oil.
- Pour over the lamb shanks.
- Add rosemary & thyme.
- Cover the baking dish with foil.
- Bake at 140C for 3 hours. Then remove the foil, increase temperature to 200C and roast for a further 20-30 mins.
- Serve with the vegetables underneath and with additional salad, mash or roasted veg.
Recipe by Annabel Bateman | What Annabel Cooks at https://whatannabelcooks.com/slow-roasted-lamb-shanks/
3.5.3208