Slow roasted lamb shanks
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 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
Directions
  1. Chop onion, garlic & celery
  2. Slice into rounds the sweet potato and potato.
  3. Line the bottom of a large baking dish with the vegetables. Drizzle over a little oil, mixed dried herbs and salt & pepper.
  4. Place the lamb shanks on top and season with salt and pepper.
  5. In a jug mix the port, stock, liquid smoke, mint jelly and lemon oil.
  6. Pour over the lamb shanks.
  7. Add rosemary & thyme.
  8. Cover the baking dish with foil.
  9. Bake at 140C for 3 hours. Then remove the foil, increase temperature to 200C and roast for a further 20-30 mins.
  10. 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/