There is something very comforting about slow roasted lamb shanks don’t you think? I guess that’s why winter food is called ‘comfort food’!! I made this last week and it was so good I thought I’d make it again and share it with you all. My Mum is arriving today for a few days and so I thought it would be a good welcome meal! I can smell it cooking actually as I type! Can’t wait.
I’m sure with these slow cooked meals they taste even better a few days later after the flavours have had time to develop, perhaps that’s why the lamb shank soup I made with the left overs tasted so amazing. Might also have been as I made lamb shank stock with the bones!
- 1 onion
- 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
- 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.
If there are any leftovers, strip the meat from the bones. To make the soup just warm the leftovers in a bowl with extra stock and vegetables etc spiralised zucchini and baby spinach.