September 30, 2017
Main Dish, Lamb/Mutton, Alcohol,
Fruit, Lemon, 5-Minute Prep, Entertaining, Winter, Weeknight Meals, Oven Bake, Refrigerator, Gluten-Free, No Eggs, Non-Dairy more
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"Love lamb shanks but usually cook long and slow but this recipe given to me by a girlfriend and she swears by it giving you a really good result. Though the recipe is for one it is easy to scale it up for as many as you need."
Put all 7 ingredients into a large zip lock bag and massage into the lamb shank, zip up and then refrigerate for a few hours or overnight giving the shank a massage every now and then.
When you are ready to cook, remove the shank from the fridge for about half and hour so that it is not fridge cold.
Heat the oven to 200C degrees and place the contents of the bag in a roasting dish and roast for about an hour or until shank is dark and sticky and well roasted for maximum flavour (this will vary depending on size of shank but 400 grams is the average we get here).
Suggested you serve with vegetables of choice and a mash and peas goes down well too.
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