Slow Roasted Herb & Garlic Lamb Shanks

15m
Prep Time
2.5h
Cook Time
2h 45m
Ready In


"This dish is paired with recipe Sage and Pumpkin Mash as a side and as part of an dinner party menu from Super Food Ideas. Times are estimated. Also please note this calls for fairly small lamb shanks French trimmed and weigh approximately 300 to 325 grams each, if you use bigger ones allow for more cooking time. I have since made this scaling back to make 2 serves and my shanks were large coming in at just under 500 grams each and took an extra 1/2 hour to cook to tender stage though not fall of the bone which would be hard to achieve here since it is not in a lot of sauce and I also added a little extra wine and stock and served the juices left in the bottom over the shanks."

Original is 8 servings

Nutritional

  • Serving Size: 1 (329 g)
  • Calories 412.9
  • Total Fat - 14.3 g
  • Saturated Fat - 5.1 g
  • Cholesterol - 212.8 mg
  • Sodium - 198.7 mg
  • Total Carbohydrate - 1.5 g
  • Dietary Fiber - 0.4 g
  • Sugars - 0.1 g
  • Protein - 65.5 g
  • Calcium - 37.2 mg
  • Iron - 6.2 mg
  • Vitamin C - 1.2 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Preheat oven to 170C (150C fan forced).

Step 2

Arrange rosemary across base of a large roasting pan and sprinkle the shanks with half the oregano, turn and sprinkle with remaining oregano.

Step 3

Arrange shanks in a single layer, in pan and add garlic and season with salt and pepper.

Step 4

Pour white wine (or sherry) and stock into pan and cover pan with foil and bake for 1 hour and then remove from oven and turn shanks and re-cover and bake for 1 hour 20 minutes or until tender.

Step 5

Remove shanks from pan and skim fat from pan juices and serve pan juices drizzled over the shanks.

Tips


No special items needed.

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