Slow Roasted Lamb Shanks
Tips
In this recipe, it's not necessary to brown your lamb shanks in a pan before they go into the oven - the long cooking time will ensure a beautifully rich brown finish. Be sure to use fresh garlic cloves and rosemary sprigs for maximum flavour.
An absolute show stopper of a meal, perfect for a celebration! Slow roast your lamb shanks on a bed of onion slices, garlic and rosemary until they're so tender that the meat falls off the bone, then serve with buttery mash and peas.
Feeds
6People
Preparation time
160Min.
easy
Ingredients
- 45 ml (3 Tbsp) olive oil
- 30 ml (2 Tbsp) Robertsons Masterblend Rustic Garlic & Herb
- 6 lamb shanks
- 2.5 ml (1/2 tsp) Robertsons Black Pepper
- 2 large onions, peeled and thickly sliced
- 6 garlic cloves, peeled
- 4 fresh rosemary sprigs
- extra olive oil, for drizzling
Preparation method
- Preheat the oven to 175 °C .
- In a small bowl, mix together the olive oil and the Robertsons Masterblends Rustic Garlic & Herb. Rub the lamb shanks all over with this mixture.
- Place the onion slices, garlic cloves and rosemary sprigs in the bottom of a large roasting pan, then drizzle with a little more olive oil.
- Place the lamb shanks on top. Cover with foil and roast at 175 °C for 1 hour and 15 minutes.
- Remove the foil and roast for another 30 minutes, basting with the pan juices every 10 minutes, or until the shanks are golden brown and tender.
- Serve hot with buttery mash and peas, or with roast potatoes and a fresh rocket salad.
Nutrition
- Nut Free
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