I was a lamb shank virgin (I’d eaten them, but not cooked ’em before) until this and trust me, if I can do it, anyone can.
While most braised lamb dishes use red wine, flour and all sorts of other ingredients, I like that this doesn’t.
It’s a pared down, easy recipe that lets the flavour of the lamb do its thing.
Be warned though – you are cooking this lamb slowly, so it’s best left for weekends, rainy days or times when everyone has left the house for the afternoon and you’ve some blissful peace to potter about the kitchen at your leisure.
Slow Roasted Lamb Shanks with Herbs & Shallots (serves 2)
- 2 lamb shanks
- 4 tbsps butter
- 16-18 baby carrots
- 6 shallots, peeled
- 6 sprigs fresh thyme
- 6 sprigs fresh rosemary
- 1 clove garlic, minced
- sea salt & black pepper
- Melt 2 tbsps butter in a heavy-bottomed casserole dish on the stove top and add the lamb to brown it on all sides. Remove the meat and set aside.
- Add the onions and carrots to the dish and cook until browned. Remove and set aside.
- Return the lamb to the dish with the thyme, rosemary, 2 tbsps butter and 1/2 cup of filtered water and season well. Cover and bake at 300 for 1 1/2 hours, turning occasionally.
- Return the carrot and onions to the dish and continue to bake for another hour.
- By now the lamb and veggies should be simmering in a rich broth of cooking juices. Remove from oven and spoon off the juices into a small saucepan. Cover the lamb back up to keep it warm.
- Add the garlic to the meat juices in a small saucepan, bring to a boil then take off the heat and whisk in the arrowroot until thick. Season and pour over the lamb and vegetables to serve.
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