Baked Lamb Shanks Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 lamb shanks
1/2 stick butter, cold
4 sprigs fresh rosemary
10 fresh sage leaves
2 sprigs fresh thyme
Sea salt and freshly ground black pepper
6 cloves garlic, unpeeled
1 large carrot, peeled and finely sliced
1 white onion, peeled and sliced into half moons
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Directions: |
Directions:Set aside 2 sprigs of rosemary and 4 sage leaves. Pick the leaves of the rest of the rosemary and thyme and chop. Chop the remaining
sage leaves as well. Mix the chopped herbs with the butter. You can alternately whiz everything together in the food processor. Season with salt and pepper. I like to season this until it is just above your usual level of saltiness as you will be spreading this all over the lamb and it will get diluted by the wine and vegetables. Using a small knife, take one of the lamb shanks and cut between the meat and the bone from the base of the shank upwards. You want to make a hole big enough to put your finger in. Divide the herb butter between the “pockets” you have cut at the base of your shanks, pushing it all the way in. Rub the remaining butter all over the shanks
themselves.Tear off 2 arm-length pieces of foil and fold each in
half to give you 2 large pieces of double-layer foil. Divide the garlic and vegetables between the 2 pieces of foil. Lay each shank on each
pile of veg, crack some black pepper over that and another light sprinkling of sea salt, then top with the extra rosemary and sage. This is how it will look. – Carefully pull up the sides of the foil and then pour a swig of wine in each parcel. Gather foil around each shank and seal shut making sure they are closed tightly. Arrange the parcels in a baking pan and place in a pre-heated 375F oven for 3-3.5 hours or until lamb is very tender. |
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Number Of
Servings: |
Number Of
Servings:2- 4 Servings |
Preparation
Time: |
Preparation
Time:3-3.5 hours |
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