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Recipe by Robyn

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1. Preheat the oven to Gas Mark 5. For each shank tear off enough foil to wrap the shank- gathering at the top. Place a shank on each piece of foil and pull sightly on the edges of the foil so the shanks are sitting in little foil 'bowls'. Make a few incisions into the lamb shanks on the top sides.
2. stuff the underside of each shank with the butter, thyme, dill, a few garlic slithers, half the rosemary and a little pepper.
3. Push the remaining rosemary and garlic into the top side incision and scatter any residual on the foil.
4. Mix the oil, salt and left over pepper and pour evenly over each shank - perhaps encouraging it into the incisions if you can.
5. Scatter the leek and carrots onto the foil; pour over the red wine (just a little per shank), close up the packages and place onto baking trays (just incase the foil leaks!).
6. Bake in the oven for at least 4 hours- checking every so often. In the remaining hour you may want to unseal the foil.
7. This is yummy with sweet potato mash... and dont forget that once cooked, the juice let in the foil can be used as a gravy!

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• Andrea

  26 November 2008

  Andrea commented on this recipe

  I think you need to cheak the method as it is a little short on instructions!!!!!!!!!

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• Robyn

  29 January 2009

  Robyn rated and commented on this recipe

  

  Sorry Andrea- I have now updated with a little more information from memory!

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Ingredients

• 4 Good quality, meaty lamb shanks
• 2tbs Oil, ideally Vegetable
• 1 Large Leek, sliced or 3 Small onions if you can't get a Leek
• 2 Large Carrots
• 10 Garlic cloves finely sliced
• 300ml Red Wine
• 100g butter - divided into 5
• 5 sprigs of Thyme (1 per shank)
• a handfull of Dill
• 5 springs of Rosemary (1 per shank)
• 1 tsb Salt
• 3 tsb cracked black pepper

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Serves 4

Preparation and cooking times

Ingredients

• 4 Good quality, meaty lamb shanks
• 2tbs Oil, ideally Vegetable
• 1 Large Leek, sliced or 3 Small onions if you can't get a Leek
• 2 Large Carrots
• 10 Garlic cloves finely sliced
• 300ml Red Wine
• 100g butter - divided into 5
• 5 sprigs of Thyme (1 per shank)
• a handfull of Dill
• 5 springs of Rosemary (1 per shank)
• 1 tsb Salt
• 3 tsb cracked black pepper

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