This roast lamb shank recipe will amaze you and any of your lucky diners. Using a combination of simple flavours that work together to produce an aromatic taste sensation. And you will be surprised at how easy it is to make.
A Simple Method
Don’t be frightened by the lengthy cooking time, because the actual hands-on time and energy needed to put this dish together are minimal. Especially considering how delicious the outcome is. Your guests will think you had been slaving in the kitchen for days to produce this taste sensation.
It’s as simple as finely chopping your tomato, onion, garlic, carrots, celery and peppers. Then, prepare your lamb shank for the roast by lightly coating with flour before placing them in a well greased baking dish. And finally, add your processed vegetables with bay leaves, oregano and some red wine to your lamb shank. Now all that is left is to pop it all in the oven and sit back while the house fills with tantalizing aromas.
Reasons to Eat Lamb
Other than the bonus of protein and iron that also comes with eating other red meats. Lamb offers a few more health benefits. For example, the fats within lamb are better for heart health than what you will find in beef. Being richer in omega-3 fatty acids, lamb can help combat inflammation in the body. To top it off it is jam packed full of vitamin B, especially vitamin B12, as well as zinc which is an important mineral used to maintain a healthy immune system.
If you love lamb and are looking for the next juicy red meat treat, try our delicious Lamb Hamburger recipe.
Lamb Shanks Cooked To Perfection
Ingredients
- 4 lamb shanks of about 600 to 800 g each
- 100 g flour
- 100 ml olive oil
- 1 can chopped tomatoes
- 1 red pepper
- 2 carrots
- 2 sticks of celery
- 1 onion, cut into quarters
- 250 ml red wine
- 2 bay leaves
- 600 ml vegetable stock
- salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 220° C / 428° F.
- Place tomatoes, peppers, carrots, celery, onion, and garlic in your food processor and chop very finely. (If you do not have a food processor, you will have to chop all the vegetables yourself.)
- Roll the lamb shanks in the flour and shake off the excess flour.
- Heat the olive oil in a large saucepan and fry the shanks until nicely browned.
- Place the shanks in an oven tray of your choice.
- Add the finely chopped vegetables, red wine, bay leaves, oregano, and stock to the shanks. Season with salt and freshly ground black pepper and cover with foil or lid.
- Place in the preheated oven and cook for 20 minutes then lower heat to 160° C/ 320° F.
- Cook for at least 3 hours or until the meat virtually falls off the bone. Uncover the meat and let it cook further to reduce some of the juice if necessary.
Notes
