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Lamb shanks are slowly simmered with rosemary, red wine, onions and orange zest in this recipe until the meat literally falls from the bone. Serve with a garlicy potato puree and a rich 'meaty' wine such as an Australian Shiraz. Ingredients:
2 lamb shanks or less pricey lambs knuckles
2 Tablespoons of finely chopped rosemary
2 large onions
Zest and juice of 1 Orange
3 Tablespoons of Olive Oil
1/8 a bottle of Shiraz
¼ cup of beef stock
Freshly ground black pepper
6 Potatoes peeled and cut into chunks
2 teaspoons of Chives
Salt
Butter
2 teaspoons of Parsley
5 cloves of garlic
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
Scatter the Lamb Shanks with rosemary. Finely slice the onions. Grate the zest of the orange. Heat the oil and brown the lamb shanks on all sides. Remove the shanks.
Add the onion to the pan. Cook the onion with the orange zest UNTIL THE ONION IS BROWN AND CRISPY. Add the wine, beef stock and the juice of the orange, with salt and pepper to taste, to the onion and bring it to a simmer.
Put the onion mix in a heavy lidded roasting pan and add the lamb shanks. Place in a 180-Celsius oven for one hour and fifteen minutes.
Boil the potatoes to create your Garlicky Potato foundation for your Lamb Shanks. Mash or puree them depending on your taste. Mix in your Chives and Parsley and chopped raw Garlic. Add butter and salt to taste.
To serve, pile garlicky potato puree on to two serving plates and top with a Lamb Shank and the sauce in the bottom of the roasting pan.
Simply wonderful – my husband adores this meal, which can easily be adapted when family come to visit. We have it once a week when we are not traveling for work. And it's great with that left over 7/8ths bottle of Shiraz. ;-) Enjoy
Note: The shanks can be prepared for roasting earlier in the day and then roasted later in the day if necessary.
Prep time: 1/2 hour of actual time in the Kitchen - 1 hour and a half till it'rs ready for the table Serves 2 Recipe submitted by: Donnell
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