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Slow Roast Lamb Shanks

Slow Roast Lamb Shanks
The Carousel The Carousel has been verified by Muck Rack's editorial team

Nov 12, 2020

You will need to start this recipe the day before and then leave the cooked shanks overnight.

INGREDIENTS

8 x Hind quarter lamb shanks
1 sprig rosemary chopped
1/2 bunch thyme chopped
8 clove garlic, finely chopped
2 litres of lamb stock
100 grams sliced eschallots
1/2 bottle of good red wine
20 ml olive oil
1 cup chopped flat leaf parsley
3 bay leaves

METHOD
1 Marinate the lamb overnight with the garlic, herbs and red wine.
2 Pre heat the oven to 140c, place the drained shanks in a heavy pot with a lid, brown for 10 minutes, then add the saved red wine, bay leaves and the lamb stock.
3 Cook, covered for at least 2 hours, they are ready when the bones moves freely in the shank.
4 Leave over night in the liquid. The next day scrape off the fat and slowly reheat.
5 Serve with some roast chats and a great bottle of Best of Vintage.

Recipe Andy Wright, The Cellar Restaurant & The Olive Tree Restaurant

The Carousel thanks The Hunter Valley Wine & Tourism Association, the 2014 Hunter Valley Wine & Food Month is proudly supported by the NSW Government’s tourism and major events agency, Destination NSW, through the Regional Flagship Events Program.

For a full calendar of events and details on how to book tickets and accommodation visit www.winecountry.com.au

ABOUT THE AUTHOR

By The Carousel The Carousel has been verified by Muck Rack's editorial team

The Carousel is devoted to inspiring you to live your best life - emotionally, physically, and sustainably.

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