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