Incredible baked lamb shanks
"This incredible dish was first brought to my attention on a cooking show. I watch many of them and I love to use fresh organic ingredients and also to cook this dish for my family and my partner. The flavours are fresh and exciting at the end of eating my dish you will want to lick your plate."
- 6 springs of fresh rosemary
- 150g cold butter
- 15 fresh sage leaves
- 2 sprigs of fresh thyme leaves
- sea salt and fresh ground pepper
- 4 lamb shanks french trimmed
- 12 cloves of garlic unpeeled
- 2 large carrots peeled and finely sliced
- 1 onion peeled and finely sliced
- 1 leek washed halved and finely sliced
- Olive oil
- 2 wine glasses of white wine
- Preheat your oven to 200 c pick the leaves off 2 springs of rosemary whiz them with the butter most of the sage and thyme in a food processor and season with salt and pepper .
- Using a small knife take one of the lamd shanks and cut between the meat and the bone from the base of the shank upwards.
- You want to create a hole big enough to put your finger in, making a pocket . Do this with all shanks and divide the flavoured butter between them , pushing it into the pockets.
- Tear off four arm lenght pieces of tin foil and fold each in half to give you four a3 sized pieces of foil.
- Divide the garlic and veg between them making a pile in the middle of each square , rub the lamb with olive oil and season with salt and pepper then put one on top of pile of veg and a spring of rosemary and sage leaves on top of that.
- Carefully pull up the sides of the foil around the shank and pour a swing of wine into each.
- Gather the foil around the bone pinching it together tightly.
- Cut off any excess foil repeat for all 4 then place the parcels on a baking tray with the bone facing up.
- Put the preheat oven on for 2 1/2 hours or until meat is as tender.