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Baked lamb shanks

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Added by Janehogarth1 on 4 July 2014 (0 descendants)

Description (Some HTML is OK)

Great (easy) dinner party special


Makes 4 servings

  • 4 lamb shanks
  • 6 sprigs of rosemary
  • 15 sage leaves
  • 150g cold butter
  • 2 sprigs of thyme
  • 12 cloves of garlic (unpeeled)
  • 2 large carrots sliced
  • 1 onion sliced
  • 1 leek sliced
  • 2 glasses of white wine

Preparation (Some HTML is OK)

Preheat the oven to 200c.
Pick the leaves off 2 sprigs of rosemary and mix into the butter with most of the sage and thyme in a food processor to soften it up. Season.
Using a small knife, cut between the meat and the bone from the base of the shank upwards on each shank. Enough of a hole to put your finger in and make a pocket.
Divide the butter between the four shanks and push into the pockets.
Tear of four arm length pieces of tinfoil and fold in half to give 4 x A3 sized pieces.
Divide the garlic and veg between the four pieces of foil and sit a shank, rubbed with olive oil on each pile.
Add a sprig of rosemary and a sage leaf to the top of the shank.
Carefully pull up the foil around the shank and add half a glass of wine to each.
Pinch the foil around the bone at the top to stop any leakage.
Place the parcels on a tray with the bones facing up and cook for 2.5 hours.

Serve the parcels on the table with potatoes and vegetables when guests are seated.

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