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Row forked this from stuartandjen and changed it:
"Added different herbs, removed anchovies, simplified method."
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Melt in your mouth lamb shanks with just the right combination of flavours ...
Ingredients
Makes 2 servings
- 2 lamb shanks
- 2 garlic cloves
- 1 tbsp chopped dried oregano
- juice of one lemon
- 1 sprig fresh rosemary
- 1 tbsp olive oil
- 300g baby new potatoes
- 1 punnet of vine ripened cherry tomatoes
- Fresh cracked black pepper for seasoning
- 500ml chicken stock
- 200ml red wine
Preparation
1. Preheat oven to 170 degrees celcius
2. Combine in a pestle & mortar the chopped rosemary, chopped oregano, crushed garlic, ground black pepper, lemon juice then rub mixture into lamb shanks.
3. Place in a baking dish and put into the oven for 10 minutes, then add the stock and the wine.
4. Cook for 2 and a half hours until tender. Add the new potatoes one hour before the lamb is ready.
5. Add the cherry tomatoes 20 minutes before the lamb is ready, baste well again
6. When ready, remove the lamb shanks, potatoes and tomatoes and keep warm while you reduce the juices over a high flame to make a gravy
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