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Melt in your mouth lamb shanks with just the right combination of flavours ...
Ingredients
Makes 4 servings
- 4 lamb shanks
- 4 garlic cloves
- 1 bunch fresh oregano
- juice of one lemon
- 8 anchovy fiillets
- 2 tbls olive oil
- 500g baby new potatoes
- 1 punnet of vine ripened cherry tomatoes
- Fresh cracked black pepper for seasoning
- 500ml organic chicken stock
- 2 glasses red wine
Preparation
1. Preheat oven to 170 degrees celcius
2. Combine in a pestle & mortar the anchovy fillets, chopped oregano, 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 half the stock and half the wine, mixing well then baste the meat
4. Cook for 2 and a half hours until tender. Add the new potatoes and remaining stock and wine one hour before the lamb is ready, basting well.
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
7. Serve with fresh peas
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