Slow-roasted Mediterranean lamb shanks

July 13, 2014 (Last Updated: January 11, 2019)
Slow-roasted Mediterranean lamb shanks

Slow cooked and packed with Mediterranean flavours – mop up the extra sauce with crusty bread or mashed potato

TO DRINK: To match the Mediterranean flavours, go for a medium-bodied wine of an Italian grape variety like sangiovese

Print Recipe

Slow-roasted Mediterranean lamb shanks

Serves: 6
Cooking Time: 2 hrs

Ingredients

  • 6 lamb shanks
  • 3 whole garlic cloves, peeled
  • and sliced
  • 45ml (3 tbsp) olive or avocado oil
  • 6 whole garlic cloves, skin on
  • 60ml (¼ cup) caperberries, drained
  • 4 large sprigs of fresh rosemary
  • (whole)
  • 30ml (2 tbsp) fresh rosemary, chopped
  • a small handful of fresh oregano
  • 60ml (¼ cup) sun-dried tomatoes,
  • chopped
  • 2,5ml (½ tsp) dried chilli flakes
  • (optional)
  • sea salt and freshly ground black
  • pepper, to taste
  • 250ml (1 cup) dry white wine
  • juice of 1 lemon
  • mashed potato or crusty bread,
  • to serve

Instructions

1

Preheat the oven to 200°C.

2

Using a sharp knife, make incisions in the lamb shanks and fill with the sliced garlic. Drizzle with oil and place in a large baking dish together with the whole garlic cloves.

3

Add the caperberries, whole and chopped rosemary, oregano, sun-dried tomatoes and chilli flakes.

4

Season well and add the wine and lemon juice. Cover the baking dish with foil and roast for 20 minutes.

5

Lower the oven temperature to 180°C and roast for a further 1 hour and 15 minutes. Lower the temperature to 150°C and remove the foil for the final 25 minutes of cooking.

6

Remove the shanks from the oven and rest for 10 – 15 minutes. 7 Serve with a large bowl of garlic mashed potatoes or fresh crusty bread.

 

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July 13, 2014 (Last Updated: January 11, 2019) By
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