Come on somebody must know, told dp I'd cook them this evening, thought I might roast them (they are already marinaded (sp?) then I'd serve them with garlic and rosemary potatoes with steamed baby sweetcorn, carrots and mangetout.
But how long do I roast them and at what gas mark?
Preparation time: 2 to 2/12 hours. The trick to delicious lamb shanks is to sear the shanks first to seal in the flavor.
2 Lamb shanks
2 tablespoons olive oil
1 onion, chopped
1 garlic clove, minced
3 cups chopped vegetables including carrots, celery, potatoes
1 cup stock or boiling water with a bullion cube
Seasoning - salt and pepper, thyme, oregano, rosemary, one bay leaf
Optional, and highly recommended:
3/4 cup raisins, soaked in sherry for a couple hours
1/2 cup of fresh mint leaves
Preheat oven to 350 degrees F.
Season lamb shanks with salt and pepper. Sear in a tightly covered casserole dish on both sides until golden brown. Remove shanks to a dish. Heat oil in casserole dish until hot; add onions, garlic, and vegetables and saute for 5 minutes. Add shanks, boiling stock, seasoning, and raisins. Bring to a boil. Cover and bake in the oven for 1 1/2 or 2 hours or until shanks are tender. Remove shanks, strip meat from bones and return meat to the pan.