Roasted Lamb Shanks

Name: Roasted Lamb Shanks
Total time: 14400 s
Yield: 6 servings
Cuisine: South African
Ingredients: 6 twigs rosemary; 2 chillies, chopped; 5 clove garlic, sliced; 2 tsp smoked paprika; 5 tsp dried origanum; 2 tsp ground black pepper; 1 tsp cinnamon; 2 tbsp olive oil; olive oil; 6 medium lamb shanks; 350 ml red wine; 2 large onions, sliced thick; 4 tbsp butter; 2 tsp all-purpose flour; 400 ml chicken stock; 500 grams new potatoes, skin on; 250 grams white button mushrooms; 4 large carrots, sliced thick; 2 medium green bell peppers, cubed; 2 tsp salt; 3 bay leaves

JJ @JJduPlessis1

Cape Town

Great for Sunday lunch .

JJ @JJduPlessis1

Cape Town

Great for Sunday lunch .

Saved

Ingredients

4 hours

6 servings

Marinade
6twigs rosemary
2chillies, chopped
5 clovegarlic, sliced
2 tspsmoked paprika
5 tspdried origanum
2 tspground black pepper
1 tspcinnamon
2 tbspolive oil
The rest
olive oil
6medium lamb shanks
350 mlred wine
2large onions, sliced thick
4 tbspbutter
2 tspall-purpose flour
400 mlchicken stock
500 gramsnew potatoes, skin on
250 gramswhite button mushrooms
4large carrots, sliced thick
2medium green bell peppers, cubed
2 tspsalt
3bay leaves

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Steps

4 hours

1

Mix all the ingredients together for the marinade. Mix well with the lamb shanks and leave to marinade for at least 40 minutes or over night.
2

Preheat oven to 160°C.
3

In a hot frying pan brown the lamb shanks with olive oil. Make sure that you get a good colour on them because that adds to the flavour.
4

Remove the lamb shanks and add the red wine. Reduce the heat and simmer for 10 minutes.
5

In a large pot, brown the onions with olive oil. Now add the butter and melt. Stir in the flour. Mix in the stock, stir well. Add the red wine, vegetables, salt, bay leaves and leftover marinade bring to the boil.
6

Place everything in an oven dish, one third of the meat must protrude from the gravy. Roast in the oven for 1.5 hours at 160°C, turn the lamb shanks and roast for a further 1.5 hours.
7

Be very careful when removing the meat, it should be falling off the bone.
Serve with rice or couscous.