You may be thinking that I am crazy posting a lamb shank recipe when the weather has been so amazing recently. High temperatures and lamb shanks don’t really mix because they need to be cooked for a long period of time, which doesn’t go well with good weather; however truth be told I made this a while ago and have been waiting for a suitable break in the heat to post it. There appears to be a little rain on the horizon for the next couple of days so I make the most of it and get your oven on, as this recipe is perfect for a rainy (or cold) day!!
I am sure everyone has their cooking hero’s, and I have many, but one of my absolute favourites it Jamie Oliver. I have many of his books and find his flavours, passion and ethos truly inspiring. This is one of his recipes (with a couple of tweaks), and yet again it did not disappoint.
– 3 sprigs fresh rosemary
– 50g cold butter
– 7 fresh sage leaves
– 1 sprig fresh thyme, leaves picked
– sea salt
– freshly ground black pepper
– 2 lamb shanks
– 6 cloves garlic, unpeeled
– 1 large carrot, peeled and finely sliced
– 1 onion, peeled and finely sliced
– 1 leek, washed, halved and finely sliced
– olive oil
– 1 large wineglass of cider (Jamie used wine but living in the west country our fridge is more stocked with cider in the summer)
Preheat your oven to 180’C.
Tear off two arm-length pieces of tinfoil and fold each in half to give you two A3-sized pieces.
Pick the leaves off 1 sprig of rosemary and whiz them together with the butter, most of the sage and the thyme, and season with salt and pepper.
Divide the vegetables, garlic, remaining thyme and rosemary between the two sheets, making a pile in the middle of the square.
Using a small sharp knife, make several slits in the thickest parts of the shank so that you have a hole big enough to stuff the butter into.
Divide the butter up between the shanks, push into the slits and give them a good rub all over. Rub the shanks with a little olive oil and some extra salt and pepper.
Place each lamb shank on top of the vegetables, bring up the sides of the foil around the shank and then pour the glass of cider between the two.
Bring the foil together around the bone, making sure it is well sealed
Place the foil parcels on a baking tray, with the bone facing upwards and bake in the oven for 2½ hours, or until the meat is as tender as can be.
Unwrap the parcels onto a plate and enjoy with some freshly boiled new potatoes of a lovely crusty loaf to mop up the juices.