• 1 Lamb shanks

  • 1 sprig fresh Rosemary

  • 1 Garlic Clove bruised

  • 0.5 Lemon juiced and zested

  • 2 tablespoons red Port

  • 0.5 teaspoon Olive Oil

  • 1 teaspoon Kosher Salt

  • Ground black Pepper

  • 0.5 teaspoon red currant jelly


  • 1.

    Put everything, other than jelly, together into a freezer bag, tie securely, and leave in the refrigerator to marinate overnight.

  • 2.

    Preheat the oven to 400 degrees F.

  • 3.

    Take the lamb in its package out of the fridge to come to room temperature.

  • 4.

    Put the lamb shank along with its marinade into a roasting tin and cook for 1 to 1 1/2 hours, depending on the size of the shank. Turn the shank over halfway through cooking. By the time it is done it should look bursting with bronze color; remove from the pan and let stand 5 to 10 minutes before serving.

  • 5.

    While it is resting, put the roasting tin on the stove and stir in a little water and 1/2 teaspoon red currant jelly to make a light gravy. Slice lamb and drizzle with gravy.


Recipe taken from Nigella Lawson's new cookbook FEAST.

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Posted by MG162Report
would love to be able to cook like nigella,she is just faboulus
Posted by Marina6Report
I am definitely cooking this!
Posted by DuncsReport
Cooking it for tonight
Posted by Report
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