https://www.lifestylefood.com.au/recipes/22440/slow-roast-lamb-shank

LifestyleFOOD.com.au

To celebrate the famous Hunter Valley Wine & Food Month we’re sharing this delicious local recipe!

... Read more.

Ingredients

  • 8 x Hind quarter lamb shanks

  • 1 sprig rosemary chopped

  • ½ bunch thyme chopped

  • 8 clove garlic, finely chopped

  • 2 litres of lamb stock

  • 100 grams sliced eschallots

  • ½ bottle of good red wine

  • 20 ml olive oil

  • 1 cup chopped flat leaf parsley

  • 3 bay leaves

Method

  • 1.

    Marinate the lamb overnight with the garlic, herbs and red wine.

  • 2.

    Pre heat the oven to 140c, place the drained shanks in a heavy pot with a lid, brown for 10 minutes, then add the saved red wine, bay leaves and the lamb stock.

  • 3.

    Cook, covered for at least 2 hours, they are ready when the bones moves freely in the shank.

  • 4.

    Leave over night in the liquid,. The next day scrape off the fat and slowly reheat.

  • 5.

    Serve with some roast chats and a great bottle of Best of Vintage

Nutritional information

Nutritional analysis per serving (24 servings)

  • Energy 351kj
  • Fat Total 21g
  • Saturated Fat 9g
  • Protein 29g
  • Carbohydrate 2g
  • Sugar 0g
  • Sodium 283mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by Edamam

Metric Converter

Tell us what you think in the comments below

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings