Lamb Shanks & Roasted Onion

Serves 4

Prep Time 15 min
Cooking Time 1 hour 45 min
Ingredients

• 4 x 350g/12oz Lamb shanks
• 5-6 Garlic cloves
• 2-3 tbsp Extra virgin olive oil
• 1 tbsp Finely chopped rosemary
• Black pepper
• 4 Red onions
• 350g/12oz Carrots cut into thin batons
• 4 tbsp Water
• Salt

Method

• Trim off any excess fat from the lamb
• Make 5 or 6 incisions in each shank
• Cut the garlic length ways into 4 slices
• Insert 5-6 slices of garlic into incisions
• Place the lamb into a roasting dish
• Drizzle with the olive oil
• Sprinkle with the rosemary and season with pepper
• Roast in a preheated oven 350°F/180°C/Gas mark 4 for 45 minutes
• Wrap the onions in a square of foil
• Remove the roasting tin from the oven and season the lamb with salt
• Return the tin to the oven, placing the onions next to it on the same shelf
• Roast for a further 1-1 ¼ hours until lamb is really tender
• Meanwhile, bring a large saucepan of water to the boil
• Add the carrot batons and blanch for 1 minute
• Drain and refresh under cold water, this will prevent any further cooking
• Remove the lamb from the oven and transfer it to a warmed serving dish
• Skim off any fat from the roasting tin and place it over a medium heat
• Add the carrots and cook for 2 minutes, then add the water
• Bring to the boil and simmer, stir constantly, scraping up any glazed bits
• Transfer the carrots and sauce to the serving dish
• Remove the onions from the oven
• Cut off and discard 1cm/½ inch of the tops and add the onions to the dish
• Serve immediately

Cooks Tip

• Serve with a fruity red wine

Equipment

• Roasting tin
• Serving dish
• Saucepan

Shopping List

• Lamb shanks
• Onions
• Carrots
• Rosemary
• Garlic