Lamb Shanks & Roasted Onion

Serves 4
Prep Time 15 min
Cooking Time 1 hour 45 min

  • 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


  • 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


  • Roasting tin
  • Serving dish
  • Saucepan

Shopping List

  • Lamb shanks
  • Onions
  • Carrots
  • Rosemary
  • Garlic
Be Sociable, Share!

{ 0 comments… add one now }

Leave a Comment