This is one of the most succulent lamb dishes you will ever taste. Long slow cooking makes the dish. This is an adopted recipe from the RecipeZaar account, and I am delighted to be the new owner of such a winning recipe. The size of your leg of lamb is everything in this recipe so please use the Zaar measurement converter ( bottom of the page) to calculate your cooking time as if will vary greatly if you have a very small or very large leg of lamb. (For example 2.8 kg leg = 6.1 lb and would cook for just over 6 hours after the browning stage) If you like this sort of meat, then I'd also recommend my recipe "New Zealand High Country Sheep Station Roast Lamb #186000" because it gives a similar result with fewer steps... (admittedly without the excellent gravy though) Since my home country that my DH jokingly calls Kiwistaan has an excellent reputation for Lamb, I will be assigning this one to ZWT REGION: New Zealand.
I got some Ras el Hanout spice mix for Christmas, so I'm looking for recipes to use it. I haven't tried this-but I will. I turned the method I found around, as when I make it, I'll begin to make the meatballs when I get the onions started cooking for the sauce! Prep time is a bit of a guess. I also submitted a simple Ras el Hanout mix for anyone interested.
I found this elsewhere (twice) and it looks as though you're better to cook the shanks the day before you plan to eat, refrigerating them and the stock to make removing the fat easier. It looks a bit fiddly, but I love shanks, so I'm going to try it soon. I can only guess at prep time, and haven't included any refrigeration in that! I have posted a recipe for a simple Ras el hanout mix (although I got mine for Christmas;-)).
This recipe is from a lamb cookbook I found at a yard sale entitled "Lamb Around The World". It is a fairly easy recipe yielding an absolutely delicious entree. I have not actually timed the preparation so this is a "guesstimate".