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I used 3 lamb shanks weighing about 500 grams each (just over a lb) I did just added some green beans to make it a one pot meal. My one concern was so little liquid, I added a 1/2 cup of water and glad I did. We like our lamb shanks having the meat fall of the bone, so cooked under cover int he oven (175C fan forced) for 2 hours and then transferred the shanks and vegetables to containers and put in a 50C degree oven to keep warm while I made the gravy, there was so little after removing the oily slick from the rim that to boil it down would have left me with nothing so I added a cornflour/cornstarch dissolved in some water to thicken and it was a perfect amount for the three of us, so if you like a LOT of sauce I would advise doubling the or at least half as much of the merlot and stock. thank you lazyme for a great lamb shank recipe, made for New Kids on The Block.