Recipe by Sackville
You could use nearly any cut of lamb here. In any case, the slow roasting makes the meat very tender.
Top Review by JustJanS
I made this tonight with a forequarter (shoulder) roast-bone in. It worked out really well, but I wasn't quite sure what to do with the remaining onions and sticky pan juices. Anyway, I poured off the fat, discarded the bay leaves and made the best pan gravy with the rest. Next time I'm keen to make it with the shanks as you suggested.
- olive oil
- 2 small lamb shanks
- 4 small onions, sliced into quarters
- 3 bay leaves
- 2 -3 sprigs rosemary
- 250 ml vegetable stock or 250 ml chicken stock
- 250 ml red wine
- 3 cloves garlic, peeled and squashed
- 1 1⁄2 tablespoons grain mustard
Directions See How It's Made
- Warm a bit of olive oil in a roasting tin.
- That pan must be big enough to fit the meat and other veggies.
- Seal the meat on all sides in the hot oil, then add in the onions, bay leaves and the leaves from the rosemary.
- Let the onions colour a bit, then pour in the stock, red wine and garlic.
- Add a bit of salt and black pepper.
- Cover the dish and bake for 90 minutes at 175 degrees C or 350 degrees F.
- Halfway through the cooking stir in the mustard, turning the lamb at the same time.
- Cover once more and return to the oven.
- Take the lid off for the final 15 minutes of cooking.
- Serve with your favourite veggies, I like a bit of mashed potato and some green beans.