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Roast Lamb Shank
This simple lamb shanks dish looks great but tastes even better. Follow this recipe for lamb so succulent it falls off the bone.
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1 H 30 MINS
Cooking Time
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Medium
Difficulty
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20 MINS
Prep Time
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4 People
Serves
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Heat oven to 200◦C, 180°C fan, Gas Mark 6.
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Pour the oil into a large frying pan big enough to fit all four shanks in.
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Take the shanks and give them a light dusting with the flour, then add them to the hot oil and fry them for about 10 minutes to give them a good all-over brown colouring.
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Remove the lamb and place into a casserole dish. Add the onion, carrot and celery and cook for a further 10 minutes until starting to brown. Add the rest of the flour if there is any left.
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Add the water and the Knorr Lamb Stock Cube, stir in the rosemary and garlic and cook for a few minutes more.
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Pour the sauce over the lamb shank, cover with a lid or tightly with foil and cook, undisturbed, for 1½–2 hours until lamb is tender.
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Remove the lamb from the sauce and leave to rest.
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Place the sauce into a food blender and blitz to a smooth sauce. Pass through a sieve then place back over lamb shanks to serve.
