Roast lamb shanks

Name: Roast lamb shanks
Prep time: 3 h
Cook time: 3 h
Cuisine: New Zealand
Ingredients: 2 lamb shanks (favourite seasonings are rosemary; oregano and garlic) Leek (fried in 1 tbsp butter) Swede Kumara 1 tsp of crushed garlic 1 tbsp curry powder 1/2 cup of cooking oil 1/2 tsp flour (I use gluten-free flour)

Jenny Smith

Prep: 3hour

Cook: 3hour

Total: 6hour

Yield: 2 servings

Dish: main meal

Cuisine: New Zealand

Ingredients

2 lamb shanks (favourite seasonings are rosemary, oregano and garlic)
Leek (fried in 1 tbsp butter)
Swede
Kumara
1 tsp of crushed garlic
1 tbsp curry powder
1/2 cup of cooking oil
1/2 tsp flour (I use gluten-free flour)

Method

In a roasting tray add lamb shanks and any seasoning and coat with a little oil.
Roast uncovered for 30 mins at 180c
Add diced swede and kumara, coated in a little oil with crushed garlic and curry powder and roast for a further 2 hours at 150c until lamb is tender and falls off the bone.
5 mins before serving dice leek and fry in butter for 2-5 minutes until tender
Add your plates into the oven too! nothing is worse than a cold roast
Make traditional gravy from the lamb fat. Remove the vegetables from the roasting tray, add flour, stir through to absorb the fat. Over hob heat add boiling water bit by bit, stirring continuously with a whisk until you have a thick gravy
Sever and enjoy..!!

Roast lamb shanks

Ingredients

Method

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