Roasted Lamb Shanks.

Name: Roasted Lamb Shanks.
Ingredients: 4 twigs rosemary; 3 chillies, chopped; 4 clove garlic, sliced; 2 tsp smoked paprika; 5 tsp dried origanum; 4 tsp salt; 2 tsp ground black pepper; 1 stick cinnamon; 2 tbsp olive oil; 500 grams new potatoes, skin on; 250 grams white button mushrooms; 4 large carrots, sliced thick; 2 large onions, sliced thick; 2 medium green bell peppers; 6 medium lamb shanks; 2 tbsp olive oil; 350 ml red wine; 400 ml chicken stock; 3 bay leaves; 2 tbsp butter; 1 tsp all-purpose flour

21 ingredients

11 steps

Ingredients

4 twigs rosemary
3 chillies, chopped
4 clove garlic, sliced
2 tsp smoked paprika
5 tsp dried origanum
4 tsp salt
2 tsp ground black pepper
1 stick cinnamon
2 tbsp olive oil
500 grams new potatoes, skin on
250 grams white button mushrooms
4 large carrots, sliced thick
2 large onions, sliced thick
2 medium green bell peppers
6 medium lamb shanks
2 tbsp olive oil
350 ml red wine
400 ml chicken stock
3 bay leaves
2 tbsp butter
1 tsp all-purpose flour

Directions

1

Mix all the ingredients together for the marinade.
2

Mix well with the lamb shanks and leave to marinade for at least 40 minutes or over night.
3

Preheat oven to 160C.
4

In a hot frying pan brown the lamb shanks with 2 tablespoons of olive oil.
5

Make sure that you get a good colour on them because that adds to the flavour.
6

Remove the lamb shanks and braise the veg in the same pan for about 7 minutes.
7

Add the red wine and bring to the boil, then simmer for 10 minutes.
8

Now add the stock and the bayleaves and bring to the boil.
9

Place everything in an oven dish and mix together.
10

Roast in the oven for 1.5 hours at 160C, turn the lamb shanks and roast for a further 1.5 hours.
11

Serve with rice or couscous.