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lamb

Braised rosemary lamb shanks


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Serves

4

Prep Time

10

Cook Time

120

Ingredients

2 tbsp Olive \ Vegetable oil
8 Lamb shanks, frenched (approx 250g each shank)
8 (450g) Baby brown onions, peeled
4 Stalks rosemary
4 cloves Garlic, peeled and sliced
250ml \ 1 cup Beef stock

Method

1 Pre heat the oven to 150C
2 Heat a large heavy based frypan with the oil, sear the shanks until golden brown and drain on absorbent paper. Transfer to a deep roasting dish
3 Add the onions to the frypan and cook for a few minutes until also golden
4 Add onions, rosemary, garlic and beef stock to the shanks
5 Cover with baking paper and foil and cook in the oven for 1 hour before turning the shanks over and recovering
6 Continue to cook for a further 1 hour

Tips

1 Serve with mash potato, green vegetables