Another Jamie Oliver winner of a recipe! These herb-butter stuffed lamb shanks are tender and full of flavor and just make you feel happy inside. The method of wrapping the shanks in foil and slowly baking them, results in flavour-infused meat that just falls off the bone.
Serves 2
Ingredients:
4 sprigs fresh rosemary
75 g cold butter
8 fresh sage leaves
1 sprig fresh thyme, leaves picked
2 lamb shanks
6 cloves garlic, unpeeled
1 large carrot, peeled and finely sliced
1 onion, peeled and finely sliced
½ leek, finely sliced
Olive oil
1 glass white wine
Preheat the oven to 180°C. Pick the leaves off two sprigs of rosemary. In a food processor, whiz the rosemary together with the butter, about 4 of the sage leaves and all of the thyme, and season with salt and pepper. Using a small, sharp knife cut two pockets into the meat of each shank – creating holes large enough to fit your finger in. Stuff each of these pockets with the herb-flavoured butter. Rub the shanks with olive oil, season with salt and pepper and set aside.
Tear off two arm-length pieces of heavy-duty tinfoil. Divide the garlic and vegetables between them, making a pile in the middle of each piece of foil. Place a lamb shank on top of each pile of veg and top with a sprig of rosemary and the remaining sage leaves.
Fold up the sides of the foil around each shank and pour a swig of wine into each “˜parcel’. Season with a bit more salt and pepper if desired. Gather the foil around the bone of each shank, pinching tightly together. Place the foil parcels on a baking tray with the bones facing up and cook in the preheated oven for 2 ½ hours or until the meat is nice and tender.
Serve on a bed of mustard-mashed potatoes with all the veggies and buttery juices from the foil parcels. Enjoy with a glass of red wine.
To make this recipe for four, double-up on all the ingredients.
