Rosemary roasted lamb shanks

Recipe from: 8 December 2010

Ingredients 7
Servings 1


Serving Change
  • 2
    lamb shanks
  • 6
    cloves garlic, sliced
  • 12
    sprigs rosemary
  • 65
    orange marmalade
  • 300
    lamb stock
  • 300
    red wine
  • 2
    tins chopped tomatoes


Preheat oven to 160 °C.
Make small incisions in lamb, press pieces of garlic and rosemary sprigs into slits.
Place lamb in a roasting pan on top of the onions.
Mix marmalade and wine, pour over lamb.
Pour over the stock and the tomatoes, season with black pepper and cover with foil.
Place in the oven for 3 hours, remove the foil and turn the shanks spooning the liquid all over them.
Roast for a further 20 minutes without the foil.
Serve on creamy mash with green beans tossed in butter and salt.


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