Romney Marsh Lamb Shanks with Root Vegetables
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Ingredients
- 4 lamb shanks
- 3 carrots
- 2 parsnips
- 1 onion
- 500 ml lamb stock
- 1 tsp dried rosemary
- 20 g butter
Nutrition (per serving)
- Calories
- 828 kcal
- Protein
- 67.3 g
- Carbohydrate
- 15.7 g
- of which sugars
- 8.6 g
- Fat
- 53.8 g
- of which saturates
- 25.6 g
- Fibre
- 5.3 g
- Salt
- 1.83 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the butter in a large flameproof casserole and brown the lamb shanks all over, then set aside.
- 2
Fry the chopped onion, carrots and parsnips in the same dish for 6 minutes until starting to soften.
- 3
Return the lamb shanks to the dish, pour in the lamb stock, and add the dried rosemary.
- 4
Bring to a simmer, cover and cook gently for 1 hour 10 minutes, turning the shanks occasionally, until the meat is very tender and pulling away from the bone.
- 5
Lift out the shanks and keep warm, then simmer the sauce uncovered for 5 minutes to thicken slightly.
- 6
Serve the lamb shanks with the vegetables and sauce spooned over.
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