Perfect Lamb Shanks
- Replies 3
Who likes Lamb Shanks ??? Then this one's for you !
Recipe can be doubled or halved.
Even better the next day so why not make enough for 2 days
Serves 4 to 6
INGREDIENTS
6 lamb shanks.
2 Red onions if you dint have tgen brown oions are OK - cut into quarters.
2 cloves chopped garlic Or 1 tablespoon jar garlic
6 potatoes - cut into thick wedges.
4 carrots - chopped into large pieces.
1 capsicum - cut into large pieces.
1/2 cup extra virgin olive oil.
Juice of 2 lemons.
2 Tbsp dried oregano.
1 cup water.
Salt and pepper to taste.
METHOD
1. In a large bowl or tray combine lamb shanks and vegetables.
2. In a seperate bowl, combine the olive oil, lemon juice, garlic, oregano, water salt and pepper. Whisk well to combine and pour it over the lamb and vegetables. Mix through well and allow to marinate for up to 2 hours refrigerated.
3 . Preheat your oven to 190 C or 180C fan forced Line a large baking tray with 3 to 4 sheets of baking paper, allowing the paper to overhang around the edges of the tray. Place the lamb and vegetables into the lined tray, making sure all the juices are added as Well
4.Place more baking paper over the top and scrunch the overhanging paper with the top layer to seal well around the tray.
5. Cover with aluminium foil for an extra seal and bake for 2 hours. After 2 hours, uncover and cook the lamb and vegetables to bake for a further 20 minutes
Enjoy
NOTE : Today I cooked this using boneless lamb shanks and turned out just as nice .
Was going to take a photo but they all ate it before I could , and no leftovers at all
Recipe can be doubled or halved.
Even better the next day so why not make enough for 2 days
Serves 4 to 6
INGREDIENTS
6 lamb shanks.
2 Red onions if you dint have tgen brown oions are OK - cut into quarters.
2 cloves chopped garlic Or 1 tablespoon jar garlic
6 potatoes - cut into thick wedges.
4 carrots - chopped into large pieces.
1 capsicum - cut into large pieces.
1/2 cup extra virgin olive oil.
Juice of 2 lemons.
2 Tbsp dried oregano.
1 cup water.
Salt and pepper to taste.
METHOD
1. In a large bowl or tray combine lamb shanks and vegetables.
2. In a seperate bowl, combine the olive oil, lemon juice, garlic, oregano, water salt and pepper. Whisk well to combine and pour it over the lamb and vegetables. Mix through well and allow to marinate for up to 2 hours refrigerated.
3 . Preheat your oven to 190 C or 180C fan forced Line a large baking tray with 3 to 4 sheets of baking paper, allowing the paper to overhang around the edges of the tray. Place the lamb and vegetables into the lined tray, making sure all the juices are added as Well
4.Place more baking paper over the top and scrunch the overhanging paper with the top layer to seal well around the tray.
5. Cover with aluminium foil for an extra seal and bake for 2 hours. After 2 hours, uncover and cook the lamb and vegetables to bake for a further 20 minutes
Enjoy
NOTE : Today I cooked this using boneless lamb shanks and turned out just as nice .
Was going to take a photo but they all ate it before I could , and no leftovers at all
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