Roasted lamb Shanks

Probably the best roasted lamb shanks that you will ever have. Simply made in the oven or using a woodfire oven.
This is such an easy lamb shank recipe packed full of flavor with a side of perfectly roasted vegtables. These lamb shanks are so tender, juice and just fall off the bone delicious!!

These roasted lamb shanks are cooked using a low heat for around 3 to 3 ½ hours. Don’t rush the cooking time, as slow cooking really allows the flavor to develop fully while ensuring super soft meat. The recommended heat to cook this roasted lamb shanks are at 140˚C. This is easy to maintain in an oven but the cooking time will vary greatly if you are using a woodfire oven. Your cooking time will depend greatly on the temperature that you are cooking them at. Check the meat after 2 hours if your oven is slightly hotter.

Enjoy!

Ingredients

3 – 4 Lamb shanks

Spice mix:
1 teaspoon Garam masala
2 teaspoons beef spice, use your favorite
1 teaspoon paprika
1 teaspoon Oregano
1-2 teaspoons Garlic powder
1-2 teaspoons salt
1 teaspoon peri-peri spice
2 teaspoons Ground black pepper
1 teaspoon Cumin Powder
1 teaspoon Mixed herbs

Fresh Herbs:
2-3 Rosemary spring
3-4 Thyme springs

Vegetables:
2 Red onions
1 Lemon
2-3 Potatoes
1 Sweet potato
2 carrots
2 Cups fresh roast vegetables (mixture of green peppers, patty pan squash, pumpkin and zucchini)
1 Garlic house

+/- 30 ml Worcestershire sauce
500 – 700 ml Cabernet Sauvignon

Olive oil

Roasted lamb Shanks Directions

Grease the oven pan with enough olive oil so that the shanks and vegtables won’t stick to the pan. (Make sure it’s large enough to hold the shanks and some vegetables.)

In a bowl mix all the dried herbs and spices together and set aside. Now place the lamb shanks in your prepared oven pan, add a little bit of extra olive oil to coat the shanks completely with a layer of oil. Cut the lemon in half and squish the lemon juice liberally over the shanks. Now sprinkle the herb and spice mixture over the meat. Use your fingers and tap the spices into the meat, making sure the whole shank is covered with spice.

Cut the peeled garlic house into 4 pieces and scatter it around the meat. Drizzle Worcestershire sauce over the meat (This will help improve the Smokey taste). Pull halve of the leaves off the rosemary spring and sprinkle it around the meat, add the remaining piece to the pan also add a few pieces of fresh thyme.

Time for the oven

Sear the lamb shanks in a hot oven for a maximum of 5 minutes, rotate half way thru.
Add the wine to the shanks make sure to add enough as you will reduce the wine later to make a sauce. Cover the lamb shank with foil and place back into the oven. Allow the shanks to cook for 3 to 3 and a half hours at 140˚C.
If you are using a woodfire oven, make sure that there are only enough coals in to maintain the heat. If possible close the entrance of the oven so that the heat will remain inside.

While the shanks are cooking, prepare the vegtables. Slice the sweet potato, potato, onions and carrots in chunky blocks. After the shanks have been in the oven for an hour and a half carefully remove the pan from the oven and add in the vegtables. Replace the foil and place back into the oven for another hour and a half.

Remove from the oven, and allow to cool for 5 minutes before dishing up.

Enjoy!!