The lamb shank requires a long, slow cooking method such as moist roasting. If done correctly, the meat will just fall from the bone. The herbs and spice used during the cooking will permeate the meat giving it a beautiful flavour while the roasted garlic will give to the meat and the juices a lovely sweetness.
Current Rating: 4.27
From: 11 votes
4 small Lamb Shanks
8 large garlic cloves cut in small chunks
6 branches of fresh thyme
1 tsp ground coriander
1 tsp salt ½ tsp freshly ground pepper
375ml white wine
Some freshly chopped herbs to serve (mix of thyme, flat parsley and chives)
Preheat the oven at 170 degrees.
Place the lamb with the garlic, thyme, coriander, white wine, salt and pepper in a large bowl. Turn to mix the ingredients and coat the lamb.
Transfer the lamb with all ingredients to a large pot. Cover the pan with a lid and roast the lamb for 1 hour.
Turn the lamb shanks over and continue roasting, uncovered, for another hour or until the meat is falling off the bone. If the juices are reducing too much while cooking, you can add a bit more wine or a glass of water.
Serve the lamb shanks with some green vegetables of your choice that you would have drizzled with good quality olive oil. Moisten the shanks with some of the cooking juices and sprinkle with the fresh herbs.