SLOW COOKED LAMB SHANKS WITH ROASTED ROOT VEGETABLES

SLOW COOKED LAMB SHANKS WITH ROASTED ROOT VEGETABLES

INGREDIENTS For the lamb marinade 1½tbsp crushed garlic, chopped  4tbsp tomato puree 3 sprigs rosemary, chopped 3 sprigs thyme, chopped 6-8 leaves basil leaf, chopped 3–4tbsp vegetable oil salt pepper 4 lamb shanks  For the root vegetables marinade 3tbsp olive oil 1 sprig rosemary, chopped 1 sprig thyme, chopped 6–8 depending on size carrots, cut into wedges 2 red onion cut into ¼’s 6-8 (depending on sizes) parsnips, cut into wedges To finish and serve ½ pint lamb stock  2tbsp red currant jelly ½tbsp crushed garlic, chopped

HOW TO MAKE 1.Mix all the ingredients in a bowl, and then add the lamb shanks. Leave in the fridge for a minimum 12 hours or preferably over night, as this helps to flavour and tenderize the meat. 2.Place the marinated lamb shanks in an oven tray. Pour ½ pint of cold water in the bottom of the tray. Cover the tray with foil, and place in a preheated oven 160ºC/320ºF/Gas mark 3 for 2½-3 hours. Remove the foil for the last hour to add the vegetables. 3.Check every hour to insure it is not dried out and if it is, add a little more water. The lamb should be tender and ready to fall of the bone. 4.While the lamb is cooking, prepare the roasted root vegetables. Tumble all the ingredients in a large bowl. Place the vegetables in the roasted trays with the lamb for the last hour until cooked. 5.Remove cooked Lamb shanks and vegetables from the tray and place on a plate, cover and leave to rest in the warm oven. 6.Place roasting tray over a low heat and add the lamb stock, red currant jelly and crushed garlic. Reduce by ½ and strain into a clean pan and season to taste. 7.Evenly place the roasted vegetable in the centre of each plate. Place each lamb shank on top of the vegetables a carefully pour the finished sauce over the lamb.