After a run in with DT, Diane and Ralph this week I seriously needed a day off today (fellow Crossfitters will know what I’m talking about!). Either that or I just need to man up.
Anyway, the weekend is rapidly approaching (yayy!) and if you’re looking for something seriously tasty to cook for Sunday lunch or dinner, make these!
Here’s what you need for 2 people (just double or triple everything if you’re feeding more poeple):
2 lamb shanks
3 sprigs fresh rosemary
8-10 fresh sage leaves
2 sprigs fresh thyme
6 cloves garlic
About 20 chantenay carrots, top and tail chopped off
1 fennel bulb
salt and freshly ground black pepper
How to make it:
Preheat your oven to 180C.
Get 2 large pieces of foil (big enough to wrap each lamb shank) and place in an oven tray.
Wash your lamd shanks and pat dry with kitchen towel.
Using a knife, make holes in the lamb (not in the outer skin but the meaty bit in the middle) Place each shank on its own piece of foil and put aside.
Put a very generous swig of olive oil in a small bowl.
Finely chop the sage and thyme and add to the olive oil.
Pull the leaves off the sprigs of rosemary and add these to the rest of the herbs.
Crush the garlic and mix thoroughly with the herbs and olive oil.
Prepare your carrots and fennel by chopping the top and tail off the carrots, and slicing the fennel bulb.
Now get your lamb shanks and rub the herb mixture all over them, pushing it into the holes you made in the meat.
Sprinkle salt and freshly ground pepper over the shanks.
Place back in their individual foil pieces and divide the carrots and fennel between them.
Carefully wrap them up in the foil, and place the tray in the oven for 2½ hours.
When they are cooked the meat will be very tender and just fall off the bone – very awesome! These work really well with celeriac mash.