Lamb shanks with rosemary, lemon and white wine
Prep: 10 minutes
Cook: 2 1/2 hours
If you cant find lamb shanks this recipe also works with a boned rolled shoulder joint.
You will need:
- 2 tbsp olive oil
- 2 lamb shanks
- 1 onion, finely chopped
- 1 medium carrot, diced
- 2 cloves garlic, chopped
- 2 anchovy fillets, chopped
- 1 tbsp sun dried tomato paste
- 2 sprigs fresh rosemary, chopped
- 250ml white wine
- grated rind and juice of 1 lemon
- salt and freshly ground black pepper
2 Return the lamb to the pan and add the anchovy, tomato paste, rosemary, wine, lemon juice and rind and seasoning. Bring to simmering point and cover the pan. Cook in the oven for 2 1/2 hours until the lamb is meltingly tender. Serve with new potatoes and grated courgettes.
Author, food writer and editor
Mary Gwynn is a local author and food writer. With seven books including The WI Cookbook: The First 100 Years and The Busy Mumís Cookbook to her name, she writes regularly for Waitrose Weekend newspaper and has appeared as a guest judge on The Great British Menu and cooked for John Craven on Countryfile. She is on the committee of Penshurst Farmers Market.