Yes, you read right, Slow-Roasted Lamb Shanks and not slow-cooked!
Slow-cooking a lamb shank is delicious but I bet you didn’t know they roast beautifully too.
You know when you cook a leg of lamb and it still has the shank bone attached and it goes all sticky and dark and delicious? Well, that is basically what we are doing here.
Now I cooked these babies in an oven bag to start with to keep them moist and succulent inside but you can also just throw them in a roasting dish, cover with foil and follow exactly the same recipe.
The other benefit of cooking these in an oven bag is the juices that pool in the bottom of the bag.
Please Note Nutritional information is provided as a guide only and may not be accurate.
Nutritional information does not include the following ingredients:
- Lamb Shanks
- 4 Lamb Shanks
- 1 tbsp Olive Oil, A Good Drizzle
- 4 Thyme Sprigs
- 1 tsp Salt And Pepper
- 1/2 cup Flour, Check Back Of Bag Pack For Quantity
- 2 Oven Bag, If You Dare!
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- Preheat oven to 150°C
- Toss shanks in olive oil, salt and pepper.
- Put the flour in the bag, check the back of the box to see how much.
- Add the thyme and tie the bag up with included ties.
- Place in a roasting dish and roast for 2 ½ hours.
- Open the bag, remove shanks and put them back in the roasting dish, drizzle oven juices.
- Return to the oven and turn the temp up to 180°C
- Roast for about 40 mins or until dark and sticky.