Rich and comfort food. Could also use prepared rosemary herbs in a tube.
- 6 lamb shanks
- 6 tablespoons finely chopped rosemary
- 2 large onions
- zest and juice of one orange
- 3 tablespoons of olive oil
- Half bottle red wine (Shiraz or Cab Sav)
- 1 cup beef stock
- Salt and freshly ground black pepper
Scatter the lamb shanks with rosemary. Finely slice the onions. Grate the zest of the orange. Heat the oil in a heavy pan and brown the lamb shanks on all sides. Remove the shanks and add the onion to the dish. Cook the onion with the orange zest till well browned and crispy. Add the wine, stock and orange juice to the pan and bring to a simmer. Season with salt and pepper. Put browned lamb shanks into a large oven proof dish and poor over onion and red wine mixture. Cover tightly and place in an 160C oven for about 2 hours turning every 30 minutes till lamb falls
from the bone.
To serve, pile garlicky mashed potato puree on to 6 serving plates and top with lamb shank and sauce.
Print this recipe
Source: NZ Cuisine
Submitted By: Christine Ritchie
Rosemary Lamb Shanks