Slow Roast Lamb Shank - WOW !
Slow Roast Lamb Shank - WOW !

Hey everyone, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, slow roast lamb shank - wow !. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Slow Roast Lamb Shank - WOW ! is one of the most well liked of current trending meals in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Slow Roast Lamb Shank - WOW ! is something that I have loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can have slow roast lamb shank - wow ! using 8 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Slow Roast Lamb Shank - WOW !:
  1. Prepare 2 Lamb Shanks
  2. Prepare 4 Gloves Garlic Crushed
  3. Take Fresh Rosemary (can use dried but fresh better)
  4. Prepare 2 Tbls Olive Oil
  5. Make ready 1 Cup Chicken Stock
  6. Make ready 1 Large Onion Diced
  7. Get 1 Tsp Browning (optional)
  8. Get 1 Tbls Corn Flour
Steps to make Slow Roast Lamb Shank - WOW !:
  1. Rub the Lamb all over with the Garlic and put them on top of the Rosemary in a dish and Cover with Clingfilm - put in the Fridge for at least an hour or over night.
  2. PreHeat the oven to 240 degrees C and put the lamb shanks in a roasting try then pour over the Olive Oil. Put in the Oven for 20 mins so that they are nice and brown.
  3. Carefully remove try from the oven and lower the heat to 170 C. After slightly cooled so can touch the try, Tightly cover the Baking try with Alu Foil as tight as possible. Put back into the oven for 2:30 hours DO NOT TOUCH OR LOOK inside.
  4. Remove the try from the Oven and uncover - careful of the steam inside. Then baste the Shanks with the oil and juice in the bottom of the Tray. Pour the juices into a pan and turn the Over to 220c and put the lamb uncovered back in for 20 mins.
  5. In the pan with the Juices add the onion and cook for 5 mins until soft then add the chicken stock, browning and mix the corn flour mixed with a little water. Boil until reduced by a third and nice and thick. Remove any rosemary in the sauce.
  6. Remove the Try from the Oven and place the Foil back on top no need to seal. Rest for 5 mins.
  7. I love to serve with Roast Carrots (you can put in the same tin) Mash Potatoes and of course the amazing Gravy Sauce.

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