Recipe of Speedy Roasted Lamb Shanks
Hey everyone, it is me, Dave, welcome to my recipe site. Today, we're going to prepare a distinctive dish, Step-by-Step Guide to Make Perfect Roasted Lamb Shanks. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Roasted Lamb Shanks, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Roasted Lamb Shanks delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Roasted Lamb Shanks is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Roasted Lamb Shanks estimated approx 4 hours.
To begin with this particular recipe, we must prepare a few components. You can cook Roasted Lamb Shanks using 23 ingredients and 7 steps. Here is how you cook that.
Great for Sunday lunch .
Ingredients and spices that need to be Get to make Roasted Lamb Shanks:
- Marinade
- 6 twigs rosemary
- 2 chillies, chopped
- 5 clove garlic, sliced
- 2 tsp smoked paprika
- 5 tsp dried origanum
- 2 tsp ground black pepper
- 1 tsp cinnamon
- 2 tbsp olive oil
- Veg
- olive oil
- 6 medium lamb shanks
- 350 ml red wine
- 2 large onions, sliced thick
- 4 tbsp butter
- 2 tsp all-purpose flour
- 400 ml chicken stock
- 500 grams new potatoes, skin on
- 250 grams white button mushrooms
- 4 large carrots, sliced thick
- 2 medium green bell peppers, cubed
- 2 tsp salt
- 3 bay leaves
Instructions to make to make Roasted Lamb Shanks
- Mix all the ingredients together for the marinade. Mix well with the lamb shanks and leave to marinade for at least 40 minutes or over night.
- Preheat oven to 160°C.
- In a hot frying pan brown the lamb shanks with olive oil. Make sure that you get a good colour on them because that adds to the flavour.
- Remove the lamb shanks and add the red wine. Reduce the heat and simmer for 10 minutes.
- In a large pot, brown the onions with olive oil. Now add the butter and melt. Stir in the flour. Mix in the stock, stir well. Add the red wine, vegetables, salt, bay leaves and leftover marinade bring to the boil.
- Place everything in an oven dish, one third of the meat must protrude from the gravy. Roast in the oven for 1.5 hours at 160°C, turn the lamb shanks and roast for a further 1.5 hours.
- Be very careful when removing the meat, it should be falling off the bone. Serve with rice or couscous.
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