Lamb shanks

Let it be known that I love lamb.
Lamb cutlets, French trim, Lamb chops, roast lamb, and I am rather partial to a lamb shank.

And this is a very good recipe which I found in a cookbook by West Australian authors, Dujour

It is a glorious book, with beautiful photos of food, and special embossed pages between chapters.

I’ve tried several recipes from it, but one that I keep going back to is their method for cooking lamb shanks.

I wasn’t particularly true to the recipe. So here’s my version.

I smeared two lamb shanks with minced garlic, lemon zest, salt, pepper, and olive oil. That went into a 200 degree oven for about 30 minutes.
While this was cooking I made scones (as you do, but more on that later), and boiled some potatoes.

I mashed the potatoes with some beef stock, milk, butter, grated cheese, and chives, and then spooned onto a baking tray. A smidgen more grated cheese over the top, and some garlic olive oil and then they went in the oven to brown up.

At the same time as the spuds were going in the oven, the lamb shanks came out and were covered in a tomato mixture, covered in alfoil and then back in the oven.
The tomato mixture was 1 tin of tomatoes, some chopped Italian sausage, a grated carrot, some red wine, and more salt and pepper.

At the 40 minutes in the oven mark I put some broccoli and cauliflower on to boil.

After 50 minutes in the oven, the potato was crispy and the lamb cooked.

We tried to rest the lamb but we just ended up eating it.
It was melt-in-your-mouth good.
I had my reservations about adding the Italian sausage but it didn’t make it too meaty.

Definitely make it again, although I wouldn’t mind finding some way to keep my olives.