In the UK, it’s traditional to eat roast lamb on Easter Sunday, so that’s exactly what we did! Roast dinner is my all-time favorite meal so I’ll take any excuse to eat it, even if it does take a lot of preparation.
Here’s my recipe for lamb shanks to serve 2:
- 2 Lamb Shanks (or just 1 if they are large)
- 2 Leeks
- 1 Onion
- Several sprigs of Rosemary
- 1 clove Garlic
- 1 pint Beef Stock/Broth
- 1/2 bottle Red Wine
- 1 tsp butter
Preheat the oven to 400F. Sear the shanks in a frying pan until they are brown all over. Finely chop the onions and fry them until soft in the same pan used for the shanks. Once cooked, use them to line the bottom of a roasting dish. Chop the leeks into medallions and shallow-fry them until brown on both sides. Lay them on top of the onion layer. Finely chop the Garlic and Rosemary and mash together with the butter. Make several incisions in the shanks and stuff them with the garlic mixture. Put the lamb into the roasting dish and add the stock and wine. Cover with foil and cook for an hour, then remove the foil and cook for an additional 2-3 hours.
Once the lamb shanks are cooked, remove them from the oven and separate out the leeks. Allow the shanks to rest for 20 minutes before serving. Use the reduced onion/broth/stock mix to make gravy with.
Serve it up with roast potatoes, vegetables and mint sauce.