Herb lamb shanks
Prep time: 15 minutes
Cooking time: 2 hours
80g (21/2oz) butter, softened
Large handful fresh flat-leaf parsley, leaves picked and chopped
12 sprigs fresh rosemary, leaves picked
Large handful thyme, leaves picked and chopped
2 cloves garlic, finely chopped
2 tsp ground cumin
400g (14oz) Chantenay carrots, trimmed
350g (12oz) baby leeks, trimmed
4 lamb shanks
200ml (7floz) white wine
1kg (21/4lb) potatoes, peeled and chopped
2 tbsp semi-skimmed milk
Steamed kale, to serve
- Preheat oven to 180°C/R4. In a bowl, mix 60g of the butter with the herbs, garlic and cumin until combined. Rub the herb butter all over the lamb shanks.
- Cut 4 foil squares, each measuring 35cm x 35cm, and divide the carrots and leeks between each. Gather up the edges of the foil to make a loose bowl shape. Put the shanks on top of the veg, then carefully pour in the wine. Gather the foil around the bone, pinching it together tightly to seal.
- Transfer the parcels to a large roasting tin and roast for 2 hours, until the lamb is tender and falling off the bone.
- Twenty minutes before the lamb is cooked, put the potatoes in a pan of cold water. Bring to the boil then reduce the heat and simmer for 10-12 minutes until tender. Drain then mash with the rest of the butter and the milk.
- Serve the lamb and roasted veg on the mash, with the kale on the side, drizzled all over with the juices from the parcels.
Recipe and image courtesy of Roast Recipe Collection by Sainsbury’s (£5)