Lamb shanks are fabulous. I have a favourite way of preparing them, but try to do them justice by mixing it up a little. Having spent 18 days in hospital over the last month, I got well and truly sick of grey, tasteless hospital food. While the thought of returning to my own kitchen was a great inspiration for my recovery, unfortunately it wasn’t quite enough. When we discovered an oven in the kitchen on my ward, my devoted and fabulous partner retrieved two beautiful frenched lamb shanks from our freezer and bought them in for me to roast in the hospital oven. The lamb was fed on saltbush and comes from one of my favourite suppliers at the Capital Region Farmers’ Market, Bundawarrah. Because the lamb was of such high quality, not to mention my slight lack of strength and mobility, I didn’t want to do anything too complicated with them. So we simply roasted them in a small lidded dish with a smashed clove of garlic and some herbs. Heavens, they turned out delicious. We mashed up the ‘purple Jesus potato’ to make a colourful and delicious mash of Congolese purple potatoes and steamed some of the lovely seasonal broccoli that’s around at present.
|2||Frenched lamb shanks|
Preheat the oven to 160oC. Rub a little olive oil over both lamb shanks to coat. Smash the clove of garlic with your kitchen knife and place in the baking dish as is, skin and all. Add the remaining herbs. Place the lamb shanks inside the dish, sprinkle over a little salt, cover with lid and roast for at least 2 ½ hours, but up to 3 ½ (the longer you can wait the better). Turn the lamb shanks half way through cooking so they have the herb and garlic taste all the way through. Serve with mashed potato and steamed broccoli.