On Sunday evening I made this tasty dish for Neil and I in lieu of a full roast. It comes from the Gino D’Acampo cookbook Buonissimo and is originally for a slow-roasted lamb shoulder, but the shanks were on special offer in Sainsbury’s and I love a good lamb shank, so I adapted.
The original recipe serves 4 with a 1.5kg lamb shoulder. I just used two shanks – one each, and so scaled down the cooking time, and number of potatoes accordingly. I still did waaaaay too many potatoes though.
1 lamb shank per person
1.5kg of waxy potatoes, peeled and cut into 4/5cm chunks
10 garlic cloves, unpeeled
1 tablespoon of dried oregano
2 tablespoons of fresh marjoram leaves
2 tablespoons of fresh rosemary leaves, stripped from the stalks
3 bay leaves
5 tablespoons of olive oil
Juice of 2 large lemons
Salt and freshly ground black pepper
Pre-heat the oven to 190
Place the meat, potatoes, and galic in a large ovenproof casserole dish or roasting dish.
Sprinkle all the herbs over and then pour in the olive oil, lemon juice and 100ml of water.
Season well with salt and pepper, mix well together, nestling the potatoes around the shanks. Cover with a lid or foil.
Bake in the middle of the oven for 2 hours (3 hours for the original, large shoulder. I found that 2 was fine for these shanks though.) I removed the foil for the last 45 minutes of cooking, just to lightly brown the potatoes.
Allow to rest for 5 minutes before serving.