Slow-roasted Lemon and Rosemary Lamb Shanks

PREP TIME: 15min

COOK TIME: 3hrs 15min SERVES: 6

INGREDIENTS:

  • 6 lamb shanks

  • Juice of 4 lemons

  • ¾ cup soy sauce

  • 2 cups water

  • ½ cup olive oil

  • ½ tbsp black ground pepper

  • ½ tsp salt

  • ½ cup fresh parsley, chopped

  • 6 garlic cloves

  • 4 fresh rosemary sprigs


METHOD:

  • Step 1: Preheat oven to 150°C.

  • Step 2: Wash the garlic cloves (skin on) and place them into a large baking dish, unpeeled.

  • Step 3: Add the chopped parsley and rosemary sprigs.

  • Step 4: Place the 6 lamb shanks onto the garlic and the herbs.

  • Step 5: Drizzle the olive oil, soy sauce, water and lemon juice over the lamb. Turn to coat.

  • Step 6: Season the lamb with salt and pepper.

  • Step 7: Cover the dish with aluminium cooking foil and cook covered for 3 hours.

  • Step 8: Remove foil and cook for a further 15 minutes on 220°C.

  • Step 9: Serve.


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