Categories: Meat mains

Ingredients

• 3 sprigs rosemary, 1 1/2 tbsp. butter, 1 sprig fresh thyme, black pepper, 2 lamb shanks trimmed of fat, 6 unpeeled garlic cloves, 2 carrots sliced, 1 onion cut into chunks, roasting potatoes cut into chunks. 1 cup vegetable stock, herbs.

Directions

1. Pre-heat oven to 160 degrees. Whizz half rosemary leaves, half the thyme with half the butter and prick the lamb shanks and add butter to pockets in lamb.

2. ason lamb and put in casserole dish. Add rosemary, thyme, herbs, garlic cloves and remaining butter. Pour in stock. Cover and cook for 2.5-3 hours.

3. In the last 45 minutes place carrots, onions and potatoes in a baking tray with herbs, paprika, garlic and olive oil and roast on lower shelf.

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