© J Sainsbury plc 2020
Roasted herb and cumin lamb shanks
These slow cooked lamb shanks with buttery mash and veg make a wonderful treat
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Ready in 2 hours 10 minutes
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Cooking time 2 hours
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Prep time 10 minutes
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Serves 2
Ingredients
- 30g unsalted butter, softened
- 28g bunch fresh flat-leaf parsley, leaves picked and chopped
- 6 fresh rosemary sprigs, leaves picked
- 14g bunch thyme, leaves picked and chopped
- 1 clove garlic, finely chopped
- 1 tsp ground cumin
- 2 lamb shanks
- 200g Chantenay carrots, trimmed
- 175g baby leeks, trimmed
- 100ml white cooking wine
- 600g potatoes, peeled chopped
- 10g butter
- 1 tbsp semi-skimmed milk
Method
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1
Preheat the oven to 180°C/gas mark 4. In a bowl, mix the butter with the herbs, garlic and cumin. Rub over the shanks.
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2
Cut out 2 foil squares and divide the carrots and leeks between each. Fold up the foil to make a bowl. Place the shanks on top of the veg, then carefully pour in the wine. Gather the foil around the bone, pinching it together tightly. Put on a baking tray and roast for 2 hours, until the lamb falls off the bone.
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3
Meanwhile, put the potatoes in a pan of cold water. Bring to the boil and simmer for 10-12 minutes until tender. Drain, then mash with the butter and milk. Serve the lamb with the mash and vegetables.
