Hi Guys, I will post the short version here but the full recipe is on my blog (Link in siggy) let me know what you think if you try out the recipe!
Ingredients:
2 Lamb Shanks
1 Bulb of Garlic
Fresh Rosemary (Loads!)
350g Chopped Swede
350g Chopped Potato
Sprouts
Carrots
Cauliflower
Broccoli
Plain Flour
Rock Salt & Cracked Pepper
Butter
Olive Oil
Chicken Stock
Fresh Bay Leaves
Put the lamb, whole garlic cloves (unpeeled) and rosemary sprigs into the roasting dish, cover with a drizzle of olive oil and put into a preheated oven for 2 1/2 to 3 hours on gas mark 3 (160c).
An hour before the meat is done boil the veg with the bay leaves (about 3). Once cooked, strain them and put them in a large frying pan/wok. Using a masher reduce them down to a nice mush and lightly fry them for about 30 mins. Mixing/flipping every 5 mins or so.
Remove the lamb from the oven a make a lovely gravy/sauce using the fat and garlic cloves (squish the gooey middle out of them, yum!). When the sauce is done you can serve your lovely winter meal!
Ingredients:
2 Lamb Shanks
1 Bulb of Garlic
Fresh Rosemary (Loads!)
350g Chopped Swede
350g Chopped Potato
Sprouts
Carrots
Cauliflower
Broccoli
Plain Flour
Rock Salt & Cracked Pepper
Butter
Olive Oil
Chicken Stock
Fresh Bay Leaves
Put the lamb, whole garlic cloves (unpeeled) and rosemary sprigs into the roasting dish, cover with a drizzle of olive oil and put into a preheated oven for 2 1/2 to 3 hours on gas mark 3 (160c).
An hour before the meat is done boil the veg with the bay leaves (about 3). Once cooked, strain them and put them in a large frying pan/wok. Using a masher reduce them down to a nice mush and lightly fry them for about 30 mins. Mixing/flipping every 5 mins or so.
Remove the lamb from the oven a make a lovely gravy/sauce using the fat and garlic cloves (squish the gooey middle out of them, yum!). When the sauce is done you can serve your lovely winter meal!
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