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Lamb shanks with buttery roast fennel and baby carrots
6
Easy
45 minutes
2½ hours
Ingredients
-
For the lamb shanks
- 3 T olive oil
- 150 g butter
- Sea salt and freshly ground black pepper, to taste
- 6 lamb shanks
- 4 carrots, sliced
- 3 red onions, sliced
- 6 sprigs rosemary
- 1½ cups red wine
- 1½ cups beef stock For the roast vegetables:
- 2 x 200 g punnets baby carrots
- 1 bulb fennel, sliced
- 75 g butter
- 4 T olive oil
- 6 baby beetroot, sliced
- 2 thyme, sprigs
- beetroot salt, to garnish
Method
- Preheat the oven to 180°C. Heat the olive oil and 100 g butter in a pan over a high heat. Season the lamb shanks and sear in the pan until browned.
- Make six parcels using two layers of foil. Divide the carrots, onions, rosemary, wine, stock and lamb shanks between the six parcels and scrunch to close securely.
- Roast on a baking tray for 2½ hours until tender. Strain the cooking liquid into a pan and simmer for 15 minutes. Add the remaining butter and remove from the heat.
- To make the roast vegetables, preheat the oven to 180°C. Arrange the carrots and fennel on a baking tray with the butter, 2 T olive oil and seasoning.
- Roast for 25 minutes, or until caramelised and tender. Place the baby beetroot on a separate tray. Toss with the remaining olive oil, seasoning and thyme and roast for 15–20 minutes until tender.
- Serve the lamb shanks and vegetables with the pan juices.
Cook's note: Serve with burnt butter sage gnocchi or exotic mushroom ravioli. Prep the roast veg in the morning before you go to work, ready to pop into the oven later.