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Burger recipes

Open roast vegetable lasagne

40 minutes

Fall-off-the-bone lamb shanks

Serves 2

Difficulty Easy

Prep Time 25 minutes

Cooking Time 1 hour

Ingredients

3 T olive oil
3 leeks, sliced
2 shallots, chopped
2 cloves garlic, crushed
2 lamb shanks
1 cup white wine
2 cups good-quality beef stock
3 fresh bay leaves
500 g pumpkin

Method

Preheat the oven to 180∞C. In a cast-iron saucepan over a medium to low heat, add 2 T olive oil and, when hot, add the
leek, shallot and garlic and fry gently until softened. Add the shanks and brown on all sides.
Add the wine, stock and bay leaves and leave to simmer gently for 1 hour, adding more stock if necessary, or until the meat is
fall-off -the-bone tender. Meanwhile, peel and slice the pumpkin into thin wedges.
Arrange on a baking tray, then toss with the remaining olive oil and scatter over the ginger, cardamom and sea salt, to taste.
Roast for 20 minutes, or until tender. In a large bowl, roughly mash the roast pumpkin using a fork.
Season to taste, then spoon into individual bowls, top with a tender lamb shank and drizzle with the pan juices. Serve immediately.

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Fall-off-the-bone lamb shanks

Fall-off-the-bone lamb shanks

Ingredients

Method