- 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
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.