Slow cooked and packed with Mediterranean flavours – mop up the extra sauce with crusty bread or mashed potato
TO DRINK: To match the Mediterranean flavours, go for a medium-bodied wine of an Italian grape variety like sangiovese
Slow-roasted Mediterranean lamb shanks
- 6 lamb shanks
- 3 whole garlic cloves, peeled
- and sliced
- 45ml (3 tbsp) olive or avocado oil
- 6 whole garlic cloves, skin on
- 60ml (¼ cup) caperberries, drained
- 4 large sprigs of fresh rosemary
- 30ml (2 tbsp) fresh rosemary, chopped
- a small handful of fresh oregano
- 60ml (¼ cup) sun-dried tomatoes,
- 2,5ml (½ tsp) dried chilli flakes
- sea salt and freshly ground black
- pepper, to taste
- 250ml (1 cup) dry white wine
- juice of 1 lemon
- mashed potato or crusty bread,
- to serve
Preheat the oven to 200°C.
Using a sharp knife, make incisions in the lamb shanks and fill with the sliced garlic. Drizzle with oil and place in a large baking dish together with the whole garlic cloves.
Add the caperberries, whole and chopped rosemary, oregano, sun-dried tomatoes and chilli flakes.
Season well and add the wine and lemon juice. Cover the baking dish with foil and roast for 20 minutes.
Lower the oven temperature to 180°C and roast for a further 1 hour and 15 minutes. Lower the temperature to 150°C and remove the foil for the final 25 minutes of cooking.
Remove the shanks from the oven and rest for 10 – 15 minutes. 7 Serve with a large bowl of garlic mashed potatoes or fresh crusty bread.