• Imagine tender, succulent lamb shanks, slow-cooked to perfection, infused with the flavours of the Mediterranean! Perfect as a Sunday lunch and there will definitely be leftovers for Monday! Mop up the extra sauce with crusty bread or mashed potato!


    Make this Slow-roasted Mediterranean lamb shanks recipe:

    Slow-roasted Mediterranean lamb shanks

    Serves: 6
    Cooking Time: 2 hrs

    Ingredients

    • 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
    • (whole)
    • 30ml (2 tbsp) fresh rosemary, chopped
    • a small handful of fresh oregano
    • 60ml (¼ cup) sun-dried tomatoes,
    • chopped
    • 2,5ml (½ tsp) dried chilli flakes
    • (optional)
    • 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

    Instructions

    1

    Preheat the oven to 200°C.

    2

    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.

    3

    Add the caperberries, whole and chopped rosemary, oregano, sun-dried tomatoes and chilli flakes.

    4

    Season well and add the wine and lemon juice. Cover the baking dish with foil and roast for 20 minutes.

    5

    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.

    6

    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.

    TO DRINK: To match the Mediterranean flavours, go for a medium-bodied wine of an Italian grape variety like sangiovese

    Made this recipe? Tag us @foodandhomesa #cookingwithFH on Instagram!

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