Lamb shanks

Lamb shanks are not the best way to keep in shape over the summer but as a Sunday (early) dinner (and skip brunch) with an activity planned for the evening ? even a small walk, are A-okay.


Marinate the lamb shanks with rosemary, bay leaves, salt, pepper and a drizzle of olive oil (to make the marinades stick) in a roasting tray overnight.

The next day, roast the shanks in a 100 degree oven for 3 hours.


1/2 hour before the shanks are ready, sweat a leak in a pan by cutting the white part of the stalk into small rings and saut in a pan with butter. Then simmer on low with the lid down until soft. Season.


When the shanks are ready serve them with the leeks and Kumara mash, or peas, whatever you fancy.