Lamb Shanks
Serves: 4 (Allow one hind shank per person. Don't bother really with the fore legs as there is so much less meat on them and lots more sinew)
  • 4 lamb shanks
  • 2 whole bulbs of garlic,
  • bunch of rosemary,
  • salt and pepper
  • about ⅓ bottle of red wine
  1. Preheat your oven to 180ºC/350ºF/gas 4.
  2. Lay a piece of tin foil in the bottom of your roasting tin. This will help to make washing up afterwards much, much, much easier. Oooh that's another top tip from me to you. You're welcome
  3. Now lay the shanks in the tray. Scatter over the garlic and the sprigs of rosemary
  4. Sprinkle generously with Maldon sea salt, give it a good grind of pepper. Rub some olive oil onto each shank
  5. Now pour over the red wine. Then wrap the tray in tin foil and pop it into the oven
  6. Roast for 2½ hours or until the meat is as tender as can be. When you poke it there should be no resistance and the meat should be falling off the bone. Yum.
  7. Allow to cool until it's cool enough to handle. Then shred into small pieces and set the bones to one side.
  8. I often do this in advance and then when I want to eat, just pop the shredded lamb into a hot oven at about 180C for 25 minutes until its warmed through - just be sure it doesnt dry out, so maybe add a little drizzle of olive oil and a splash more red wine. Completely delicious.
Recipe by Made By Margie at