August 17th, 2011

Slow roasted lamb shanks with lemon and dill

Delicious, rich, soft, dark, sticky meat, served with crispy potatoes and a good blob of rich tzatziki.

I’ve never done shanks like this before, but I felt like lamb, and they were very cheap. To start, I prepared the shanks by marinating them in the juice of a few lemons, olive oil, salt, pepper, and some crushed garlic overnight. (I thought ahead for this meal).

The next afternoon, I wiped off the marinade and browned off the shanks in a pan. I also preheated the oven to 150°C.

I made a bed of roughly cut carrots, onions and garlic, along with a large sprig of dill and parsley, some bay leaves and half a lemon. Plus a little water and some more lemon juice.

I nestled the lamb on the bed, squeezed over more lemon, resisted the urge to add more salt (there was quite a lot in the marinade), and then placed it (covered) in the oven. I had to convince Kate to go for a walk with me so that I wouldn’t keep checking the lamb every half an hour — I wanted it to cook really slowly. I left it in the low oven for about 5 hours in total. I took the lid off for the last half hour or so.

Done! You can see how the meat pulls away from the bone and all the stringy chewy bits are now soft and gelatinous. The meat was quite sweet, and had the texture and stickyness of a really good spit roast (which was perfect with the cool yoghurt and cucumber of the tzatziki).

Delicious and easy (if you are patient).

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One Comment on “Slow roasted lamb shanks with lemon and dill”

  1. Marjorie said at 7:13 pm on February 15th, 2012:

    Thank you for sharing this recipe. I tried it using rosemary which I happened to have on hand rather than dill. It was delicious and I am having it again tonight.