Rustic Slow-Cooked Lamb Shanks with Lemon Potatoes
4-6 Mick's Meat Barn Lamb Shanks
2-3 Jacket Potatoes (Per Person), quartered
1 tbsp Fresh Rosemary, finely chopped
2 Garlic Cloves, minced
1/2 tsp Smokey Paprika
1/2 cup Lemon Juice
1 cup Chicken Stock
2 tbsp Tomato Paste
1 tsp Dried Oregano
2 Dried Bay Leaves
1/2 cup Flat Leaf Parsley, roughly chopped
1 Punnet Cherry Tomatoes
Green Beans, trimmed
1 Red Capsicum, finely sliced
2 tsp Lemon Zest
2 Garlic Cloves, sliced (extra)
Sea Salt and Cracked Black Pepper, to season
Step 1 - Preheat your oven to 180C.
Step 2 - Combine the oil, rosemary, crushed garlic and paprika in a large bowl. Season with salt and pepper. Add the lamb shanks, before tossing to coat the lamb.
Step 3 - Combine the lemon juice, chicken stock, tomato paste, dried oregano, sliced garlic and whisk together in a large bowl. Add the potato and bay leaves. Stir to combine. Place in a large roasting pan. Nestle the lamb shanks into the potato mixture. Cover tightly with foil. Roast for 3 hours.
Step 4 - Remove the lamb and potatoes from the oven. Remove the foil. Add the cherry tomatoes, beans and capsicum strips to the pan. Nestling them into the sauce. Roast, uncovered, for a further 30 minutes or until lamb is falling off the bone.
Step 5 - Remove from the oven. Plate, before sprinkling with parsley and the lemon zest. Serve.