Roast Lamb shanks

Updated: Aug 20

Ingredients: Sovereign hill lamb shanks, carrot, onion, celery, red wine, rosemary garlic


To serve:

To reheat place the sealed cryovac bag with lamb shanks into a pot of simmering hot water. Cover the pot and continue to simmer for 20 mins.


Using a kitchen towel, remove the bone from the lamb. Serve each shank across two plates, spoon over the sauce in the roasting tray.


Recommended sides and sauces

Side:Paris mash, Roast pumpkin, mejadra.

Sauce: Harissa, sauce verte


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