Roast Lamb Shank

INGREDIENTS:  

4    lamb shanks 

1    Tbsp. rosemary 

4    cloves garlic
1    lemon, zest and juice
2    Tbsp. MAGGI LAZENBY Worcestershire Sauce

2    tsp.  olive oil
1    onion, chopped

500ml  chicken  stock

salt  and freshly ground black pepper  to taste

   

METHOD

1. Place the lamb, rosemary, garlic, lemon, LAZENBY Worcester Sauce and olive oil into a roasting tin and cover it with cling film. Leave it to marinade for at least 4 hours (or overnight) in the refrigerator.

2. Preheat the oven to 160°C and take the lamb out of the refrigerator to come to room temperature.

3. Brown the onions in a little oil and add them to the roasting tin.

4. Add the stock to the roasting tin and cook the shanks for 2 to 3 hours (depending on the size of the meat) or until the meat is absolutely tender.

5. Season with salt and pepper to taste and reduce the sauce to make a gravy.

6. Serve with mashed potatoes and vegetables.