Slow roasted Lamb Shanks
Lamb shanks are a surprisingly easy ingredient for a fancy dinner, and much of this can be made ahead of time. Let the oven do the work, and spend time with your dinner guests instead of over the stove.
Servings: 2
Ingredients
- 2 lamb shanks
- 2 large potatoes
- Pecorino cheese and butter to taste
- 1 lb vegetables of choice
- Salt and pepper to taste
Instructions
- Cover lamb shanks with salt and pepper two days before serving.
- The next day, cover shanks with foil and roast at 140c/285f for 2 to 3 hours, or until tender. Keep refrigerated until ready to serve.
- Meanwhile, make mashed potatoes with pecorino and butter, and keep refrigerated until ready to serve.
- On the day you want to eat, pull the shanks out of the fridge and broil until well browned. (Optionally, sop up the drippings with bread and make croutons.)
- In the meantime, saute vegetables and reheat mashed potatoes.
- Assemble and serve.