Cost Meter: $$
Cook Meter: Professional (only because of the time)
When I was younger and first started going out there was a 24 hour cafe in town called Maxi's. We all loved it and when the pubs closed at 3pm you would see the entire town eating things like garlic chips and giant burgers. It was at Maxi's that I had my first ever lamb shank, it was large and coated in mint jelly and eating it straight from the bone made me feel like a caveman. This lambshank recipe is better and leaves the meat dropping off the bones and juices running down your face. It's probably best if you use your knife and fork for this one.
This recipe was adapted from Jamie Oliver's original recipe.
Ingredients for two
2 lamb shanks
2 garlic cloves
half bunch of rosemary
half bunch of thyme
100g of butter
1/2 cup of white wine
1. Preheat the oven to 180 degrees celcius
2. Take two tbsp of chopped rosemary and thyme and mix with the butter.
3. Grab your tinfoil and take a 60cm piece and fold it onto itself. You will need one for each of the lambshanks.
4. Slice the carrot and the leek and spread amongst your tinfoil parcels.
5. Place a clove of garlic (un-peeled) on top of each vegie pile.
6. Take each shank and piece a hole into the centre of it and stuff with butter. I find that I can't get much into the holes so end up coating the outside with the herb butter as well.
7. Place the lamb shank on top of the vegies and wrap the tin foil around it to make a sealed parcel.
8. Pour in 1/4 cup of wine into each parcel and place in the oven for 2 and a half hours.