Lamb Shanks Baked In Buttermilk

Lamb shanks:

Yoghurt garlic sauce:

Lamb shanks: 
1. Preheat the oven to 170°C.

2. Season the lamb shanks with salt and pepper to taste. Heat the oil and brown the shanks all over.

3. Add the garlic, carrots, celery and onions and fry for 2 minutes. Transfer to an ovenproof casserole dish.

4. Mix the buttermilk, tomatoes, stock and flour together. Pour over the lamb shanks. Add the rosemary.

5. Cover and bake for 2 – 3 hours until tender and falling from the bone. Check on the hour and baste with the sauce.

Yoghurt garlic sauce: 
Add the yoghurt, garlic, lemon zest, lemon juice, salt and parsley together and mix until well combined.

To serve: 
1. Serve the lamb shanks with potato or cauliflower mash.

2. Top with the yoghurt garlic sauce and sprinkle with freshly chopped parsley.