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4 Serves/Makes

Cooking Time: > 90 min

Lamb Shanks Baked In Buttermilk

Ingredients

Lamb shanks:

4 lamb shanks

salt & freshly ground black pepper to taste

45 ml oil

2 garlic clove(s) , sliced

2 carrot(s) , cut into chunks

3 stalk(s) celery , cut into chunks

4 baby onion(s) , halved

250 ml LANCEWOOD^® Buttermilk

410 g canned chopped peeled tomatoes

1 beef stock cube(s) dissolved in 80 ml red wine or boiling water

45 ml flour

2 sprigs fresh rosemary

fresh parsley , chopped for serving

Yoghurt garlic sauce:

250 ml LANCEWOOD^® Double Cream Plain Yoghurt

1 large garlic clove(s) , crushed

1 lemon , zest only

15 ml lemon juice

10 ml salt flakes

30 ml fresh parsley , chopped

Method

Lamb shanks:
Preheat the oven to 170°C.

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

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

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

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:
Serve the lamb shanks with potato or cauliflower mash.

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

CONVERSION TOOL

Made with this Product(s)

Double Cream Plain Yoghurt

CONVERSION TOOL

Made with this Product(s)

Double Cream Plain Yoghurt

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