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Lancewood Lamb Shanks Baked In Buttermilk
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Lancewood 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.

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