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Ingredients
Lamb shanks:
4 lamb shanks
Salt & freshly ground black pepper to taste
45 ml oil
2 cloves garlic, sliced
2 carrots, cut into chunks
3 stalks celery, cut into chunks
4 – 6 baby onions, halved
250 ml LANCEWOOD® Buttermilk
1 x 410 g can chopped peeled tomatoes
1 beef stock cube dissolved in 80 ml red wine or boiling water
45 ml flour
2 sprigs rosemary
Parsley, freshly chopped for serving
Yoghurt garlic sauce:
250 ml LANCEWOOD® Double Cream Plain Yoghurt
1 large clove garlic, crushed
Grated zest of 1 lemon
15 ml lemon juice
10 ml salt flakes
30 ml parsley, freshly 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.