Rosslare Lamb Shank Recipe

Provencal Rub:
Mix all ingredients together and reserve.

Lamb Shank:
1. Rub lamb with provencal rub and let marinate for 30 mins.

2. Sear lamb shanks in a large pan, making sure to brown all sides.

3. Add onions, celery and carrots to same pan and caramelize vegetables.

4. Add tomato paste and garlic.

5. De-glaze with wine, reduce add herbs, gravy, base, 7 cups of water and lamb shank bring to a simmer.

6. Place into large roasting pan and cover, place in oven at 350 C for 1-1/2 hours, or until meat is tender but still on the bone.

7. Cool in liquid, then remove shanks, place on baking tray.

8. Bring sauce from lamb to a simmer, mix cornstarch, flour and 1/3 cup of water together (called a slurry), using wire whip add flour mix to sauce slowly.

9. Simmer for 5 mins, remove from heat then strain through fine strainer, cool. Poor over lamb shanks.

To accompany the lamb shank dish make some mashed potatoes (3 ½ cups) and your favorite medley of veg (2 cups). Example: carrots, green beans, cauliflower, yellow zucchini, what ever looks good at the supermarket.

1. In oven proof dish place Lamb and ladle sauce over, then a piece of Aluminum foil to cover.

2. Place in a pre heated 350 C oven and heat Lamb shanks until hot in the centre (approx 20-25 mins)

3. Using a large square 10 inch plate or large round plate, place hot mashed potatoes to the right of the plate, followed by hot vegetable medley to the left, then lamb shank down the center followed by 2-1/2 oz of the sauce, garnish with a fresh sprig of rosemary.