Slow-roasted Mediterranean lamb shanks – Food & Home Magazine
Slow cooked and packed with Mediterranean flavours – mop up the extra sauce with crusty bread or mashed potato. Click here for the recipe.
Ingredients
- 6 lamb shanks
- 3 whole garlic cloves, peeled
- and sliced
- 45ml (3 tbsp) olive or avocado oil
- 6 whole garlic cloves, skin on
- 60ml (¼ cup) caperberries, drained
- 4 large sprigs of fresh rosemary
- 30ml (2 tbsp) fresh rosemary, chopped
- a small handful of fresh oregano
- 60ml (¼ cup) sun-dried tomatoes,
- chopped
- 2,5ml (½ tsp) dried chilli flakes
- sea salt and freshly ground black
- pepper, to taste
- 250ml (1 cup) dry white wine
- juice of 1 lemon
- mashed potato or crusty bread,
- to serve
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