Slow roasted lamb shanks with spiced new potatoes and rainbow spring veg - The Jewish Chronicle

Name: Slow roasted lamb shanks with spiced new potatoes and rainbow spring veg - The Jewish Chronicle
Total time: 18 min
Ingredients: For the lamb; 8 lamb shanks; 2 garlic bulbs, peeled but cloves left unpeeled; 3 red onions, sliced; 6 tbsp olive oil; 1 tbsp of each of the following spices: paprika, turmeric, coriander powder, hot paprika and cumin; Salt and pepper; For the vegetables and potatoes; 1kg baby potatoes; 8 tbsp olive oil; 3 echalion shallots peeled and halved; 1 tbsp each of garlic powder; onion powder and paprika; 300 carrots of different colours if possible peeled and left whole; 500g green asparagus, woody ends removed but left whole

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This showstopper main course is perfect for a festive Pesach meal

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Ingredients

For the lamb
8 lamb shanks
2 garlic bulbs, peeled but cloves left unpeeled
3 red onions, sliced
6 tbsp olive oil
1 tbsp of each of the following spices: paprika, turmeric, coriander powder, hot paprika and cumin
Salt and pepper
For the vegetables and potatoes
1kg baby potatoes
8 tbsp olive oil
3 echalion shallots peeled and halved
1 tbsp each of garlic powder; onion powder and paprika
300 carrots of different colours if possible peeled and left whole
500g green asparagus, woody ends removed but left whole