This June warm up with these tender and very easy to make lamb shanks.
- Place shanks in a single layer in a large ceramic dish. Combine soy, sherry and a third of the garlic in a small bowl. Pour soy mixture over lamb, turning to coat well. Cover and refrigerate for 2 hours.
- Preheat oven to 180°C. Place lamb in a single layer in a large roasting pan (reserve marinade). Cover pan tightly with foil and roast for 1 hour. Remove cover and baste lamb with reserved marinade. Roast, uncovered, basting every 10 minutes, for 30 minutes or until lamb is tender.
- Heat butter in a frying pan over medium heat. Add remaining garlic and cook for 1 minute or until fragrant. Add rice and cook, stirring, for 5 minutes or until heated through. Stir in parsley and salt and pepper.
- Spoon garlic rice onto plates. Top with 2 shanks per plate and serve with beans. Set aside 6 shanks for recipe 2 (below).
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set