Roast Lamb Shank
Ingredients
For the Marinade: 4 lamb shanks 2 tbsp olive oil 3 tsp Maraqah Lamb Stock Base 1 tbsp tomato paste 2 tsp paprika 1 tsp ground cumin 1 tsp dried thyme 1/2 tsp black pepper Juice of 1 lemon 4 garlic cloves, minced For the Vegetable Bed: 3 medium potatoes, peeled and cubed 3 medium carrots, peeled and cut into chunks 2 medium onions, quartered 6 garlic cloves, peeled and left whole 3 tbsp olive oil 1/2 tsp salt 1/2 tsp black pepper For the Stock: 3 cups water 2 tsp Maraqah Lamb Stock Base
Method
1. Prepare the Marinade:
In a bowl, mix olive oil, Maraqah Lamb Stock Base, tomato paste, paprika, ground cumin, thyme, black pepper, lemon juice, and minced garlic until well combined.
2. Marinate the Lamb:
Rub the lamb shanks generously with the marinade, ensuring they are evenly coated. Cover and refrigerate for at least 2 hours, or preferably overnight, for the flavors to infuse.
3. Prepare the Vegetables:
Preheat your oven to 180°C (350°F).
In a large roasting pan, toss the cubed potatoes, carrots, onions, and whole garlic cloves with olive oil, salt, and black pepper. Spread the vegetables evenly across the pan to create a bed for the lamb.
4. Assemble the Dish:
Place the marinated lamb shanks on top of the vegetable bed.
In a separate bowl, mix the water with Maraqah Lamb Stock Base to create the stock. Pour the stock into the roasting pan, ensuring the vegetables are partially submerged but the lamb shanks remain above the liquid.
5. Roast the Lamb:
Cover the pan tightly with foil and roast in the preheated oven for 2 hours.
After 2 hours, remove the foil, increase the oven temperature to 200°C (400°F), and roast for an additional 30–40 minutes, or until the lamb is tender and the top is golden and slightly crispy.
6. Serve:
Transfer the lamb shanks to a serving platter, arranging the roasted vegetables around them. Drizzle some of the pan juices over the lamb for added flavor.
Enjoy this rich and hearty roast lamb shank dish, perfect for a comforting family meal!
