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A great dish for this time of year and roasting gives a great flavour.Ìý Lamb shanks can either be taken from the shoulder or for a meatier cut, from the leg.Ìý This cut of meat is tasty and cheap and when cooked with oven roasted vegetables make an economic dish for all the family.ÌýÌý All can be cooked together in the oven or in the slow cooker use Mediterranean vegetables when in season if preferred with a few olives.

Serves 4

Ingredients

4 lamb shanks

225g/8oz baby onions – peeled

Handful of sprigs of thyme

275ml/½pt vegetable stock

2 dsp redcurrant jelly (optional)

Ìý

Oven Roasted Vegetables

900g/2lbs carrots

900g/2lbs parsnips

2 red onions

450g/1lb baby potatoes

2 dsp lemon juice

1 dsp soft brown sugar

1 dsp olive oil

2 dsp honey

Salt and freshly ground black pepperÌý

1 sprig of parsley

Ìý

Method

Place the lamb shanks in a large roasting dish and add the cloves of garlic.Ìý

Add the onions, thyme and stock and cook in a pre-heated oven @ Gas Mark 5/190°C for 1½ - 2 hours until tender.Ìý

The liquid can be thickened slightly be the adding the redcurrant jelly.Ìý This will give an excellent flavour to the stock.Ìý

Oven Roasted Vegetables

Peel and slice the carrots, parsnips and onions.Ìý These look better if you cut them into chunks of similar size.Ìý Cut the baby potatoes in half.Ìý

Mix the lemon juice, sugar, oil, honey and seasoning in a bowl.Ìý

Put all the vegetables into a roasting dish and coat with mixture.Ìý

Cook in a preheated Gas Mark 5/190°C for 1 hour.Ìý

Garnish with parsley and serve.