Roast lamb shank in a red wine sauce, tender and cooked to perfection, a delicious twist on a Sunday roast, steak, or a romantic dinner for two.
A simple recipe and best pre-prepared the evening before to tenderize the meat but can be cooked the same day. I like to serve with a mustard mash and steamed curly kale or with some mini roast potatoes.
I’ve heard say that when cooking with wine it’s best to use a good red wine you would normally enjoy drinking and not just a random table wine.
This roast lamb shank recipe serves two but can be used to serve more, here I’ve used two lamb shanks, but you can of course add more to cater for the number of guests as required.
You will also need either a versatile casserole pan to use on the stove which is transferable to the oven with a lid, or as I use a deep pan for the stove and a roasting pan with lid for the oven.