Baked lamb shank with romesco sauce recipe
Looking for a Sunday roast for two? Try this one-tray dish with tender lamb shanks, rosemary and potatoes. Whilst the lamb slow cooks, prepare a punchy romesco sauce with the peppers, almonds, garlic, oil and vinegar, perfect for spooning over the meat once served.
See method- Serves 2
- 15 mins to prepare and 2 hours 15 mins to cook
- 670 calories / serving
Ingredients
- 100g peppadew peppers, drained and finely chopped
- 1 clove garlic, chopped
- 25g almonds, toasted and chopped
- 2 tbsp olive oil
- 1tbsp red wine vinegar
- 2 lamb shanks
- 8 shallots, peeled and halved
- 4 garlic cloves, left whole and bashed
- 2 rosemary stalks, leaves stripped
- 4 thyme stalks, leaves stripped
- ½ lemon, halved
- 200ml chicken stock
- 300g new potatoes, halved
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Shop ingredientsEach serving contains
- Energy
- 2800kJ 670.0kcal
- Fat
- 35g
- Saturates
- 9g
- Salt
- 1.3g
- Sugars
- 11g
of the Reference intake
Carbohydrate 36.6gProtein 48.1gFibre 53.0g
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- Heat oven to 160C/140 C fan/gas 3. To make the romesco sauce, mix the peppers, garlic, almonds, oil and vinegar together with some seasoning then set aside.
- Put the remaining ingredients except the potatoes in a large baking dish, transfer to the oven and cook for 1 1/2 hours.
- Increase the oven temperature to 180C/ 160C fan/gas 5. Remove the tray from the oven and toss in the potatoes then return the tray to the oven and cook for a further 45 minutes. If your potatoes are not quite tender, remove the lamb to rest and continue cooking your potatoes.
- Serve the lamb with the potatoes, the sticky pan juices and the romesco sauce.
- See more Lamb recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
