Romesco Lamb Shank Tray Bake
- 100g roasted red peppers from a jar, chopped
- 1 chopped garlic clove
- 25g chopped toasted almonds
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 2 lamb shanks
- 8 shallots, halved
- 4 bashed garlic cloves
- 2 rosemary stalks, leaves stripped
- 4 thyme sprigs, leaves stripped
- ½ lemon
- 200ml chicken stock
- 300g new potatoes, halved
- Preheat the oven to 160C. Make the romesco sauce by mixing the peppers, almonds, garlic, oil and vinegar together with some seasoning. Set aside. Place the remaining ingredients - except the potatoes - in a roasting tin, transfer to the oven and cook for 1.5 hours.
- Turn up the heat to 180C. Remove the tray from the oven, toss in the potatoes and cook for another 45 mins. Remove from the oven and leave to rest for 10 mins, then serve the lamb with the potatoes, pan juices and the romesco sauce. Perfect!
2 hrs 30 mins
2 serving