Many people have a real affection for lamb shanks, thinking of them as a bit of a treat. I've cooked them for years and really love this particular style of baking them because it's so easy and comforting – almost like wrapping up a jacket potato to put on the bonfire. By using simple root veg and a flavoured butter, and by tightly squeezing the tinfoil around each shank, the most is made of the flavour of the meat without having to cover it in spices or tomatoes or anything like that. It's very easy to prep the shanks for this dish and I think they look cool enough to be a lovely main course for a dinner party. The shanks should be eaten with all the veggies and any buttery juices. They're really good served with creamy mashed potato and steamed greens to contrast with the roasting stickiness of the lamb.
Nutritional Information - Amount per serving:
- Calories 626kcal
- Carbs 10.2g
- Sugar 6.5g
- Fat 42.0g
- Saturates 21.8g
- Protein 43.7g
This recipe is adapted from:
Cook with Jamie
BUYING SUSTAINABLY SOURCED FISH
Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.
When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.
For further information about sustainably sourced fish, please refer to the useful links below:
Marine Stewardship Council