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mediterranean lamb shanks







total time






method ingredients
  1. 2 lean Irish Lamb Shanks
  2. 2 large ripe tomatoes (peeled, seeded and finely chopped)
  3. 2 medium onions (finely chopped)  
  4. 2 garlic cloves (finely chopped)
  5. 1 tbsp lemon juice
  6. 2 tbsp fresh basil leaves
  7. 2 tbsp parsley (finely chopped)
  8. I tbsp dried rosemary
  9. 2 tsp dried basil
  10. 200ml  dry white wine
  11. 1 tbsp flour
  12. 1 tbsp honey
  13. 220g Glenisk organic bio whole natural yogurt
  14. 2 tbsp cooking oil  
  15. Salt & pepper to taste
  • Preheat the oven 170c. Heat the oil in a cast iron or ovenproof pan and then cook the lamb shanks on a high heat for 5 – 7mins until they are browned all over.
  • Drain excess oil from pot and then add tomatoes, onions, garlic, lemon juice, parsley, rosemary, basil, wine, honey, salt and pepper.
  • Cover pot with the lid, sealing tightly, and add to preheated oven for 2 hours.     
  • Remove the pot from the oven and drain the juices into a saucepan.  To make the sauce, add the flour to the juices and cook for 3 minutes, stirring constantly to avoid lumping. Allow to cool for a couple of minutes before stirring in the yogurt. Taste and adjust seasoning if needed.
  • Transfer the lamb shanks onto warmed serving dish and spoon the sauce over them. Serve with roasted vegetables, torn basil leaves and boiled baby potatoes.
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