Lamb with Oven Roasted Vegetables

Ingredients

• 4 lamb shanks
• Salt
• Pepper (freshly ground)
• 2 tbsp olive oil
• 200 ml dry white wine
• 400 ml lamb stock
• 4 Carrots
• 600 g waxy potatoes
• 4 fresh garlic cloves
• parsley (for garnish)

Instructions

1. 1.

   Preheat the oven to 160°C fan.

2. 2.

   Rinse and pat the lamb dry. Season with salt and pepper, place in a greased roasting tin. Roast for about 30 minutes until lightly browned. Add wine and simmer the shanks for another ~2 hours, periodically pouring stock over the meat to keep it moist.

3. 3.

   Peel and cut carrots and potatoes into pieces. Peel and crush garlic cloves. Add the vegetables during the last hour of cooking, season with salt and pepper, and cook together until done.

4. 4.

   Taste before serving and garnish with parsley.