Main courses
Slow Roasted Lamb Shank in Garlic Herb Butter, Cider and Orange
Serves 4
Ingredients
- 4 neatly trimmed lamb shanks
- 500g Kerrygold Garlic & Herb Butter
- 330ml cider or ale
- 500ml orange juice
- 1 orange (sliced into 6 pieces with peel on)
- Salt
- Pepper
- Ground ginger
- Olive oil
Directions
Recipe by John Burger of FLAVA Restaurant
- Preheat the oven to 200°C.
- Sear and brown the lamb shanks in a large frying pan with olive oil.
- Lightly coat the shanks with excess oil and spice (salt, pepper and ginger).
- Allow the lamb shanks to rest for approximately 20 minutes.
- While the shanks are resting, pour the cider/ale and orange juice into a cast iron roasting pot (preferably cast iron). Slice the butter into strips and add this to the pot. Add the sliced orange to the pot.
- Neatly place the seared shanks into the mixture and coat with olive oil.
- Cover the shanks with wax paper.
- Place in an oven preheated to 200°C for 1 hour.
- After 1 hour, reduce the heat to 150°C and roast for 2 hours.
- Remove the shanks and allow to rest before serving.
- Place all the remaining juice in a saucepan and reduce until thick and pourable.
