Jamie Oliver’s Baked Lamb Shanks
Jamie Oliver’s Banked Lamb Shank - Image Jamie Oliver’s Website
This is my absolute favorite recipe to entertain with and it makes me sad that it has disappeared from Jamie Oliver’s recipe database. Luckily, I saved the instructions and made a few updates that I find makes it easier. Enjoy!
Serves: 4
Time: 3 hours
Ingredients:
4 lamb shanks, around 3/4 of lb each (with bone)
2 carrots, large diced
12 cloves garlic
2 leeks sliced in 1/8 - 1/4 thick slices
2 sprigs rosemary, fresh
1 sprigs sage, fresh
2 sprigs thyme, fresh
1 Olive oil
Instructions
Preheat your oven to 350F. Get out a baking sheet and tear 4 sheets of aluminum foil the size of the baking sheet.
Dice your carrots and slice your leeks. Pour a little olive oil in the center of each piece of foil (to keep the vegetables from sticking to the foil) and then evenly distribute the carrots and leeks across your 4 sheets of aluminum foil.
Remove the thyme and rosemary from the stem. Chop sage, rosemary, and thyme. Then sprinkle half of your herbs over the vegetables. Reserve the other potion to sprinkle over the lamb shanks.
Place a shank on top of your leek and carrot pile on each piece of aluminum. Sprinkle the balance of your herbs over the shanks. Give each shank a pour of olive oil - be generous.
Wrap up each lamb shank and vegetable portion so the foil locks in any heat and can steam - no holes. Add an extra piece of foil on top if your piece doesn’t cover and close.
Place all of the portions onto the baking sheet. Keep the top of each portion right-side up so the olive oil doesn’t leak all over your baking sheet. Bake for 2 1/2 hours.
Serve the parcels in the foil so your guests can open up their own parcel.
Notes
This goes beautifully with pureed parsnips! Any root veggies is going to compliment the flavors of the lamb.
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