Jean's Lamb Shanks Recipe #128651
These are my mother's world famous lamb shanks. They are absolutely delicious, the meat literally falls off the bone. Serve with vegetables and mashed potatoes. Wonderful with Merlot! It just sets off the flavours. Fabulous to serve for a dinner party as you can socialise and get everything ready because they cook for so long.
5¼ hours | 15 min prep
SERVES 4 , 4 4 shanks
- 4 lamb shanks
- 4 garlic cloves, finely chopped
- 1 cm square piece of finely chopped gingerroot
- 1 orange, juice and zest of
- 3/4 cup sweet soy sauce
- 1/2 cup white wine
- 4 tablespoons mint sauce, homemade is better though (either store bought or homemade)
- Mix all of ingredients and pour over shanks.
- Marinate for a minimum of four hours or overnight (for best flavour overnight is the best, turning shanks every so often, keep in fridge covered when marinating.
- Bake covered in marinade on very slow oven 125°C or 250°F for 5 hours.
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5 stars