- 1 whole garlic
- 1 bunch of rosemary
- olive oil
- 6 lamb shanks
- 3 onions
- 1,5 kg potatoes
- 1 bunch of fresh mint
- 1 tsp brown caster sugar
- 3 tbs white wine vinegar
- 12 slices of smoked bacon
- 1 big savoy cabbage
- 3 tbs flour
- 500g frozen peas
- Turn the oven to 170 °C. Crush 8 garlic cloves, half bunch of rosemary and a lug of olive oil in a mortar. Add salt and pepper. Make a smooth paste.
- Make two deep cuts to each shank and fill them with the paste. Rub some all over the shanks.
- Peel the onions and cut them in quarters. Take an oven proof pan, where the shanks barely fit. First put the onions into the pan and then add the shanks on top. Add a 1/2 dl of water and cover with tin foil. Put into the oven for 3 hours.
- Remove the foil, pour fat from the pan to a bowl for later use. Add 2 dl water for the shanks and cook for one more hour.
- Peel the potatoes and cook for 12 minutes. Put them in another pan with remaining rosemary leaves, salt, pepper and olive oil. Crush rest of the garlic cloves and add to the pan. Put into the oven with lamb shanks when 1,5 hours of cooking time is left.
- When 20 min of the cooking time is left, start preparing the side dishes. Chop mint leaves and mix with sugar, vinegar and 1 tbs cooking water.
- Cut bacon slices and put them to a large wok pan. Fry for a couple of minutes until golden brown. Cut savoy cabbage to medium pieces. Add to the wok with a splash of water and cook under a lid for 15 minutes or until cabbage is soft.
- Take lamb shanks out of the oven, put them on a serving tray and cover. Pour remaining sauce to a saucepan and add flour and 3 dl of cooking water. Let shimmer until sauce thickens.
- Cook peas for a couple of minutes and drain.
- Serve all dishes in nice bowls and trays, enjoy with friends and family.
Our philosophical thoughts of the recipe:
Huh, this was one long sunday meal and preparations were made with the whole family. This dinner was for six persons – yes we all were very hungry. For dessert was served delicious shrove sunday buns. Lots of work but it was all worth it :)
Recipe is originally from Jamie Oliver’s book “Save with Jamie”. We did not find lamb loin, so we used shanks. Otherwise this recipe was pretty much the same as in the book.