Lamb Shanks with Roasted Vine Tomatoes

Name: Lamb Shanks with Roasted Vine Tomatoes
Prep time: 1 h 20 min
Cook time: 2 h 10 min
Total time: 3 h 30 min
Cuisine: Chinese
Ingredients: 4 lamb shanks; 350 ml (12 fl oz) red wine; 150 ml (1/4 pint) orange juice; 3 sprigs fresh rosemary; 4 sprigs fresh thyme; 2 slices fresh bay leaves; 4 cloves garlic (peeled and crushed); 2 red bell pepper (cut into strips); 2 yellow bell pepper (cut into strips); 2 red onion (peeled and cut into wedges); 200 g (7 oz) vine-ripened cherry tomatoes

Slow-roasted lamb shank marinated in red wine and orange juice, served with roasted sweet peppers and vine tomatoes, with rich, aromatic spiced flavor.

3h 30m

Easy

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Ingredients

lamb shanks 4

red wine 350 ml (12 fl oz)

orange juice 150 ml (1/4 pint)

fresh rosemary 3 sprigs

fresh thyme 4 sprigs

fresh bay leaves 2 slices

garlic (peeled and crushed) 4 cloves

red bell pepper (cut into strips) 2

yellow bell pepper (cut into strips) 2

red onion (peeled and cut into wedges) 2

vine-ripened cherry tomatoes 200 g (7 oz)

Instructions

Marinate the Lamb Shanks

Using a sharp small knife, make a few slits in each lamb shank. Place them in a bowl, add the red wine and orange juice. Crush the herbs in a mortar, then add them to the bowl along with the garlic and chili peppers. Cover and refrigerate to marinate for at least 1 hour or overnight.

Initial Roasting

Preheat the oven to 200°C (180°C for fan-assisted ovens). Transfer the lamb shanks to a large roasting pan, pour in the marinade (set aside the chili peppers). Cover with aluminum foil and roast for 1 hour.

Add Vegetables and Continue Roasting

Remove the aluminum foil, turn the lamb shanks over, baste with the pan juices, then add the chili peppers and onion. Cover with aluminum foil again and roast for another 1 hour. Then remove the foil, press the garlic into the pan juices and season to taste. Add the cherry tomatoes, roast uncovered for 10 more minutes. Serve with mashed potatoes or whole grain rice.