You may also like
Ingredients
- 6 large lamb shanks
- 1 tablespoon oil
- 2 leeks, sliced
- 1 rosemary sprig
- 250 ml (9 fl oz/1 cup) dry white wine
- 1 garlic bulb
- oil, for brushing
Method
1. Preheat the oven to 180°C (350°F/Gas 4). Season the lamb shanks. Heat the oil in a frying pan over medium-high heat. Cook the lamb shanks quickly in batches until well browned. Drain on paper towels, then place the shanks in a casserole dish.
2. Cook the leek in the frying pan over medium-high heat, stirring, until tender. Add to the lamb shanks with the rosemary and wine.
3. Cut the garlic horizontally through the centre. Brush the cut surfaces with a little oil. Place cut side up in the casserole dish, but not covered by liquid. Bake, covered, for 1 hour. Remove the lid and bake for a further 15 minutes. Discard the rosemary. Serve with steamed vegetables and crusty bread on which to spread the roasted garlic.
