Email: contact@thefineclinic.co.uk
Tel: 0207 636 1367
22 Harley St, London W1G 9PL
May 062011

Serves: 4
Preparation time: 30 minutes [this includes browning on the hob]
Cooking time: 2 hours in oven
Preheat: Preheat the oven to 350°F, 180°C, gas 4

Ingredients:

  • 4 Lamb Shanks [you may have to order these from your butcher a day in advance]
  • 4 Tablespoons Olive Oil
  • 4 garlic cloves, left whole
  • 1 Teaspoon dried rosemary
  • 1 Tablespoon vinegar
  • 8 fl oz [250ml] lamb stock  [ready-made Knorr liquid stock or stock cube is fine]
  • Salt and Pepper to taste.

Using a large pot which is suitable to be used both on the hob and in the oven, place it on the hob, add the oil, and heat to medium-high. Add the lamb shanks, browning all over – you may need to do just one or two at a time. Add  all the remaining ingredients, cover the pot ensuring the lid is tight fitting, and place in the oven for 2 hours until well cooked. Discard garlic before serving.