 Incredible
Baked Lamb Shank Parcels
 This
recipe is just the job for a weekend evening meal
especially if you've been working in the garden.
INGREDIENTS
- 4 Lamb shanks
- 12 cloves garlic chopped or sliced
- 2 large carrots peeled & finely sliced
- 1 onion peeled & finely sliced
- 1 leek washed & finely sliced
- 1 stick celery chopped
- 4 Tbsp Prenzel
Vincon Red Cooking Wine (Wine Stock)
- Prenzel
Rosemary Rice Bran Oil
- Prenzel
Butter Rice Bran Oil or Butter
- 2 sprigs thyme torn
- 8 leaves of sage torn
- Rosemary sprigs leaves picked off to insert
into the meat (Add the stalks to the parcel)
- Salt & Pepper
- 8 lengths of tin foil (enough to wrap Lamb
Shanks - 2 per shank)
METHOD
Preheat oven to 200°C.
For each Lamb Shank:
Insert the rosemary leaves into the meat; rub
well with Rosemary Oil & season well with
salt & pepper.
Take 2 lengths of tin foil for each lamb shank
laying one across the other (to form a cross).
Divide the ripped sage, thyme, garlic and veggies
(for each parcel) and place on the tin foil making
a pile in the middle. Place a Lamb shank on top
of the veggies.
Carefully pull up the sides of the foil around
the shank and pour in 2 Tbsp Prenzel cooking wine
and a little Butter Oil.
Gather the foil around the bone, pinching it
tightly together. Repeat for the other shanks,
and then stand the foil parcels on a baking tray
with the bones facing up.
Cook for 2½ hours or until the meat is
tender.
Serve each parcel by removing the tin foil and
standing the shank on the cooked veggies. Enjoy
with roasted or creamed Potatoes (don't forget
you can cream them with Butter Oil) and Steamed
Cabbage.
Note: this is an adaptation of Jamie Oliver
recipe.
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