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Baked lamb shank with romesco sauce recipe

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Looking for a Sunday roast for two? Try this one-tray dish with tender lamb shanks, rosemary and potatoes. Whilst the lamb slow cooks, prepare a punchy romesco sauce with the peppers, almonds, garlic, oil and vinegar, perfect for spooning over the meat once served. See method

Serves 2
15 mins to prepare and 2 hrs 15 mins to cook
670 calories / serving

Ingredients

100g peppadew peppers, drained and finely chopped
1 clove garlic, chopped
25g almonds, toasted and chopped
2 tbsp olive oil
1tbsp red wine vinegar
2 lamb shanks
8 shallots, peeled and halved
4 garlic cloves, left whole and bashed
2 rosemary stalks, leaves stripped
4 thyme stalks, leaves stripped
½ lemon, halved
200ml chicken stock
300g new potatoes, halved

If you haven't got any new potatoes, try dicing a large white potato instead

Each serving contains

Energy
2800kj
670kcal 34%
Fat
35g 50%
Saturates
9g 47%
Sugars
11g 12%
Salt
1.3g 22%

of the reference intake
Carbohydrate 36.6g Protein 48.1g Fibre 53g

Method

Heat oven to 160C/140 C fan/gas 3. To make the romesco sauce, mix the peppers, garlic, almonds, oil and vinegar together with some seasoning then set aside.
Put the remaining ingredients except the potatoes in a large baking dish, transfer to the oven and cook for 1 1/2 hours.
Increase the oven temperature to 180C/ 160C fan/gas 5. Remove the tray from the oven and toss in the potatoes then return the tray to the oven and cook for a further 45 minutes. If your potatoes are not quite tender, remove the lamb to rest and continue cooking your potatoes.
Serve the lamb with the potatoes, the sticky pan juices and the romesco sauce.

See more Lamb recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.