Easy-peasy honey, mint and rosemary marinated lamb shanks

You simply can’t go wrong with these succulent lamb shanks. The meat is full of flavour and the bone marrow adds to the richness of the sauce.

Shanks are a tough cut and they need time to cook.

You cannot overcook them – all that happens is the meat falls off the bone when you serve it.

If the meat isn’t tender, it’s not done yet, add more liquid and keep cooking.

make sure you have a cooking vessel that will fit your shanks

You can buy plain shanks at Gray’s Modern Meats but if you don’t have time for fancy sauces, pick up some of Gray’s delicious honey, mint and rosemary marinated lamb shanks.

With all the hard work done all you just have to do is put them (and any excess marinade) in a slow cooker or in the oven (at 140-150 degrees) for approximately three hours.

The lamb will create its own juices but if you like them saucy feel free to add a little water, wine or stock.

Once cooked, place shanks on a bed of mashed potato, drizzle with juices and serve with greens: beans, peas, asparagus, brussels sprouts or snow peas.

Tip: INGREDIENTS

Marinated honey, mint and rosemary lamb shanks from Grays Modern Meat Mart (only $19.99/kg) Mashed potato

Greens of your choice

Salt and pepper