This ready-to-serve recipe is sure to attract some attention during its preparation and cooking. It’s great for family gatherings and has a traditional feel that is sometimes missing from modern dishes.
- 10 ounces (285 g) of potatoes cut into small cubes
- 8 ounces (225 g) of parsnips or carrots cut into small slices
- ⅓ cup (80 ml) of finely chopped onions
- ⅓ cup (80 ml) of sliced red peppers
- 2 cloves (5-10 mg) of pressed garlic
- ½ teaspoon (2.5 ml) of Italian seasoning
- ½ teaspoon (2.5 ml) of salt
- ¼ teaspoon (1.25 ml) of pepper
- 2 tablespoons (30 ml) of olive oil
- 2 pounds (900 mg) of lamb shanks
- 1 tablespoon (15 ml) of thyme
- 1 tablespoon (15 ml) of dill
- 4 tablespoons (15 ml) of lemon juice (divided)
- Preheat oven to 350°F (180°C).
- In a large bag or sealable container, mix all ingredients up to and including the olive oil. Mix until contents are evenly coated before placing them in an oiled stoneware container.
- Cook in the oven for 30 minutes to soften potatoes and parsnips.
- Remove from oven and stir contents.
- Mix thyme, dill and lemon juice into a small container. Cover lamb shanks in mixture and set aside.
- Using an oiled skillet sear the lamb shanks on every side for a minute or so.
- Top stoneware with a grill and place the lamb shanks overtop to make sure that any drippings will pour onto the vegetables.
- Return to the oven and cook for about an hour until the internal temperature has reached 160°F (71°C) for medium or 170°F (77°C) for well-done.
- Remove from oven, let stand for 5-10 minutes.
- Meal is ready-to-serve.
Crying Lamb by Evelyn Chartres is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.