Evelyn Chartres Author
Lamb

Crying Lamb

Featured - Crying LambCrying lamb is said to have its origins from communities that had shared ovens. The meat is placed atop vegetables so they can collect the drippings and add to this meals distinctive flavour.

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 missing in dishes today.

Ingredients

  • 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)

Instructions

  1. Preheat oven to 350°F (180°C).
  2. In a large bag or sealable container, mix all ingredients up to and including the olive oil.  Mix until contents are evenly coated then place in an oiled stoneware container.
  3. Cook in the oven for 30 minutes to soften potatoes and parsnips.
  4. Remove from oven and stir contents.
  5. Mix thyme, dill and lemon juice into a small container. Cover lamb shanks in mixture and set aside.
  6. Using an oiled skillet sear the lamb shanks on every side a minute or so.
  7. Add a grill on top of the stoneware and place the lamb shanks overtop making sure that any drippings will fall into the vegetables below.
  8. Return to the oven and cook for about an hour until the internal temperature reached 160°F (71°C) for medium or 170°F (77°C) for well done.
  9. Remove from oven, let stand for 5-10 minutes.
  10. Ready-to-serve.