Lamb Shanks - Chef Recipe by Gurlal Brar

Ingredients

8 raw lamb shanks
1 bunch fresh thyme
1 1/2 bunches fresh rosemary
20 g oregano
5 g salt
200 g gravy powder

Method

Soften raw lamb shanks with 10 litres of water, one bunch thyme, one bunch rosemary, oregano and salt for 5 hours in a large oven bake tray.

Cook covered for 4 hours and uncover for last hour.

Make gravy sauce by adding 2 litres of water, gravy powder and half a rosemary bunch. Boil on the stove till thickened.

Serve with your choice of sides, best recommended with potato mash and broccolini.

Recipe provided by Restaurant 317