Rosemary and Garlic Salt Baked Lamb Shank with Gravy

It takes forever to wait for this AMAZING dish but it is so worth the wait! Lamb Shank recipe is from Tom Kerridge, who is a chef I really enjoy.

Serves : 2
Prep Time: 30 minutes
Cooking Time : 5 hours


Rosemary and Garlic Salt Baked Lamb Shank:
150g salt
500g plain flour
5 eggs, whites only
35g rosemary, leaves picked
2 lamb shanks, fully trimmed
1 head garlic, separated into cloves, each peeled

1 onion, finely chopped
1 carrot, finely chopped
1 stick of celery, finely chopped
30g bacon lardons
30g flour
30g butter
500 ml beef stock
1 tbsp Tomato paste
175ml dry white wine
1 bouquet garni (thyme, bay leaf, parsley stalks, peppercorns
Pinch of cayenne pepper
Olive oil


Rosemary and Garlic Salt Baked Lamb Shank:
Blend the rosemary and salt together in a food processor until mixed.
Mix together the flour and salt using a whisk
Add the egg whites.
Slowly add up to 150ml water, but you may not need all it.
Once it becomes a dough, knead it for about five minutes.
Wrap in cling film and allow to rest for two hours.
Preheat the oven to 150 Deg C.
Roll out the salt dough into a rectangle about 1cm thick.
Cut into 2 rectangles of the salt dough.
Blitz the  garlic cloves to a paste with around 50ml water.
Brush the garlic puree all over the lamb shanks.
Wrap each lamb shank in a piece of dough with the bone sticking out of the top.
Bake in an oven for 4½ hours.
Remove the shanks from the oven and set aside to rest for 30 minutes.

Heat olive oil in a pot in a medium heat.
Fry the vegetables and bacon for a few minutes.
Remove the vegetables.
Make a roux.
Slowly add the stock and constantly stir on a lower heat.
Add the tomato paste and wine.
Pop the vegetables and bacon back in the pot.
Add the boquet garni.
Simmer for 15 minutes.
Pour the sauce through the sieve.
Add the cayenne pepper.



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