Preparation Time 10 Minutes

Cooking Time 120 Minutes

Ingredients for 4 Portions

1kg lamb shank, into pieces

50ml  oil

200gr shallots

50gr celery

100gr carrot

8 small size potatoes

4 rosemary stems

Salt / pepper

Preparation

  1. Place meat.
  2. Wash Lamb very well and place into the roaster pan. Cut vegetables in medium size cubes, peeled shallots, cut potatoes in half and place all around the lamb.
  3. Drizzled with oil and season with salt and pepper. Add rosemary stem.
  4. Close very well and baked for 120minutes to 180c with additional water in the tray.
  5. Check occasionally for juιce in tray.
Nicholas Constantinou

Lecturer/Instructor at Intercollege Culinary Arts

National Chefs Teams Director