Delicious slow-cooked lemon and thyme lamb shanks

While lamb may not be the cheapest meat on the market, the flavour is so mouthwateringly good that you just have to treat yourself every once in a while! So, the next time you spot a bargain while grocery shopping, grab some lamb shanks and whip up this special dish!

It might take some time to achieve the deliciously tender consistency that leaves the meat falling off the bone, but it’s so worth it once you take the first bite. The mouthwatering lemon and thyme mix works perfectly together and when served up with creamy mash, this dish is unbeatable!

Ingredients

• 750g desiree potatoes, peeled, cut into 5cm pieces
• 40g butter, chopped
• 1/2 cup milk
• 1/2 cup grated parmesan cheese
• 2 tablespoons finely chopped chives
• lemon wedges, to serve
  Lamb shank braise
• 8 large french-trimmed lamb shanks
• 1 cup chicken style liquid stock
• 1 lemon, rind finely grated, juiced
• 6 sprigs thyme

Method

1. Make lamb shank braise: Preheat oven to 180C. Place lamb shanks in a large roasting pan. Season with salt and pepper.Combine stock, lemon rind, 2 tablespoons lemon juice and thyme in a jug. Pour over shanks. Cover pan tightly with foil. Roast shanks for 1 1/2 hours. Remove foil and roast, uncovered, for a further 30 minutes or until browned and tender.
2. Meanwhile, place potatoes in a large saucepan and cover with cold water. Place over high heat and bring to the boil. Reduce heat to medium. Simmer, partially covered, for 20 minutes or until tender.
3. Drain and return potatoes to saucepan. Add butter and milk. Mash until smooth. Add parmesan and chives. Season with salt and pepper. Stir until well combined.
4. Spoon mash into shallow bowls. Top each with 1 lamb shank. Spoon over sauce from roasting pan. Serve with lemon wedges.