Braised Scotch Lamb Shank with Vegetables and Rosemary In Pan

Braised Scotch Lamb Shank with Vegetables and Rosemary In Pan

serves 4

Ingredients

  • 4 Scotch Lamb shanks

  • 1/2 bunch of thyme

  • 4 sprigs of rosemary

  • 2 yellow peppers

  • 8 shallots

  • 4 garlic cloves

  • 200 g cocktail tomatoes

  • 4 spring onions

  • 4 tbsp olive oil

  • 0,5 l lamb stock

  • Sea salt

  • Freshly ground pepper

Cooking Method

Temperature: 160 C, 325 F, Gas Mark 3

  1. Wash the peppers, halve, remove the inner white parts and chop into large pieces.
  2. Peel and halve the shallots.
  3. Press the garlic without peeling.
  4. Wash the cocktail tomatoes.
  5. Wash and trim the spring onions, cut into rings.
  6. Put the shallots and the garlic cloves into a roasting tin. Season the lamb with salt and pepper and place over the vegetables. Roast in the preheated oven (160 C, 325 F, Gas Mark 3, under and over heat) for about 30 minutes. Pour the stock over the tin, add the herbs and put back into the oven.
  7. Braise for one more hour, turning the meat over and basting with the sauce every now and then during this period. Then add the rest of the vegetables and allow them to simmer together for another 20 minutes. Finally, season with salt and pepper and serve.

 

Where can I buy Scotch Beef and Scotch Lamb?

Scotch Beef and Scotch Lamb PGI are available at most supermarkets, usually at the butcher counter. Just ask the counter staff if you’re not sure.

You can also buy Scotch Beef and Scotch Lamb PGI at independent butchers.

Find your nearest at our sister site below.

Scotch Butchers Club

If you’re not in the mood for cooking, Scotch Beef PGI is also served at many quality restaurants. Find one near you at our sister site below.

Scotch Beef Club

Where else to buy:

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