Recipe: John Stenton’s Lamb Shank

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1. Stick some fresh Rosemary and Sage in the top of the Lamb Shank.

2. Sit the shank up in tin foil and make it into an open parcel.

3. Pour in an inch and a half of white wine.

4. Wrap the tin foil and put it on a casserole dish.

5. Put the oven on at 200 degrees for half an hour, then turn it down to 165 degrees for four hours. ‘It’ll just fall off the bone’.

Please note: temperatures and timings dependent upon your specific oven!

Find out more about John Stenton family butchers