Lamb
Shanks
When you are talking Spring in the kitchen, there is only one thing that ‘springs’ to mind... the quitessential kiwi protein.. LAMB. This dish is my favourite lamb dish and my go-to meal when I need to impress. Sadly the cost of Lamb Shanks has more than quadrupled in recent years, and I whole heartedly blame Jamie Olive for bringing recipes like these to the masses! When shopping for this recipe I tried to cut down on the food miles as much as possible, the Lamb was sourced from a local butcher, famous for sourcing his meats locally. The vegetables from the local vegetable market (the vegetables are grown in the paddocks next to the store) and the wine we used was from the Marlborough region (a few 100kms up the road). When I cook this meal I turn the temperature down to 150c and increase the length of time it is in the oven for, this way, the meat absolutely melts from the bone. I hope you have fun cooking this meal, and many other lamb meals this spring!