Succulent Slow Oven Baked Lamb Shanks in double water bath baking tray to keep the moisture locked in.
Slowly cooking for 4-5 hours in moderate oven. Placing chopped carrots , celery , shallots , sage , rosemary , garlic and tomato paste to flavour drizzle with balsamic vinegar , red wine , vegetable stock , season.
I used a foil pan placed into steel pan with water filled half way than cover with aluminium foil and slowly bake in moderate over on 180 degrees for first hour than drop to 160 for 4 hours adding water to base if required .
When cooked remove shanks and place all the remaining ingredients into a blender and blitz to use as the dressing on the shanks adding a little more liquid if required when blitzing.
Lamb Shanks melting off the bone served with mash potatoes and vegetables 🌿🌿🌿🌿🌿🌿🌿🌿🌿