A twist on this classic dish
You will need:
2 (3 or 4) x lamb shanks - depending on how many you are cooking for but 600glamb shank is a wonderful meal for 1. All seasoned with salt and pepper.
1 Tub Dr Broth Roast Beef Bone broth
About 2 Cups of chunky chopped butternut
8 - 10 baby potatoes (whole)
2 handfuls of torn mint leaves
1/2 a cup of feta
A sheet of grease proof paper
Salt, pepper and extra virgin olive oil
Preheat your oven to 180°C, use a casserole pot with a lid that can go into your oven, and is big enough to fit the shanks.
On top of the stove on a medium heat put your squash and potatoes.
Add about a cup of Dr Broth bone broth and stir through.
Season the shanks with salt and pepper and carefully nestle them into the mix.Pour in the rest of the bone broth. (you don't need to cover the shanks with liquid the steam created with your grease proof paper and lid will steam them beautifully)
Bring to a simmer and cover with parchment paper and the lid – then put into the oven and cook until the shanks are soft about 2 – 2 ½ hours.
Take them out and leave for 30 min to rest.
Carefully take off the lid and paper.
Give the potatoes a little bit of a crush and put some potatoes, squash and bone broth into each bowl with the shank.
Serve with torn mint and crumbled feta.