Slow Cooked Roast Lamb Hot Cross Bun
4
servings3
hoursThis recipe will leave you and your friends wanting more, so don’t let it just be an Easter treat and keep this recipe in your mind. TIP – This recipe needs a good few hours in the oven, so pop it in the oven around 10 a.m. and then relax until lunch. This really is an incredibly simple recipe. You don’t like lamb, or it’s too expensive? No sweat, try either slow belly pork, pork shoulder, beef brisket or a whole chicken.
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Ingredients
2 Lamb shank(s)
8 Hot cross bun(s)
4 cloves Garlic, sliced
1 tbsp Cranberry sauce
1 tbsp Mint sauce
200 g Kale
1 glass water
1 glass Cooking red wine
1 Onion, sliced
Oil
Sprig of fresh rosemary
Lemon juice, to taste
Butter
Directions
- Heat the oven to 180c. On a high heat hob, add a splash of oil to your casserole dish and place the lamb shanks in to add colour. 2 minutes on each side and then remove to a plate on the side.
- Turn the heat down and add a knob of butter to the same casserole dish and add the garlic & onion and cook for 5 minutes.
- Now, add the wine, water and rosemary, place the lid on and cook for 2.5 hours in the oven. TIP - Every 30 minutes or so, I would check the lamb and cover it with the sauce. If the wine is evaporating, add more.
- While you wait, with a glass of red wine (of course), make your lamb sauce by adding the mint sauce to the cranberry sauce. Simple!
- Take the lamb out of the oven and add half the sauce over the top of each shank. Make sure there is about 1 inch of liquid at the bottom of the dish.
- Leave the lid off and cook for another 30 minutes to allow the sauce to thicken and add more colour to the lamb shanks.
- Place the kale, oil and lemon juice in a bowl and crunch it all together for two minutes.
- Remove the lamb from the oven and pull the meat off the bone. There should be a lovely stick sauce at the bottom of the pot; add the meat back in and toss around.
- Half your hot cross buns and warm up in the oven. Add the lamb, kale, sauce and enjoy!
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