Roasted lamb shank parcel served with roasted vine tomatoes and butternut gratin dauphinois


  • Lamb Shanks 2
  • Maldon sea salt
  • Freshly ground black peppercorns 10
  • Coriander Seeds 1/2 tsp
  • Small red chilli
  • ½Fresh Rosemary ½ tbsp
  • Fresh Thyme 1 tsp
  • Flour 1 tbsp
  • Olive Oil 1 tbsp
  • Cayenne pepper 3 grams
  • Garlic cloves 2 Finely chopped
  • Small carrots 2 quartered and finely sliced
  • Celery 1 quartered and finely chopped
  • Onion 1 quartered and finely chopped
  • Dry wine 85 ml
  • Fresh parsley 1 hand roughly chopped


Step 1
Season the lamb shanks with sea salt and freshly ground black pepper.

Step 2
Smash up the coriander seeds and chilli and mix with the chopped rosemary and thyme.

Step 3
Roll the lamb shanks in this mixture, pressing it in well. Dust the lamb shanks with the flour.

Step 4
Heat a thick-bottom casserole pan, add the oil, brown the meat on all sides and then remove from the pan.

Step 5
Place each lamb shank on 2 buttered greaseproof paper or aluminum foil.

Step 6
Sweat the garlic, carrot, celery, onions and a pinch of salt until softened. Pour in the red wine and allow simmering for 2 minutes. Add contents to the lamb shank parcel.

Step 7
Wrap up tightly, tucking the ends under so they won’t open during cooking.

Step 8
Place the parcel in a well-greased baking dish.

Step 9
Bake the shanks for 1 hour at 160 degrees. Don’t add liquid and don’t turn.

Step 10
Finally stir in a handful of roughly chopped fresh parsley before plating

Step 11
Rinse vine tomatoes, season with salt, black pepper and olive oil

 Step 12
Drizzle with Balsamic vinegar

Step 13
Place on baking tray and grill for 20/ 30 minutes