Mint Lamb Shank with Vegetables
This recipe takes a little bit of preparation, but is worth it, with very little cleanup!
3 h 1Ingredients
- 1 lamb shoulder shank
- 4 tsp mint tea leaves, divided
- 1 cup water
- 1 cup white wine vinegar
- 1/4 tsp salt
- 1/8 tsp thyme
- 2 Tbsp butter
- 1/4 cup pearl onions
- 1/4 cup baby carrots
- 1/4 cup quartered brussels sprouts
- 2 Tbsp tzatziki sauce (homemade or store bought)
- aluminum foil
Directions
1) Steep 3 tsp mint tea in 1 cup water
2) Mix steeped tea, salt and vinegar together in a plastic bag and place lamb shank in bag and seal. Let this marinate for at least 4 hours or overnight. Do not discard marinade.
Preheat oven to 350
3) Dice butter into smaller pieces and add to blender with remaining 1 tsp mint leaves and thyme. Blend well to thoroughly distribute herbs in butter.
4) Use a sharp knife to cut a pocket into the meat, preferably close to the bone. Do not cut the meat fully away from the bone.
5) Stuff the herbed butter into this pocket and thoroughly coat the outside of the lamb shank
6) Fold a large piece of aluminum foil in half and form a bowl like shape.
7) Place lamb shank bone up in center of bowl.
8) Add carrots, onions and brussels sprouts around lamb.
9) Pour marinade into bowl to cover vegetables, but be careful not to overfill aluminum bowl. Discard remaining liquid.
10) Tighten the aluminum foil around the bone to create a seal.
11) Place on a baking sheet to prevent drips and bake for 2.5 hours.
12) Separate lamb and vegetables onto a plate and top lamb with tzatziki sauce.
