Name: Soy and sherry lamb shanks with garlic rice
Prep time: 140 min
Cook time: 90 min
Total time: 230 min
Yield: 1
Cuisine: asian
Ingredients: 8 French-trimmed lamb shanks (see Notes); 65.63 gm soy sauce; 40.00 ml medium-dry sherry; 3 garlic cloves, crushed; 40g butter, chopped; 800.00 gm cooked white rice (see Notes); 62.50 ml chopped flat-leaf parsley leaves; steamed or microwaved green beans, to serve

Soy and sherry lamb shanks with garlic rice

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Prep Time:
140 minutes

Cook Time:
90 minutes

Total Time:
230 minutes

Delicious and straightforward lamb shanks for a cozy June meal.

Ingredients:

8 French-trimmed lamb shanks (see Notes)
65.63 gm soy sauce
40.00 ml medium-dry sherry
3 garlic cloves, crushed
40g butter, chopped
800.00 gm cooked white rice (see Notes)
62.50 ml chopped flat-leaf parsley leaves
steamed or microwaved green beans, to serve

Instructions:

In a large ceramic dish, arrange the shanks in a single layer. In a small bowl, mix soy sauce, sherry, and a third of the garlic. Pour the mixture over the lamb, ensuring all pieces are well coated. Cover and refrigerate for 2 hours.
Preheat oven to 180°C. Arrange the lamb in a large roasting pan in a single layer, keeping the marinade aside. Cover the pan tightly with foil and roast for 1 hour. Uncover, baste the lamb with the reserved marinade, and continue roasting, uncovered, while basting every 10 minutes, for 30 minutes or until the lamb is tender.
Melt butter in a skillet over medium heat. Sauté the rest of the garlic until fragrant, about 1 minute. Add rice and cook for 5 minutes until warmed, stirring occasionally. Finish by folding in parsley, salt, and pepper.
Plate the garlic rice, add 2 shanks on top of each plate, and serve with beans. Save 6 shanks for the next recipe.

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