TOTAL TIME: 13 hr 40 min
Prep: 10 min
Inactive Prep: 12 hr
Cook: 1 hr 30 min
 
YIELD: 1 serving
LEVEL: Easy

ingredients

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Directions

Put everything, other than jelly, together into a freezer bag, tie securely, and leave in the refrigerator to marinate overnight.

Preheat the oven to 400 degrees F.

Take the lamb in its package out of the fridge to come to room temperature.

Put the lamb shank along with its marinade into a roasting tin and cook for 1 to 1 1/2 hours, depending on the size of the shank. Turn the shank over halfway through cooking. By the time it is done it should look bursting with bronze color; remove from the pan and let stand 5 to 10 minutes before serving.

While it is resting, put the roasting tin on the stove and stir in a little water and 1/2 teaspoon red currant jelly to make a light gravy. Slice lamb and drizzle with gravy.

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  • on November 07, 2011

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    Super easy & super tasty! The lamb came out extremely tender and my whole apartment smelt like lemon and rosemary for hours after cooking : I didn't make the jelly sauce, but the leftover marinade in the bottom of the pan was amazing the way it was. I doubled the recipe by making two shanks and switched it up a little by adding an apple and 1.5T of coriander to the marinade and served it with cous cous and mushrooms. It was great for a cold rainy day!

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