Roasted Lamb Shanks

Recipe by Webster Family Butchers - Bournemouth

Webster Family Butchers
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  • 6 sprigs of rosemary
  • 150g/5.5oz cold butter
  • 15 fresh sage leaves
  • 2 sprigs fresh thyme, leaves picked from the stalk
  • Sea salt and ground black pepper
  • 4 lamb shanks, French-trimmed
  • 12 cloves of garlic
  • 2 large carrots, peeled and finely sliced
  • 1 onion, peeled and finely sliced
  • 1 leek, washed, halved and finely sliced
  • Olive oil
  • 2 wineglasses of white wine


  • Heat your oven to 200°C/400°F.
  • Whizz the butter, leaves of 2 sprigs of rosemary, thyme and most of the sage in a food processor, then add some salt and pepper.
  • Use a knife to create a hole – then expand this to a ‘pocket’ in the base of each lamb shank and stuff with the herb butter. (If you have a little butter left over – rub it over the base and outside of the shank.)
  • Tear 4 long arm-length strips of tinfoil and fold each in half. Split the carrot, leek, onion and garlic evenly to form a pile in the middle of each piece of foil. Rub the shanks with olive oil, then season with salt and pepper before placing each shank on top of a pile of veggies. Add a sprig of rosemary and a couple of leaves of sage to each, then pull up the sides of the foil. Then add a good glug of white wine to each parcel then seal the foil as best you can around the bone.
  • Place the shanks in a roasting dish, bones sticking up, and then into the oven for 2.5 hours.
  • Serve with creamy mash and Colman’s mint sauce!

Recipe by

Websters Family Butchers

440 Wimborne Rd, Bournemouth BH9 2HB



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