There’s no heartier meal than a beautifully roasted lamb shank. In this recipe, Head Chef Tim O’Sullivan of Renvyle House Hotel, shows you how to create a lamb dish which is both full of flavorsome rosemary, and roasted veg. Couple this with the a lovely scoop of mashed potatoes with scallions and parsley. This is a meal that looks and tastes amazing. 

For the Lamb, Veg and Sauce:

1. Method  Pre-heat the oven to 160°C / Gas Mark 3. Heat oil in a large roasting dish and brown the shanks on all sides.  
2. Remove the shanks and brown the vegetables. Remove the vegetables.
3. Put the shanks and juices back in the dish with rosemary and garlic and ½ glass of water. Season with salt and pepper.
4.  Cover the dish with tin foil and cook for 1 ½ hours.  
5. Then add the vegetables to the dish and continue to cook for a further hour. Remove from the oven, place the shanks and vegetables on a dish and keep warm.
6. Strain off the juices into a small pot. Remove any visible fat from the juice. Boil for 5-6 minutes until it has a light sauce consistency.
7. Remove from the heat and whisk in the butter, then add the chopped parsley and chives. Warm four large plates.  Place shank of lamb in the centre, surround with vegetables and coat with the sauce.  Garnish with flat leaf parsley and serve with scallion mash.

For the Mash: 

1. When it’s about 45 minutes to an hour to dinner, boil the potatoes, when you can easily insert a knife, take them off the heat.
2. Drain and leave to sit so that the water evaporates off. 
3. When they are dry and fluffy, put them in a big bowl, mash with the butter and scallions.
4. Season to taste and serve. 

A really hearty meal that is full of flavour! Make sure you source your lamb from a Good Local Butcher to ensure this meal is of the highest quality.