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Lamb Shankly–after a night on the wine

This is how it looks after the marinating and as it went into the oven at 160oC.

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The smell is fabulous!

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Lamb Shankly in the making

I have begun preparations for tomorrow’s Lamb Shankly extravaganza for my friends Jay and Aki.

I have just trimmed the lamb shanks, collected all the marinating ingredients together here;

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The trimming was pretty easy to do.  I used the Aussie YouTube instructable here; http://youtu.be/hD0UCd-IeZY.

Then I heated some olive oil in a big casserole dish and browned the lamb all over, this took about 30 mins.

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Then I chucked in the veggies, herbs and wine…

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Resulting in this which will be chilling in the fridge overnight.

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