Cinnamon and saffron lamb shank with roasted roots
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Toby Scott
Cinnamon and saffron lamb shank with roasted roots
As soon as this slow-roast lamb is in the oven, you’re hands-free to enjoy a festive tipple until you’re ready to serve
Serves: 4
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
952Kcal
Fat
49gr
Saturates
16gr
Carbs
56gr
Sugars
15gr
Fibre
14gr
Protein
57gr
Salt
1.8gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 4 tbsp olive oil
- juice of 1 lemon
- 3 garlic cloves, crushed
- 2 tsp ground cinnamon
- 2 tsp dried oregano
- ½ tsp ground black pepper
- 1 tsp fine sea salt
- 4 lamb shanks, about 300g each
- a large pinch of saffron
- 150ml riesling wine
- 400g parsnips, cut into wedges
- 400g carrots, cut into wedges
- 750g potatoes, cut into chunky quarters
- 4 sprigs rosemary
- 200g shredded kale
- 30g toasted pine nuts
Step by step
- Mix 2 tablespoons of the oil with the lemon juice, garlic, cinnamon, oregano and some seasoning. Put the lamb shanks in a dish and rub all over with the marinade. Leave to marinate for a minimum of 2 hours, ideally overnight.
- Preheat the oven to 190°C, fan 170°C, gas 5. Mix the saffron with the wine and set aside to infuse while you prep the vegetables. Toss the parsnips, carrots and potatoes with 2 tablespoons of oil and transfer to a large roasting tray. Add the rosemary sprigs and then nestle in the lamb shanks, along with any excess marinade. Pour in the infused wine and season well. Cover the tray tightly with foil and bake for 2½ hours.
- Massage the kale for a minute to soften the leaves. Remove the foil and transfer the lamb shanks to a board. Toss the kale through the vegetables, stirring to coat. Nestle the lamb shanks back in the tray and baste with some of the sauce. Return to the oven uncovered for 20 minutes. Scatter over the pine nuts to serve.
