Hebridean Lamb Shanks with Rosemary and Thyme

Preparation info

  • Serves


    • Difficulty


Appears in

A Taste of Scotland’s Islands

A Taste of Scotland’s Islands

By Sue Lawrence

Published 2019

  • About

Whenever I am in Stornoway, I go to Charles Macleod the butchers and buy some lamb shanks to take home, they are so tasty. I usually cook them in this simple recipe, with rosemary and thyme. Though sometimes I go mad and add a cinnamon stick, some chopped apricots and serve scattered with pomegranate seeds and fresh mint.

If there are children eating this, I substitute the port with more lamb stock - so some 350ml of stock altogether.

I like to serve them wi