Name: Hebridean Lamb Shanks with Rosemary and Thyme
Yield: Serves 4
Cuisine: British
Ingredients: 1 fennel bulb, trimmed and chopped; 100 ml port plus 1 tbsp port; 2 leeks, cleaned and chopped; 2 sticks celery, chopped; 2 sprigs each of thyme and rosemary; 25 g plain flour, seasoned; 2 fat carrots, peeled and chopped into big chunks; 3 garlic cloves, peeled and chopped; 4 fat lamb shanks; 250 ml lamb stock, hot; 1 fat parsnip, peeled and chopped into big chunks; 3 tbsp olive oil; 1 onion, peeled and chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

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