- Level: Easy
- Total: 13 hr 40 min
- Prep: 10 min
- Inactive: 12 hr
- Cook: 1 hr 30 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 1010
- Total Fat
- 64 g
- Saturated Fat
- 29 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 85 g
- Cholesterol
- 299 mg
- Sodium
- 1225 mg
- Level: Easy
- Total: 13 hr 40 min
- Prep: 10 min
- Inactive: 12 hr
- Cook: 1 hr 30 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 1010
- Total Fat
- 64 g
- Saturated Fat
- 29 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 85 g
- Cholesterol
- 299 mg
- Sodium
- 1225 mg
Ingredients
Directions
- Put everything, other than jelly, together into a freezer bag, tie securely, and leave in the refrigerator to marinate overnight.
- Preheat the oven to 400 degrees F.
- Take the lamb in its package out of the fridge to come to room temperature.
- Put the lamb shank along with its marinade into a roasting tin and cook for 1 to 1 1/2 hours, depending on the size of the shank. Turn the shank over halfway through cooking. By the time it is done it should look bursting with bronze color; remove from the pan and let stand 5 to 10 minutes before serving.
- While it is resting, put the roasting tin on the stove and stir in a little water and 1/2 teaspoon red currant jelly to make a light gravy. Slice lamb and drizzle with gravy.
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