Photo: Roast Lamb for One Recipe
Ingredients
- 1 lamb shank
- 1 sprig fresh rosemary
- 1 garlic clove, bruised
- 1/2 lemon, juiced and zested
- 2 tablespoons red port
- 1/2 teaspoon olive oil
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 1/2 teaspoon red currant jelly
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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By knomz
on March 29, 2012
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I'm so surprised by this recipe and completely agree with the negative reviews. I like many of her other lamb recipes too (italian lamb chops, aromatic lamb shank stew, but this one turned out tough with a burned away marinade. The only reason I'm giving it an extra star is because of the pea puree. It was almost heartbreaking for me to make this dish as a 'solitary sensation' as Nigella suggested... I had to eat the failed meal all alone!
By Chef #166646
philadelphia, PA
on April 30, 2010
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I made this using a few suggestions from the posters. I made it in my Breville convection oven toaster and turned it down to 350 degrees. Although I cooked it for an hour I think 45 minutes would suffice. The meat was not tough, in fact it was at least as tender as shoulder lamb chops. I made it with couscous with currants and it was a wonderfully easy and tasty meal.
The reason only four stars is that the juice burnt, but I think either lowering the temp a little more or shortening the cooking time will remedy. Definitely a keeper!
By kraisins_12443470
West Seneca, 72
on March 15, 2010
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This is the first time a recipe from Nigella failed to impress. We do not normally eat lamb but it looked sooo good on TV and Nigella's recipes are usually so darn good. After reading the reviews, I was concerned about putting it in the oven. So with that and a basic knowledge of the tough connective fibers in a shank, I put it in a large crock pot. With the wider surface area, I felt this would be a good middle ground. Everything in the marinade should work together, it smelled lovely in the bag. However, after cooking - it became terribly salty and the meat just had a funky flavor. I really dont' think that roasting it would have made any difference.
I gave it 2 stars as it was (all in all a very simple recipe to prepare.
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