Jean Hall's Lamb Shanks

How many of you are lucky enough to get tasty recipes from the sheep-savvy mother of your "large" animal veterinarian? One degree of separation works for me!



I don't usually make recipes with such a long ingredient list, but other than unscrewing your bottles of spices, the only work involved is chopping the onion. I think you'll agree the long list is worth it.

It's always a little bit tricky figuring out how to cut down times to suit small heritage sheep meat like Soay. Err on the side of cooking less and checking more until you figure out what works with the lamb meat on your countertop.

Bon appétit!