Lamb Shanks with Potatoes and Carrots by Feisty Tapas

lamb shanks, olive oil, plump garlic, shallots, chantenay carrots, new potatoes, bay leaf, lemons, vegetable stock, red wine, cinnamon, parsely, sea salt, black pepper, parsley


– 2 lamb shanks
– Extra virgin olive oil or oil
– 6 plump garlic cloves (not peeled and whacked with the fist)
– 7 shallots (peeled but left whole)
– 250 g chantenay carrots
– 400 g baby new potatoes
– 2 bay leaves
– 2 lemons (1 zested and juiced and one to serve in wedges)
– 500 ml vegetable stock
– 160 ml red wine
– 1 teaspoon cinnamon
– 1 tablespoon marjoram
– 1 tablespoon parsley
– 1 teaspoon sea salt
– Black pepper
– Fresh parsley (to serve)



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