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Ingredients

8 French-trimmed lamb shanks (see Notes)
1/4 cup soy sauce
2 tablespoons medium-dry sherry
3 garlic cloves, crushed
40g butter, chopped
4 cups cooked white rice (see Notes)
1/4 cup chopped flat-leaf parsley leaves
steamed or microwaved green beans, to serve

Method

Step 1 Place shanks in a single layer in a large ceramic dish. Combine soy, sherry and a third of the garlic in a small bowl. Pour soy mixture over lamb, turning to coat well. Cover and refrigerate for 2 hours.
Step 2 Preheat oven to 180°C. Place lamb in a single layer in a large roasting pan (reserve marinade). Cover pan tightly with foil and roast for 1 hour. Remove cover and baste lamb with reserved marinade. Roast, uncovered, basting every 10 minutes, for 30 minutes or until lamb is tender.
Step 3 Heat butter in a frying pan over medium heat. Add remaining garlic and cook for 1 minute or until fragrant. Add rice and cook, stirring, for 5 minutes or until heated through. Stir in parsley and salt and pepper.
Step 4 Spoon garlic rice onto plates. Top with 2 shanks per plate and serve with beans. Set aside 6 shanks for recipe 2 (below).

Soy and sherry lamb shanks with garlic rice

How to make Soy and sherry lamb shanks with garlic rice

Ingredients

Method