Ingredients
4 lamb shanks
1/4 cup olive oil
2 teaspoon ground turmeric
1/2 tablespoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
Salt and pepper
1 each sliced carrot, eggplant, potato, onion, sweet potato, tomato, zucchini
1/4 cup olive oil
2 teaspoon ground turmeric
1/2 tablespoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
Salt and pepper
1 each sliced carrot, eggplant, potato, onion, sweet potato, tomato, zucchini
Method
- Preheat oven to 180 degrees.
- Wash meat and pat dry.
- Combine oil and spices, season with salt and pepper, mix well.
- Rub the shanks with the mixture.
- Place 4 pieces of heavy duty foil on a work surface spread 4 pieces of Parchment paper on top the foil.
- Mix vegetables slices, season with salt and pepper.
- Set vegetables in the center of the foil, topped with the shanks.
- Pull up the sides of the foil, fold around the meat.
- Place shanks in a sheet pan, bake in the oven for about one to one and half hour.
- Place in a serving plate and garnish with rosemary.
- Wash meat and pat dry.
- Combine oil and spices, season with salt and pepper, mix well.
- Rub the shanks with the mixture.
- Place 4 pieces of heavy duty foil on a work surface spread 4 pieces of Parchment paper on top the foil.
- Mix vegetables slices, season with salt and pepper.
- Set vegetables in the center of the foil, topped with the shanks.
- Pull up the sides of the foil, fold around the meat.
- Place shanks in a sheet pan, bake in the oven for about one to one and half hour.
- Place in a serving plate and garnish with rosemary.
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