Rosemary roasted lamb shanks


2 kg lamb shanks
6 cloves garlic, sliced
12 sprigs rosemary
65 ml orange marmalade
300 ml lamb stock
300 ml red wine


Preheat oven to 160 °C.
Make small incisions in lamb, press pieces of garlic and rosemary sprigs into slits.
Place lamb in a roasting pan on top of the onions.
Mix marmalade and wine, pour over lamb.
Pour over the stock and the tomatoes, season with black pepper and cover with foil.
Place in the oven for 3 hours, remove the foil and turn the shanks spooning the liquid all over them.
Roast for a further 20 minutes without the foil.
Serve on creamy mash with green beans tossed in butter and salt.