During the recent Dine Out Vancouver festival we had a lovely dinner at The Teahouse restaurant in Stanley Park. We have heard lots of good things about The Teahouse but haven’t had the chance to go there before. The Dine Out Vancouver festival gave us a good opportunity to check out this lovely restaurant. We had a great dinner and we both loved our entree, the lamb shank. The meat was so tender that it just fell off the bones!
When we came home we felt we had to replicate this dish ourselves. So we bought some lamb shanks from a local butcher and made an awesome dish just as good as what we had at The Teahouse and so can you, here’s the recipe.
4 lamb shanks (get some good meaty ones, can be either from front or hind legs)
1 whole garlic
10 sprigs of rosemary
2 1/2 dl (1 cup) Vegetable or lamb stock
Salt and pepper
In a chopper, mix garlic, rosemary, and olive oil together to make the marinade. Then marinade the lamb shanks overnight in a ziplock bag in the fridge. Turn the bag every time you walk by the fridge to make sure the meat is well marinaded.
Preheat the oven to 230 C (450 F). Drizzle olive oil in a oven pan, place lamb shanks side by side, sprinkle salt and pepper, and brown for 20 minutes in the oven.
Take the lamb shanks out of the oven and turn the heat down to 160 C (325 F). Place the pan on top of a large piece of tinfoil. Make sure the tinfoil is large enough to wrap around the pan. Place another piece of tinfoil to cover the top of the pan. Wrap the bottom piece around to cover the pan. Finally add a third piece of tinfoil, shiny side down, on the top of the pan to enclose the whole thing. Make sure the tinfoils are tight so nothing escapes.
Place the pan back in the oven and roast for 2 hours.
After 2 hours, remove the tinfoils. Turn the oven to 200 C (400 F). Add the stock in the pan and let everything roast in the oven for 15 minutes to create the mouth-watering juice.
Serve the lamb shanks with your choice of vegetables, potatoes, or bread.