Heat a little oil in a large ovenproof pan or roasting tray over a medium-high heat add the lamb and quickly brown on both sides then remove to a plate. Taken from the lower part of the back legs there is a lot of collagen in the shank which when cooked slowly gives the meat a lovely soft melting texture making this another cut thats perfect for stews and slow-cooking.
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SHANK Lamb shank is a super-simple cheaper cut that goes a long way.
. Peel and chop the sweet potatoes into 25cm chunks peel and roughly chop the onions and peel and finely slice the garlic then mix with the remaining marinade.
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