Renvyle House Hotel & Resort, Connemara, Co. Galway.  Head Chef Tim O'Sullivan's Recipe for Connemara Lamb Shank.

Connemara Lamb Shank



(Serves 4)
Recipe from: Head Chef Tim O'Sullivan, Renvyle House Hotel, Connemara, Co. Galway

4 Lamb Shanks (oven ready)
3 Tbsp Olive Oil
4 Sprigs of Rosemary
Salt and Black Pepper
4 Tbsp Butter
2 Chopped Cloves of Garlic
2 Tbsp Chopped Parsley
250g (10oz) Carrots and Parsnips (cut into small chunks)
8 Shallots (peeled)
Flat Leaf Parsley (for Garnish)
Scallion Mash (see page?)


  • Pre-heat the oven to 160°C / Gas Mark 3.  Heat oil in a large roasting dish and brown the shanks on all sides.  Remove the shanks and brown the vegetables.  Remove the vegetables.
  • Put the shanks and juices back in the dish with rosemary and garlic and ½ glass of water. Season with salt and pepper.  Cover the dish with tin foil and cook for 1 ½ hours.  Then add the vegetables and continue to cook for a further hour.
  • Remove from the oven, place the shanks and vegetables on a dish and keep warm.  Strain off the juices into a small pot.  Remove any visible fat from the juice.  Boil for 5-6 minutes until it has a light sauce consistency.  Remove from the heat and whisk in the butter, then add the chopped parsley and chives.
  • Warm four large plates.  Place shank of lamb in the centre, surround with vegetables and coat with the sauce.  Garnish with flat leaf parsley and serve with scallion mash.