Oven cooked tender halal Lamb Shanks with roasted veggies and potatoes.

Cooking time - 1 hour
Preparation time - 20 minutes
Serves 5 people

Lamb Shanks Recipe

Ingredients:
2 Medium Halalnivore Lamb Shanks
1 to 2 cups of yoghurt
2 tablespoons tandoori masala (paste)
I teaspoon ginger paste
1teaspoon garlic paste
A few mint leaves 
1 kiwi
1-2 tablespoons oil (optional)

Method:

1. Trim the fat off the lamb shank and make shallow cuts on the shank so the marinade flavours really get into the meat. 
2. Mix yoghurt, garlic, ginger, tandoori paste and salt in a bowl. Add freshly ground black pepper. 
3. Cut and peel the kiwi and blend it with the mint leaves into a paste. 
4. Add this kiwi and mint paste into the yoghurt marinade. 
5. Cover the lamb shanks liberally with the marinade. For best flavour, marinade for at least 2 hours before cooking.
6. Place in the oven on 175 (fan assisted) for an hour turning the lamb shanks half way through

Grilled Vegetables

Ingredients:
4/6 big chestnut mushrooms
1 Red bell pepper
1 Green bell pepper
Handful of Broccoli
1 pack of asparagus
A few green beans.

Method:

1. Wash mushrooms, red and yellow bell peppers, asparagus, broccoli, green beans. 
2. Cut into chunks, put on a baking tray. Add olive oil and freshly ground black pepper. 
3. Grill for about 20-25 minutes

Grilled potatoes:

Ingredients:
4 big potatoes
2-3tbs olive oil
1 Lemon juiced
1/2 tsp paprika
A dash of Italian herbs and spices (Basil, Tarragon and Oregano)
Freshly ground black pepper
Salt to taste

Method:

1. Wash the potatoes, cut into quarters and boil them for about 7 minutes.
2. Put it in the baking plate and season it with all the spices, lemon juice and olive oil. 
3. Grill for 15 to 20 minutes till the potatoes are browned on the outside