Slow Roasted Lamb Shanks

Added: 18.02.10 by John | Views: 1870 | Comments: 3 |
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Ingredients

  • 2 Lamb Shanks
  • Olive Oil
  • Fresh Rosemary
  • Fresh Thyme
  • 5 Cloves Garlic
  • Black Pepper
  • Salt

Instructions

Step 1

Cover a baking plate with foil, tuck the foil in. Put 2 Lamb Shanks on the foil, drizzle with 1 tbsp olive oil, some salt and pepper.
Flip the Lamb Shanks to season them well.

Step 2

Preheat the oven to 450F. Leave the foil open, and cook them in an oven for 30 minutes.

Step 3

Then remove the baking plate, Add 5 Cloves Garlic, 5 - 6 Fresh Rosemaries
and 5-6 Fresh Thymes. Wrap the foil.
Take another foil to wrap the original wrap.
Lower the oven to 200F. Cook the Lamb Shanks in the oven for 3 hours.

Step 4

This is simply the easiest and most flavorful way to enjoy lamb. This cut of lamb is also the most affordable, which makes it a great choice for entertaining.

  • Short Description: This Slow Roasted Lamb Shanks is one of easiest and most flavourful lamb recipe. The cut of lamb is affordable and entertaining.
  • Preparation: 3.5 Hours
  • Difficulty: Easy
  • Tags: lamb, 

Comments

  • John - Thu 18 Feb 2010 @ 12:36

    This is simply the easiest and most flavorful way to enjoy lamb. This cut of lamb is also the most affordable, which makes it a great choice for entertaining. Moist, fragrant and falling off the bone, this recipe should be a regular in your fall/winter dinner repertoire. We served this over a wonderful ragout of white beans and aromatic vegetables. You can also see that clip, as it makes a great base to any slow-roasted meat.

  • John - Thu 18 Feb 2010 @ 12:36

    PLEASE NOTE: You should get an oven thermometer to make sure your oven is at the proper temperature. Many home ovens are not that accurate when set to a very low temp, like 200 degrees as directed in this clip. To be safe, check your shanks after 2 hours and see if they are “fork tender,” if not simply wrap back up and put them back in.

  • John - Thu 18 Feb 2010 @ 12:36

    Also, the shanks from the front legs of the animal are not as large as the hind shanks. This is also a reason to check the doneness after 2 hours. When you buy the shanks, be sure to have the butcher give you ones that are the same size!