Slow-Roasted Lamb Shanks
with
John Mitzewich
Slow-roasted lamb shanks are such a great cold weather meal. They are full of flavor, and extremely easy to make. This recipe has only a few ingredients, but thanks to the long, slow cooking, it results in succulent, fork-tender lamb.
Transcript: Slow-Roasted Lamb Shanks
Today I'm going to show you one of my favorite all-time recipes, slow roasted lamb shanks.Choose Lamb Shanks
We need 4 lamb shanks, which is a delicious cut of lamb, my favorite. Those are the foreshanks meaning they come from the front of the animal. They are about 14-oz each. The hindshanks are larger.Heat the Lamb Shanks
Put your oven on 450F, a nice hot oven. The first stage here is browning the shanks, so add 2 tbsp of olive oil - give them a good coat. Salt and pepper both sides to taste. We're going to roast those for 20 minutes which will give us a nice brown color. And then we're going to encase them in heavy-duty foil. So here is the plan.Take a half sheet pan and put a big piece of foil down, make sure you have about 10 inches to overlap each side. Put your lamb shanks down on the pan. Turn the oven down to 325F.
Season the Lamb Shanks
Now for the flavorings, very simple. We're going to pierce, which just means poke into the skin, 6 cloves of garlic. So don't peel, poke. Add 6 sprigs of fresh rosemary. And that's it - unbelievable how much flavor we are going to get from that. Take a second piece of foil and wrap that baking dish. Be careful its hot. Once that second piece is down bring up the foil from the pan and that's going to really keep things together. Make sure the bottom is tucked in.We're not done, we're going to take a third piece, shiny side down, and encase this whole thing. Make sure it nice and tight around the bottom, and run your fingers around the top for a tight seal. That's going to keep in all those flavors and aromas.