Ingredients
- 4 lamb shanks
- 2 tablespoons olive oil
- Salt, to taste
- Fresh ground black pepper, to taste
- 6 cloves garlic, unpeeled, the skin pierced with the tip of a knife
- 6 sprigs fresh rosemary
- 1 cup chicken broth
Method
- Gather the ingredients. Preheat the oven to 200°C.
- Place 4 lamb shanks in a roasting pan just large enough to fit them in one layer and rub with 2 tablespoons olive oil. Season generously with salt and fresh ground black pepper, or to taste.
- Place lamb shanks in a roasting pan. Roast for 20 minutes to get a nice brown color. Remove from the oven and turn the temperature down to 180°C.
- While waiting for the oven to cool, spoon out any excess fat and scatter 6 garlic cloves and 6 sprigs fresh rosemary over and around the lamb.
- Fat removed from lamb shanks in roasting pan; shanks topped with garlic and rosemary.
- Wrap the braising or roasting pan very tightly with several layers of heavy-duty aluminum foil (remember: you want as tight a seal as possible), and return to the oven. Roast the lamb for an additional 2 hours. Resist the temptation to open the foil and check on it until the 2 hours are up because you’ll increase the risk of the meat becoming too tough.
- Roasting pan fully covered with aluminum foil to seal.
- Remove the foil, pour in 1 cup chicken broth, and turn the heat up to 200°C. Roast for 15 minutes, and remove. The lamb shanks are done cooking when they are nicely browned and fork-tender.
- Transfer the lamb shanks to a serving platter and spoon over the juices, garlic cloves, and rosemary.
- Slow-roasted rosemary garlic lamb shanks with rosemary twig in roasting pan
Source: https://www.thespruceeats.com/rosemary-garlic-lamb-shanks-recipe-101494
