| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Home5 |
1 |
servings |
INGREDIENTS
| 4 |
|
Garlic cloves; chopped |
| 2 |
tb |
Fresh or dried rosemary; chopped or crushed |
| 2 |
ts |
Fresh or dried marjoram or oregano; chopped or crushed |
| 1/3 |
c |
Olive oil |
| 4 |
|
Lamb shanks |
| 1 |
|
Onion; sliced |
| 1/2 |
lb |
Baby carrots |
| 1 |
|
Lemon; zest of |
| 1/2 |
c |
Red wine |
| 1/2 |
c |
Beef broth |
| 2 |
tb |
Butter |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
Preheat the oven to 450°. In a small bowl mix together the garlic, half of
the rosemary, half of the marjoram or oregano and 2 T. of olive oil. Season
to taste with salt and pepper. Using a sharp knife, make a few incisions in
each lamb shank and insert a little bit of the garlic paste into each slit.
Scatter the sliced onion on the bottom of an ovenproof casserole dish. Top
with the carrots. Sprinkle the vegetables with the remaining herbs, the
lemon zest and about 2 T. of olive oil. Place the lamb shanks on top of the
vegetables, leaving room between each shank to allow for even roasting.
Brush the lamb shanks with the remaining olive oil and season with salt and
pepper.
Place in the oven and bake for 30 minutes. Remove the pan from the oven and
pour the wine and beef broth over the shanks. Turn the meat over, reduce
the oven temperature to 350° and continue cooking the shanks for another 30
minutes, or until very tender. Finally, dot the lamb shanks and vegetables
with the butter and place back in the oven for 5 minutes longer. Serve the
shanks right from the pan, with the sauce and vegetables. Serves 4.
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