Roasted Lamb Shanks

Roasted Lamb Shanks

Flavorful and tender, this lamb dish can be enjoyed any time of year.

To begin, preheat your oven to 300 degrees.
You'll need 4 lamb shanks. 

To prepare them, trim off all of the excess fat, as well as any of the "silver skin" that coats the outside of the meat. Here's a "before and after" so you can see the difference.



Heat a tablespoon of olive oil and a tablespoon of butter over medium high heat, and brown the lamb shanks on both sides.

Place them in a baking dish, and repeat with the remaining shanks.

While the lamb browns, thinly slice two good-sized shallots.

When the meat is browned, saute the shallots in the drippings in the pan. Add a little more butter if you need to. Cook them until they are tender and golden.

As the shallots get golden, turn off the heat, so your skillet isn't terribly hot. Pour in three-quarters of a cup of Cognac or dry white wine. Stir it around and loosen up all the brown bits from your pan.

Peel and cut up 8 carrots, into 2 inch pieces, and spread them across the top of the lamb.

Spread the shallots and liquid across the top.

Across the top of this, sprinkle a teaspoon each of Rosemary, Salt & fresh ground Black Pepper.

And finally a half a teaspoon of Red Pepper Flakes.

Cover this with 2 layers of foil, so that it is closed nice and snug. Bake for 2 1/2 hours.

And Enjoy!


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Roasted Lamb Shanks
by Conni Smith
4 Lamb Shanks
1 Tbs Olive Oil, more if needed
1 Tbs Butter, more if needed
2 large Shallots
3/4 Tbs Lime
8 carrots
1 tsp Rosemary
1 tsp Salt
1 tsp fresh ground Black Pepper
1/2 tsp Red Pepper Flakes
To begin, preheat your oven to 300 degrees.
To prepare them, trim off all of the excess fat, as well as any of the "silver skin" that coats the outside of the meat. 
The other thing you'll need to do, is slide your knife along the bone and cut free any tendons at the thin end of the shank.
Heat a tablespoon of olive oil and a tablespoon of butter over medium high heat, and brown the lamb shanks on both sides.
Place them in a baking dish, and repeat with the remaining shanks. Add additional oil and butter if needed.
While the lamb browns, thinly slice the shallots.
When the meat is browned, saute the shallots in the drippings in the pan. Add a little more butter if you need to. Cook them until they are tender and golden.
As the shallots get golden, turn off the heat, so your skillet isn't terribly hot. 
Pour in the Cognac or dry white wine. Stir it around and loosen up all the brown bits from your pan.
Peel and cut up the carrots, into 2 inch pieces, and spread them across the top of the lamb.
Spread the shallots and liquid across the top.
On the top of this, sprinkle the Rosemary, Salt, fresh ground Black Pepper and Red Pepper Flakes.
Cover this with 2 layers of foil, so that it is closed nice and snug. 
Bake for 2 1/2 hours.
Enjoy