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* 4 lamb shanks
* 2 tbsp olive oil
* salt and fresh ground black pepper to taste
* 6 cloves garlic, unpeeled, the skin pierced
* 6 sprigs fresh rosemary
* 1 cup chicken broth


Step 1
Preheat oven to 450 degrees F.

Step 2
Place the shanks in a roasting pan, just large enough to fit them in one layer, and rub with the olive oil. Season generously with salt and pepper. Roast for 20 minutes to get a nice brown color. Remove the lamb, and turn the oven down to 325 degrees F.

Step 3
Spoon out any excess fat, and scatter the garlic cloves and rosemary over and around the lamb. Wrap the pan very tightly with several layers of heavy-duty aluminum foil (you want as tight a seal as possible), and return to the oven.

Step 4
Roast for 2 more hours. Remove the foil, pour in the chicken broth, and turn the heat up to 400 degrees F. Roast for 15 minutes, and remove. Transfer the lamb shanks to a serving platter, and spoon over the juices, garlic cloves, and rosemary.

Step 5
Note: the soft garlic can be squeezed out of the skins and spread on the lamb.