Recipe Station

When it comes to slow roasting lamb you will want to make sure that the lid is on there securely. If not, the meat could dry out and become tough and that is not the key to a good meal. Also make sure to allow yourself enough time to let the dish, slow cook. If you are expecting a lot of people you will need to make sure to purchase enough for everyone or have a ham as an additional option which I have done before. This recipe will make about 4 lamb shanks.

Directions:

Preheat oven to 450 degrees F.

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, or to taste. Roast for 20 minutes to get a nice brown color. Remove the lamb, and turn the oven down to 325 degrees F.

While waiting for the oven to cool down, spoon out any excess fat, and scatter the garlic cloves and rosemary over and around the lamb.

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 two hours, and resist the temptation to open the foil and check on it until the two hours is up, because you'll increase the risk of the meat becoming too tough.

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.

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

There you have it. The perfect lamb shank for a holiday meal! Would you ever replace ham with lamb on a holiday? If so let us know in the comments below!

Source: Spruce