Slow Roasted Herb And Garlic Lamb Shanks Recipes

SLOW-ROASTED ROSEMARY GARLIC LAMB SHANKS

Steps:

• Gather the ingredients. Preheat the oven to 450 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 from the oven and turn the temperature down to 325 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 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.
• Remove the foil, pour in the chicken broth, and turn the heat up to 400 F. 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 HERB AND GARLIC LAMB SHANKS

Steps:

• Preheat oven to 170C (150C fan forced).
• Arrange rosemary across base of a large roasting pan and sprinkle with half the oregano, turn and sprinkle with remaining oregano.
• Arrange shanks in a single layer, in pan and add garlic and season with salt and pepper.
• Pour white wine (or sherry) and stock into pan and cover pan with foil and bake for 1 hour and then remove from oven and turn shanks and re-cover and bake for 1 hour 20 minutes or until tender.
• Remove shanks from pan and skim fat from pan juices and serve pan juices drizzled over the shanks.

SLOW ROASTED LAMB

Steps:

• Add 2 tablespoons of the honey to a large plastic bag, add the wine, bay, rosemary and garlic and a generous sprinkle of salt and pepper and shake the bag to mix.
• Make small incisions with a knife at intervals over the lamb, add to the bag with the onions then seal the bag tightly and put the bag into a roasting tin.
• Chill for at least 3 - 4 hours or overnight is better in the fridge. Shake the bag gently and turn over every now and again to ensure that the marinade covers both sides of the lamb.
• Take the lamb out of the fridge 1 hour before cooking so that it can come back to room temperature.
• Lift the bag out of the roasting tin, add the potatoes to the tin then the onions from the marinade, pour the honey mix over and arrange the lamb on top.
• Pour the stock into the tin, cover with foil and twist over the edges of the tin.
• Roast in a pre-heated oven 160oC/325oF/Gas Mark 3 for 2 1/2 hours.
• Remove the foil from the pan, spoon the cooking juices over the lamb, onions and potatoes then drizzle the lamb with the remaining honey.
• Cook uncovered for 30 minutes until the lamb is a deep golden and the meat is almost falling off the bone.
• When ready to serve carve the lamb into thick slices and add to a serving plate or shallow bowl with the potatoes, onions and cooking juices.
• Enjoy. This is worth the wait.