Rosemary and Garlic Lamb Shanks - Recipe – Prime Range Fresh

Rosemary and Garlic Lamb Shanks - Recipe

2 minute read

Rosemary and Garlic Lamb Shanks - Recipe

Serves 2-4 people

Cooking time: 2 hours 30 minutes

INGREDIENTS:

  • 4 lamb shanks
  • 2 tablespoons olive oil
  • Salt, to taste
  • Fresh ground black pepper, to taste
  • 6 cloves garlic, unpeeled, the skin pierced with the tip of a knife
  • 6 sprigs fresh rosemary
  • 1 cup chicken broth

INSTRUCTIONS:

  1. Gather the ingredients. Preheat the oven to 230°c.
  2. Place 4 lamb shanks in a roasting pan just large enough to fit them in one layer and rub with 2 tablespoons olive oil. Season generously with salt and fresh ground black pepper, or to taste.
  3. Roast for 20 minutes to get a nice brown colour. Remove from the oven and turn the temperature down to 160°c.
  4. While waiting for the oven to cool, spoon out any excess fat and scatter 6 garlic cloves (unpeeled and the skin pierced with tip of a knife) and 6 sprigs fresh rosemary over and around the lamb.
  5. Wrap the roasting pan very tightly with several layers of heavy-duty aluminium 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.
  6. Remove the foil, pour in 1 cup chicken broth, and turn the heat up to 200°c. Roast for 15 minutes, and remove. The lamb shanks are done cooking when they are nicely browned and tender.
  7. Transfer the lamb shanks to a serving platter and spoon over the juices, garlic cloves, and rosemary.

Serve with your choice of mashed potato, rice or couscous and garden vegetables. 

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