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:
- Gather the ingredients. Preheat the oven to 230°c.
- 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.
- Roast for 20 minutes to get a nice brown colour. Remove from the oven and turn the temperature down to 160°c.
- 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.
- 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.
- 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.
- 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.
