Lamb Shanks

Delight in the aromatic and tender flavors of these Slow-Roasted Herb-Infused Lamb Shanks. Perfectly seasoned and cooked to fall-off-the-bone perfection, this dish promises to impress at any gathering or family dinner. The combination of spices and herbs creates a rich and savory flavor that complements the natural taste of lamb.

Ingredients

🍖 5 lamb shanks
🫒 1/2 cup olive oil
🧂 1 tablespoon salt
🍋 1 tablespoon lemon pepper
🌶️ 1 tablespoon paprika
🧄 1 tablespoon garlic powder
🧅 1 tablespoon onion powder
🌑 1 teaspoon black pepper
🌶️ 1 teaspoon crushed red peppers
🧄 4 to 5 whole garlic cloves
🌿 3 sprigs of rosemary
🍋 Vinegar, coarse salt, and lemons for cleaning

Instructions

1- Clean the Lamb Shanks:

• Begin by thoroughly cleaning the lamb shanks.
• Rub them with vinegar, coarse salt, and lemon juice to remove any gamey odor.
• Allow the shanks to sit in a bowl of water with a little more vinegar for about five minutes, then rinse it off and pat dry with a towel.

2- Season the Shanks:

• In a mixing bowl, combine olive oil, salt, lemon pepper, paprika, garlic powder, onion powder, black pepper, and crushed red peppers.
• Toss in the whole garlic cloves and sprigs of rosemary. Mix well.
• Coat the cleaned lamb shanks with this spice mixture, ensuring they are well covered.

3- Prepare for Roasting:

• Place a layer of parchment paper in a rotisserie pan.
• Arrange the seasoned lamb shanks in the pan.
• If a rotisserie pan is unavailable, use sturdy foil trays.
• Cover the lamb shanks with aluminum foil tightly to create a steam environment, wrapping the foil 3 to 4 times around the pan.

4- Roast the Lamb Shanks:

• Preheat your oven to 350°F (175°C).
• Place the covered pan in the oven and let the shanks roast for about 3 hours.
• Do not open the foil during this time, as this will release the steam.

5- Serve:

• After 3 hours, remove the foil and check the tenderness of the lamb.
• The shanks should be perfectly cooked, tender, and easily pulled from the bone.
• Serve hot with your choice of sides.

Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 5
Calories: ~650 kcal
Proteins: 56g
Fats: 48g
Carbohydrates: 2g
Equipment: Rotisserie pan or sturdy foil trays, aluminum foil, parchment paper, mixing bowl

Cooking Tips:

• For enhanced flavor, marinate the shanks a few hours before cooking or overnight.
• Always ensure a tight seal with foil to trap in steam.

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Slow-Roasted Herb-Infused Lamb Shanks