Roasted lamb shanks are fantastic for holidays or special occasions because they are easy to make, and melt-in-your-mouth tender! Lamb shanks may take some time to make, but they are mostly hands-off and require very little prep to make them divinely tender and delicious!
– 4 lamb shanks
– ▢ 2 tablespoon olive oil (extra virgin)
– ▢ 1 teaspoon each, salt & pepper
– ▢ 1 teaspoon herbes de provence
– ▢ 1 cup chicken broth (or lamb broth)
– ▢ 6 cloves garlic (peeled and crushed)
– ▢ 3 sprigs rosemary
– ▢ 3 sprigs oregano
Season. To begin, place your 4 lamb shanks in a 9x13 baking dish (or any oven-safe dish they fit snugly in). Rub or brush them with 2 tablespoons of olive oil. Be sure to get all sides. Then season generously with a blend of 1 teaspoon each of salt, pepper, and herbes de provence.
Roast at high temp. Place your lamb in the oven before it is hot and heat it to 450°F (232°C). Let the lamb roast at a high temperature, uncovered, for 15 minutes. Then, remove the lamb from the oven and reduce the oven temperature to 325°F (163°C).
Add remaining ingredients. As the oven cools off some (opening the oven door can speed up this process), add 1 cup chicken broth, 6 cloves of crushed garlic, 3 sprigs rosemary, and 3 sprigs oregano to the baking dish.
Cover it with foil, overlapping 2+ pieces so that it seals securely and keeps the steam in.
Roast low and slow. Return the covered lamb shanks to the oven and let them roast for 2 hours.
Serve. Once done, remove them from the oven and serve immediately. Spoon the pan juices over the lamb as you serve.
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