This is simply the easiest and most flavorful way to enjoy lamb. This cut of lamb is also the most affordable, which makes it a great choice for entertaining. Moist, fragrant and falling off the bone, this recipe should be a regular in your fall/winter dinner repertoire. We served this over a wonderful ragout of white beans and aromatic vegetables. You can also see that clip, as it makes a great base to any slow-roasted meat.
PLEASE NOTE: You should get an oven thermometer to make sure your oven is at the proper temperature. Many home ovens are not that accurate when set to a very low temp, like 200 degrees as directed in this clip. To be safe, check your shanks after 2 hours and see if they are “fork tender,” if not simply wrap back up and put them back in.
Also, the shanks from the front legs of the animal are not as large as the hind shanks. This is also a reason to check the doneness after 2 hours. When you buy the shanks, be sure to have the butcher give you ones that are the same size!
2 Lamb Shanks
5 Cloves Garlic