From The Kitchen: Roasted Lamb Shanks

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March 2, 2012
A succulently roasted lamb shank, presented with rice pilaf and asparagus.

Roasted lamb shank.

Lamb shanks can be thought of as a bit of a treat, but by using this easy-to-follow recipe you can enjoy them any time you want!

  • 2 lamb shanks, French-trimmed
  • 3 sprigs of rosemary
  • 1 sprig of thyme
  • 1 carrot, diced
  • 1 small onion, chopped
  • 6 oz white wine, pinot
  • 2 tablespoons butter
  • salt and pepper

Combine the butter, rosemary, and thyme and mix into a paste. Let the paste chill. Next, place each lamb shank in the center of an eight-by-eight inch piece of tin foil, surrounding with the diced carrot and chopped onion. Sprinkle with salt and pepper.

Using a knife, make a medium-sized slit into the lamb shank against the bone and place the butter into the opening. Fold up all sides of the foil, creating a pouch. Pour three ounces of wine into each pouch and tie closed with butcher’s twine.

Place in a casserole dish and roast for two to three hours or until very tender. Serve with roasted potatoes and garden greens. Enjoy!

Serves 2