Roasted Lamb Shanks with Lemon and Herbs

Name: Roasted Lamb Shanks with Lemon and Herbs
Prep time: 11 h 45 min
Cook time: 11 h 45 min
Total time: 11 h 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 teaspoons dried marjoram; 2 Tbsps chopped fresh parsley, plus more for garnish; 2 teaspoons minced fresh thyme; 5 cloves garlic, sliced; 6 servings Kosher salt and freshly ground pepper; 3 kgs lamb shanks (about each), excess fat trimmed; 118 milliliters fresh lemon juice; 6 servings Extra-virgin olive oil, for drizzling; 12 shallots, unpeeled; 1 stick unsalted butter, melted, plus more for brushing

Roasted Lamb Shanks with Lemon and Herbs might be just the main course you are searching for. This recipe serves 6. Watching your figure? This gluten free and primal recipe has 583 calories, 51g of protein, and 37g of fat per serving. This recipe covers 32% of your daily requirements of vitamins and minerals. A mixture of marjoram, parsley, kosher salt and pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes approximately 11 hour and 45 minutes.

Instructions

Make the lamb a day in advance: Make several incisions in the shanks with a paring knife and slide a slice of garlic into each slit.

Ingredients you will need

Garlic

Lamb

Equipment you will use

Knife

Place the shanks in a large baking dish, drizzle with the lemon juice, turning to coat, and season with salt and pepper on all sides.

Ingredients you will need

Salt And Pepper

Lemon Juice

Equipment you will use

Baking Pan

Mix the parsley, thyme and marjoram in a small bowl, then rub the herbs over the lamb. Cover and set aside at room temperature for 1 hour. After 30 minutes, place a Dutch oven or covered ovenproof pot in the oven and preheat to 500 degrees for at least 30 minutes.

Ingredients you will need

Marjoram

Parsley

Herbs

Thyme

Lamb

Dry Seasoning Rub

Equipment you will use

Dutch Oven

Bowl

Oven

Transfer the shanks to a plate and drizzle with the melted butter; reserve the marinade. Carefully remove the preheated pot from the oven. Working quickly, add the shanks, making sure at least one side of each touches the hot pot. Return the pot to the oven, uncovered, and place the lid on another oven rack to keep it hot. Roast the shanks for 25 minutes.

Ingredients you will need

Marinade

Butter

Equipment you will use

Oven

Pot

Meanwhile, bring the reserved marinade and 1/2 cup water to a boil in a small saucepan over medium heat.

Ingredients you will need

Marinade

Water

Equipment you will use

Sauce Pan

Pour the hot marinade over the shanks, then place a large sheet of heavy-duty foil over the pot and cover with the hot lid. Reduce the oven temperature to 350 degrees and roast 45 minutes, then reduce the temperature to 200 degrees and cook 30 more minutes. Turn off the oven and leave the lamb inside, undisturbed, to finish cooking, 20 minutes.

Ingredients you will need

Marinade

Lamb

Equipment you will use

Aluminum Foil

Oven

Pot

Remove the lamb from the cooking liquid and place in a shallow baking dish. Refrigerate the meat and the sauce separately overnight.

Ingredients you will need

Sauce

Lamb

Meat

Equipment you will use

Baking Pan

When ready to serve, position a rack in the upper third of the oven and preheat to 350 degrees.

Equipment you will use

Oven

Drizzle the shallots with olive oil in a small baking dish and season with salt and pepper. Cover the lamb loosely with foil.

Ingredients you will need

Salt And Pepper

Olive Oil

Shallot

Lamb

Equipment you will use

Baking Pan

Aluminum Foil

Bake the lamb and shallots for 25 to 30 minutes, uncovering the lamb and brushing lightly with melted butter after 15 minutes. Meanwhile, discard the fat from the chilled sauce and bring to a simmer over medium heat.

Ingredients you will need

Shallot

Butter

Sauce

Lamb

Equipment you will use

Oven

Drizzle the finished lamb and shallots with the sauce and garnish with parsley.

Ingredients you will need

Shallot

Parsley

Sauce