Wednesday, April 4, 2012

Roasted Lamb Shanks - a lamb love affair

I am having a full blown love affair with lamb. Seriously, someone needs to stage an intervention. It’s a tender and fantastically flavorful meat and no matter how cute and cuddly they are, lamb freaking taste goooooooood (sorry veggies, it’s true!) One of the best cuts of lamb is the shank and the easiest way to enjoy a lamb shank is to roast it. Roasting is like god’s gift to the lazy cook. I mean seriously, it works for everything. I mean it! Meat, veg, you name it…roasting it is bound to make it awesome. Wrap that lamb up with some herbs and spices, toss it in a low oven and leave it the heck alone. Go play cards, have a beer (or two), watch a movie….it’s the smartest way to kick back, enjoy a lazy afternoon and yet make people think you are a goddess in the kitchen. Not only will your home smell like heaven, but your dinner plates will be scraped clean by anyone you serve this to.

Roasted Lamb Shank
A Girl and Her Kitchen

2 lamb shanks
Salt and pepper
Olive oil
Several sprigs of fresh thyme and rosemary

Preheat the oven to 450. Lay a sheet of tin foil down on a cookie sheet. Place the lamb in the center of the foil. Drizzle with olive oil and season generously with salt and pepper. Crimp the edges of the foil to form a pool so none of the juices drip into the pan but the lamb is uncovered. Cook for 30 minutes until brown.

Remove from the oven and reduce heat to 200. Add the garlic and herbs.
Wrap the foil around the lamb into a package. Take a second sheet of foil and wrap it again, to ensure all the steam will stay inside with lamb.
 Put back in the oven and roast at 200 for 3 hrs. (I know it sounds like a long time, but it is well worth it!) When done, carefully unwrap and remove the foil. Lamb should be fork tender. Serve shredded on top of pasta, lay entire shank on a bed of warn white bean salad, or serve with a simple green salad.

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