Yield: 1 servings
|4 \N||Garlic cloves; chopped|
|2 tablespoons||Fresh or dried rosemary; chopped or crushed|
|2 teaspoons||Fresh or dried marjoram or oregano; chopped or crushed|
|⅓ cup||Olive oil|
|4 \N||Lamb shanks|
|1 \N||Onion; sliced|
|½ pounds||Baby carrots|
|1 \N||Lemon; zest of|
|½ cup||Red wine|
|½ cup||Beef broth|
|\N \N||Salt and pepper; to taste|
Preheat the oven to 450ø. In a small bowl mix together the garlic, half of the rosemary, half of the marjoram or oregano and 2 T. of olive oil. Season to taste with salt and pepper. Using a sharp knife, make a few incisions in each lamb shank and insert a little bit of the garlic paste into each slit.
Scatter the sliced onion on the bottom of an ovenproof casserole dish. Top with the carrots. Sprinkle the vegetables with the remaining herbs, the lemon zest and about 2 T. of olive oil. Place the lamb shanks on top of the vegetables, leaving room between each shank to allow for even roasting.
Brush the lamb shanks with the remaining olive oil and season with salt and pepper.
Place in the oven and bake for 30 minutes. Remove the pan from the oven and pour the wine and beef broth over the shanks. Turn the meat over, reduce the oven temperature to 350ø and continue cooking the shanks for another 30 minutes, or until very tender. Finally, dot the lamb shanks and vegetables with the butter and place back in the oven for 5 minutes longer. Serve the shanks right from the pan, with the sauce and vegetables. Serves 4.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.