Although not the most popular of meats in American cuisine, lamb has long been a favorite in dishes from around the world, especially those enjoyed in the Mediterranean. Easy to prepare and flavorful, lamb gives a sweeter taste to many recipes that call for beef. The preferred way to prepare lamb is to cook just slightly and serve rare, since it is more tender and soft than other meats.
With shank meats, however, braising or slow-cooking is a better option, since the meat tends to be a little tougher. This goes for lamb as well. Tip: A tight-fitting lid on your braising dish or slow cooker is really important, to prevent the lamb (or other meat you might be cooking with) from becoming too dried out.
This slow-roasted lamb shanks recipe is such a great and easy way to enjoy lamb. This lamb recipe has only a few ingredients, but thanks to the long, slow cooking, the results are incredibly flavorful, succulent, fork-tender meat.
You'll need to plan a few hours to prepare this recipe, to allow the lamb to slow-roast, but it will be time well-spent. This recipe yields four slow-roasted rosemary garlic lamb shanks.
Preheat oven to 450 degrees F.
Place the shanks in a roasting pan, just large enough to fit them in one layer, and rub with the olive oil. Season generously with salt and pepper, or to taste. Roast for 20 minutes to get a nice brown color. Remove the lamb, and turn the oven down to 325 degrees F.
While waiting for the oven to cool down, spoon out any excess fat, and scatter the garlic cloves and rosemary over and around the lamb.
Wrap the braising or roasting pan very tightly with several layers of heavy-duty aluminum foil (remember: you want as tight a seal as possible), and return to the oven.
Roast the lamb for an additional two hours, and resist the temptation to open the foil and check on it until the two hours is up, because you'll increase the risk of the meat becoming too tough.
Remove the foil, pour in the chicken broth, and turn the heat up to 400 degrees F. Roast for 15 minutes, and remove. Transfer the lamb shanks to a serving platter, and spoon over the juices, garlic cloves, and rosemary.
Note: the soft garlic cloves can be squeezed out of their skins and spread on the lamb.