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.
- 2 tablespoons plain flour
- 8 small French-trimmed lamb shanks
- (see note)
- 1 1/2 tablespoons olive oil
- 1 brown onion, halved, thinly sliced
- 1/4 cup fresh rosemary leaves
- 1 tablespoon fresh thyme leaves
- 1 cup red wine
- 1 1/2 cups chicken stock
- 2 tablespoons worcestershire sauce
- 1 cup plum jam
- mashed potato and steamed green beans, to serve
- 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. Roast for 20 minutes to get a nice brown color. Remove the lamb, and turn the oven down to 325 degrees F.
- Spoon out any excess fat, and scatter the garlic cloves and rosemary over and around the lamb. Wrap the pan very tightly with several layers of heavy-duty aluminum foil (you want as tight a seal as possible), and return to the oven.
- Roast for 2 more hours. 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 can be squeezed out of the skins and spread on the lamb.