How to Make Slow Roasted Lamb Shanks with Garlic and Rosemary

How to Make Slow Roasted Lamb Shanks with Garlic and Rosemary All right, let’s keep going with our Slow Roasted Lamb Shank with Garlic and Rosemary. Lamb shank is by far the easiest lamb you can do at home. It is so tender, so succulent, you eat it all, there’s not a lot of fat on there. I know it looks like there’s a lot but all of that is going to melt off. Lamb shanks is not expensive compared to leg of lamb, lamb rack, lamb loin, super expensive. So here we go, we got two lamb shanks. I’m going to cover it with olive oil, about a tablespoon I’ve drizzled over, salt and pepper. We will salt these meats for roasting. You got to be pretty generous because that salt is all you got going. It’s got to flavor everything. All right, so salt and pepper. Now, the first step here, the oven is on 450 degrees, a very hot oven. I’m going to leave this foil open and I’m just going to brown this lamb shanks. See how they’re flipped over. I’m going to brown these lamb shanks in a hot oven for about 30 minutes. Then we’re going to wrap them up with our garlic and herbs and really slow roast them. So, the first step is fast roast. That was 450 degrees for 30 minutes and that’s what it’s going to look like. See? I’m pointing out. All right, now once you’ve roasted in that hot oven, you’re going to turn the oven down to 200 and we’re going to start flavoring this. That’s about four to five cloves of crushed garlic. I just used the flat of the knife and just crushed it, not too small. I got five or six sprigs of rosemary and five or six sprigs of fresh thyme and again, any combination of herbs works but the thyme and the rosemary classic with this lamb. And that garlic and that rosemary and that thyme is going to just scent and flavor this lamb as it slow roast in its own juices and what you see when I unwrap this is just going to be a thing of beauty. Now again, I’m not kidding, why will I kid you? Three hours at 200 degrees. Now I know it’s a very low oven, so that’s why it’s going to take three hours and basically, it’s going to cook on its own juices really slowly. Now here’s what I did. Before I put it in, I’m going to take another piece of foil. So, I wrapped it back up in the original piece of foil and I took a second sheet of foil just so I know it’s all pretty airtight. You’re going to want it to be nice and airtight because I want to just basically cook in its own goodness here. I don’t want all that moisture escaping, it’ll get too dry. Now, three hours later, totally worth the wait is what you’re going to have. Now be careful, it’s really sticky and gummy because it’s so rich and succulent, so don’t just yank it off the foil, you’ll lose the meat because it’s so tender. So, just pull it up gently. We’re going to take off that roasted garlic and those little branches of thyme and rosemary. That is unbelievably beautiful. It looks like it’s a lacquered. I’m going to serve this on a white bean ragout that’s also on the site and as far as lamb goes, that is about as good as it gets. That meat, you can take a fork, it’s just going to fall right off the bone. It’s sweet, sticky aromatic and flavorful. If you don’t like lamb, try this. If you like lamb, definitely try this and if you’re not sure, try it, you’re going to love this. So anyway, give that a try and enjoy!