Lamb shank is one of our favorite types of meat to cook with, and roasting lamb shanks is one of the best ways to really make sure you get a delicious, tender result instead of a lamb shank that ends up tough. A great recipe for the holidays because of its brightness and deep flavors, this roast lamb shanks recipe is one you can easily do, and one that is low maintenance.
Once you get it started, just let your oven do the work!
Ingredients
1 Lamb shank (for one to two persons)
Lemon juice (about 2 Tbs.)
Garlic – whole cloves (3 – 4 per shank), peeled. If you don’t want to buy them fresh, you can get them pre-peeled and ready to cut. Our favorite brand is Bellino’s if you’re going to go this route.
1 small spanish or yellow onion, sliced
Salt & coarsely-ground, black pepper to taste, sprinkle of olive oil
Preparation
Preheat oven to 425° F.
Use a classic butcher knife, something good like Wusthof, to trim as much of the outer fat from the shank as you can, set the fat aside, and then rub the shank with the lemon juice. Cut open 4-5 slits in the shank, located a few inches apart. Insert a clove of gresh garlic into each slit you cut.
Put the prepped shank into a roasting pan, and surround with the onion, which has now been sliced. Season generously with pepper and salt, then finish and rub in olive oil.
Put the seasoned shank and sliced onion into the oven in a baking pan, and cover for a half-hour. After cooking for a half-hour, remove the cover and continue cooking for one hour, or until lamb reaches an internal temperature of about 130 degrees. and is golden brown on the outside.
To finish, place the shanks on a high-temp grill about 2 to 3 minutes each side for extra-nice golden crispiness on the outside – just enough to sear in the fats. Allow meat to sit 10 minutes before serving.
Roast Lamb Shanks
Ingredients
- 1 Lamb shank for one to two persons
- Lemon juice about 2 Tbs.
- Garlic – whole cloves 3 – 4 per shank, peeled
- 1 small spanish or yellow onion sliced
- Salt & coarsely-ground black pepper to taste, sprinkle of olive oil
Instructions
- Preheat oven to 425° F.
- Trim as much of the outer fat from the shank as you can, set the fat aside, and then rub the shank with the lemon juice. Cut open 4-5 slits in the shank, located a few inches apart. Insert a clove of gresh garlic into each slit you cut.
- Put the prepped shank into a roasting pan, and surround with the onion, which has now been sliced. Season generously with pepper and salt, then finish and rub in olive oil.
- Put the seasoned shank and sliced onion into the oven in a baking pan, and cover for a half-hour. After cooking for a half-hour, remove the cover and continue cooking for one hour, or until lamb reaches an internal temperature of about 130 degrees. and is golden brown on the outside.
- To finish, place the shanks on a high-temp grill about 2 to 3 minutes each side for extra-nice golden crispiness on the outside – just enough to sear in the fats. Allow meat to sit 10 minutes before serving.
