herbed lamb shank
Herbed Lamb Shank Dinner
Slow roasting is essential for lamb shanks, and roasting “undercover” with herbs and vegetables is a deliciously easy method of preparation. Makes four servings.
- 4 lamb shanks (about 2 ½ - 3 lbs.)
- 2 tbsp. cooking oil
- 3 large carrots, pared and cut in lengthwise slices (about 1 lb.)
- 8 small onions, peeled
- 2 large potatoes, peeled and quartered lengthwise
- 1-2 tbsp. chopped fresh marjoram, rosemary, or other fresh herb
- Salt and pepper
- ½ cup water
Trim any excess fat from lamb shanks, and brown them in oil in a large skillet. Arrange lamb shanks in Bread Dome along with carrots, onions and potatoes. Sprinkle with marjoram. Salt and pepper to taste. Add the water. Cover and put in oven for 35 minutes at 400°. Reduce heat to 250° and continue to cook for 2-2 ½ hours or until lamb shanks are tender.