I looked around for some recipes for lamb shanks but almost all of them did the same thing. Braised. I didn’t feel like doing that so I decided to bake my lamb shank.
It is very easy to prepare. First you prepare some flavored butter to put into the meat, then you chop up some veggies, and then you put everything in the oven wrapped in aluminum foil.
- 1 lamb shank
- some rosemary
- 30g butter
- some fresh thyme
- salt and pepper
- 4 cloves of garlic
- several mini carrots
- 1/2 lbs of california golden potatoes
- 1/2 an onion
- olive oil
- 1/2 cup of white wine
To prepare the flavored butter mix in finely chopped rosemary, thyme, and sage with the butter and mash them with a fork. It will look something like this:
Cut some pockets in the meat of the lamb shank with a knife at a couple of spots and push in the flavored butter. Take some olive oil rub it all over the lamb shank.
Chop off the vegetables and the garlic and place them on a n aluminum foil big enough to wrap around the shank and all the vegetables together. Put the lamb shank in the center and add some more of the rosemary and the fresh thyme here.
Lift the sides of the foil up so it can hold some white wine and pour some in there before wrapping it tightly around the bone. Now it’s ready to place in the oven. Set the oven 350°F and come back 2.5 hours later.