6 lamb shanks, split in half cross-wise
Olive oil
Fresh herbs – parsley, thyme, tarragon, etc., chopped
Coarse sea salt
Freshly ground pepper

1 cup white or red wine
1 large sweet onion, peeled and coarsely chopped
6-8 carrots, peeled and cut into 1-inch pieces
6-8 turnips, peeled and cut into 1-inch pieces

You will also need:
Large baking dish with a cover (or else aluminum foil as a cover)
Chef’s knife
Chopping board

Preheat the oven to 425oF.

Rub the lamb shanks with olive oil and then with the chopped herbs. Sprinkle with coarse salt and pepper. Spread the shanks out into a baking dish and roast uncovered for about 30 minutes until browned.

Remove from the oven. Reduce the oven temperature to 300oF.

Remove the shanks from the baking pan and deglaze the pan with the wine.  Place the lamb shanks back into the baking pan.  Add the chopped vegetables and cover the pan.  Bake at 300oF for about 2 hours, turning the shanks about every half hour.  Remove from the oven.  Take out the lamb shanks and place them on a warm platter.  Cover to keep warm.  Cook the vegetables uncovered for another 10-20 minutes to evaporate some of the moisture, if needed.  Remove the vegetables from the oven and season to taste.  Place the cooked vegetables around the lamb shanks on the platter.  Serve immediately.  If desired, deglaze the pan with a little wine and add some lamb or veal demi-glace to make a nice sauce. 

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