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Oven-Roasted Lamb Shanks




Source of Recipe


From Matthew at CK, adapted from The Olive & the Caper


Recipe Introduction


A lovely, delicately scented dish. I served this with polenta, crusty bread and tzatziki. I think that it could do with a sprinkle of lemon juice at the end and perhaps some zest added into the garnish.


List of Ingredients




6 lamb shanks
12 large cloves of garlic, coarsely chopped
6 large sprigs of fresh thyme or 2 t. dried
1 3-inch cinnamon stick
1 t. ground coriander
1 t. salt
1/2 t. pepper
1/2 c. wine (white or red – I used red)
Chopped parsley, chives and dill – for garnish


Recipe



Heat the oven to 375 degrees. Place the shanks in a baking dish – they should fit tightly. Mix the other ingredients (except for the garnish) and toss with the lamb. Cover tightly and roast for one hour. Uncover, turn the shanks over and bake for an additional 45 minutes to an hour. The lamb should be tender and browned. Serve sprinkled with some of the cooking juices and the garnish.

Serves 6.