Roasted Lamb Shanks

Roasted Lamb shanks with vegetables on the side

This is absolutely my favorite way to eat lamb. It’s fatty and juicy and tender and yummy, and this recipe is SIMPLE. Don’t trim away any fat, and whatever has melted into the juices make sure you spoon back on top to get the full flavor. There are many simple ways to make lamb shanks and this is just one way that we enjoy!

Ingredients

4 lamb shanks (sizes vary and this recipe can be made with any size)

2 large onions (we use Vidalia), cut into rings at least 1/4 inch wide

1 knob of garlic, cloves separated, not peeled (about 12 large cloves)

1 TBS olive or avocado oil

Salt and pepper

1/2 cup red wine, optional (Burgundy or Pinot Noir suggested)

Optional: Put in some vegetables (potatoes, zucchini, bell peppers, etc.) with the lamb while it roasts

Optional: Garnish with fresh rosemary or fresh mint

Directions

  1. Preheat the oven to 350° F.

  2. Pat lamb shanks dry.

  3. Rub in olive oil, salt and pepper.

  4. Sear meat 6–7 minutes on high heat, in a cast iron pan if you have one.

  5. Transfer lamb shanks to a baking tray.

  6. Using the same pan, sauté onion rings about 5 minutes until softened. If there isn’t enough fat from the lamb left behind in the pan, add a few drops of olive or avocado oil.

  7. Cover lamb with cooked onion rings.

  8. Put the separated cloves of garlic all around the shanks.

  9. If using wine, pour in now.

  10. Cover with aluminum foil.

  11. Bake for 2 hours.