Oven-Roasted Lamb Shank Recipe with Veggies, Mustard sauce, and hot pepper!
Lamb is a hearty and healthy red meat that can take on the big flavors....with garlic, fresh herbs, spicy peppers, mustard and wine marinade...it's no wonder that we love this recipe so much!
Despite being a red meat, lamb is known to be a healthier meat than beef or pork. Plus, it's less likely to be highly processed.
It's a cherished meat source in most Mediterranean cuisines, and Americans are starting to appreciate the health and flavor benefits as well...
This recipe is for six to eight people, and the ingredients that we are going to need are the following:
For our marinade sauce:
Also we’re going to need:
We start our recipe by making our marinade sauce:
In a blender we add all the ingredients from the marinade (garlic, hot pepper, balsamic vinegar, extra virgin olive oil, dijon mustard) and blend together to create a nice thick sauce.
With a sharp knife, we cut small slits in the lamb shanks, 25 - 30 small slits in total, or else enough to put in the garlic slices.
Spread the marinade evenly atop the meat and place it in a large ziplock bag or a large tupperware and place it in the fridge for up to 24 hours.
The next day when you’re ready to cook the meat, preheat the oven to 425 degrees.
In a large baking pan, spread the onions and the carrots as a base layer.
Pour about 1 8-ounce glass of dry white wine (Chardonnay) and the water, enough to just about cover all the ingredients.
Bake for twenty minutes.
Afterwards remove your baking pan from the oven, and in the middle of the pan push the veggies towards the edges so to make enough space in the middle of the pan for the meat.
Prior to laying down the lamb shanks, place a layer of the coarsely chopped parsley and rosemary. Then place the meat on top of the spread herbs, and add salt and fresh ground black pepper on top of the meat.
Now mix together the finely chopped parsley and the rosemary, and press them onto the meat. Now add the pieces of the fennel root that you’ve spread with olive oil in your pan, around the meat.
Lower the temperature of the oven, and re-place your pan in the oven at 350 degrees.
While the meal is baking add in more dry white wine and water, as needed, to prevent the veggies and meat from drying out.
Roast the meat for approximately an hour and fifteen minutes, dependent on how tender you’d like the meat. Check often to see how the meat is coming along, and if there is enough juice in the pan to help retain the moisture.
When it's to your liking, remove the meat from the oven, place in a serving bowl and cover with an aluminum foil to retain its warmth.
In a small pot add a glass of dry white wine (Chardonnay), and with a spatula scrap off any left over pieces and juices from the baking pan, and add them into your small pot with the wine.
Boil at a medium to high flame for about six minutes, until it evaporates most of the liquid, and thickens.
Add one or two tablespoons of fresh butter, mixed together, and pour your sauce on the top of the meat.
Our knock-out Lamb Shank Recipe is best served with a side dish of baked potatoes, and a glass of delicious Sangiovese wine.
Cheers and enjoy!
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