"Recipes are meant to be shared"...Ann Thibeault

Thursday, January 22, 2009

Slow Roasted Lamb Shanks

Dinner tonight was Lamb Shanks slow roasted with Cannellini Beans.
Home Cookin Chapter: Recipes From Thibeault's Table

Lamb Shanks
4 or more lamb shanks
salt and pepper
beef broth
Preheat oven 500°F.

Place lamb shanks in roasting pan and brown in oven turning a few
times. Takes about 30 minutes.

Add 2 or 3 onions quartered and a dozen or more garlic cloves. Add beef
broth, herbs, salt and pepper and lower temp to 350°F. Cover tightly
and continue cooking for 1 1/2 hours or until lamb is tender. Cut
rutabaga into triangles and potatoes into halves and add to the
roasting pan. Continue to cook for another 25 to 30 minutes or until
vegetables are tender.

Another Option

Home Cookin Chapter: Recipes From Thibeault's Table

Lamb Shoulder/Breast Greek Style
Lamb Shoulder/Breast orshanks
1 head of garlic, cloves peeled and cracked
1 onion cut into 8ths
Salt Pepper
olive oil
chicken broth

Brown the meat on top of the stove or in a hot oven. Add the onion, and
the peeled garlic cloves. Cook until golden. Add the Oregano, salt,
pepper and the juice of a lemon.

Cover and place in a 350°F oven. Cook until tender. Cooking Time will
depend on the size of roast.

Note:Option: Use Dill instead of Oregano..


  1. Falling off the bone tender and succulent!

    The beans must be so flavorful, too. (I want to believe I can smell the delicious aroma too.)

    Very nice.

  2. lamb shanks, yum...dinner tonight


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