Grilled Lamb Shank

INGREDIENTS:

  • 1 lamb shank per 2 people

  • olive oil

  • salt

  • pepper

  • 4 cloves peeler garlic per shank

  • 1 large sprig rosemary per shank

  • 2-3 springs rosemary per shank

  • 4-5 springs mint per shank

  • 2-3 large carrots chopped

  • 1 large onion peeled and quartered

  • 1/2 cup chicken broth or wine

 

INSTRUCTIONS:

  • Make small slices in the lamb shank and insert the garlic cloves in the incisions, making sure to pack them tightly inside. Try to get a least 4 cloves inserted spread around the lamb shank. Add more for more intense flavor.

  • Season the shanks well with salt, pepper, and olive oil

  • Brown the lamb shanks: You can do this either by roasting them in a roasting pain in the oven for about 20-25 minutes at 450 degrees or but cooking in a dutch oven or other thick pot like Le Creuset for 5-8 minutes until browned.

  • Once browned, remove from heat and set aside.

  • Reduce oven temperature to 325 degrees.

  • Place diced vegetables in bottom of large pot and then add lamp shank, olive oil, wine/broth, and herbs. Cover with a lid and roast for two hours.

  • Once done roasting remove from oven. Heat over back up to 400 degrees, or heat outdoor grill to 400 degrees (the outdoor grill can add some extra charcoal or wood flavors.

  • If using over, bake uncovered for 15 minutes and then remove from oven and serve.

  • If grilling, only grill for 5-8 minutes being careful not to overcook or dry out the meat. Just get a nice sear on it and remove from heat and let rest and then serve.

  • Service with roast onions and carrots from pots along with fresh bread.