Apr 15, 2008
Roast Lamb Shanks
- 2 lamb shanks
- 1 tsp dry rosemary
- 1 tsp garlic powder
- the juice of 1 lemon
- 1/4 cup tawny port
- 1 tbsp olive oil
- 2 tsp kosher salt
- cracked pepper
- Drizzle the olive oil on the lamb shanks and rub in the rosemary and garlic powder.
- Squeeze on the lemon juice and pour on the port. Season with the salt and pepper.
- Chill overnight.
- Bring the lamb to room temperature. Preheat the oven to 400 F.
- Place the lamb with the marinade in a roasting pan. Roast for 40 minutes.
- Turn the lamb shanks. Roast 20 to 45 minutes longer, depending on the size of the shanks. When finished, the lamb should look like its bursting.
delicious