Bea's Oh so Tasty Lamb Shank

This is my favourite way to have lamb. I braise this in the oven under the broiler to seal in the lambs great flavour.

The recipe is for just 1 shank but it can very easily be multiplied. Make sure you wrap them up individually. I like serving it in the foil and let the guests enjoy the aroma as they open this up. 

INGREDIENTS

1 lamb shank (about 10-12 ounces)

1 tablespoon bacon drippings

1 tablespoon white wine

1 sprig rosemary

1 sprig thyme

1 clove garlic, pressed

1/4 onion, chopped

1 small carrot thinly sliced

salt, to taste

fresh ground pepper to taste

DIRECTIONS

Turn the oven on to broil.

Remove fat and membrane from lamb shank and rub with a bit of the bacon drippings; sprinkle with salt and pepper.

Place on a baking sheet and broil on the top rack for about 5 minutes per side, until you have a nice braise.

Remove from oven and reduce heat to 350 degree Fahrenheit.

Layer 2 twelve inch sheets of foil wrap on top of each other. Place your fist in the middle and form a bit of a bowl in the bottom. Toss in the carrots, onion, garlic and herbs. Add the remainder of the bacon drippings and the wine.

Place the lamb shank inside the layers of foil and close the foil against the shank making sure you have a good seal.

Place on a baking pan and put on the middle rack in the oven; cook for 2 1/2 to 3 hours.

Enjoy!