Baked Lamb Shanks with Roasted Potatoes
 
 
Makes 4 servings
Ingredients
Baked lamb shanks:
  • 1 tablespoon olive oil
  • 1 onion, halved and thinly sliced
  • 4 lamb shanks (12-14 ounces each)
  • 6 sprigs fresh thyme
  • sea salt and freshly ground black pepper, to taste
Roasted potatoes:
  • 2 pounds Yukon Gold potatoes, peeled and cut into 1¼" pieces
  • 1 head garlic, cloves separated and peeled
  • ⅓ cup olive oil
  • juice of 1 lemon
  • 1 teaspoon dried oregano
  • ½ teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • ⅔ cup vegetable broth
Instructions
Make the baked lamb shanks:
  1. Preheat oven to 275 degrees.
  2. Heat olive oil in a 6- to 8-quart heavy pot with a lid. Add onion and cook until lightly caramelized, 10-12 minutes. Remove from pot and set aside.
  3. Arrange lamb shanks in the pot in a single layer and cook, turning occasionally, until browned all over.
  4. Deglaze pot with 5 tablespoons water, scraping any brown bits from the bottom with a wooden spoon.
  5. Return onion to pot. Add thyme and season with salt and pepper. Cover and bake until meat is fork tender and almost falling off the bone, about 3 hours.
Make the roasted potatoes:
  1. Preheat oven to 400 degrees.
  2. Place the potatoes and garlic on a rimmed baking sheet. Drizzle with olive oil and lemon juice and season with oregano, salt and pepper; toss to coat.
  3. Pour the vegetable broth over the potatoes.
  4. Bake for 45 minutes, remove from the oven and transfer garlic to a small bowl. Flip potatoes and bake for an additional 10-15 minutes until golden brown. Serve immediately with roasted garlic and baked lamb shanks.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/baked-lamb-shanks-roasted-potatoes/