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:
Preheat oven to 275 degrees.
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.
Arrange lamb shanks in the pot in a single layer and cook, turning occasionally, until browned all over.
Deglaze pot with 5 tablespoons water, scraping any brown bits from the bottom with a wooden spoon.
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:
Preheat oven to 400 degrees.
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.
Pour the vegetable broth over the potatoes.
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/