I’ll go ahead and warn you ahead of time: these lamb shanks are amazing. I’ve eaten lamb on more than a few occasions, and this is one of the best preparations I’ve ever had. Just making sure I get that out of the way before we dive in…
Lamb shanks, which are a cut from the lower leg (just below the knee), are not the most popular part of the animal, but they’re just as good as the rest. The key is low and slow cooking, and this certainly fits the bill.
The process is pretty simple, and the only time-consuming step is the actual baking, so plan ahead. The lamb shanks get rubbed with some seasonings, then baked for a while atop a bed of garlic, onions, and diced tomatoes. When the lamb is done, the vegetables and drippings turn into a wonderful sauce.
When these finish cooking, the meat will be exceedingly tender and have only the slightest hint of that gamey lamb flavor. The sauce will cook down and thicken up into a slightly sweet, slightly tangy syrup (which in truth, is probably my favorite part of the dish). Serve these lamb shanks alongside some roasted potatoes and carrots and you’ve got yourself a fine fall dinner.