How to make it

  • Soak both halves of the clay cookware in clean, fresh water. Drain the clay cookware just prior to using.
  • Slice the celery stalks, carrots and onion and place them in the bottom of the clay cookware.
  • Clean and prepare the lamb shanks by removing and discarding any excessive lamb fat. Coat the shanks with olive oil and arrange on top of the aromatic vegetables.
  • Sprinkle onto the shanks, the salt, thyme leaves, oregano leaves, and garlic. Arrange the chopped tomatoes around the shanks.
  • Carefully pour the wine into the bottom of the cookware. Drizzle the olive oil over the shanks and vegetables.
  • Cover the clay cookware bottom with the clay cookware top and put into the oven.
  • Turn on the oven heat to 350°F.
  • Roast the lamb shanks until the pieces are very tender, about 45 minutes to an hour at 350°F. Do not peek before at least 30 minutes. Beware of the hot steam in the clay cookware.
  • When the shanks are done remove to a warm serving platter. Strain the broth from the bottom of the cookware, reduce on high heat, if necessaey, to make a sauce for the lamb.

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