Recipe

Lamb Shanks Baked In Clay Recipe

	Oldgringo / All my dishes 1 year, 11 months ago Lamb Shanks cooked in clay are so succulent and full of exotic flavors that they are hard to properly describe. The lamb meat actually falls off the shank bones. The sauce is to die for... Prep:20m Cook:75m Servings:2	Oldgringo
	lamb shanks

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romagourme

Ingredients

2 celery stalks; cut in pieces

1 carrot; cut in pieces

1 medium onion; peeled and quartered

1 tablespoon olive oil

2 lamb shanks with attached meat

3/4 teaspoon salt

1 teaspoon dried thyme leaves

1-1/2 teaspoons dried Greek oregano leaves

1 minced garlic clove

2 coarsely chopped ripe tomatoes

1 cup dry red wine

2 tablespoon olive oil

Directions

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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