|2 lamb shanks
4 carrots, trimmed and peeled
1 onion, sliced thin
8-10 garlic cloves, peeled
|2 sprigs rosemary
Preheat oven to 325 degrees.
Drizzle olive oil to cover the bottom of a high-walled roasting pan.
Cover pan with carrots.
Add water until the carrots are half submerged.
Liberally salt and pepper lamb shanks.
Place the rosemary sprigs on top of the carrots.
Place the lamb shanks on top of the rosemary sprigs.
Spread onions over lamb shanks.
Place garlic cloves evenly around pan and between shanks.
Cover pan and cook for 90 minutes.
Uncover pan and cook for 45 minutes, basting every 15 minutes, or until meat is fork-tender and has a slightly thick, caramelized glaze.
Juices can be boiled down to make a reduction sauce, or saved for use in stew or a lamb stock.