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Title: Roasted Lamb Shanks
Yield: 1

Ingredients

      4    garlic cloves; chopped
      2 tb fresh or dried rosemary;
           -chopped or crushed
      2 ts fresh or dried marjoram or
           -oregano; chopped or crushed
    1/3 c  olive oil
      4    lamb shanks
      1    onion; sliced
    1/2 lb baby carrots
      1    lemon; zest of
    1/2 c  red wine
    1/2 c  beef broth
      2 tb butter
      1    salt and pepper; to taste

Instructions

Preheat the oven to 450o. In a small bowl mix together the garlic, half
of the rosemary, half of the marjoram or oregano and 2 T. of olive oil.
Season to taste with salt and pepper. Using a sharp knife, make a few
incisions in each lamb shank and insert a little bit of the garlic paste
into each slit.

Scatter the sliced onion on the bottom of an ovenproof casserole dish.
Top with the carrots. Sprinkle the vegetables with the remaining herbs,
the lemon zest and about 2 T. of olive oil. Place the lamb shanks on top
of the vegetables, leaving room between each shank to allow for even
roasting. Brush the lamb shanks with the remaining olive oil and season
with salt and pepper.

Place in the oven and bake for 30 minutes. Remove the pan from the oven
and pour the wine and beef broth over the shanks. Turn the meat over,
reduce the oven temperature to 350o and continue cooking the shanks for
another 30 minutes, or until very tender. Finally, dot the lamb shanks
and vegetables with the butter and place back in the oven for 5 minutes
longer. Serve the shanks right from the pan, with the sauce and
vegetables. Serves 4.

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