Recipe Provided By“Ful-Filled"
For the lamb shanks:
- 4 American lamb shanks
- 2 tablespoons olive oil
- Salt, (to taste)
- Fresh ground black pepper, to taste
- 8 cloves garlic
- 7 sprigs fresh rosemary
For the citrus honey glaze:
- 2 oranges, (juiced) (about 1 cup)
- 4 tablespoon honey
Pre-heat your oven to 425 degrees F. Place the lamb shanks in a roasting pan just large enough to fit them in one layer and rub with olive oil. Season shanks generously with salt and pepper.
Roast for 20 minutes to achieve a nice brown color on the shanks. Remove roasting pan from the oven and turn the temperature down to 325 degrees F. While you wait for the oven to cool down, scatter the garlic cloves and rosemary over and around the lamb. Wrap the braising or roasting pan very tightly with several layers of heavy-duty aluminum foil and return to the oven.
Roast lamb shanks for an additional 2 hours. When the lamb is almost done roasting, mix the orange juice & honey until well combined. After 2 hours of roasting, remove the foil, spoon the citrus honey glaze over the shanks. Increase the heat to 400 degrees F.
Roast shanks for another 15 minutes. Baste & rotate shanks, then roast for another 15 minutes. The lamb shanks are done when they are nicely browned and fork-tender.
Note: The USDA recommends an internal temperature of 145 degrees F with a 3-minute rest.
Transfer the lamb shanks to a serving platter and spoon over some of the juices, garlic cloves, and rosemary. Serve with roasted potatoes & green salad.