6 lamb shanks, cracked
1 T plus ¼ t chopped garlic
1 T fresh rosemary, chopped
2 C chicken stock
Freshly ground pepper
½ t lemon zest
1 T fresh parsley, chopped
Preheat oven to 450°. Place lamb shanks in roasting pan, set in oven and brown. Add 1 tablespoon chopped garlic, rosemary, freshly ground pepper and continue to cook for 5 minutes. Add 1 cup of stock and cover pan with foil. Reduce heat to 350° and continue roasting, adding stock as needed to maintain moisture to pan. Cook until meat is tender and pulls easily from bone with a fork.
To serve, add parsley, ¼ teaspoon garlic and lemon zest.
Andrea Mugnaini is Founder and President of Mugnaini Imports. For more information on The Art of Wood Fired-Cooking classes, visit her website at www.mugnaini.com
Pairs well with Lambert Bridge Merlot, Crane Creek Cuvee abd Cabernet Franc