1. Trim most visible fat from shanks. 2. Cut slits 1/2" wide and deep all over shanks, as many as possible. 3. Stuff garlic cloves into slits, lengthening or deepening them as needed. 4. Drizzle or rub extra virgin olive oil over shanks, trying to get the oil into the slits with the garlic. 5. (Recipe may be made in advance to this point. Cover and refrigerate for up to 1 day) Put shanks in a broiler-safe pan (I use a low rack in a pyrex dish) and broil on both sides until meat sizzles and browns, about 6- 7 minutes per side. 6. Remove shanks from oven, and turn it down to 300 degrees Fahrenheit. 7. Pour red wine over shanks, and distribute 1 T each mint and oregano over both sides of each shank. 8. Sprinkle lightly with salt and pepper. 9. Cover pan with aluminum foil, return to oven, and bake for approximately 2 to 2 1/2 hours, basting every 40 minutes or so. 10. When done, you can pour drippings into small pan and boil until slightly thickened while lamb rests, to serve alongside. ---------------------------------------------------------------------------
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