Lamb Shanks Roasted with Root Vegetables
Serves 4
Simplicity itself, this dish seems at first as if it might be
underwhelming. You brown lamb shanks and put them in a Dutch
oven (or, if you have it, a clay pot) with a bunch of vegetables and
bake for two hours. Where’s the thrill? The exotic spices? The
unexpected chef-y twist? Well, the twist is that what comes out of
your oven is comfort food at its most delectable. The meat literally
falls off the bone and the vegetables are enriched by all the fat from
the lamb. Just remember to season the meat well before you brown
it and, when you do brown it, make sure to brown it well (that’s
where most of the flavor originates). On a cold winter’s night, with
a glass of strong red wine, this is a dinner that’ll warm you back
up, both body and soul.Olive oil
2 to 4 lamb shanks, depending on the size, silver skin
removed
Kosher salt and freshly ground black pepper
3 tablespoons melted unsalted butter
2 cloves garlic, peeled
A few rosemary branches
A few thyme sprigs