It has been quite too embarrassingly long. Apologies. I decided to take some time off recipe-creating to focus on private catering and planing for my next bi-annual food fair. With that said, thank you for visiting my blog again and I do hope this new recipe will serve as a sacrifice for your forgiveness.
Often times, Lamb shanks always look so intimidating to make. But, they really aren’t. With a perfect oven, the perfect time allotted to marinating, and good quality lamb, you will succeed in impressing your tastebuds and even your associates’ tastebuds.
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Sweet Fall-Off-the-Bone Lamb Shanks
- 1 cup Balsamic vinegar
- 2 sprigs Fresh basil leaves
- 3 sprigs Fresh mint leaves
- 1/2 cup Dry red wine
- 1/2 cup Olive oil extra virgin
- 1/2 cup Brown sugar
- 2 tsp Black pepper
- 3 tbsp Garlic salt
- 4 Lamb shanks
Blend the balsamic vinegar, basil, mint, red wine, and oil together. Mix in the brown sugar, black pepper, and garlic salt.
Score your lamb shanks. Cut deep down to the bone just twice.
Place your lamb shanks into a freezer bag and add the marinade. Massage the marinade into the shanks.
Place the bag into the fridge and let it marinate for 3 hours.
Place lamb shanks and extra marinade into a baking pan and cover with foil. Bake on 350F for 2.5 hours total.
After 1.5 hours, remove the foil and flip the shanks. Bake for 1 more hour and your shanks should be soft and ready.