Lamb Shanks en Papillote
Makes 6 Servings
Rich, unctuous, & fork tender.
Preheat your oven to 250°F.
Cut slits into the shank meat.
Season the shanks liberally with the salt & pepper and sear them in a large skillet (coated with the high heat oil) until the meat is browned on all sides.
Mash together the black garlic, minced rosemary and ½ tsp of salt.
Press the black garlic mixture into the slits cut into the shank meat.
Wrap the shanks in foil with the shallots (1 heavy pinch of shallots per shank), each in their own pouch.
Put the foil wrapped shanks in a baking dish and roast them until tender (about 1 1/2 -2 hours).
Unwrap the shanks and serve them with the shallots from the foil and your choice of sides.