Merino Shanks en Papillote

Lamb Shanks en Papillote

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Lamb Shanks en Papillote

Makes 6 Servings
wine WINE PAIRING
Washington Merlot

Rich, unctuous, & fork tender.

Merino Shanks en Papillote
INGREDIENTS
  • 6 Lamb Hindshanks (could substitute Foreshanks)
  • 3 sprigs Fresh Rosemary, leaves finely chopped & stems discarded
  • 8 cloves Black Garlic, peeled
  • ½ tsp Salt
  • 3 tbsp High Heat Oil (Safflower, Canola, Grapeseed, etc)
  • 2 Shallots, sliced into thin rings
  • Salt & Pepper

DIRECTIONS

1

Preheat your oven to 250°F.
2

Cut slits into the shank meat.
3

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.
4

Mash together the black garlic, minced rosemary and ½ tsp of salt.
5

Press the black garlic mixture into the slits cut into the shank meat.
6

Wrap the shanks in foil with the shallots (1 heavy pinch of shallots per shank), each in their own pouch.
7

Put the foil wrapped shanks in a baking dish and roast them until tender (about 1 1/2 -2 hours).
8

Unwrap the shanks and serve them with the shallots from the foil and your choice of sides.

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