@khayri..merabet: اللهم إرحم شهداءنا الأبرار وأحفظ بلادنا من كل سوء

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Saturday 31 October 2026 17:09:53 GMT
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Slow-Roasted Garlic and Herb Glazed Lamb Shank ​GET YOUR COOK ON with NancyG! ​Get ready to experience mouthwatering gourmet comfort at home with fork-tender, slow-roasted lamb shank dripping in a rich, savory garlic herb glaze and roasted to a stunning golden-brown perfection. ​written by NancyG The Recipe Collector ​Recipe Basics ​Yield: Serves 4 to 6 people ​Prep Time: 20 minutes ​Cook Time: 3 hours ​Ingredients & Instructions ​Ingredients: ​4 large lamb shanks (about 3 to 4 pounds total) ​3 tablespoons olive oil ​4 cloves garlic, minced (plus 1 whole head of garlic, halved horizontally) ​2 tablespoons fresh rosemary, chopped (plus extra sprigs for garnish) ​2 tablespoons fresh thyme leaves ​1 tablespoon sea salt ​1 teaspoon ground black pepper ​1 cup beef broth ​1/2 cup honey ​1/4 cup balsamic vinegar ​Instructions: ​Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius). ​Pat the lamb shanks completely dry with paper towels, then rub them all over with olive oil, minced garlic, chopped rosemary, thyme, salt, and black pepper. ​Place the seasoned lamb shanks in a large roasting pan or baking dish lined with parchment paper, and scatter the halved head of garlic and extra rosemary sprigs around the meat. ​Pour the beef broth into the bottom of the roasting pan, cover the dish tightly with aluminum foil, and bake in the preheated oven for 2 hours and 30 minutes until the meat is tender and nearly falling off the bone. ​In a small bowl, whisk together the honey and balsamic vinegar to create the glaze. ​Remove the foil from the roasting pan, brush the honey-balsamic glaze generously over the lamb shanks, and return to the oven uncovered for another 25 to 30 minutes, basting once halfway through, until the exterior is deeply caramelized and glossy. ​Remove from the oven, let rest for 10 minutes, and serve warm with the pan juices. ​Chef’s Notes & Nutrition ​Chef's notes by NancyG For an even deeper flavor profile, let the seasoned lamb shanks marinate in the refrigerator overnight before roasting. If you prefer a thicker sauce, strain the remaining pan drippings into a small saucepan and simmer over medium heat for 5 minutes until reduced before drizzling over the meat. ​Nutritional Facts (Per Serving): ​Calories: 450 ​Fat: 22g ​Protein: 38g ​Carbohydrates: 24g ​Footer & Social Media ​#TheRecipeCollector #NancyGCookOn! #fyp #USA #trending
Slow-Roasted Garlic and Herb Glazed Lamb Shank ​GET YOUR COOK ON with NancyG! ​Get ready to experience mouthwatering gourmet comfort at home with fork-tender, slow-roasted lamb shank dripping in a rich, savory garlic herb glaze and roasted to a stunning golden-brown perfection. ​written by NancyG The Recipe Collector ​Recipe Basics ​Yield: Serves 4 to 6 people ​Prep Time: 20 minutes ​Cook Time: 3 hours ​Ingredients & Instructions ​Ingredients: ​4 large lamb shanks (about 3 to 4 pounds total) ​3 tablespoons olive oil ​4 cloves garlic, minced (plus 1 whole head of garlic, halved horizontally) ​2 tablespoons fresh rosemary, chopped (plus extra sprigs for garnish) ​2 tablespoons fresh thyme leaves ​1 tablespoon sea salt ​1 teaspoon ground black pepper ​1 cup beef broth ​1/2 cup honey ​1/4 cup balsamic vinegar ​Instructions: ​Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius). ​Pat the lamb shanks completely dry with paper towels, then rub them all over with olive oil, minced garlic, chopped rosemary, thyme, salt, and black pepper. ​Place the seasoned lamb shanks in a large roasting pan or baking dish lined with parchment paper, and scatter the halved head of garlic and extra rosemary sprigs around the meat. ​Pour the beef broth into the bottom of the roasting pan, cover the dish tightly with aluminum foil, and bake in the preheated oven for 2 hours and 30 minutes until the meat is tender and nearly falling off the bone. ​In a small bowl, whisk together the honey and balsamic vinegar to create the glaze. ​Remove the foil from the roasting pan, brush the honey-balsamic glaze generously over the lamb shanks, and return to the oven uncovered for another 25 to 30 minutes, basting once halfway through, until the exterior is deeply caramelized and glossy. ​Remove from the oven, let rest for 10 minutes, and serve warm with the pan juices. ​Chef’s Notes & Nutrition ​Chef's notes by NancyG For an even deeper flavor profile, let the seasoned lamb shanks marinate in the refrigerator overnight before roasting. If you prefer a thicker sauce, strain the remaining pan drippings into a small saucepan and simmer over medium heat for 5 minutes until reduced before drizzling over the meat. ​Nutritional Facts (Per Serving): ​Calories: 450 ​Fat: 22g ​Protein: 38g ​Carbohydrates: 24g ​Footer & Social Media ​#TheRecipeCollector #NancyGCookOn! #fyp #USA #trending

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