Baked Lamb Shank

Here is a classic Italian recipe for preparing a delicious baked lamb shank:

Ingredients

• 1 whole lamb shank (about 1.5-2 kg)
• 4 cloves of garlic
• 2 sprigs of fresh rosemary
• 4 tablespoons of extra virgin olive oil
• Salt and black pepper to taste
• 1 glass of dry white wine
• Potatoes (optional, as a side dish)

Preparation

1. Start by preheating the oven to 180 °C.
2. Peel the garlic cloves and crush them lightly with the flat side of a knife.
3. Wash and dry the rosemary.
4. Make small incisions in the meat of the shank and insert the garlic cloves and some rosemary sprigs inside, so that they can release their aroma during cooking.
5. Massage the shank with extra virgin olive oil, salt, and pepper, ensuring that it is well seasoned over the entire surface.
6. Place the shank in an appropriate baking dish and pour over the glass of white wine.
7. Bake the shank and let it cook for about 1 and a half to 2 hours, depending on the size. It is important to baste the shank occasionally with its cooking juices to prevent it from drying out and to make it more flavorful.
8. If you wish to add potatoes, peel them, cut them into large pieces, and add them around the shank about 30 minutes after putting it in the oven. Season with oil, salt, and pepper.

While the shank is in the oven, basting the surface with white wine and cooking juices will help keep it moist and form a tasty crust.

Once cooked, let the shank rest for about 10-15 minutes before slicing; this process helps the juices redistribute, making the meat juicier.

Curiosity

The tradition of cooking lamb and especially the shank is very widespread in Italy, especially during the Easter holidays. The use of rosemary and garlic to flavor the meat is typical of Mediterranean gastronomy and serves to balance the rich taste of lamb with sharp and fresh aromatic notes.