Ingredients
2 Lamb Shanks (leg, with bone)
1 medium onion
9 red potatoes (quartered)
4 carrots
3 garlic cloves
2 tablespoons of oregano
Salt + Pepper
½ cup of water
Half a carton of “splendido” little tomatoes (Cherry works too)
- Remove lamb shanks from refrigerator. Let sit for 10 minutes.
- Remove all cast iron pans and trays from oven. – the oven to 425°.
- Chop onion, garlic, carrots and red potatoes
- Rub lamb shanks with salt and pepper. Set into a 9 x 12 baking pan (glass).
- Add onions, garlic, carrots and red potatoes around lamb.
- Sprinkle oregano over all ingredients in pan.
- Add water.
- Put dish into oven. Immediately turn heat down to 350°. Let roast for 2 ½ hours. Baste lamb with water in pan and rotate ever 15-30 minutes. Spoon vegetables around so they get a chance to roll around in the juices, and don’t just dry out on one side.
- Enjoy with rice and lavash.
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