Oven-Roasted Lamb Shank

👨‍🍳 Method

1. 1
   Preheat the oven to 160°C (320°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Cut deep slits along the meat.

   Knife
3. 3
   Mix the garlic, olive oil, paprika, rosemary, thyme, cinnamon, salt and black pepper and rub the mixture into the slits and all over the meat.

   Bowl
4. 4
   Place the meat in a baking pan.

   Baking pan
5. 5
   Pour the wine and stock into the bottom of the pan.
6. 6
   Bake tightly covered with foil 150–180 minutes, until the meat softens.

   ⚙ BakingOvenAluminum foilBaking pan

   💡Shoulder is rich in connective tissue: only long, covered baking, in the steam of the liquids in the pan, makes it tender. The cover comes off only at the end, for browning.

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
7. 7
   Bake without the foil, after raising the heat to 220°C (430°F), 20 minutes, until the meat is browned, tender and falls apart easily with a fork.

   ⚙ BakingOvenBaking pan
8. 8
   Serve the meat with roasted potatoes, with the cooking juices as a sauce.