Slow Roasted Lamb Shank

Ingredients

• 4 lamb shanks
• 2 tbsp olive oil
• Herbed Garlic Sea Salt Blend or Butcher's Block Sea Salt Blend, to taste
• Black Pepper, to taste
• Rosemary Garlic Seasoning or Herb & Garlic Dip Mix, to taste
• 1 cup prepared Nourish Broth
• 1 ¹⁄₂ tsp Nourish Broth Mix
• 1 cup boiling water

Preparation

1. Preheat oven 450° F.
2. Place shanks in a roasting pan just large enough to fit them in one layer and rub with oil.
3. Season generously with salt and pepper.
4. Roast for 20 min until nicely browned. Remove from the oven and decrease temperature to 325° F. Sprinkle with seasoning, to taste.
5. Wrap pan very tightly with several layers of heavy-duty aluminum foil. Try to get as tight a seal as possible. Return to the oven.
6. Roast the lamb for an additional 2 hrs. Resist the temptation to open the foil and check on it until the 2 hrs are up, otherwise, the meat might get tough.
7. Remove foil; pour in broth, increase heat up to 400° F. Roast 15 min, remove from oven.
8. The shanks are done when they are nicely browned and fork-tender.
9. Transfer to a serving platter and spoon over the juices.