Oven-Baked Lamb Shanks Rosemary Recipe

Oven-baked lamb shanks, rosemary recipe. Lamb shanks with vegetables, dry white wine, and rosemary cooked in an oven. Serve this delicious dish with boiled rice if desired. I’d like to tell You a few words about the rosemary.

I’d like to tell you a few words about the rosemary. If You don’t want to read it, just skip it and go to the main recipe.

About Rosemary

Rosemary is thought to have originated from the Mediterranean. It is one of the oldest known herbs and is referred to in the early Saxon herbal, the “Leech Book of Bald”.

There are perhaps more mystical and sacred legends surrounding this herb than any other. Rosemary was believed by the ancients to strengthen the memory, hence the saying “rosemary for remembrance”. This herb goes into the making of high-quality shampoos and herb tonics, the oil from the plant having a stimulating action on the hair roots.

Rosemary tea is a good remedy for headaches and ingestion. The viral, pungent flavor of rosemary, either fresh or dried, gives a delicious fragrance to food. A whole sprig may be used to flavor roast or boiled meat, but when mixing rosemary into food, always chop or crumble the spiky leaves first.

User rosemary in liver pate, pea soup, spinach soup, casseroles, and stews, with boiled or roast lamb, veal, pork, and beef, in white sauce with boiled onions, in many Italian and Greek dishes, and in biscuits.

Oven Baked Lamb Shanks Rosemary Recipe

Ingredients

• 4 lamb shanks
• 1/4 cup all-purpose flour
• 2 cloves garlic, peeled and chopped
• 1 yellow onion, peeled and chopped
• 1 sweet pepper, seeded and chopped
• 1 tablespoon fresh rosemary, chopped
• 6 juniper berries, lightly crushed
• 1 teaspoon black peppercorns
• 2 teaspoons grated lemon rind
• 2 tablespoons tomato paste
• 1²⁄³ cups (400 ml) dry white wine

Method