FoFa says:
"I love lamb. Unfortunately for me, the rest of the family does not. I usually make a half recipe just for me."
4 large lamb shanks (one per person)
4 cloves garlic, slivered into 16 pieces
1 tsp. DRIED marjoram
2 T. fresh Rosemary, minced OR 2 tsp. DRIED, crushed
1 T. Beef Bovril or other good beef concentrate
1/4 c. water
1 tsp. freshly ground black pepper
Take one large lamb shank per person and cut 4 slits in each one, deep
enough
to slip a sliver of garlic into. Put the shanks into a Dutch Oven with
a
cover.
Add the concentrate and the water, then sprinkle the herbs and spices
over
top. Cover and bake 3 hours in a 275-300 oven, turning once. Check to
see
that liquid doesn't evaporate. If it does, add red wine <g>, or more
water.
De-fat juices by bulb-basting them into a fat-separator cup and letting
stand
for a couple of minutes for fat to rise to the top. Discard the excess
fat.
Serve with basmati rice and a green salad.