This impressive dish slow-cooks lamb shanks in the oven with seasonal vegetables until the meat is tender enough to pull away from the bone. The long cooking time creates a rich sauce, making it an impressive red-meat option for entertaining.
Heat the olive oil in a large pan and sear the shanks over high heat until browned on all sides.
Place the shanks in a baking dish and arrange the carrots, onion, garlic, and tomatoes around them. Add the salt, black pepper, and hot water.
Cover the dish tightly with foil and cook in a preheated oven until the meat is tender enough to pull away from the bone.
Remove the foil and transfer the shanks and vegetables to a warm serving dish. Spoon the pan sauce over them and serve.
Important: The shanks must cook slowly over low heat to become tender; do not raise the temperature to shorten the cooking time. Cover the baking dish tightly with foil, or escaping steam may dry out and toughen the meat.
Ocak ayarını orta-kısıkta tutunca yanma olmadı. Belirtilen süreden 15 dakika sonra hâlâ hamurumsuydu, biraz daha pişirmem gerekti. İlk 20 dakika üzerini örttüm, sonrasında açtım, böyle daha dengeli pişti.
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