1.5 kg of lamb shanks
2 cloves of garlic, minced
4 cups (1 3/4 sticks) of unsalted butter, softened
4 cups (1 3/4 sticks) of red wine
Salt and black pepper to taste
1.5 kg of lamb shanks
2 cloves of garlic, minced
4 cups (1 3/4 sticks) of unsalted butter, softened
4 cups (1 3/4 sticks) of red wine
Salt and black pepper to taste
Season the lamb with salt, black pepper, and minced garlic
Place the lamb in a large bowl and pour in the softened butter and red wine
Cover with plastic wrap, refrigerate overnight, and let it marinate for the next day
Transfer the lamb with the marinade to a Dutch oven and cook over low heat for 30 minutes
Place the lamb with the cooking liquid in a baking dish, cover with aluminum foil, and bake in a medium preheated oven for 30 minutes
Remove the foil and let it brown
Serve sprinkled with parsley and accompanied by crispy polenta.
