Lamb Shank (England)

Name: Lamb Shank (England)
Yield: 6
Ingredients: '1.5 kg lamb shank, approximately'; '2 bottles of red wine'; '1 head of garlic'; '4 sprigs of thyme'; '1/2 cup butter'; '1 tablespoon all-purpose flour'; 'Salt and pepper to taste'

1
'1.5 kg lamb shank, approximately'
2
'2 bottles of red wine'
3
'1 head of garlic'
4
'4 sprigs of thyme'
5
'1/2 cup butter'
6
'1 tablespoon all-purpose flour'
7
'Salt and pepper to taste'

Ingredients

1
'1.5 kg lamb shank, approximately'
2
'2 bottles of red wine'
3
'1 head of garlic'
4
'4 sprigs of thyme'
5
'1/2 cup butter'
6
'1 tablespoon all-purpose flour'
7
'Salt and pepper to taste'

Directions

1
Remove excess fat from the lamb shank and season with salt and pepper
2
Let it rest for four hours
3
Prepare the marinade
4
Mix the wine with crushed garlic and thyme
5
Place the lamb shank in the marinade and refrigerate, covered with plastic wrap, overnight
6
Transfer the lamb shank to a roasting pan and reserve the marinade
7
Spread butter over the entire surface of the meat and pour two cups of the reserved marinade into the bottom of the roasting pan
8
Cover with aluminum foil and roast in a medium oven for one hour or until the meat is tender
9
While that's cooking, place the remaining marinade in a saucepan and simmer on low heat until it forms a thick sauce
10
Reserve the sauce
11
Remove the lamb shank from the roasting pan and brush with the liquid from the cooking juices
12
Let it roast for an additional 30 minutes
13
Remove the lamb shank from the oven and place the roasting pan under the broiler
14
Add flour and stir until it thickens
15
Serve the lamb shank with the sauce.