Makes about 4 servings
4 lamb shanks 1½ teaspoons kosher salt ½ teaspoon freshly ground black pepper 4 garlic cloves, crushed 2 tablespoons olive oil 4 to 6 sprigs fresh rosemary 3 cups beef broth, divided 2 tablespoons balsamic vinegar
Nutritional information per serving (based on 4 servings): Calories 447 (73% from fat) • carb. 6g • pro. 24g • fat 26g • sat. fat 11g chol. 121mg • sod. 578mg • calc. 38mg • fiber 2g
- Rub the lamb shanks with the salt and pepper and place on the Baking/Drip Pan. Take the smashed garlic and rub well over the lamb. Coat the seasoned shanks with the olive oil and place the rosemary around and underneath the lamb.
- Put the prepared pan with the lamb into rack Position 1 . Select Dual Cook. First, set to Roast at 425°F for 20 minutes, and then to Low at 250°F for 2 hours.
- Turn the lamb once while roasting. Add 2 cups of the broth and vinegar when oven switches to Low. Add remaining broth with 1 hour of cooking time remaining.
- Lamb is done when it easily pulls away from the bone.