In addition to enjoying this dish in a main course, it provides a great leftover to be used in shepherd’s pie, sandwiches and/or tossed in salads.
5 ½ pound lamb shanks or shoulder
2 tablespoons olive oil
Salt to taste
Pepper to taste
2 small onions, quartered
½ cup fresh thyme springs
½ cup fresh rosemary sprigs
1 ½ cups water
1 ¼ cups no sodium beef broth
½ cup dry white wine
Gravy
2 ½ cups cooking broth from the lam
1 tablespoon corn or potato starch
1. Preheat the oven to 450 F.
2. Place the lamb in a large metal roasting pan. Rub with oil, season with salt and pepper and surround with onion wedges.
