My husband, Bond, and I had the opportunity to travel to England last October. We had heard the rumors about English food being bland and boring, but found the country to be a culinary melting pot, with not only wonderful traditional English food, but an abundance of ethnic cuisines as well.
Roasting the shanks in foil pouches takes me back to my Girl Scout days. It’s a method suggested by Bruce Aidells and Denis Kelly in their book, The Complete Meat Cookbook, and the resulting lamb is tender and flavorful. Although the cooking time is long, once the packets are in the oven your work is done. Serve these luscious lamb shanks with couscous and steamed carrots, for a memorable meal for two.
Preheat oven to 325 degrees F. Pierce gashes in the meaty parts of the lamb shanks and insert the slivers of garlic. Combine seasonings, sprinkle them over the lamb shanks and press with your hands.
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