Garlic Roast Lamb Shank in Roasted Mushroom and Sesame Broth

Name: Garlic Roast Lamb Shank in Roasted Mushroom and Sesame Broth
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT2H0M0.000S
Total time: P0Y0M0DT2H30M0.000S
Yield: 6 servings
Ingredients: 6 (12-ounce) lamb shanks, bone-in; 8 cloves garlic, peeled; 3 tablespoons olive oil; Sea salt and freshly cracked black pepper; 4 cups chicken broth, divided; 2 tablespoons sesame oil; 1 (8-ounce) package baby bella mushrooms, halved; 2 tablespoons roasted sesame seeds

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Level: Easy
Total: 2 hr 30 min

Prep: 30 min
Cook: 2 hr

Yield: 6 servings

Level: Easy
Total: 2 hr 30 min

Prep: 30 min
Cook: 2 hr

Yield: 6 servings

Ingredients

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6 (12-ounce) lamb shanks, bone-in

8 cloves garlic, peeled

3 tablespoons olive oil

Sea salt and freshly cracked black pepper

4 cups chicken broth, divided

2 tablespoons sesame oil

1 (8-ounce) package baby bella mushrooms, halved

2 tablespoons roasted sesame seeds

Directions

Preheat the oven to 400 degrees F.
Line a large roasting pan with aluminum foil. Rinse the lamb shanks, pat dry and put them into the lined roasting pan.
Mince 8 cloves of garlic. Reserve 1 tablespoon for the sauce. Coat the lamb shanks with olive oil, garlic, salt and pepper, to tastes. Pour in about 2 cups chicken stock, cover the pan with foil and roast for 1 1/2 hours.
Meanwhile, add the sesame oil a 10-quart saucepan, over medium heat and add the remaining tablespoon of garlic. Put on medium heat and let the garlic brown slightly. Add the mushrooms, stir and cook until the aroma starts to release, about 5 minutes. Stir in the sesame seeds, remaining chicken stock and salt, to taste. Simmer for about 30 minutes.
Remove the shanks from the oven. Ladle about 1 cup of the broth into each serving bowl and top with a lamb shank. Serve hot.