- 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
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.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.