RCP /Foodletter: Herb-infused lamb shanks

They're in the oven now. Only made one tweak. Sprinkled them with Penseys Bay Leaf Seasoning instead of salt, pepper, and red pepper flakes. Otherwise recipe as written.

I buy lamb shanks all the time in packets of 3, around $13 from Superstore. Usually also pick up some boned and rolled lamb shoulders. Never had any excess fat problems with these.
I slow cook in a casserole dish, getting the sauce from the chef at the Grill!!
Nice easy way out eh.

Fantastic recipe Robin; the best new one we've tried in a long time. It is a keeper that we will have over and over.

[Robin Garr]

It is a keeper that we will have over and over.

Glad to know it worked so well! It's a real treat to post a recipe and then watch you guys try it - with modifications of course - and have it work out well.

FYI: Penseys Bay Leaf Seasoning is made in the following order from salt, bay leaf, garlic, rosemarey, thyme, basil, Tellicherry black pepper, onion, and Greek oregeno. So, it blends very well with the rest of the dish.