Make the lamb a day in advance: Make several incisions in the shanks with a paring knife and slide a slice of garlic into each slit. Place the shanks in a large baking dish, drizzle with the lemon juice, turning to coat, and season with salt and pepper on all sides. Mix the parsley, thyme and marjoram in a small bowl, then rub the herbs over the lamb. Cover and set aside at room temperature for 1 hour. After 30 minutes, place a Dutch oven or covered ovenproof pot in the oven and preheat to 500 degrees for at least 30 minutes.
Transfer the shanks to a plate and drizzle with the melted butter; reserve the marinade. Carefully remove the preheated pot from the oven. Working quickly, add the shanks, making sure at least one side of each touches the hot pot. Return the pot to the oven, uncovered, and place the lid on another oven rack to keep it hot. Roast the shanks for 25 minutes.
Meanwhile, bring the reserved marinade and 1/2 cup water to a boil in a small saucepan over medium heat. Pour the hot marinade over the shanks, then place a large sheet of heavy-duty foil over the pot and cover with the hot lid. Reduce the oven temperature to 350 degrees and roast 45 minutes, then reduce the temperature to 200 degrees and cook 30 more minutes. Turn off the oven and leave the lamb inside, undisturbed, to finish cooking, 20 minutes.
Remove the lamb from the cooking liquid and place in a shallow baking dish. Refrigerate the meat and the sauce separately overnight.
When ready to serve, position a rack in the upper third of the oven and preheat to 350 degrees. Drizzle the shallots with olive oil in a small baking dish and season with salt and pepper. Cover the lamb loosely with foil. Bake the lamb and shallots for 25 to 30 minutes, uncovering the lamb and brushing lightly with melted butter after 15 minutes. Meanwhile, discard the fat from the chilled sauce and bring to a simmer over medium heat. Drizzle the finished lamb and shallots with the sauce and garnish with parsley.
Photograph by Con Poulos

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	507.02 Kcal (2123 kJ)
Calories from fat	265.38 Kcal
		% Daily Value*
Total Fat	29.49g	45%
Cholesterol	112.31mg	37%
Sodium	67.79mg	3%
Potassium	929.39mg	20%
Total Carbs	39.91g	13%
Sugars	18.26g	73%
Dietary Fiber	6.81g	27%
Protein	24.03g	48%
Vitamin C	28.5mg	48%
Vitamin A	0.2mg	6%
Iron	4.4mg	25%
Calcium	106mg	11%

Amount Per 100 g
Calories	141.67 Kcal (593 kJ)
Calories from fat	74.15 Kcal
		% Daily Value*
Total Fat	8.24g	45%
Cholesterol	31.38mg	37%
Sodium	18.94mg	3%
Potassium	259.68mg	20%
Total Carbs	11.15g	13%
Sugars	5.1g	73%
Dietary Fiber	1.9g	27%
Protein	6.71g	48%
Vitamin C	8mg	48%
Vitamin A	0.1mg	6%
Iron	1.2mg	25%
Calcium	29.6mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

11.8

Points
14

PointsPlus

Good Points

saturated fat free,
very low sodium

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