Lamb Shank Confit

Serves 3
Ingredients
3 Lamb Shanks
1 Tb Rosemary (Fresh is preferred)
6 Whole garlic cloves
1 Liter of oil (Olive oil is preferred)
1 Ts of salt
1 Tb of pepper corns
1 lemon sliced into rounds

Directions

Preheat the oven to 150 degrees C (about 310 degrees F)
Use a large pot which is oven safe.  Fill it with the oil, rosemary, garlic, lemon, peppercorns, salt, and lastly the lamb. Make sure that the lamb is completely submerged.  If it is not, add a little more oil.

Place the pot, in the oven, covered for 2 hours.

Lamb shanks are a tougher pieces of meat the process of cooking the lamb via confit at a low temperature will allow the tough tissue to break down and become very tender.

When the shanks are fork tender, it is an indication that they are ready to eat.

You will also notice that the meat will reduce in mass by a noticeable amount.  As a raw product, the shanks will be totally covered by meat, that will not be the case after they have cooked for 2 hours (as can be seen in the photo). 

After removing the shanks from the oil, you can briefly broil them to crisp the outside.

I have served my lamb with the cauliflower puree and a sweet red wine reduction sauce (wine (40 cl), tomato paste (1 ts), sugar (2 tb), (lemon 1 ts))