I saw this herb at the grocery store today and thought it would be a good one to cook my lamb shanks.
According to the package the mixture is a blend of herb and spices which is used for dishes in Provence, France. The mixture has basil, rosemary, marjoram, savory and thyme. It can be used for poultry, beef and lamb.
3.5 lbs lamb shanks
Salt and pepper
6 teaspoon Provence Herb
6 teaspoon water
1 tsp grass fed butter (I used KerryGold®)
1. Wash and pat dry the lamb shanks. Trim off excess visible fat as much as possible.
2. Liberally season with salt and pepper. One note: combine the salt and pepper in one container BEFORE marinating raw meat to avoid cross contamination. You don’t want to dig into your salt and pepper container after touching the raw meat, right?
3. Mix 6 teaspoon Provence Herb with 6 teaspoon of water until it becomes a paste
4. Rub the seasonings on the lamb shanks until evenly coat. Put in a gallon size zip lock bag – marinate for at least 1 hour
5. Preheat the oven to 425°F
6. Grease your baking dish with some melted butter.
7. Line the lamb shanks (I obviously didn’t cook the entire batch because my baking dish wasn’t big enough to fit everything)
8. Bake at 425°F for about 40-45 minutes.
9. Change the setting to broil for another 10 minutes
It has a hint of spicy and according to hubby, the aroma reminds him of sausage seasoning. As always, enjoy!