Roasted Oriental Lamb Shank

• 8 lamb shanks (250/300 grams ea)
• 6 -8 garlic cloves (sliced into half)
• 150 ml red wine
• 50 ml fresh lemon juice
• 3 tablespoons chill & garlic paste
• 3 tablespoons cajun spices
• 2 teaspoons salt (or to your liking)
• 1 teaspoon oregano
• 12 teaspoon rosemary
• 1 teaspoon black pepper (grounded)
• 2 garlic cloves (lightly crush in mortar)
• 1 inch ginger (lightly crush in mortar)
• 1 tablespoon soy sauce

1. Wash Lamb shanks in cold water for 10 minutes Then clean meat to your liking.
2. Drain and let of excess water.
3. If need be, pat dry with paper towel.
4. Make 3 to 4 deep inserts on each lamb shank with pairing knife.
5. Put garlic slices into inserts of lamb shanks.
6. Do this to all lamb shanks.
7. Marinade: Mix all ingredients as per marinade in large mixing bowl.
8. Coat each lamb shank in marinade and put aside in a marinating pan.
9. Once all lambshank is marinated, pour rest or marinade over the lamb shank and cover.
10. Let it marinate in fridge for at least 2 hours (I did it over night).
11. Roasting.
12. Preheat oven to 180 degrees.
13. Place Lamb shank in Roasting pan with roasting rack.
14. Pour all marinade over the meat.
15. Cover well with Aluminum Foil.
16. Place into oven and roast for 1.45 to 2.00 hours.
17. Take out from oven.
18. Remove aluminum foil and put lamb shank back into oven for 10 - 12 minutes.
19. Switch oven OFF.
20. Keep door ajar and let lamb shank stand for at least 15 minutes.
21. You Roast is ready to be served.

garlic, red wine, lemon juice, chill, cajun spices, salt, oregano, rosemary, black pepper, garlic, ginger, soy sauce

Taken from www.food.com/recipe/roasted-oriental-lamb-shank-474695 (may not work)