Roasted Lamb Shanks and Flatbread

 This is a recipe that I've made several times. I completely made up the lamb, but the flatbread are the King Arthur's flatbreads, with some adaptations. (recipe here: https://www.kingarthurbaking.com/recipes/skillet-flatbreads-recipe ). I enjoy using hummus with the flatbread and making little sandwich things.

I tend to get around 1.5 pounds of lamb (one shank per person), and it is enough for some leftovers. You could probably get away with 4 shanks for 5 people.  I get the lamb from a local grocery store called Haggens, but any nice meat market should have it.

 

The lamb requires some sort of covered roasting pot. I use a shallow 10" cast iron with a lid. 

 

1) Preheat oven to 300

2) Put some olive oil in the pan.  

3) Cover lamb shanks with Salt, Pepper, Garlic, Thyme, and Rosemary. 

4) Cook for 2-3 hours and let it sit for 10-15 minutes after it is cooked. 

(The lamb releases lots of fat, so gravy is a good option!)

I start the flatbreads about 20 minutes before I pull the lamb out of the oven. I cook them in a 12" cast iron, but you can use any skillet. 

Flatbread recipe:

1) 3 cups flour

2) 1.5 teaspoons salt

3) 2 teaspoons baking powder

4) some garlic

5) Some thyme

6) 1 cup ice water

7) 2-3 tablespoons olive oil

Mix all dry ingredients. Then add oil. Then add water and mix. The dough should be moist but not sticky. 

Wrap it in plastic wrap and let it sit for 10 minutes.  

Add lots of oil to the pan. You want it to be about the same depth as the flatbread; not so it covers the flatbread, but so it just comes up to the top of the flatbread. The stove should be on a medium heat

Divide the dough into 12ish blobs and roll them out. I make them about 8" in diameter or about a quarter of an inch thick.  

Cook them one at a time until they smell done. They should be golden brown on both sides. Add oil to the pan as needed. (note, this can smoke a lot -- add oil when it starts smoking, or turn heat down a bit)

Dry on paper towels and transfer to serving platter. 

Serve this meal with roasted broccoli and a nice red wine. 

Enjoy!