Simple and delicious roasted lamb shanks.
Okay. I made the lamb shanks and they were decent. I don't think I'll make them again though and here's why. When the collagen cooks down it becomes almost jelly-like and is desired by many for it's flavor. I for one don't care for it. The taste was alright but I just didn't like the tactile sliminess of the meat. It was slippery and felt greasy in my mouth. You be the judge but I've already convicted this dish to a recipe coffin.