Roasted Lamb Shanks with Lemon and Herbs
Ingredients
- 6 lamb shanks (about 1 1/4 pounds each), excess fat trimmed
- 5 cloves garlic, sliced
- 1/2 cup fresh lemon juice
- Kosher salt and freshly ground pepper
- 2 tablespoons chopped fresh parsley, plus more for garnish
- 2 teaspoons minced fresh thyme
- 2 teaspoons dried marjoram
- 1 stick unsalted butter, melted, plus more for brushing
- 12 shallots, unpeeled
- Extra-virgin olive oil, for drizzling
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