Nutritional information per serving (based on 4 servings): Calories 447 (73% from fat) • carb. 6g • pro. 24g • fat 26g • sat. fat 11g chol. 121mg • sod. 578mg • calc. 38mg • fiber 2g
Rub the lamb shanks with the salt and pepper and place on the Baking/Drip Pan. Take the smashed garlic and rub well over the lamb. Coat the seasoned shanks with the olive oil and place the rosemary around and underneath the lamb.
Put the prepared pan with the lamb into rack Position 1 . Select Dual Cook. First, set to Roast at 425°F for 20 minutes, and then to Low at 250°F for 2 hours.
Turn the lamb once while roasting. Add 2 cups of the broth and vinegar when oven switches to Low. Add remaining broth with 1 hour of cooking time remaining.
Lamb is done when it easily pulls away from the bone.