Roasted Lamb Shank

Ingredients:
3 lbs lamb shank
4 cloves garlic, minced
2 tbsp chopped fresh rosemary
2 tbsp chopped fresh thyme
1 tbsp sweet paprika
1/2 cup olive oil
Juice of 1 lemon
Salt and pepper to taste
1 large onion, sliced
2 carrots, sliced
2 medium potatoes, diced (optional)

Instructions:
Making the Marinade: In a bowl, combine the garlic, rosemary, thyme, paprika, olive oil, lemon juice, salt and pepper. This will be the marinade.
Marinating the Shank: Make shallow cuts in the fat layer of the shank to help absorb the seasonings. Rub the marinade all over the shank, making sure it is well coated. Cover and marinate in the refrigerator for at least 4 hours (preferably overnight).
Preparing the Oven: Preheat the oven to 356°F.
Assembling: Place the onion, carrots, and potatoes (if using) on ​​a deep baking sheet. Place the ham on top of the vegetables.
Roasting: Cover the baking sheet with foil and bake for 1 hour. After the time is up, remove the foil and increase the temperature to 392°F. Continue baking for 1 more hour, or until the ham is golden brown and cooked through. The internal temperature should reach about 158°F.
Rest: Remove the ham from the oven and let rest for 15 to 20 minutes before carving.
Serving: Slice the ham and serve with the roasted vegetables, if desired.

Preparation time:
Preparation: 15 minutes
Marination: 4 hours (or overnight)
Cooking: 2 hours
Rest: 15 to 20 minutes
Servings:
Serves 6 to 8 people.

Tips:
You can add other herbs and spices to taste to customize the recipe.
Accompany the pork leg with rice, salad or another side dish of your choice.