So, I have a little bit of a confession… I went to the grocery store and came home with one lamb shank. Being on a budget and trying to not to splurge on EVERY yummy looking thing in the store, it seemed like an okay thing to do. Surely I can make something delicious with just one. So, that evening I took my little butcher wrapped bundle of scrumptiousness out of the fridge, and stared at it. No.. there’s no way one will do. So, back into the fridge for the lonely lamb shank and back to the store the next day for me.
Now that I had an appropriate number of lamb shanks (4 to be exact), what to make? Stew, grill, or braise? Braise it is! After looking at a few recipes and realizing I did not have the ingredients needed on hand, I decided to wing it. Shocking, I know. Here is what I came up with:
Preheat your oven to 375. To start, pat the lamb shanks dry with paper towels and then lightly dredged in flour seasoned with your own wonderful House Blend ( our is salt, pepper, garlic powder). I like to use the handy Ziploc method.
Then, into a preheated pan drizzled with olive oil. Brown on all sides, including the meaty little ends. You may have to get crafty to get all sides golden brown. I used a combination of pulleys and levers…
Meanwhile, prepare your mirepoix.
Once the shanks are a nice golden brown, remove them to your dutch oven. Add the onion to the pan and saute until soft and they begin to caramelized. Deglaze the pan with about a cup of a red wine and continue to cook the onion for about another 5 minutes until slightly reduced and syrupy.
Meanwhile, add the carrots and celery to the dutch oven. You may also add a few cloves of crushed garlic at this point too.. I forgot.. Once the onion and wine mixture is reduced, pour over the lamb shanks. Add enough beef stock to cover 80% of the lamb shanks. We don’t usually have beef stock on hand, but we do keep Better Than Bouillon in the fridge which works just as well when you follow the directions on the jar.
Add your favorite fresh herbs. I used parsley, oregano and thyme since this is what I had (survived the icepocolypse). I did not bother to use twine to bind the herbs since we will later strain the juices to make the sauce.
Cook at 375 for about 2 hours without opening the lid. No peeking! Then, voila!
Remove the shanks to a platter and let rest at least 10 minutes. In the meantime, strain the liquid and return to the dutch oven. cook over medium-high heat until reduced. You may choose to use a cornstarch slurry to thicken the sauce. Result? A decadently rich yet simple dish that will warm your soul!
- 4 lamb shanks
- olive oil
- salt & pepper
- 1 large sweet onion
- 3 carrots, chopped
- 3 celery stocks, chopped
- 1-2 cups red wine
- 4-5 cups beef stock
- fresh herbs
Oh, and don’t forget the enjoy the marrow!
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