LAMB SHANKS

Lamb shanks are a culinary delight, a testament to the rich tapestry of flavors and textures that the world of gastronomy has to offer. Picture this: a succulent cut of meat, tender and juicy, slowly braised until it reaches a state of utter perfection. It’s a dish that embodies warmth, comfort, and indulgence all in one.

At first glance, a lamb shank might seem unassuming, but its true beauty lies beneath the surface. This cut comes from the lower section of the leg, where the meat is imbued with layers of rich, savory flavors. It’s a part of the animal that works hard, resulting in meat that is both robust and full of character.

The magic of lamb shanks lies in the cooking process. Traditionally, they are braised to coax out their full potential. This involves searing the shanks to develop a caramelized crust, then gently simmering them in a flavorful liquid until they are melt-in-your-mouth tender. Along the way, the meat absorbs the aromas and essences of the herbs, spices, and vegetables it’s cooked with, creating a symphony of flavors that dance on the palate.

The result is a dish that is as visually stunning as it is delicious. Imagine presenting a perfectly cooked lamb shank, nestled in a pool of rich, velvety sauce, surrounded by vibrant vegetables and fragrant herbs. The meat falls effortlessly off the bone, each bite a harmonious blend of tenderness and intensity.

But the beauty of lamb shanks extends beyond their taste and presentation. They are a celebration of tradition, harkening back to a time when slow-cooking was not just a method, but a way of life. They invite us to slow down, to savor each moment, and to appreciate the simple pleasures of good food and good company.

So whether you’re enjoying them at a cozy family dinner or a fancy restaurant, lamb shanks are more than just a meal – they’re an experience. They remind us of the timeless joy of gathering around the table and sharing a hearty, satisfying dish with the ones we love.

• 2 tablespoons extra-virgin olive oil divided
• 4 – 6 lamb shanks trimmed of excess fat
• 1 large white onion diced
• 6 cloves garlic minced

• 2 large carrots sliced 1/2-inch thick
• 1 pinch coarse salt and freshly ground pepper
• 1/4 cup flour
• 2 cups beef stock
• 1 1/2 cups red wine
• 14 oz (400 g) passata (tomato puree or American tomato sauce)
• 2 tablespoons tomato paste
• 2 beef bouillon cubes crushed
• 1 teaspoon fresh rosemary finely chopped
• 2 tablespoons fresh parsley finely chopped (divided)
• 2 bay leaves
• Salt and pepper to season

 

1. Preheat oven to 350°F (175°C).
2. Wash and pat dry lamb shanks with paper towel.
3. Heat 1 tablespoon of oil in a heavy based pot over medium-high heat. Sear two shanks in the hot oil until browned on all sides. Repeat with remaining shanks and oil.
4. Transfer to a plate, tent with foil to keep warm, set aside.
5. To the pan juices, sauté the carrots and diced onions until softened, (about 3 minutes), then add garlic and cook for 1 minute.
6. Return the shanks back into the pot; season with 1 teaspoon coarse salt and 1/2 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown the flour.
7. Add stock, wine, puree, tomato paste, bouillon and herbs. Bring to a simmer on the stove.
8. Cover, transfer to lower part of the oven and cook for 2 1/2 hours, or until the meat is fall apart tender (adjust the heat so that the liquid simmers very slowly).
9. Gently transfer the shanks onto a plate; tent to keep warm.
10. Discard the bay leaves from the sauce and place pot onto stove. Simmer sauce over medium heat until thickened to your desired consistency.
11. OPTIONAL: skim off any additional fat which rises to the surface.
12. You should be left with about 3 cups of sauce thick enough to lightly coat the back of a spoon.
13. �*If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it over medium heat for about 10 minutes, or until reduced to the right consistency. (See notes about thickening.)
14. Taste for seasoning and adjust salt and pepper, if desired. Add the shanks back into the pot of sauce.
15. Garnish with parsley and serve with mashed potatoes, rice or pasta.
16. To serve the following day, allow the casserole to cool completely, cover and refrigerate.�
17. The day of serving, remove from refrigerator for at least an hour before reheating. Place over medium-low heat and let simmer gently for about 10 – 15 minutes, basting the shanks and vegetables with the sauce.

• Wash and pat dry lamb shanks with paper towel.
• Heat 1 tablespoon of oil in a heavy based pot.
• Sear two shanks in the hot oil until browned on all sides. Repeat with remaining shanks and oil.
• Transfer to a plate, tent with foil to keep warm, set aside.
• To the pan juices, sauté the carrots and diced onions until softened, (about 3 minutes), then add garlic and cook for 1 minute.
• Return the shanks back into the pot; season with 1 teaspoon coarse salt and 1/2 teaspoon ground pepper.
• Sprinkle with flour, toss well and cook for 4-5 minutes to brown.
• Add stock, wine, puree, tomato paste, bullion and herbs.
• Cover and bring to a boil, then reduce heat to low and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is falling apart.
• Garnish with parsley and serve with mashed potatoes or rice.