…from the California Kitchen
How you doin’? I like lamb any way it’s cooked. Today, let’s talk lamb shanks. The shank is the cut of lamb taken from the lower section of the animal's legs. It can be from the front legs (foreshank) or the back legs (hind shank). The foreshank may include part of the shoulder, as well as part of the leg, while the hind shank will include only part of the rear leg.
Lamb shanks are a relatively inexpensive, tougher cut of meat. Because of this, lamb shanks need to be slowly-cooked—braised or roasted—to break down the tough meat and soften it into succulent tenderness. Thankfully, lamb shanks are one of the easiest meat choices at the market. When you braise it, you have about as close to a winning sure thing as possible. After a long, slow roast in an aromatic, deeply flavored broth, these lamb shanks will definitely garner rave reviews. This is a great entrée for your Easter table.
Prep time: 30 minutes
Cook time: 2 hours 30 minutes
Cool time: 10 minutes (while you’re prepping the sauce)
Yield: 6 servings
5 to 6 pounds young lamb shanks
2 tablespoons olive oil
salt and freshly ground black pepper to taste
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1 tablespoon butter
1/2 cup diced yellow onion
1 cup diced celery
1 cup diced carrot
1-1/2 tablespoons all-purpose flour
5 tablespoons minced garlic
1/2 cup red wine
1 cup chicken broth
1 cup water
1-1/2 tablespoons balsamic vinegar
⅛ teaspoon chili flakes
1 teaspoon minced fresh rosemary leaves
ChefSecrets: I prefer to use young lamb, it has less gamey flavor, sweeter at the bone and more tender than older lamb or mutton.
Quip of the Day: “As we grow older, we all want to revisit our youth. I want to be 14 again and ruin my life differently. I have new ideas.”
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