CincyEats

In the past two weeks we’ve made braised lamb twice. Once, because I wanted to share the recipe with all my lovely readers. Twice, because  it is perfect for company.  I don’t know about you, but I like to let people think that I slaved over a dish and made it perfect just for them. In reality, I like to throw a bunch of stuff together and go.

Braised Lamb Shanks:

special equipment: dutch oven with a lid

4 lamb shanks

2 carrots, diced

1 onion, diced

3 garlic cloves, minced

1 cup red wine

1-2 cups veal or chicken stock (more may be needed)

2 bay leaves

2 springs of rosemary

4 sprigs of thyme

salt and pepper to taste

olive oil as needed for browning

1. preheat oven to 250 (F)
2. heat about a table spoon of olive oil over med-hi heat
3. generously salt and pepper shanks
4. Brown lamb on all sides and set aside on a plate
5. if there is any oil left in the pan, pour it out (it is a bit used at this point)
6. add fresh oil and saute carrots, onion and garlic for about 5 minutes, onions will start to release their liquid (scrape up the brown bits while you are at it)
7. pour in wine and make sure that you really get up all the brown bits
8. return lamb and any accumulated juices back into your pan
9. pour in stock until it just covers the lamb
10. with kitchen twine tie together your bay leaf, rosemary and thyme and submerge in the liquid
11. put on your lid and put in the oven for 5 hours (check and see if it is fork tender, if not check again in 30 minutes)
12. remove from oven and pull out shanks
13. strain liquid into a fat separator (a liquid measuring cup will work too) and let sit until fat raises to the top, dispose of fat
14. return liquid to pan and reduce to desired constancy

At this point it is time to plate. We have lots of options to choose from.

The most rustic and homey would be to shred the meat, then mix it back in with the sauce and the veggies.  Serve over egg noodles (pictured above).

For a more refined dish, place whole shank on a bed a polenta. drizzle sauce around the plate. followed by a drizzle of truffle oil.  You could also place some sauted mushrooms around the plate or some brussel sprouts.

I really could go on and on about mashed potatoes, white bean puree or maybe making a sandwich out of it. How do you think you want to serve it?