Braised Lamb Shank

Like I've mentioned before, lamb is one of my favorite meats, especially the shank. It's a cheapy cut of meat, but when it's braised, it becomes absolutely sumptuous and wonderful. Here's my recipe for the most delicious braised lamb shank.

Braised Lamb Shank

Lamb shanks - 6
Sea salt - to season shanks
Cracked black pepper - to season shanks
Olive oil - 2 tbsp
Garlic cloves, thinly sliced - 2
Rosemary (fresh), chopped - 1 tbsp
Red pepper flakes - 3 tsp
Pinot Grigio (or other dry white wine) - ½ cup
Beef stock - 1 ½ cup
Tomatoes (canned, whole) - 1 cup
Parsley (fresh), chopped - 1 tbsp

Method:

1. Using paper towels, pat the shanks dry

2. Liberally season all 6 shanks with sea salt & cracked black pepper

3. In a large, heavy pot (preferably a Dutch oven), warm the olive oil over medium heat

4. Add the lamb shanks and brown on all sides. Should take about 15 minutes

5. Tip the pot, and spoon out the excess fat

6. Add the garlic, rosemary, and crushed red pepper, and sauté for 1 minute

7. Add the wine and bring it to a simmer.

8. Add the stock and tomatoes. Reduce the heat to low, cover, and simmer the shanks, turning them occasionally, until the meat is fork tender. This will take about 1 ½ hours.

9. When ready to plate, remove the shanks from the pot, and spoon the sauce over the lamb, and sprinkle with fresh parsley and a sprig of aromatic rosemary. I like to serve it with rice, cous cous, or potato puree.

This meat is absolutely succulent. It makes the perfect winter meal, or the perfect summer night transport meal, just crank up the A/C and make pretend. Enjoy it!

Copyright 2010, Brian Griess, All rights reserved