Monday, April 21, 2008

lamb shanks

I cooked lamb shanks the other night, for my ma, and have received a request for a recipe. Well, there kinda isn't one. Sorry. Here's basically what you do:

Fry some diced onions and bacon in a dutch oven until golden and just starting to brown. Remove and reserve.

Add oil if necessary. Salt lamb shanks well, brown on all sides. Return onions and bacon to the pot, add minced garlic and rosemary and a bay leaf or two.

Toss in most of a bottle of red wine. Bring to a boil, cover, then place in a low oven. Cook for 2-3 hrs.

Remove shanks from liquid, keep warm. Taste liquid, determine how much you can get away with reducing it before it becomes too salty. If it's already salty enough, get rid of half of it and replace with the remainder of the bottle of wine. Strain out solid bits, separate off the fat, and reduce the remaining liquid until it tastes good, then thicken it with a paste made from the fat and some flour (you can add this to the boiling liquid, just whisk as you're adding it and it won't go clumpy.)

Serve and enjoy!


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