LAMB SHANKS ARE A PROBLEMATIC CUT. LIKE THE LEG ITSELF, WHAT LITTLE FAT THEY HAVE IS ON THE OUTSIDE. AND WITHOUT INTERIOR FAT SUCH AS SHOULDER, THEIR FLESH, WHEN BRAISED, CAN TURN TOUGH AND DRY IF OVERCOOKED. BUT THEY ARE ALSO SCRUMPTIOUS, A PERFECT PORTION FOR A DINNER PARTY AND SO IMPRESSIVE ON THE PLATE. AND ADAPTABLE. YOU CAN BRAISE THEM WITH ONIONS, CARROTS, GARLIC AND WHITE WINE; WITH LEEKS AND LEMON; WITH BEEF STOCK AND TOMATOES; HERBS DE PROVENCE OR MIDDLE-EASTERN SPICES. AS USUAL, I PERUSED SEVERAL VERSIONS BEFORE COMBINING A COUPLE OF TECHNIQUES AND FLAVORS TO COME UP WITH AN ORIGINAL-ISH RECIPE. AS WITH ANY MEAT BRAISE, YOUR SHANKS WILL TASTE BETTER IF MADE A DAY IN ADVANCE.
PRE-HEAT OVEN TO 325º
HEAT 4 TBSPS OLIVE OIL IN A DUTCH OVEN OR STEEP-SIDED FRYING PAN. DRY THE SHANKS WITH PAPER TOWELS, SALT. WHEN THE OIL SMOKES A BIT, LAY IN THE SHANKS. BROWN ON ALL SIDES OVER MEDIUM HEAT.
MEANWHILE, TRIM AND PEEL THE ONIONS. SLICE LENGTHWISE IN HALF, THEN INTO QUARTERS AND, FINALLY EIGHTHS.
REMOVE THE SHANKS FROM THE POT. ADD 2 TBSPS OF BUTTER. ADD ALL THE ONIONS AND LOWER THE HEAT. COOK, STIRRING OCCASIONALLY UNTIL THE ONIONS ARE CARAMELIZED BUT NOT CHARRED.
CRUSH THE GARLIC CLOVES WITH THE PALM OF YOUR HAND, BUT DON'T PEEL THEM.
IF USING CUMIN SEEDS, TOAST THEM BRIEFLY ON TOP OF THE STOVE IN A SMALL FRYING PAN TILL YOU CAN SMELL THE SCENT. THEN PULVERIZE IN A SPICE GRINDER OR A MORTAR AND PESTLE.
TIE TOGETHER SEVERAL THYME SPRIGS, PARSLEY STEMS, AND A COUPLE OF BAY LEAVES.
ADD THE CUMIN, GARLIC CLOVES AND HERB BOUQUET TO THE POT WITH THE ONIONS.
RETURN THE SHANKS TO THE POT, IDEALLY IN ONE LAYER.
POUR IN THE WINE AND RAISE THE HEAT. BOIL TILL MOST OF THE WINE HAS ABSORBED OR EVAPORATED. ADD THE STOCK. IT SHOULD BARELY COVER THE SHANKS. ADD MORE BEEF STOCK IF NECESSARY.
SEASON WITH SALT AND PEPPER. BRING THE SHANKS TO A BOIL, REDUCE TO A SIMMER.
PLACE IN THE OVEN, PARTIALLY COVERED.
COOK FOR ABOUT AN HOUR, TURNING THE SHANKS A COUPLE OF TIMES DURING THE COOKING. THEY'RE DONE WHEN EASILY PIERCED WITH A CARVING FORK OR A SLIM, SHARP KNIFE.
TURN OFF THE HEAT AND REMOVE FROM THE OVEN. ONCE COOLED, REMOVE THE HERB BOUQUET. PUT THE SHANKS ON A PLATE. STRAIN THE ONIONS AND JUICES INTO A BOWL AND COVER WITH PLASTIC WRAP. RETURN THE SHANKS TO THE POT WITH THE ONIONS. PUT EVERYTHING IN THE FRIDGE OVERNIGHT.
THE FOLLOWING DAY, REMOVE THE FAT WHICH HAS SOLIDIFIED ON TOP OF THE SAUCE. POUR INTO A SMALL SAUCEPOT AND REDUCE TO ABOUT 3 CUPS.
MEANWHILE STRIP THE LEAVES OFF THE STEMS OF WHATEVER GREENS YOU'VE GOT.
TAKE OUT THE SHANKS SO YOU CAN PUT THE GREENS ON THE BOTTOM AND THE SHANKS ON TOP OF THEM. POUR THE SAUCE OVER THE SHANKS, COVER AND HEAT GENTLY EITHER OVER A LOW FLAME OR IN A 300º OVEN. DON'T ALLOW TO BOIL.
SERVES 4
PRE-HEAT OVEN TO 325º
HEAT 4 TBSPS OLIVE OIL IN A DUTCH OVEN OR STEEP-SIDED FRYING PAN. DRY THE SHANKS WITH PAPER TOWELS, SALT. WHEN THE OIL SMOKES A BIT, LAY IN THE SHANKS. BROWN ON ALL SIDES OVER MEDIUM HEAT.
MEANWHILE, TRIM AND PEEL THE ONIONS. SLICE LENGTHWISE IN HALF, THEN INTO QUARTERS AND, FINALLY EIGHTHS.
REMOVE THE SHANKS FROM THE POT. ADD 2 TBSPS OF BUTTER. ADD ALL THE ONIONS AND LOWER THE HEAT. COOK, STIRRING OCCASIONALLY UNTIL THE ONIONS ARE CARAMELIZED BUT NOT CHARRED.
CRUSH THE GARLIC CLOVES WITH THE PALM OF YOUR HAND, BUT DON'T PEEL THEM.
IF USING CUMIN SEEDS, TOAST THEM BRIEFLY ON TOP OF THE STOVE IN A SMALL FRYING PAN TILL YOU CAN SMELL THE SCENT. THEN PULVERIZE IN A SPICE GRINDER OR A MORTAR AND PESTLE.
TIE TOGETHER SEVERAL THYME SPRIGS, PARSLEY STEMS, AND A COUPLE OF BAY LEAVES.
ADD THE CUMIN, GARLIC CLOVES AND HERB BOUQUET TO THE POT WITH THE ONIONS.
RETURN THE SHANKS TO THE POT, IDEALLY IN ONE LAYER.
POUR IN THE WINE AND RAISE THE HEAT. BOIL TILL MOST OF THE WINE HAS ABSORBED OR EVAPORATED. ADD THE STOCK. IT SHOULD BARELY COVER THE SHANKS. ADD MORE BEEF STOCK IF NECESSARY.
SEASON WITH SALT AND PEPPER. BRING THE SHANKS TO A BOIL, REDUCE TO A SIMMER.
PLACE IN THE OVEN, PARTIALLY COVERED.
COOK FOR ABOUT AN HOUR, TURNING THE SHANKS A COUPLE OF TIMES DURING THE COOKING. THEY'RE DONE WHEN EASILY PIERCED WITH A CARVING FORK OR A SLIM, SHARP KNIFE.
TURN OFF THE HEAT AND REMOVE FROM THE OVEN. ONCE COOLED, REMOVE THE HERB BOUQUET. PUT THE SHANKS ON A PLATE. STRAIN THE ONIONS AND JUICES INTO A BOWL AND COVER WITH PLASTIC WRAP. RETURN THE SHANKS TO THE POT WITH THE ONIONS. PUT EVERYTHING IN THE FRIDGE OVERNIGHT.
THE FOLLOWING DAY, REMOVE THE FAT WHICH HAS SOLIDIFIED ON TOP OF THE SAUCE. POUR INTO A SMALL SAUCEPOT AND REDUCE TO ABOUT 3 CUPS.
MEANWHILE STRIP THE LEAVES OFF THE STEMS OF WHATEVER GREENS YOU'VE GOT.
TAKE OUT THE SHANKS SO YOU CAN PUT THE GREENS ON THE BOTTOM AND THE SHANKS ON TOP OF THEM. POUR THE SAUCE OVER THE SHANKS, COVER AND HEAT GENTLY EITHER OVER A LOW FLAME OR IN A 300º OVEN. DON'T ALLOW TO BOIL.
SERVES 4
Ingredients
Directions
PRE-HEAT OVEN TO 325º
HEAT 4 TBSPS OLIVE OIL IN A DUTCH OVEN OR STEEP-SIDED FRYING PAN. DRY THE SHANKS WITH PAPER TOWELS, SALT. WHEN THE OIL SMOKES A BIT, LAY IN THE SHANKS. BROWN ON ALL SIDES OVER MEDIUM HEAT.
MEANWHILE, TRIM AND PEEL THE ONIONS. SLICE LENGTHWISE IN HALF, THEN INTO QUARTERS AND, FINALLY EIGHTHS.
REMOVE THE SHANKS FROM THE POT. ADD 2 TBSPS OF BUTTER. ADD ALL THE ONIONS AND LOWER THE HEAT. COOK, STIRRING OCCASIONALLY UNTIL THE ONIONS ARE CARAMELIZED BUT NOT CHARRED.
CRUSH THE GARLIC CLOVES WITH THE PALM OF YOUR HAND, BUT DON'T PEEL THEM.
IF USING CUMIN SEEDS, TOAST THEM BRIEFLY ON TOP OF THE STOVE IN A SMALL FRYING PAN TILL YOU CAN SMELL THE SCENT. THEN PULVERIZE IN A SPICE GRINDER OR A MORTAR AND PESTLE.
TIE TOGETHER SEVERAL THYME SPRIGS, PARSLEY STEMS, AND A COUPLE OF BAY LEAVES.
ADD THE CUMIN, GARLIC CLOVES AND HERB BOUQUET TO THE POT WITH THE ONIONS.
RETURN THE SHANKS TO THE POT, IDEALLY IN ONE LAYER.
POUR IN THE WINE AND RAISE THE HEAT. BOIL TILL MOST OF THE WINE HAS ABSORBED OR EVAPORATED. ADD THE STOCK. IT SHOULD BARELY COVER THE SHANKS. ADD MORE BEEF STOCK IF NECESSARY.
SEASON WITH SALT AND PEPPER. BRING THE SHANKS TO A BOIL, REDUCE TO A SIMMER.
PLACE IN THE OVEN, PARTIALLY COVERED.
COOK FOR ABOUT AN HOUR, TURNING THE SHANKS A COUPLE OF TIMES DURING THE COOKING. THEY'RE DONE WHEN EASILY PIERCED WITH A CARVING FORK OR A SLIM, SHARP KNIFE.
TURN OFF THE HEAT AND REMOVE FROM THE OVEN. ONCE COOLED, REMOVE THE HERB BOUQUET. PUT THE SHANKS ON A PLATE. STRAIN THE ONIONS AND JUICES INTO A BOWL AND COVER WITH PLASTIC WRAP. RETURN THE SHANKS TO THE POT WITH THE ONIONS. PUT EVERYTHING IN THE FRIDGE OVERNIGHT.
THE FOLLOWING DAY, REMOVE THE FAT WHICH HAS SOLIDIFIED ON TOP OF THE SAUCE. POUR INTO A SMALL SAUCEPOT AND REDUCE TO ABOUT 3 CUPS.
MEANWHILE STRIP THE LEAVES OFF THE STEMS OF WHATEVER GREENS YOU'VE GOT.
TAKE OUT THE SHANKS SO YOU CAN PUT THE GREENS ON THE BOTTOM AND THE SHANKS ON TOP OF THEM. POUR THE SAUCE OVER THE SHANKS, COVER AND HEAT GENTLY EITHER OVER A LOW FLAME OR IN A 300º OVEN. DON'T ALLOW TO BOIL.
SERVES 4
