Lamb shanks

[serenecooking]

Okay, folks, lamb shanks.

They were on sale at the Berkeley Bowl this afternoon, and I've never made them. I bought two (about 1.5 pounds total) and I need ideas, and I know that I've seen some lovely recipes from you folks. Help with pointers would be great, and I'll also cruise google groups.

Comments

A classic osso bucco but with lamb

[klwalton.livejournal.com]

This is for 3lbs of lamb, you can cut this in half of course.

I've also made this with beef, but it's terrific made with lamb.

3 lbs. lamb shanks
3-4 T extra virgin olive oil
2 T butter
1 red onion, coarsely chopped
½ green bell pepper, coarsely chopped
½ red bell pepper, coarsely chopped
3 carrots, peeled and coarsely chopped
1 large stalk celery, coarsely chopped
5-6 cloves garlic, thinly sliced
1/3 cup Marsala wine (or dry sherry)
1/3 cup brandy
1 T balsamic vinegar
2 T tomato paste
1 sprig rosemary
4 sprigs thyme
2 bay leaves
2 cups chicken broth
Salt and pepper to taste

Gremolata:
2 T chopped Italian Parsley
1 clove garlic, minced
½ t grated lemon peel
1 T lemon juice
(Mix in a bowl and reserve to sprinkle over individual servings.)



Preparation:

In a large skillet or Dutch oven with a tight-fitting lid, add 2 T olive oil over medium high heat. Season shanks with salt and pepper on both sides, then brown them on all sides. When browning is done, remove the shanks to a bowl to be added back in later.

In the same pan, reduce heat to low and add 2 T olive oil and butter.

Add the onions, peppers, carrots, celery and garlic. Stir well to coat, then cover. Simmer, stirring occasionally, for about 10 minutes. (This will allow the vegetables to release their juices.)

Add the Marsala or sherry and the brandy, also the balsamic vinegar. Stir in well, cover again, and let simmer on low for about 6-8 minutes.

Make a “bouquet garni” out of the rosemary, thyme and bay leaves. (Wrap them in cheese cloth and tie with cooking twine.) Add this to the simmering vegetables, along with the tomato paste. Increase heat to medium-high and add the shanks and chicken broth. Stir both in well to mix with vegetables.

When broth is boiling, reduce heat to low again and cover. Cook for about 1-1 ½ hours. Falling off the bone is probably not going to happen with lamb, but the meat should be very tasty and quite tender.

Garnish with gremolata, and serve with risotto, or with creamy mashed potatoes.

Re: A classic osso bucco but with lamb

[serenejournal.livejournal.com]

Ooh, now that's what I'm talkin' about. :-)

Also, we got fresh basil and garlic in our box today, and I bought fresh pasta yesterday, so I think lunch tomorrow will be pesto -- we're gonna keep the vampires away for good!

[berkeleyfarm.livejournal.com]

Kathy is thinking along the lines that I am. I would probably do them like my pot roast - sauteed carrots-onion-celery, sliced red bell peppers, some kind of canned tomatoes (crushed or diced) and red wine to cover. Green olives. Lots of good Italian spices.