I have a confession.
There was a period of time where I couldn't stop having lamb shanks.
Everywhere I went. It became my go-to dish at every restaurant, and I found myself constantly making it at home.
They are not only my favorite cut of lamb, but it's one of my all-time favorite meals.
They're as nutritious as they are tasty. And for some reason, most people are intimidated by the idea of cooking lamb shanks.
They believe it's a complex and difficult dish to nail.
But the reality is quite the opposite.
Lamb shanks, like many gelatinous cuts of meat, are not only easy to cook, but also require minimal hands-on time.
Let me share with you the secrets to creating a tender, fall-off-the-bone lamb shank that you can pair with just about anything:
- Preheat & Sear: Start by preheating your oven to 340ºF (170ºC). As it heats, sear the lamb shanks in an oven-proof vessel like an enameled Dutch oven, using ghee or tallow. Achieve a beautiful brown crust by pressing firmly and rotating the shanks.
- Aromatics & Deglaze: Remove the lamb shanks and let them rest. Sauté onions or shallots until translucent. Deglaze the pan with bone broth, scraping the fond for extra flavor. Add red wine, thyme, garlic, rosemary, bay leaves, and let the mixture simmer.
- Braise: Place the lamb shanks back into the pot, surrounded by the aromatic liquid. Slide the pot into your preheated oven, and let the magic happen for 2-3 hours.
- Serve: Remove the shanks from the oven, and serve.
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