Food & Wine

Lovely presentation.

Looks great! And at least you didn’t have to butcher the lamb yourself … that could have added another day.

I have a great beef shank recipe you might try:

Braised Beef Shanks
Serves 6-8
4 pieces beef shank, 1-2 in. thick
1/2 cup oil or lard
2 cups peeled and cut carrots
1 tablespoon mixed dry peppercorns
2 large bay leaves
2 quarts filtered water
1 small can tomato paste
1 cup balsamic vinegar
1 bunch fresh thyme
1 tablespoon chopped fresh garlic
sea salt

Remove shanks from package and bring to room temperature. Place the pot over high heat, add oil and when a drop of water sizzles, sear the meat on both sides until brown. Add peppercorns while searing, which extracts a nutty flavor.

Next put the carrots in the pan with the meat, and lift meat away from the bottom of the pan so that they can soften and brown.

Add the balsamic vinegar and a mix of water and tomato paste. Bring to a gentle boil then reduce to a slow simmer. Using a spoon, skim foam from the top of the stock and discard. Add thyme and bay leaves.

Simmer slowly, covered, 3-4 hours until the meat is tender and almost ready to fall apart. Remove the meat to a platter or baking dish; then strain the stock through a sieve and return it to the pot with the garlic.

Let the stock reduce for 1/2 hour by boiling gently, uncovered, while you remove unwanted fat or bone from between the nuggets of meat (don’t remove the beautiful, shiny gelatin remaining on each piece).

Return meat and bones to baking dish, cover and keep warm. Skim any foam from the top of the stock. Once stock thickens into a sauce, season with salt.

Put a bone on plate with nuggets of meat around it. Leave the marrow in the center of the bone for those who love it. Pour sauce over the meat. Serve with mashed potatoes and/or toasted sourdough bread, for eating the marrow and soaking up the sauce.

The process for the lamb was very similar with some differences in ingredients. The is a recipe for a real foodie with a passion for cooking.