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Slow
Braised Lamb Shanks
Adopted from California
Home Cooking,
© 1997 Michele Anna Jordan – Harvard Common
Press
Lamb,
beef, and veal shanks~economical cuts of meat, have long
been popular with home cooks. In the 1990s, restaurant
chefs rediscovered them, lending a trendy mystique to
a dish that is very easy to prepare at home. There is
no secret to success just cook the shanks until the meat
falls off the bone, sprigs of Italian parsley, oregano,
marioram, thyme, summer savory, and rosemary.
Ingredients:
4 Lamb Shanks (about 3/4 lb. each)
Olive Oil
10 Gloves Garlic (unpeeled)
2 Leeks (white and pale green parts only, trimmed, washed,
and cut into I /4-inch rounds)
2 cups Red Wine (such as Zinfandel or Syrah)
3 cups Beef Stock
Kosher Salt
Black Pepper (in a mill)
Procedure:
Preheat the oven to 350 F. Tie together the sprigs of
herbs and set aside. Trim the lamb shanks, removing the
fell (the thin, papery outer covering), if any. Heat a
small amount of; olive oil in a heavy skillet large enough
to hold the shanks in a single layer over medium heat
and saute the garlic until they just begin to color. Stir
constantly and do not let them brown. Remove the garlic
from the skillet and set aside. Add the shanks to the
skillet and brown them on all sides.
Remove
the shanks and drain off all but 2 tablespoons of fat.
Add the leeks and saute until wilted, about 7 minutes.
Return the garlic and the shanks to the skillet, and add
the wine, stock, and herbs. Season with salt and pepper.
Bake, covered, for2 1/2 hours.
Uncover
and cook for another 30 minutes. Let the shanks rest for
at least 5 minutes before transferring them to a serving
platter. Spoon the cooking liquid over the shanks, add
several turns of black pepper, and serve immediately.
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