Lovely Lamb Shanks
December 28th, 2010 06:42 AM
Slowly braising meats is a labour of love. Its rewards are far greater than anyone expects. A cost-effective cut of meat can turn into a magnificent meal ready for guests or a bowl full of comfort for on the couch with your pj's. This recipe is designed for lamb shanks but can certainly be used with a tougher cut of beef or pork. Please take your time, and let your house fill with the aromas from the oven and enjoy with the ones you love.
Serves 8
8 Lamb Shanks
1 large onion, diced
1 large carrot, diced
4 celery ribs, diced
1 head of garlic - cut through the middle
2 bay leaves
1 sprig of fresh rosemary
1 tsp. cumin
1 tsp. cinnamon
1/2 tsp. ground clove
2 Tbsp. tomato paste
2 cups red wine
4 cups beef or lamb stock, to cover
Salt and Pepper
Olive Oil
Flour for a light sprinkle
Preheat oven to 300 degrees.
Preheat a large heavy-bottom pot which is oven-safe. Gently coat the lamb shanks with flour, salt and pepper. When your pot is hot, add a splash of olive oil and place the shanks in one layer. You can repeat this process if your pot is small. Give them a nice deep brown sear on all sides. This will start the layering of flavours for the final product.
Once completed, remove them and put them to the side. In the same pot, on medium high, add another splash of olive oil and toss in the vegetables with a sprinkle of salt and pepper. Brown veggies until golden brown, around 10 minutes. Add tomato paste and toss through with the vegetables. Deglaze your pot with the red wine. Make sure you take a wooden spoon and scrape all of the goodness off the bottom. Cook for 3 to 5 minutes. Add bay leaves, rosemary, cumin, cinnamon and cloves.
Return your shanks into this lovely liquid, keeping them nice and snug. Finish with the stock, adding the liquid until it just covers them. Place a lid or a tight foil seal on the pot and place in the oven. At this point you can walk away for about three hours. Let the shanks braise slowly until they are tender enough that a spoon can easily pierce the meat. When you remove them from the oven, let them sit for about 15 minutes in the liquid. You can certainly serve them as is or remove them and strain the sauce. If necessary, re-season with salt and pepper. Serve over a mound of your favourite mashed potatoes or creamy polenta. Beauty on a plate...
Recipe by Mina Petrovich of A Moveable Feast Cafe & Catering Co. www.amoveablefeastcafe.com
Copyright North Shore Magazine Issue Apr - May 07
Serves 8
8 Lamb Shanks
1 large onion, diced
1 large carrot, diced
4 celery ribs, diced
1 head of garlic - cut through the middle
2 bay leaves
1 sprig of fresh rosemary
1 tsp. cumin
1 tsp. cinnamon
1/2 tsp. ground clove
2 Tbsp. tomato paste
2 cups red wine
4 cups beef or lamb stock, to cover
Salt and Pepper
Olive Oil
Flour for a light sprinkle
Preheat oven to 300 degrees.
Preheat a large heavy-bottom pot which is oven-safe. Gently coat the lamb shanks with flour, salt and pepper. When your pot is hot, add a splash of olive oil and place the shanks in one layer. You can repeat this process if your pot is small. Give them a nice deep brown sear on all sides. This will start the layering of flavours for the final product.
Once completed, remove them and put them to the side. In the same pot, on medium high, add another splash of olive oil and toss in the vegetables with a sprinkle of salt and pepper. Brown veggies until golden brown, around 10 minutes. Add tomato paste and toss through with the vegetables. Deglaze your pot with the red wine. Make sure you take a wooden spoon and scrape all of the goodness off the bottom. Cook for 3 to 5 minutes. Add bay leaves, rosemary, cumin, cinnamon and cloves.
Return your shanks into this lovely liquid, keeping them nice and snug. Finish with the stock, adding the liquid until it just covers them. Place a lid or a tight foil seal on the pot and place in the oven. At this point you can walk away for about three hours. Let the shanks braise slowly until they are tender enough that a spoon can easily pierce the meat. When you remove them from the oven, let them sit for about 15 minutes in the liquid. You can certainly serve them as is or remove them and strain the sauce. If necessary, re-season with salt and pepper. Serve over a mound of your favourite mashed potatoes or creamy polenta. Beauty on a plate...
Recipe by Mina Petrovich of A Moveable Feast Cafe & Catering Co. www.amoveablefeastcafe.com
Copyright North Shore Magazine Issue Apr - May 07
