Braised Be… It’s the Shank of the Evening

Lamb Shank with Mashed Sweet Potato

Another dreary day…. lamb shanks, anyone? I’ve preached at you long enough. Time to think about your dinner plans at the weekend. On your way home tonight stop by the grocery or the butcher and get a couple of lamb shanks. Two will run you USD$10-$13. This is an easy meal to do completely in a crock pot, but for the full effect, you’ll need a skillet, too.

Easy and Elegant Lamb Shanks for Two.
1 Tablespoon or a bit more of olive oil
2 lamb shanks
1 zip lock bag, gallon sized
1/4 cup of flour
fresh sprigs of rosemary
4 cloves of garlic
1 can of crushed tomatoes or about 5 hand-crushed plum tomatoes
1/2 an onion, chopped (that’s what I had on hand, anyway.)
1/2 cup of red wine
1/4 cup of beef stock
salt and pepper
parsley to garnish

Put the flour, salt and pepper in the zip-lock bag and add the lamb shanks. Zip up and shake to coat.

Heat the olive oil in a pan. Shake the excess flour from the shanks and add them to the pan, turning to brown on all sides.

Add a bit of olive oil to your crock pot, and add in all the ingredients EXCEPT the wine, onions and the parsley.

Remove the shanks to the pot.

Sauté the onions in the skillet for a couple of minutes, and deglaze the pan with the wine. Add the mixture to the crock pot. Set to low and go to work or sleep. It’ll be ready when you are. The meat should fall from the bone when urged to do so by your fork.

To thicken the sauce, you may have to reduce it in the skillet for a few moments before you serve the dish. Pour it over the shanks on the plate and garnish with parsley.

I served this with sweet potatoes mashed with butter and a dash of nutmeg, crusty bread and a salad. And the rest of the bottle of Malbec, of course.

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