The Gourmet Butcher's Lamb Shanks

Photo: Cole Ward - The Gourmet Butcher

Ingredients

Six or more lamb shanks. (Gourmet Butcher tip: ask for front shanks; they have more meat on them than hi

Chilled red wine for marinating shanks

Bay leaves

Stock for braising- any kind will do

Preparation

Soak the shanks in chilled red wine for at least six hours, with bay leaves, fresh thyme, onions, carrots and celery. Drain and pat dry.

Heat a large pan over medium high heat, add grapeseed or canola oil and sear the lamb on all sides, so you get a nice crunchy caramelization. Then add braising liquid (any kind of stock) and braise the shanks at a low temperature (325 degrees) until they’re just falling off the bone.

You can serve them whole on a plate, or you can remove some of the meat and garnish it on top of the shank. Make this for your family and you’ll be a yummy mummy.