The Gourmet Butcher's Lamb Shanks
By: Cole Ward - The...
Published: Sunday, January 16, 2011 - 1:27pm

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
Fresh thyme
Onions
Carrots
Celery
Stock for braising- any kind will do

Preparation

1 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. 2 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. 3 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.