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Braised Lamb Shanks with Rosemary, Lemon and Garlic

lamb shank doneI’m rarely succeed in snaring a bargain at the butcher’s shop, but recently in desperate need of coffee beans I raced into our local fresh food market on a Sunday morning only to find my regular butcher clearing his stock before the close of weekly trade. My prize was a tray of six lamb shanks, untrimmed, priced under $1 each!! A frenched lamb shank in the depth of winter when in high demand can cost up to $4, so I was very happy indeed. Though the days were still warm, the cooler weather was imminent, so I packaged the shanks and put them into the freezer.

We’ve come to the coast for the weekend. The sun is shining, but there is a very cold south westerly wind blowing, an early wintery blast. My seaside neighbour has an enormous rosemary bush by his front gate. It’s gnarled and twisted and hardened by the prevailing salt bearing coastal winds. I “trim” his rosemary regularly. Yesterday I made this delicious braise with coastal rosemary.lamb shank ingreds

4 lamb shanks trimmed, frenched if you prefer

2 tablespoons olive oil

3 large carrots diced

3 sticks of celery, diced

1 cup sliced green onion tops

6 cloves garlic

Large sprig of fresh rosemary

1 lemon, zest only

1 tablespoon tomato pastelamb shank progress

1 tablespoon Dijon mustard

1/2 tablespoon honey

500mls vegetable stock

1 glass white wine

Pre heat the oven to 160C. Trim the shanks.

Heat 1 tablespoon of olive oil in a pan, brown the shanks until well coloured then transfer to an ovenproof dish with a close fitting lid.

Pour off the lamb fat from the pan then heat with the remaining olive oil. Add the diced vegetables, garlic, rosemary and lemon zest. Sauté until the vegetables become translucent then transfer then to the casserole dish. Deglaze the pan with the white wine then add the stock, mustard, tomato paste and honey. Bring to the boil, then pour over the shanks. Lay a piece of baking paper over the surface of the shanks, cover tightly and braise slowly in the oven for 2 1/2 hours. Chill overnight, then lift the fat from the surface. Reheat and serve.

Delicious with mashed potatoes and steamed greens.

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

22 comments on “Braised Lamb Shanks with Rosemary, Lemon and Garlic

  1. Pingback: Lamb Shank and Vegetable Soup | Please Pass the Recipe

  2. ohlidia
    May 18, 2013

    Oh, that looks beautiful, as usual with all of your dishes! I love lamb but it’s not something I do often. Another one for my “to do” list!

    Like

    • ladyredspecs
      May 18, 2013

      Thanks you. Braised meat is one of the winter I love about winter, rich sticky unctuous sauces mmmmmm

      Like

  3. tinywhitecottage
    May 17, 2013

    Sounds wonderful. I finally prepared lamb last week for the first time and we loved it! I am very ambitious to try different recipes and this one is a must.

    Like

    • ladyredspecs
      May 17, 2013

      It’s a simple recipe and absolutely delicious. Lamb is THE most popular red meat in Australia. It’s incredibly versatile, roasted,braised, grilled,BBQ. Some cuts can have a lot of fat, but handled well that doesn’t matter. There was TV ad promoting lamb many years ago when a young woman said no to a date with Tom Cruise because her Mum was cooking a lamb roast for dinner! Pretty much sums up the Aussie love affair with lamb.

      Like

  4. trangquynh
    May 16, 2013

    I’ll definitely save this recipe for the next winter, the dish looks really divine and gorgeous, comfy slow-cooked dishes are always the best for cozy and windy winter days ^^ thank you for sharing the recipe 😉

    Like

  5. Peri's Spice Ladle
    May 16, 2013

    Lamb shanks are perfect for braising! Great flavors in your recipe with the vegetables and my favorite herb, rosemary. Definitely keeping this one on hand for the next pot roast:)

    Like

  6. ChgoJohn
    May 16, 2013

    Every Winter I look forward to preparing lamb shanks. The meat is perfectly suited for a long, slow braise. I’ve never added lemon zest to the pot, though, and I will definitely give it a try next time. Thanks for sharing your recipe.

    Like

    • ladyredspecs
      May 16, 2013

      Always happy to share. The lemon adds a lovely freshness to richness of the sauce.

      Like

  7. richardmcgary
    May 15, 2013

    OK, this is what I am talking about!!! I love, love, love braised lamb shanks. Baby Lady doesn’t eat lamb so I hardly ever make it but I do have 1 lonely lamb shank in the freezer just for me to braise. I may have to thaw it out this weekend. Great flavor profile on your dish and the photo is lovely. Now, I’m hungry and it’s a long way to lunch. 😦

    Like

  8. pantryobsession
    May 15, 2013

    Just divine – love winter food 🙂

    Like

  9. explodyfull
    May 15, 2013

    What a bargain I am jealous! have you ever made shanks with anchovies..it is really good!

    Like

  10. Fae's Twist & Tango
    May 15, 2013

    What a beautiful and delicious dish. What a great deal on the lamb! 😀 )))

    Like

  11. Middle East Moments
    May 15, 2013

    Oh yum! I’m going to make this tonight for dinner. Of course I’m going to have to make a couple of changes due to what I call the “Jordanian factor”. I can’t get lamb shanks as all the meat we get comes in chunks from some unrecognisable part of the beast as it’s cut off the carcass, but I’m hoping that any piece of meat on the bone will achieve the same results. Bit more stock instead of the wine, throw in a few black olives and serve with rice instead of potatoes and I’m positive that my husband will enjoy this! Here’s hoping anyway as I know that I’m going to love it.

    Like

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This entry was posted on May 15, 2013 by in FODMAP diet, Food, Gluten Free, Lamb, Main Meals and tagged , , , , .
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