I was on my facebok page when i ran across this recipe from a company that sells lots of kitchen stuff . I thought that was interesting , i believed i never tried lamb shank , i did however tried veal shank for osso bucco not too long ago . So , i thought .. i’d like to try it . It wasn’t so hard , the smell was wonderful though , still next time i probably will try minus the citrus . The recipe calls for lemon , orange and lime , family of citrus into the sauce . However i do believe , just the flavor from garlic , onion , celery and carrot will be enough without the ctirus . It is different with citrus in lamb shank , if that’s what you’re looking for then i would suggest , go ahead , add the citrus .
About 2 lbs of lamb shanks , ask the butcher to cut it
salt and pepper
In a large deep skillet , heat olive oil , until it’s really smoky hot . Salt and pepper the shanks generously , then sear the shanks on all side . Make sure you put it on a high heat , you don’t want to steam the shank , you want to sear them , until they have nice golden brown color on all side . Then remove to a plate . Do the same with the same with the rest , don’t overcrowd the skillet .
3 stalks of celery , chopped
1 large carrot , chopped
1 large onion , chopped
3 cloves of garlic , minced
2 bay leaves
3 sprigs of thyme
1 1/2 tbsp. of tomato paste
2 cups of white wine ( i didn’t have white so i used red )
1 cup of chicken broth
In the same skillet , after searing the shanks . Add little more olive oil , then saute the vegetables , carrot ,celery and onion about 5 minutes . Then add garlic , and the herbs in , stir about 1 minute . Add the tomato paste , stir for another minute . After that add the white wine along with the broth , and juice from lemon and lime . Bring to boil , and return the shanks into the deep skillet .
Cover and cook the shanks in the oven , at 250 F , for at least 2 1/2 hours . Turning the shanks every hour or so . After 2 1/2 hours , take the them out , and place the shanks in the platter . Pour the broth into a large pitcher , let it sit for a minute or so , the fat should rise up , using the turkey baster , take out the juice from the bottom , and place it in a medium sauce pan . Bring to boil to thicken , then add the juice from orange , adjust with the seasoning . Pour the sauce on top of the lamb shanks on the platter . Serve warm , with rice or orzo .