Braised Lamb Shanks

Braised Lamb Shanks

PostBy: ErikLaurence On: Sat Oct 31, 2009 8:24 pm

Braised in red wine. Served with grilled polenta.
91031lamb1.jpg
(77.96 KiB) Viewed 23 times
View: New PagePopup • Select:BBCode
[nepathumb]15343[/nepathumb]
91031lamb2.jpg
(129.68 KiB) Viewed 34 times
View: New PagePopup • Select:BBCode
[nepathumb]15344[/nepathumb]
91031lamb3.jpg
(90.31 KiB) Viewed 17 times
View: New PagePopup • Select:BBCode
[nepathumb]15345[/nepathumb]
ErikLaurence
 
Stove/Furnace Make: Reading Lehigh
Stove/Furnace Model: LL Hyfire II w/heat jacket

Re: Braised Lamb Shanks

PostBy: brckwlt On: Sat Oct 31, 2009 9:27 pm

Im jealous ... Looks very good and tasty!
brckwlt
 
Stove/Furnace Make: Axeman-Anderson
Stove/Furnace Model: Rebuilt 1953 AA-130

Re: Braised Lamb Shanks

PostBy: wlape3 On: Sun Nov 01, 2009 7:41 am

You bet! Care to share the recipe? Do you make your own polenta? They called it "corn mush" down in PA dutch country and it was readily available in stores.
wlape3
 
Stove/Furnace Make: Alaska
Stove/Furnace Model: 140 auger, forced hot air


Re: Braised Lamb Shanks

PostBy: ErikLaurence On: Sun Nov 01, 2009 9:07 am

I make polenta from corn meal.

You need an oven safe covered pan, it needs to be pretty large.

Have the butcher cut the lamb shanks in half.

Salt and pepper the shanks, brown them in a little olive oil on all sides for about 10 minutes, Take the shanks out of the pan.

Chop an onion, a carrot and some garlic. Cook them up in the pan for about 8-10 minutes.

Put the shanks back in, add a bottle of red wine, a can of beef broth, a can of chopped tomatoes, and a few teaspoons of finely chopped fresh rosemary and thyme.

Bring it to a boil, remove from the heat, cover the pan and put it in the oven for about 2 hours (325 degrees).

After 2 hours, return to stove top, remove the lamb shanks and keep them warm. Put the remaining liquid on high for about 20 minutes, it will reduce down into an awesome sauce.

While the sauce is reducing grill up the polenta.

Put the lamb on a platter put the polenta on the side, add sauce to everything. Open up a bottle of wine and it's dinner time.

This was from memory, I have not actually looked at the recipe for this in years.
ErikLaurence
 
Stove/Furnace Make: Reading Lehigh
Stove/Furnace Model: LL Hyfire II w/heat jacket

Re: Braised Lamb Shanks

PostBy: wlape3 On: Sun Nov 01, 2009 12:42 pm

No problem Erik, exact recipes are for the non-adventurous! Thanks for writing down the basics.
wlape3
 
Stove/Furnace Make: Alaska
Stove/Furnace Model: 140 auger, forced hot air

Re: Braised Lamb Shanks

PostBy: ErikLaurence On: Sun Nov 01, 2009 12:59 pm

wlape3 wrote:No problem Erik, exact recipes are for the non-adventurous!


That's why I don't bake. Bakers need precision.
ErikLaurence
 
Stove/Furnace Make: Reading Lehigh
Stove/Furnace Model: LL Hyfire II w/heat jacket