Tag Archives: lamb shanks

It may be Christmas, but I’m eating lamb.

21 Dec


Best to cook six at a time – this is a company meal!

And by the way, you may not know it, but front lamb shanks usually have more meat on them than hind shanks.  But they both taste great.

OK, let’s go…

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.

The Gourmet Butcher’s Lamb Shanks