Simply satisfying


We’d just pick it up by the convenient handle, but that wouldn’t be civilized

Who doesn’t like a nice hunk of tender meat when it’s homicidally cold outside? Braised lamb shank is easy enough.

Get two lamb shanks, and cut around the bone an inch from the skinny end (this helps the meat fall away and expose the bone as it cooks). Season with salt and fresh ground black pepper, and drizzle olive oil into a saute pan over medium heat. Brown all sides.

Preheat oven to 350 F. Remove shanks from pan, and sauté a thickly sliced onion, two carrots, four cloves of garlic and about a quarter cup of dried sausage cut in small chunks (chorizo adds an extra kick).

Cook until soft. Place shanks and sautéed bits in a roasting pan deep enough to accommodate the shanks. Add two cups of chicken broth, one cup dry red wine, two tablespoons of tomato paste, a teaspoon of capers, and salt and pepper to taste. Bring to a slow boil on the stovetop, then cover and place into preheated 350 degree oven for about three hours.

That’s it. Well, you’re probably going to have to look at them every now and again, baste the shanks and stir. Which should give you plenty of time to deal with the other four glasses of wine left in the bottle.

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Once you go twice-baked there’s no turning back

I served the lamb shanks with twice baked potatoes topped with cheddar. What’s the best thing about eating like this during this time of year in Buffalo? Cholesterol helps keep your blood from freezing while you wait to cross the street. And, well, doesn’t the red wine balance it out?

- Matthew John Pasquarella

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3 Comments

Filed under lamb, recipes

3 responses to “Simply satisfying

  1. KP

    I remember my first braising dinner, cooked for my girlfriend — beef short ribs, done up with a similar recipe from the Dinosaur BBQ cookbook (using, of course, their “Mutha Sauce” in place of tomato paste).

    Matthew(/AZG), do you think this kind of braising works for any other meats besides lamb and maybe beef short ribs?

  2. Matthew

    KP, I think any cut of meat that requires long slow cooking to bring out the flavors would work.

  3. I use that basic approach with pot roast (beef chuck) and pork roasts (thick slices of pork butt). Sometimes I cook a few pieces of bacon and brown the meat in that first, instead of using sausage.

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