At Searcy’s Farmers Market, I struck up a conservation with the people who own Willowbrook Farms. Along with cheeses and breads, the specialize in Lamb. This week, I am featuring 2 different Lamb Shank recipes. Since the best way to prepare lamb shanks is by braising them, they will be two different braises.
4 Lamb Shanks, about 1 pound each
2 tablespoons Olive Oil
2 teaspoons Creole Seasoning
2 Onions, cut into chunks
2 large Carrots, cut into thisk coins
3 stalks Celery, cut into 1-inch pieces
8 cloves Garlic, peeled and crushed
2 Bay Leaves
1 teaspoon Marjoram
2 sprigs Fresh parsley
1 Orange ,cut into eights
1 1/2 cup White Wine
Preheat oven to 350℉.
Trim as much fat as you can off the lamb shanks, unless they are already trimmed. Don’t get too zealous about this; there should be a little fat still there. In a large skillet over medium-high heat, heat the olive oil until it shimmers. Season the shanks with Creole seasoning. Brown the shanks on all sides and remove from the pan. Place the shanks into a roasting pan. Add all the other ingredients around it except for the wine. Put the skillet back onto the burner on medium heat. Add the wine and bring to a boil, while whisking to deglaze the pan. Hold at a light boil for about 2 minutes, then pour over the shanks. Add enough water or beef stock to come about 1/3 up the sides of the shanks. Cover, or wrap with aluminum foil, the roasting pan and cook for 90 minutes, turning the shanks every 30 minutes. After 90 minutes, remove the cover, turn the shanks and roast for another 30 minutes. The meat should be falling off the bone with just a touch of a fork, if not add more liquid, if necessary, and continue to cook uncovered until done. Discard the vegetables. Strain the pan juices, skim off the fat and reduce until you have about 1 cup of liquid to serve with the lamb.
Good Cooking, Good Eating and Good Living!!!