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Lamb shanks

Lamb shanks

Lamb shanks

 

Perhaps it’s just my roots, but the thought of having tender, flavorsome lamb shanks instead of traditional turkey for Thanksgiving is rather appealing!

In my post on leg of lamb, I discussed the quality of lamb we get here in the USA. A cut that is often overlooked is the shank, which can either be from the front or back legs of the lamb. This is the part below the traditional leg or shoulder of the lamb. The back shanks are larger than the shanks from the front legs. Shanks consist of a longish, thin marrowbone with the leg muscles. This meat is very flavorsome when cooked slowly, in the presence of moisture.

Lamb shanks in red wine is another easy oven recipe.

 

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Lamb shanks in red wine

Rating  5.0 from 2 reviews

Prep time:  15 mins

Cook time:  2 hours 30 mins

Total time:  2 hours 45 mins

Serves: 4-6

Ingredients
  • 2 tablespoons olive oil
  • 4-6 lamb shanks
  • flour for dredging
  • 1 large onion, coarsely chopped
  • 2-4 sprigs of fresh rosemary
  • 1-2 cups red wine
  • hot water
  • 1-2 teaspoons cornstarch
  • cold water
  • salt and pepper to taste
Instructions
  1. Put the oil into a cast-iron pot or Dutch oven.
  2. Dredge the shanks with flour and arrange them in the pot with the onion and rosemary.
  3. Cover with a lid and bake in the oven at 350˚F for 1-2 hours until the meat is nicely browned.
  4. Remove the pot from the oven to the stovetop. Put the shanks aside and add about a cup of wine to the pot, stirring over medium-high heat, to remove the crispy bits from the base and sides of the pot. Add more wine or hot water so that there is a good 1-2 inches of liquid in the pot.
  5. Return the shanks to the pot, cover with lid, and bake in the oven - lowered to 300˚F - for a further 60-90 minutes until tender.
  6. Carefully transfer the shanks to a heated platter and keep them warm.
  7. Put the pot onto the stovetop, add a little more wine and/or water to the existing sauce if necessary, and bring to the boil, while stirring. Thicken to desired consistency with a little cornstarch mixed with cold water. Adjust the flavoring to taste.
3.5.3226

Lamb shanks ready to cook
Lamb shanks dredged with flour
Lamb shanks half cooked
Lamb shanks after initial cooking
Tender lamb shanks
Time to make the gravy and serve the shanks!

Previous Post: « Bread Pudding
Next Post: Kale stir-fry »

Reader Interactions

Comments

  1. Noleen du Toit says

    December 12, 2013 at 12:10 AM

    Love lamb shanks, don’t like turkey and I like this recipe

    Reply
    • aileen says

      December 12, 2013 at 10:44 AM

      Thank you Noleen! Lamb shanks are always a treat:)

      Reply
  2. Lucy says

    November 25, 2013 at 11:52 PM

    Yumbo!

    Reply
    • Zavrina says

      April 20, 2014 at 9:59 AM

      That ingt’hiss perfect for what I need. Thanks!

      Reply

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Cape Point Press

Food and flavors of Africa

Published books: "South African Cooking in the USA" and "Essential South African Cooking in the USA: 25 Traditional Recipes".

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The three founder members of Cape Point Press are Brown and Aileen Wilsen and their daughter, Kathy Farquharson. They lived in and around Cape Town for most of their lives and their move to America is not an unfamiliar story. Blending their past with the future in this great land is challenging and exciting.

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