What is it about me and lamb shanks? I posted them in January with the crappiest photo in my entire blog. I cooked them again for Easter the other day and ended up with a very blurry photo. Oh well, my point today is to describe just how easy it is to make this dish. And the photo? I “borrowed” it from someone else’s site. At least it looks just like my lamb shanks.
The most time-consuming thing is the trimming of the silver skin. Frankly, I don’t think it’s essential to do it – the lamb cooks for so long it probably doesn’t matter.
Braised lamb shanks
2 lamb shanks, trimmed of silver skin
2 tbsp olive oil
salt and pepper
2-3 cups beef or chicken stock
2 bay leaves
Preheat the oven to 300 degrees and place a rack in the lower third.
Heat the oil in a pot large enough to hold the lamb in one layer. Liberally salt and pepper the meat and brown on all sides (about 8 minutes total). Add the chicken stock and bay leaves. Bring to a boil. Cover and put in the oven for 3 – 3 ½ hours. Go play tennis.
The most time-consuming thing is the trimming of the silver skin. Frankly, I don’t think it’s essential to do it – the lamb cooks for so long it probably doesn’t matter.
Braised lamb shanks
2 lamb shanks, trimmed of silver skin
2 tbsp olive oil
salt and pepper
2-3 cups beef or chicken stock
2 bay leaves
Preheat the oven to 300 degrees and place a rack in the lower third.
Heat the oil in a pot large enough to hold the lamb in one layer. Liberally salt and pepper the meat and brown on all sides (about 8 minutes total). Add the chicken stock and bay leaves. Bring to a boil. Cover and put in the oven for 3 – 3 ½ hours. Go play tennis.
