To be frank... I love the shank...

I think it is fair to say that the title says it all. I love Lamb Shanks! Truth is I have an extreme love of the shank (Son and I had Veal Shanks at our wedding) but Lamb Shanks are my absolute favourite. After many hours of slow cooking, the gelatinous meat, while not literally falling off the bone (you've cooked it too hard if it does), is so tender and flavoursome (read 'flavorful' if you're American) that I cannot help but eat more than I really should.

While eating them at my wedding leaves me with happy memories, shanks also have a sad connotation for me. Recently, one of my Australian friends died of cancer. Two of her closest friends, Sarah and Anthony, were traveling in the U.S. at the time and the four of us got together to celebrate her life over a meal of Lamb Shanks and Mashed Potatoes. It was an appropriately Australian tribute (we love our lamb) and we had many laughs as we remembered the fun times we spent with Marnie.

While I had a fleeting moment when I considered retiring the lamb shank in Marnie's honour, I know she would prefer that cooking them put a smile on my face, not only in anticipation of the meal to follow, but also in memory of her. I doubt she'd ever have finished a whole shank herself, and thus, in recognition of her, I'll always eat her leftovers!

Note: You often see lamb shank recipes that ask for Frenched shanks. This is when the butcher trims the bottom of the shank to remove the excess fat and tendon. Sometimes you may find fancy ones where the meat has been scraped away from the bone and pushed towards the top in a fashion similar to that of a skirt tucked into the pantaloons for the purpose of riding a bicycle. This is unnecessary, and in my opinion, a waste of good lamb! As long as the end of the bone can be seen (i.e. has been cut), the meat will naturally pull back during cooking, exposing the bone, and thus providing you with the presentation you desire!

Braised Lamb Shanks with Mashed Potatoes and Green Beans

Ingredients

4 lamb shanks, trimmed of fat and silverskin
1 tablespoon salt
1 tablespoon coarse black pepper
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh rosemary leaves
1/4 cup olive oil, for braising
1 white onion, chopped
1 carrot, chopped
1 rib celery, chopped
1 medium-sized potato, chopped
3 cloves garlic, chopped
1/2 cup flour
4 cups chicken stock
1 bottle white wine
1/2 cup port wine
1 tablespoon balsamic vinegar
Mashed Potatoes and Green Beans for serving, optional

Method

Heat oven to 400 degrees F. Season the lamb shanks with salt, pepper thyme and rosemary. In a heavy metal roasting pan, brown the lamb shanks over medium heat in olive oil on the stovetop. When the shanks are browned, remove them from the pan and drain off half the fat.

Add the onion, carrot, celery, potato, and garlic. Caramelize all the vegetables while stirring often until golden brown. Strain the remaining fat from the vegetables and dust the pan with flour and stir it until everything is well coated in the flour. Add the chicken stock, white wine, and port wine. Stir until well combined. Return the shanks to the pan, submerging them as best as possible. Place the pan, uncovered, in the oven for 2 hours.

When shanks are cooked, remove them from the sauce; they should be tender, but not falling off the bone. Puree the vegetables and sauce together and strain through a fine sieve (don't miss this step as it really smooths out the sauce). Taste for seasoning, and add balsamic vinegar.

Place a big mound of mashed potato on a warmed plate, top with a lamb shank and liberally dispense the sauce over the top. Serve with orange scented and buttered green beans.

For Marnie xo