Lamb shanks

Lamb shanks are something that I have regularly seen on Tasmania’s menus my entire life. They are a cheap cut of meat, they are tasty as fuck if you know what to do, and you can pre-prepare lots of em and they wont loose to much quality. They are extremely versatile also.

2 lamb shanks

400g tin of crushed tomatoes

200g carrots

100g diced onion

500ml dark beef stock

2 tbsn crushed garlic

5g fresh rosemary

Salt and pepper

Grapeseed oil

Apparatus

1 medium sized frying pan

1 cutting board

1 x 2 inch deep baking tray

1 medium sized mixing bowl

A chefs knife

Baking paper

Foil

Method

Take you lamb, place it into the mixing bowl, then coat it in oil. Mix through your rosemary and some seasoning.

Heat your frying pan up until it starts to smoke. Apply a little oil into your frying pan and gently place your lamb shanks into the pan. Be careful not to splash back any hot oil onto your delicate finger tips.

Allow your lamb shanks to colour, then turn them over to sear the other side. Once your shanks are nicely coloured on 2 sides, place them into your baking tray.

Peel and dice your onion, then place them strait into your lamb shanked frying pan, and sear them until translucent.

Place the garlic into your translucent onions and sauté for a couple of minutes. I like to brown my garlic as it gives a more pungent flavour to braised dishes, but you don’t have to do that if you don’t want to. Most people are trained not to colour their garlic when cooking it.

Place your sautéed onion and garlic in with your lamb shanks, then repeat the process with your diced carrot. I like to leave the skin on my carrots when doing braises, but you can peel them if you’re a bit delicate.

Place your sautéed carrot in with the shanks, then pour in the stock, the tinned tomatoes and mix the ingredients.

Cover then shank concoction with grease proof paper, then seal them tightly with foil.

Bake for 3 hours at 150c. The meat should want to fall away from the bone when they are ready.

It is considered good form to make a sauce out of the braising liquid and vegetables that you have cooked the shanks in. Blitz up the saucy vegetables, season them to taste and serve the sauce with your sharks. You won’t be disappointed. Or just serve them as is with a little season if that’s your thing.

Serve strait away or allow to cool and store in the fridge for later.

References-

Cradles mountain chateau grill dogs, 2006-2009. (Now known as Cradle Mountain Hotel)

#Pro tip- Be certain to actually pick up your lamb shank when you think it is ready to make sure it wants to fall off the bone. Under-cooked lamb shanks are the cause of many tears in kitchens due to those that do not follow proper etiquette. Just pick them up with a pair of tongs to be certain they are cooked and to protect your delicate finger tips, and especially the middle ones if you are making a big batch.