Country French Lamb Shanks
Lamb shanks are fabulously flavorful, but tough if not cooked tender. I cook them much the same way as shortribs or ox tails. Thyme is the ultmate French spice. I use a Provence spice mixture, Herbs de Provence, which I'm thinking French flavors, and like it a lot. You can purchase this pre-mixed at good kitchen stores or mix it yourself with the recipe I've provided.
2 Lamb shanks, about 3/4's of a pound to a pound each, including bone
2 Tsp Provence spice mixture, see Herbs de Provence
3 Beef bullion cubes
3 Chicken bullion cubes
1 Tblsp olive oil
1 Tblsp butter (1/4 cube)
2 Tsp corn starch
8 Brussel's sprouts
4 Baby carrots
4 New potatoes
8 Pearl onions (I use the frozen ones)
3 Cups water (more or less)
1 Cup rich red wine (Bordeaux or Cab Sav or Zinfandel)
2 Sprigs fresh rosemary
Salt and pepper
Preheat oven to 290 degrees. Brown lamb shanks in a frying pan in butter and olive oil. Set aside. Deglace frying pan with wine and set aside. Place lamb shanks on a rack in a pan with 1 inch of water in the bottom (not touching the lamb). Drop 1 chicken and 1 lamb bullion cube in the water, and half the Herbs de Provence. Salt and pepper lamb shanks. Cover with aluminum foil and place in oven. Cook until the meat is fork tender, probably 2 to 2 1/2 hours. While the meat cooks, drop the potatoes, Brussel's sprouts, onions, and carrots in a shallow pan and boil for 15 minutes. Set aside. Retrieve your skillet and add two cups of water, 2 beef and 2 chicken bullion cubes, and bring to a roiling boil. Add remaining 1 tsp of Herbs de Provence to mixture. Disolve the corn starch in a cup of cold water and add to mixture. Boil until nicely thickened. Serve in shallow bowls. Place the lamb shank surrounded by vegetables and pour sauce (gravy) over until no more than 1/2 inch deep, so all the veges and color shows. Add the rosemary sprigs for decoration. Serve, and enjoy. A nice thick crusted French bread goes nicely with this beautiful dish.
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