The Most Delicious Lamb You'll Ever Eat
So you may be skeptical...
For some of you that skepticism may stem from the fact that you do not like lamb. To that I ask, when was the last time you tried it? And, perhaps more importantly, how was it prepared?
- Roast rack of lamb?
- Lamb burgers with tzatzik sauce?
- Stewed with vegetables in a tagine?
Because these shanks are slow braised for hours in red wine and fresh stock. So if you enjoy the complexities of a delicious beef bourguignon then you have no excuse not to try this.
Others may be critical of my claim that this is the most delicious lamb you'll ever eat. Maybe you already have your favorite recipe for lamb kebab, grilled lamb chops, or khoresh fesenjan (a Persian lamb stew with pomegranate).
To that I say, just try it. I personally have requested this for my birthday dinner for the last 2 years in a row. Because it is just that good.
And if you want the secret, there are two.
1. Fresh veal stock
2. Juniper berries
Yes, you can substitute the fresh stock for boxed beef broth you may have in your pantry. But if you want to bring the recipe to a new level, use fresh. Make it, buy it from the butcher, I have no preference. But I can guarantee you will get an unbeatable, luscious broth which is much thicker naturally than using a boxed stock. And yes, I know this from personal experience (and grave disappointment).
The juniper berries are a little more esoteric. But still, a few tablespoons of these fragrant berries are worth the trip to your local gourmet grocery store. Plus, afterwards you could always use the extra to make your own gin.
Last note about substitutions before we start to cook. For any hunters who may read this blog: most recipes which call for lamb or goat can easily be substituted with venison. And recipes which call for braising are particularly good given that venison tends to be both gamey and lean.
So anyone with extra deer in the freezer... make it gourmet.
Shall we begin? Are you wearing your apron?
Preheat the oven to 325 F.
First plan is to sear off the lamb. So bring out the shanks out of the cute little brown paper wrapper and place them on a paper towel to dry off. Pat them completely dry and season with salt and pepper liberally.
Side note when buying the shanks... ask the butcher to cut them in half. They braise faster and are easier to keep covered in the liquid.
Heat a dutch oven over high heat and drizzle oil on the bottom. Add half of the shanks to the bottom with enough space in between so they do not touch. Sear for 2-4 minutes per side until all sides have a nice dark brown color.
Pro tip: turn on your overhead fan. It may or may not have a tendency to get smoky while you sear the lamb. And it's a little embarrassing to set of your smoke detectors...
Transfer to a plate and sear the second set of shanks. Cover with aluminum foil.
After you finish searing the lamb, if there are any burnt bits at the bottom of the dutch oven, scrape them into the trash. However, these hold a significant amount of flavor so don't go scraping off the delicious brown bits just because.
While the shanks sear, prepare the mirepoix (...chop up the carrot, celery, and onion).
Crush the juniper berries just a bit. Your kitchen will start to smell even better!
Add a little more oil to the dutch over and bring the temperature down to medium. Add the onion, celery, onions, and juniper berries. Saute for 6-8 minutes until the vegetables start to turn light brown.
Deglaze the pan with the wine. Don't forget to scrape off the delicious bits from the bottom of the pan. Bring up to a boil and add rosemary, stock and tomato paste.
Time for a jigsaw puzzle. Nestle all of the shanks into the liquid so they are at least half submerged. You may have to get creative depending on the size of your pan and number of shanks.
Cover it up and pop it in the oven. After about an hour, turn the shanks over so the other half is submerged. Continue to cook for another 1-2 hours until the lamb is tender.
Once the lamb is tender, place the shanks in a bowl and cover with aluminum foil.
Strain the braising liquid through a mesh sieve back into the pot. Simmer over medium heat until the sauce has reduced by half. This may take 20-30 minutes.
While the sauce reduces, you have the option of leaving the lamb shanks intact or removing the bones, depending on how you plan to serve it. I prefer to remove the bones and add the meat back to the sauce.
You can also set the table. Remember -- this is a special meal, might as well make it a fancy setting!
Serve the shanks alone or over a bed of egg noodles or with crusty bread to dip in the sauce. Try braised leeks or tender asparagus on the side. You really cannot go wrong!
Enjoy!
For some of you that skepticism may stem from the fact that you do not like lamb. To that I ask, when was the last time you tried it? And, perhaps more importantly, how was it prepared?
- Roast rack of lamb?
- Lamb burgers with tzatzik sauce?
- Stewed with vegetables in a tagine?
Because these shanks are slow braised for hours in red wine and fresh stock. So if you enjoy the complexities of a delicious beef bourguignon then you have no excuse not to try this.
Others may be critical of my claim that this is the most delicious lamb you'll ever eat. Maybe you already have your favorite recipe for lamb kebab, grilled lamb chops, or khoresh fesenjan (a Persian lamb stew with pomegranate).
To that I say, just try it. I personally have requested this for my birthday dinner for the last 2 years in a row. Because it is just that good.
And if you want the secret, there are two.
1. Fresh veal stock
2. Juniper berries
Yes, you can substitute the fresh stock for boxed beef broth you may have in your pantry. But if you want to bring the recipe to a new level, use fresh. Make it, buy it from the butcher, I have no preference. But I can guarantee you will get an unbeatable, luscious broth which is much thicker naturally than using a boxed stock. And yes, I know this from personal experience (and grave disappointment).
The juniper berries are a little more esoteric. But still, a few tablespoons of these fragrant berries are worth the trip to your local gourmet grocery store. Plus, afterwards you could always use the extra to make your own gin.
Last note about substitutions before we start to cook. For any hunters who may read this blog: most recipes which call for lamb or goat can easily be substituted with venison. And recipes which call for braising are particularly good given that venison tends to be both gamey and lean.
So anyone with extra deer in the freezer... make it gourmet.
Shall we begin? Are you wearing your apron?
Preheat the oven to 325 F.
First plan is to sear off the lamb. So bring out the shanks out of the cute little brown paper wrapper and place them on a paper towel to dry off. Pat them completely dry and season with salt and pepper liberally.
Side note when buying the shanks... ask the butcher to cut them in half. They braise faster and are easier to keep covered in the liquid.
Heat a dutch oven over high heat and drizzle oil on the bottom. Add half of the shanks to the bottom with enough space in between so they do not touch. Sear for 2-4 minutes per side until all sides have a nice dark brown color.
Pro tip: turn on your overhead fan. It may or may not have a tendency to get smoky while you sear the lamb. And it's a little embarrassing to set of your smoke detectors...
Transfer to a plate and sear the second set of shanks. Cover with aluminum foil.
After you finish searing the lamb, if there are any burnt bits at the bottom of the dutch oven, scrape them into the trash. However, these hold a significant amount of flavor so don't go scraping off the delicious brown bits just because.
While the shanks sear, prepare the mirepoix (...chop up the carrot, celery, and onion).
Crush the juniper berries just a bit. Your kitchen will start to smell even better!
Add a little more oil to the dutch over and bring the temperature down to medium. Add the onion, celery, onions, and juniper berries. Saute for 6-8 minutes until the vegetables start to turn light brown.
Deglaze the pan with the wine. Don't forget to scrape off the delicious bits from the bottom of the pan. Bring up to a boil and add rosemary, stock and tomato paste.
Time for a jigsaw puzzle. Nestle all of the shanks into the liquid so they are at least half submerged. You may have to get creative depending on the size of your pan and number of shanks.
Cover it up and pop it in the oven. After about an hour, turn the shanks over so the other half is submerged. Continue to cook for another 1-2 hours until the lamb is tender.
Once the lamb is tender, place the shanks in a bowl and cover with aluminum foil.
Strain the braising liquid through a mesh sieve back into the pot. Simmer over medium heat until the sauce has reduced by half. This may take 20-30 minutes.
While the sauce reduces, you have the option of leaving the lamb shanks intact or removing the bones, depending on how you plan to serve it. I prefer to remove the bones and add the meat back to the sauce.
You can also set the table. Remember -- this is a special meal, might as well make it a fancy setting!
Serve the shanks alone or over a bed of egg noodles or with crusty bread to dip in the sauce. Try braised leeks or tender asparagus on the side. You really cannot go wrong!
Enjoy!
Braised Lamb Shanks with Juniper Berries
Ingredients
- 6 lamb shanks, cut into 2 inch pieces
- Salt and pepper
- Vegetable oil
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 1/2 sweet onion, diced
- 2 tablespoons dried juniper berries, crushed
- 1 1/2 cups red wine
- 2 sprigs fresh rosemary
- 1 1/2 cups fresh veal stock
- 2 tablespoons tomato paste
Instructions
- Preheat oven to 325 F.
- Blot off all moisture from lamb using a paper towel. Season with salt and pepper on all sides.
- Heat dutch oven over high heat and drizzle oil in the bottom of the pan. Sear half of the shanks for 2-4 minutes per side, until golden brown. Keep meat in a single layer with at least 1 inch between pieces. Set aside on a plate. Sear off second batch of lamb.
- Reduce heat to medium. Add a few more tablespoons of oil to the pan along with the carrots, celery, onion, and juniper berries. Saute 6-8 minutes until just starting to brown.
- Add wine to deglaze pan. Using a wooden spoon, scrape brown bits from the bottom of the pan. Bring to a boil and add rosemary, stock, and tomato paste.
- Transfer seared shanks to the pan until all are at least halfway submerged in the liquid. Cover and place in the oven. Braise for 2-3 hours or until meat is tender, turning once after an hour. Transfer lamb to a serving dish and cover with foil.
- Strain the remaining liquid from the pan, pressing on the vegetables to extract all the juices. Add right back to pan and simmer over low heat until reduced in half, about 20-30 minutes. Sauce should thicken until it covers the back of a spoon.
- Transfer lamb back to the dutch oven and coat with sauce. Serve.
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