My latest kitchen feat was conquering the lamb shanks I picked up at Whole Foods. After some research I learned that the shank is one of the toughest cuts of meat on the fuzzy little guys. Slow cooking is really the only way to go. I slathered them in herbs and braised them, went out for a few hours and came home to some of the most tender pieces of meat I’ve ever made. Here’s how to do it.
2 lamb shanks
2 cloves of garlic, minced
2 teaspoons fresh chopped rosemary
1 teaspoon cumin
1/4 teaspoon majoram
1/4 teaspoon thyme
3 cups chicken broth or water
Combine garlic and herbs with some salt and pepper in bowl. Rub onto shanks.
Heat a cast iron skillet and sear the shanks on both sides for approximately 7 minutes a side. Put the shanks along with broth or water (i used water and they were great) into a roasting pan in a 300 degree oven. Toss any extra cloves of garlic and sprigs of rosemary in the pan.
Cook covered for 3 hours. Serve with a Greek salad and olives!