Fall Apart Lamb Shanks

ImageMy 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!



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