Sunday, September 19, 2010

Braised Lamb Shank

There's something magical that happens when you braise....your eyes become enormous, your nose tingles with the steam escaping from the pot....and you behold the hours where stubbornly tough meat transforms to delicate fork tender goodness....this is braising!

I was shopping around Berkeley Bowl (an organic market in Berkeley), and feasted my eyes on Lamb Shanks.  I do not eat lamb very often, since at regular markets its astronomically priced for the amount of actual meat you get, but today was another day.  Whenever you can get meat on the bone, it is well worth it.  The bone and meat are symbiotic so it is only natural that meat with a bone is uber flavorful!

Simple preparation is used here....basic searing of the meat, accompanied with developing some aromatics as base flavors, is the way to tackle this daunting task.  A few hours later, you're left with fall off the bone tender meat...succulent in the best ways, and feeling a little cheap that it's gone before you could really enjoy it.

Pair this with some whole pearl onions that were cooked in the braising liquid, and a silky smooth mash infused with cream and Parmesan cheese, and you have a great meal with a certain bit of shock and awe.

Say you made this, and deny you have leftovers!  Be greedy for yourself and your loved ones, because you'll make many friends with this dish...



  1. Agreed! To celebrate our one year anniversary, my wife and I went out to a restaurant and I had a braised lamb shank... sooo good! What herbs/spices are you using for your base?

  2. For the base, I use the pan drippings left from searing the meat, onions, tomato paste, garlic, thyme, bay leaves, cumin, salt and pepper, vinegar, and some stock...