California Central Coast Recipes
Lamb Shanks Romantic Table Style.
Lamb Shanks Romantic Table Style is a very country style method of preparing lamb shanks. Lamb shanks are very flavorful, but unless fully and slowly cooked, they can be pretty tough. Slow and leisurely roasting with aromatic root vegetables result in lamb that is not only tender, but very flavorful.
This recipe has a bit of twist to it. After a quick browning in a hot skillet, the skillet is put aside and the lamb shanks are placed in a roasting pan with turnips, parsnips, carrots, onions and white wine, then covered and roasted SLOWLY at 300 degrees for about two hours. When done, the roasting pan juices are returned to the skillet then reduced. Oh! My God! The heavenly flavors and aromas are unbelievable!
Preparation time: 30 minutesCooking time: 2 hours
4 Lamb Shanks , if large, cut into two pieces each
1/2 cup flour
2 Large Turnips , rinsed and peeled
3 Large Parsnips , rinsed and peeled
3 Large Carrots , rinsed and peeled
1 Large White onion , peeled
2 Small Sprigs Rosemary
1-1/2 cups Dry White Wine
2 Tablespoons Extra virgin Olive oil
Salt and pepper to taste
1 Tablespoons Unsalted butter
1 If your lamb shanks are fatty, trim-off excess fat. Season with salt and pepper. Dredge in flour, shaking off excess flour.
2 In a large skillet, heat 2-3 tablespoons olive oil over medium heat. Place cut shanks in pan and brown on all sides, you may need to add a little more olive oil to finish your browning. (About 10 minutes.) Remove shanks from pan and set the pan aside until later.
3 If there is a lot of lamb fat, drain off excess fat but do not scrape out meat residue from bottom of pan.
4 Preheat your oven to 300F.
5 Cut the vegetables into 4 or 5 pieces each and place with the rosemary in a roasting pan large enough to hold the vegetables and lamb shanks. Place the lamb shanks on top, and pour the white wine over the shanks and vegetables. Cover the pan tightly with aluminum foil and place into the hot oven. Cook covered for two hours. If the shanks are large, after 1 hour uncover and rotate the shanks, then cover and finish roasting for 1 hour more or until till done.
6 When done, drain the contents of the roasting pan into the reserved skillet. Place the skillet over high heat, scraping the sides and bottom of the pan well to reduce the liquid until it thickens. (If there is not much liquid in the roasting pan, add a little extra white wine to the skillet.) When reduced down to a thickened sauce, remove the pan from the heat and swirl in the butter. Taste and correct the seasoning.
7 Serve the lamb shanks on warm plates with a bit of the reduction sauce on top, surrounded by the roasted root vegetables.
This dish pairs very well with a lamb friendly red wine. Since the root vegetables are a bit on the sweetish side, a simple non-oaked Syrah (or Shiraz if you prefer) would accompany the meal very well.