Comfort Food - Lamb shanks

Here on the prairies, our spring comes very late. While the rest of north america is thawing out, we’re still expecting new snow.  So a spring dinner here, still says comfort food; warm, hearty and rich.  One of my all time favorite dishes is braised lamb shank. There’s something about the earthy, rich flavors that just warms my soul.  Paired with another of may favorites; creamy polenta, it’s a total winner for me.

























The key to good lamb shanks is lots of time and low heat.  There is no substitute for this, so if you don’t have the time, make something else.  That’s what I did.  I had intended to cook these on St Patrick’s day but ran out of time.  They are worth the wait.
For the shanks;  I render the fat of about 5 slices of smoky bacon and the remove them, leaving the rendered fat in the pan in which you will do your braising - a nice sturdy oven-safe pan.

























Next, pat dry and season the lamb shanks with salt and pepper.  Sear well in the rendered fat until it’s brown on all sides.  This is the flavor step so ensure that you take the time to brown the meat well. Remove the shanks to a dish and continue on with the vegetables.
Reduce the heat and add; about 5 cloves of rough chopped garlic, 1 small onion, 1 carrot and a large stalk of celery, diced.

























Sauté until the vegetables are softened and fragrant, then add 2 cups of red wine, 2 cups of beef stock, a handful of fresh rosemary and thyme, 2 bay leaves and a few good cranks of salt and pepper. I add in about 4 ounces of tomato paste and a couple of dashes of aged balsamic vinegar at this point and bring to a boil, stirring until the paste is incorporated.  Reduce by about one quarter and add the shanks back to the pot, along with the reserved bacon.  Cover and place in a preheated 275 degree oven and let it hang out for about an hour.

After an hour, check the pot to ensure that the shanks are completely covered by the liquid and it is at a quiet simmer, not a big boil.  Turn the shanks after about an hour and a half, replace cover and continue to simmer until the meat is falling off the bone (total about 3 - 4 hours, depending on the size of the shanks).  Remove the lid for the last half hour of cooking.
Remove the shanks to a dish and cover with foil to rest.  Degrease the braising liquid and use an immersion blender to make a smooth sauce.  If the liquid is a little thin you can add some Buerre manie a bit at a time to thicken.  The sauce is pure gold. serve it atop the shanks and don’t waste a drop!

I serve it atop a creamy, parmesan polenta but you could choose potatoes or a grain of your choice.

























 Hope you enjoy as much as we do!