Here’s the thing about food porn…
We embrace it.
Hell, we even cater to it. Just look at some of the pictures on this site… it might as well be wearing lingerie.
Hey, there are a lot worse things to look at on the internet.
But we have to remember: porn is essentially fantasy.
And if you only fantasize about having food as good as these lamb shanks, and never actually try them in real life… well, that would be a crime, OK? A crime… against Taste.
Do not shuffle off this mortal coil without trying these mouth-watering lamb shanks at least once.
Trust us, it won’t only be once.
(PS. In case you haven’t been paying attention to our other posts, there is a TON of health benefit to eating meat off the bone like this. Your body needs all that connective tissue, cartilage, marrow, chondroitin, glucosamine, etc. These are things that can ONLY be gotten by eating animal tissue. I mean, I guess you could supplement them, but good God, look at these pictures… why on Earth wouldn’t you eat the real thing??)
BRAISED LAMB SHANK with CARAMELIZED MIREPOIX
- 1 lamb shank (1.5 lbs.)
- 2 tbsp olive oil (or bacon grease)
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 med onion, chopped
- 2 med carrots, chopped
- 1 med parsnip, chopped
- 2 stalks celery, chopped
- 8 cloves garlic, minced
- 1/2 cup chicken stock/bone broth
- 3 large rosemary sprigs (keep on stem)
- 1 bay leaf
- zest of 1 lemon
Dutch Oven (if you don’t have one, you’re missing out on what we cook at least half of our dishes in. Check our store page for our brand of choice!)
Prep Time: 30 minutes
Cook Time: 2 – 2.5 hours
1. Position oven rack in center of the oven and preheat to 350.
2. Roughly chop onion, carrots, parsnip and celery (combined these are called “mirepoix”) and put in a bowl together. Set aside.
3. Mince garlic, and keep separate from mirepoix. (Erm, do as we say… not as our picture shows!)
4. Heat Dutch oven on stove top over med high heat.
5. Season the shank with salt and pepper.
6. Add oil when Dutch oven is hot, and sear meat until golden brown and crisp on all sides. About 3-4 minutes per side. Remove meat and set aside.
7. Lower stove top heat to medium, and add veggies to Dutch oven. Stir frequently, until softened 5-7 minutes.
8. Remove Dutch oven from heat and add garlic and broth. Stir until mixed in, and smooth veggies into a thin layer at the bottom of the Dutch oven.
9. Place rosemary and bay leaves on top of veggie layer in center of the Dutch oven. Place meat on top of the herbs, and top meat with lemon zest.
10. Put lid on Dutch oven and put in preheated oven. Cook until meat is fall off the bone tender, approximately 2 hours. At this point, all liquid from the stock and veggies should have evaporated, leaving the veggies caramelized. If veggies aren’t quite done, remove meat, cover meat with foil to keep warm, and return Dutch oven to oven uncovered until veggies are done.
11. Remove rosemary and bay leaf. Add any additional salt/pepper if needed. Serve meat on top of veggies. A side of mashed potatoes or cauliflower would be excellent with this dish!
12. Making a broth right away: put the bones back into the Dutch oven without cleaning, also save veggie tops, onion ends and put back in broth (including the bay leaf, discarded rosemary, etc.). Delicious bone broth, with all of it’s benefits, and the satisfaction that you’re not throwing away an ounce of the nutrition!