Roasted Shank of lambPosted: August 21, 2011
was in the mood for something different so i saw there were lamb shanks on sale at publix. i LOVE lamb. seriously….it’s gamey, it’s wild, it’s exotic. i usually marinate lamb in:
white wine, 4-5 crushed garlic cloves, powdered sage, and herbs provence.
this time i went with red wine, and i think i’ll stick to white after this endeavor. the merlot seemed to be a bit over powering. the white wine is mellow and enhances (not over powers) the meat more. i can smell the lamb as i type, and i usually smell a more garlicy/herb concoction. atm, i smell wine. lesson learned. that’s what i love about cooking, it’s fun. you try something new, if it work’s…GREAT. if not, you learned something. as my dearly departed abuelita Gutierrez once told me, “i’ve made over a 1,000 pots of gumbo, never made the same one twice.”
i cooked the shanks at 350 for 20 mintues, heard the sizzling and turned them over. dropped the heat to 325, cooked them another 20 minutes and took them out. i let them sit for 15 minutes to let the juices redistribute.
the meat was PERFECT. not too red, not too brown, juicy and the merlot didn’t do as much damage as i suspected; but still made it’s presence known….all in all i was quite happy with how it turned out.
i like pairing grilled/roasted lamb with my world-famous pomegranate glaze.
take 1 cup pom juice and bring it to a boil, add 1/2 cup sugar (i use “sugar in the raw”). once boiling drop heat to med and let reduce for about 15-20 minutes. remove from heat. let it cool for about 10 minutes. drizzle over lamb.
[edit: if you’ve never had lamb shanks, it’s much like eating a turkey drumstick. you CAN be civilized and use a fork and knife, but i prefer to eat it like a drumstick. give me a shank, a pint of ale, and wench to ravage when i’m done. for tomorrow we hunt and celebrate this life.]