Rather than dropping this in the recipes section, I think it's mouth-watering enough to pop in here for your viewing pleasure.
Lamb shanks ... "This meaty cut from the lower end of the leg is full of flavour and will become meltingly tender, and fall from the bone after long, slow cooking".
Browned off, settled over shredded red sweet pepper, onion, garlic, tomato puree, coriander, white pepper and celery salt:
Pour on lamb stock:
Cook for six hours ... lovely fat released from the meat and skin!
Retrieve the leg and set into a bowl:
Meanwhile, blend the solids to emulsify that gorgeous fat into the the flavours and colours. Reduce on a high heat. Pour over the leg:
Eat, winkle out the marrow, burp, sit back feeling fantastic!
OMG! That's what I had for supper last night in a restaurant. With a Mediterranean tomato, olive and herbs sauce. It was meltingly tender, fell off the bone - oh so delicious! And felt so Primal to be eating it from the big bone knuckle - like Grockette!
That looks fabulous! I bet my girls will like it, too. They love lamb and marrow.
Lamb shanks are one of my favourite cuts - the other being ox cheek.
I rarely bother to brown them - put them into a large casserole, surround with chopped carrots, swede (rutabaga), onion, plenty of fresh rosemary, a big shake of Worcestershire sauce, salt, pepper, cover with dry cider and cook in a medium oven (160°C) for about 3 hours and serve with masses of chopped parsley. My all time favourite!
Thanks, guys. Gotta say ... we really enjoyed it
WOW, that looks AMAZING!!!!