So lamb shanks – what’s the go there? Are they still considered a secondary cut? I remember 10 years ago when I’d buy them as a cheap roast option for my wee girl and I - $2 each! And now? Now they’re the in thing, all these damn cooking shows showing the masses how to slow cook them to perfection and they’ve doubled in price. And you only get 2 per lamb, who was the idiot who opened their big mouth and let the secret out? It reminds me of selling shin for twice the price by calling it osso bucco... Of course the lamb shanks at feather and bone are of the superior sort, tiny and sweet so I got some...
Luckily I have a sensational slow cook recipe for them:
4 lamb shanks, frenched
1 carrot
1 stalk celery
1 leek (white part only)
1 onion
½ bulb garlic
2 star anise whole
1 sprig thyme
1 sprig rosemary
1 bay leaf
Wine
Very dark chicken stock
It’s very easy... Brown the shanks in a splash of olive oil, remove. Brown the roughly chopped vegies, spice and herbs, pour in some wine and reduce. Add back shanks and pour over stock to cover. Simmer 3 hours. Remove shanks (carefully or the meat will just flop off the bone) and strain sauce. Reduce sauce on a fierce heat until it tastes about right then thicken with cornflour and water. Serve with champ...
What is champ you say? Well, it’s the Northern Irish brand of mash with lots of butter, cream, salt and chopped shallots (the green long type, not the pink oniony type) stirred through – not for the dieters but food porn for everyone else.
These shanks are sensational – try it and prepare to weep in gratitude. You know; I don’t really consider shanks a secondary cut either but thought I should throw it in anyway due to its inherent awesomeness...
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