Monday, May 2, 2011
Lemon and Shallot Braised Lamb Shanks
This lamb died for a good cause. I couldn't have been more pleased with the way the dinner turned out.
I took four lamb shanks, put a coarse salt crust on them, and let them sit for a bit at room temperature to lose the chill from the fridge.
In a dutch oven on the stovetop, I seared them two at a time in bacon grease and then placed the seared meat in a separate dish to rest.
I melted 4 tablespoons of butter in the dutch oven and then threw two thinly sliced shallots and a couple of sliced garlic cloves into the dutch oven and browned them.
I added a cup and a half of chicken stock to the shallots and laid a lemon that I'd sliced crosswise into 1/4-inch slices overtop and then set the shanks and any juices in the pan back into the dutch oven.
I sliced a second lemon the same way and laid it overtop of the shanks, ground some pepper overtop, and put the lid on. It cooked for about an hour on the stovetop, and then I moved it into the oven and baked it at 375 for thirty minutes, then reduced the heat to 300 and let it braise for another hour.
I served it with this potato dish and a glass of red wine.
It was a perfect mix of simple flavors.