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| I like a pasta bowl for lamb shanks and sides...sit them up in the rutabagas to show them off. |
If you're a bit unsure about lamb shanks... what they are or how to cook them, here's the deal: they're pretty much like cooking a tiny pot roast on a big old bone. Whatever treatment you've given beef chuck roast is probably going to work with lamb
shanks--which are from way up on the lamb's leg. Since the meat is tough, it needs to be braised (cooked in liquid) and the braising liquid of choice is often wine, though it needn't be. A stiff stout would work, as would broth, tomatoes, cider and water...whatever floats your shanks. Add root vegetables and/or onions, celery, garlic, and you've an entire meal. Even just onions and wine with a bit of dried rosemary will give you something well worth eating. Most recipes call for two lamb shanks per person; there isn't a lot of meat on one. I find that given the vegetables and sauce inevitably cooked with them that one is plenty.
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