for family meals :
Roasted Lamb Shanks with Roasted Root Vegetables
recipe for Lamb Shanks was sent to me by Shirley Cline.
was a great inspiration to me when I first started working
on the idea of creating a recipe and cooking web site.
Not only did she encourage me but she also supplied
a great many recipes and other pieces which are featured
throughout the site. Her great achievement was to teach
me to cook risottos over the internet!
I never had the chance to meet Shirley, or even talk
to her, I regarded her as a good friend. It was with
great sadness that I learnt that she passed away in
Autumn 2004 and that there would be no more emails.
I think she will be sadly missed by a lot of people
like me to whom she gave such pleasure with the sharing
or her recipes. The pleasure my children have had from
her recipe for Strawberries
with Balsamic Vinegar and Mint - not to mention
the fights for seconds - has been a joy to behold.
Shirley. You will always be remembered. I learnt a great
deal from you.
Lamb Shanks recipe comes from a restaurant "Sent
Sovi" in Napa, California (our wine country). I've
made it and it's delicious. Takes a little time but
it's worth it".
Roasted Lamb Shanks
to make Slow Roasted Lamb Shanks
Lamb shanks, about 14 ounces each
salt and pepper to taste
1 large turnip
2 celery ribs
1 whole head of garlic
1/4 cup olive oil
1 bunch thyme
1 rosemary sprig
1 teaspoon fennel seeds
1 teaspoon coriander seeds
1 teaspoon whole black peppercorns
1 bay leaf
3 parsley sprigs
1 bottle dry white wine
1 quart water, chicken broth or lamb shank
Roasted Root Vegetables (see recipe)
Chopped parsley for garnish (optional)
the oven to 475ºF. Rub the shanks with salt and pepper,
then place them meaty-side up in a roasting pan. Roast
for 25 minutes, or until nicely browned. Remove from
oven temperature to 250ºF.
the olive oil in a large saute pan over medium-high
heat. Add the vegetables and garlic and saute, stirring
occasionally, for 15 minutes, or until the vegetables
soften, then caramelize.
in the thyme, rosemary, fennel and coriander seeds,
the peppercorns, bay leaf and parsley. Increase the
heat to high, add the wine and deglaze the pan, scraping
up all the browned bits from the bottom of the pan.
Boil until the liquid has reduced by one-third.
over the lamb, spreading the vegetables over, but
not completely covering, the shanks. Add enough of
the water, chicken broth or lamb stock to almost cover
the meat. Cover the pan with aluminum foil and roast
for 7 hours, basting with the pan juices every hour
or so, and adding liquid as needed.
the foil during the last 30 minutes of cooking.
this point, the lamb should be fork-tender and falling
off the bone. Remove the shanks from the pan and let
cool to room temperature.
the braising liquid and skim off the fat.
ready to serve, slowly reheat the shanks in the braising
serve your lamb shanks, portion the roasted root vegetables
onto serving plates, center a lamb shank on each plate
and spoon a little of the braising liquid over the
top. Garnish with parsley, if desired.