The shank cut of meat is a lovely piece of meat to prepare: Veal, Beef, or Lamb. It is wrapped around a marrow filled bone, and woven with fat; all of which are essential to the flavor of meat. It is best cooked slow and low in a bath, of which can make for a meat dish so tender it falls off the bone.
While there are a variety of spices that enhance the flavor of meat, I prefer Lamb Shank flavored with Mediterranean flavors. This recipe is easy, and very forgiving. The marinade and broth is enough for a dozen shanks, and leftover marinade can freeze for another use.
- Rub spiced marinade into the pierced meat
- Give a quick sear to the fat exterior of the shank in a high temperature oven
- Pour a bath after searing, cover, and let cook slow and low
Lamb Shanks can range from very small, about 1 pound, to very large, about 2 ½ - 3 pounds. The larger they are, the longer the cooking time.
- Butter – 1 stick melted
- Spice mix – 1 tablespoon each: Garlic, Garam Masala, Oregano, Smoked Paprika, Black Cumin, Regular Cumin, Thyme, Marjoram, and 1 tablespoon fresh chopped cayenne or 1 teaspoon of powdered.
- Olive Oil – ½ cup
- Lemon Juice – ½ cup
Blend ingredients to a paste. Pierce all around the meat, and rub the marinade into the pierced meat. Fridge for an hour, then let sit room temperature for an hour. While the meat is hanging out, make the bath.
Bath, or Broth
- Onions – 2 chopped
- Celery – 4 ribs from a stalk, chopped
- Carrots – 3 chopped
- Tomato paste – 3 tablespoons
- Olive oil – 1/8 cup
- Wine – 1 cup (any table wine) plus 1 cup water
Saute onions, celery, and carrots in oil. Allow to brown and a crust of caramel to form on the bottom of the pan. Add tomato paste, salt and pepper to taste, wine, and water. Simmer 20 minutes. (can be done in advance)
In a 475 degree oven, place marinated shanks in a pan or pot with sides high enough to hold drippings and broth. Sear both sides 15 minutes on each side. Turn oven down to 325-350, pour bath/broth over shanks, cover and allow to cook 2 hours.