Braised Lamb Shanks, Winter Vegetables and Wild Rice
American lamb from nearby Lampasas County, Texas is rather meatier and milder in flavor than its New Zealand counterpart. Because it only traveled 60 miles to get here (vs the 7,000 or so miles from the south-western Pacific), it is also a whole lot fresher. Hours of braising render the shanks tender and succulent, with that familiar lip-smacking gelatinous goodness.
Season shanks with S&P and brown well on all sides in clarified butter or oil in a Dutch oven over medium heat.
Deglaze the pan with wine (I used an inexpensive white) and loosen all the brown bits with the edge of a wooden spoon. Add seasonal vegetables such as celery, carrots, onions and turnips.
Crush tomatoes by hand and add to the pot with a tied bundle of fresh herbs. Season with fresh cracked black pepper and add enough stock (I used half beef and half chicken) to cover the shanks. Cover and place in a 375 degree oven until fork-tender, about 2 1/2 hours, adding uncooked wild rice at about the half way point.
To serve, toss the expended herb bundle and use a slotted spoon to place the rice and vegetables on a plate; place shank over the top and garnish with herbs and slivers of roasted paprika peppers.
No leftovers tonight!
Rating ♦ ♦ ♦ ♦ ♦
Jenny said,
February 19, 2009 at 9:30 pm
This looks amazing! We’re big fans of lamb here, and I’m always looking for good recipes. It’s such a nutritive food – very rich in zinc.
Ren said,
February 19, 2009 at 10:54 pm
Thanks, Jenny!
Lamb is one of my favorites too- did you know that along with the zinc, lamb is perhaps natures’ best source of triglyceride-fighting carnitine?
Regards, Ren
Dink said,
February 20, 2009 at 5:04 am
I haven’t had lamb in years due to a lack of a great recipe. Now I have one..thanks.
Ren said,
February 20, 2009 at 9:16 pm
Glad you liked it! Here are a few more that you might enjoy.. Lamb recipes