Lamb

Don't know if any of you enjoy Lamb but we do and are constantly amazed that more people know nothing about the taste or how to cook it. We often are able to get those cute little lamb chops that on sale cost less than a dollar apiece rather than closer to a buck fifty which I pan broil until just cooked - we like then med rare to rare. At Walmart we buy other cuts of lamb such as shoulder and sirloin chops which are excellent if browned and braised. We also enjoy Lamb Patties which are bought that way and cooked just the way you cook hamburger patties. Since there are just the two of us we don't do Leg of Lamb altho we love it. Our favorite of the reasonably priced lamb is Lamb Shanks so I thought I would give you my favorite recipe for this. Be warned that lamb when cooking has a "different" odor and some are put off by it. But if you like Lamb, this is a good way to serve it.
Domestic lamb or New Zealand lamb - makes no difference.


Braised Lamb Shanks

Lamb shanks - about 1 for 2 people depending on your appetites

Brown the shank(s) in a little peanut oil until browned. Salt and pepper each rather heavily.

Add chopped onion, lots of chopped garlic, celery, bite size pieces of carrot, mushrooms canned w/the juice or fresh mushrooms, potatoes, 1 or 2 per person according to size, approx. 1/2 t dried rosemary, crushed up but not pulverized, 1/4 t ground thyme. All this is to taste so feel free to improvise according to your taste.
Add 1 can low sodium chicken broth or up to 1 quart if you like a lot of gravy. This can be cooked down if you feel you have too much liquid but cannot easily be added later and retain the taste you have cooked in there. Add 1/4 C or more decent white wine (I use Sav. Blanc) again to taste. Simmer covered on very low heat for 2-8 hrs (more about this later) until lamb is very tender and falling off the bone. Remove Lamb and take meat off the bone and set aside.the meat, discarding the bone. Thicken gravy w/flour, Wondra or cornstarch. Be aware that if you are going to reheat the gravy at a later date, be sure that the gravy if made w/cornstarch should not boil. Add the lamb back into the pan and let simmer for 20-30 minutes. Serve over Egg Noodles or Rice w/lots of gravy.

I use an electric skillet so browning and simmering for a long time are no problem. This could be cooked in Cast Iron on the stove or browned on top of the stove and simmered there or in the oven. I usually start mine late morning for eating at 5:30 pm. I started using the elec.skillet so as not to heat up the kitchen in the summer but I use it all winter long also because after the initial browning and dumping everything else in and covering it, it takes care of itself. The long simmering time tenderizes the Lamb and flavors it well.
I always cook more than we can eat at one meal and freeze the rest for another meal or 3.
I am cooking this today and it smells so good I thought I would share this recipe w/you. Hot rolls, French Bread or biscuits are also good w/all this so that you have something to sop up much of the gravy.
I would say that this is a healthy dish as far as fat and carbs are concerned and it is a change from chicken and beef.
Hope you like this.

Ann