Lamb Shanks

 Local ‘Cowichan Valley’ free range lamb.
Slow Roasted
and served with  purple cauliflower, leeks, 
turnip, mashed potatoes,
and roasted garlic.

The shanks were browned  in a heavy pan (I used a vintage cast iron skillet with a tight fighting lid). Removed from the pan. Sauteed chopped shallots and garlic in the same pan.Added some chopped rosemary, a splash of red wine, a little beef broth, a squirt of tomato paste, added the shanks back to the pan along with a couple of heads of garlic, covered and place in a 350°F oven. Time  depends on the size of the shanks. These were off a small lamb, so the four shanks weren’t very big so they were tender in less than 2 hours.

5 Comments Add yours

  1. We had your osso bucco last night..I served it in a large bowl like this:)That garlic looks so cozy there Ann:)

  2. We love lamb. I wish we lived where we could get it locally. Looks delicious.

  3. Pure comfort food on these rainy days.

  4. shambo says:

    Looks absolutely delicious. I love braised lamb shanks.

  5. Unknown says:

    Hi there – Your Mexican dinner looks wonderful. Give this green rice recipe a try sometime…. it is very yummy. Enjoy your blog

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