September 2, 2011 by Sara Kreidler
Another great meal, courtesy of Toby: braised lamb shanks, kale, and butternut squash risotto. I’m a lucky woman.
We picked up lamb shanks from the farmer’s market a few week ago and Toby decided to braise them tonight. The recipe that follows includes a lot of approximations; when Toby cooks, he pretty much throws in a handful of this and that (and his handfuls turn out to be almost exactly a teaspoon or tablespoon, I don’t know how the hell hey can eyeball things like that).
In short, Toby doesn’t measure ingredients, and although this drives me a bit nuts when I try to write up the recipe so we can make it again later, it also amazes me because the dish is always spot on in spite of (or perhaps because of) the lack of precision. Anyway, make this dish — the flavors are perfect for fall, and it makes the whole house smell delicious.
- 5 strips of bacon, chopped
- 2 lamb shanks
- 1 shallot, diced
- 1 red onion, diced
- 1 carrot, diced
- 3 cloves of garlic, diced
- Salt and pepper
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 3/4 cup dry white wine
- 2 cups beef broth
- Cook bacon in a deep cast iron pan with a lid over medium high flame until bacon is crisp and fat has rendered out. Place lamb shanks in the pan and brown all sides in the bacon fat; transfer browned shanks to a plate.
- Add shallot, onion, carrot and garlic to the pan and cook until soft. Season with salt, pepper, thyme and rosemary.
- Add wine, increase flame to high and deglaze the pan. Add broth and bring to a boil. Return lamb shanks to the pan, cover and reduce flame to medium low and simmer for 25 minutes, After 25 minutes, flip shanks, recover and simmer for another 25 minutes.
- Transfer finished shanks to a plate and allow to rest for a few minutes. Carve meat, spoon pan juices and veggies over top and serve.