Thanks to Mark Bittman & the NYT for this simple dish to make your Easter and/or Passover holiday extra special. We'll be offering a wide variety of lamb cuts at the market on Thursday, April 13th from 8 a.m. - Noon. Make sure you stop by, say hey to Georgiatown Farms and get your holiday prepping off on the right foot.
What you need:
2 lamb shanks, about 1 pound each
2 tablespoons olive oil
Salt and freshly groundblack pepper
½ cup good white wine or stock
In a large skillet, brown shanks well in oil; this will take as long as half an hour (you can cover the pan to avoid spattering). Sprinkle with salt and pepper as they cook.
Lower the heat, pour off the excess fat, add the wine or stock. Simmer over low heat for 1½ to 2 hours, covered, turning and adding water, about ¼ cup at a time, as necessary, until the meat is falling of the bone.
Cool. Take meat off the bone and reserve the liquid. When the liquid is cool, skim the fat and reserve the juice. Use meat and juice in the following recipes: Tomato Sauce With Lamb and Pasta; Indian Lamb Curry With Basmati Rice; Chinese Braised Lamb Shanks.