Braised Lamb Shank

Inspired by a recent post on Diane Darrow’s blog, Another Year in Recipes, last night I prepared its featured recipe, Braised Lamb Shanks with Rosemary. Because I had by accident left my rosemary at the market, I substituted fresh chopped thyme, supplemented by some herbes-de-Provence infused sea salt. Nevertheless, the dish turned out splendidly. The lamb was the proverbial fall-off-the bone tender and was smothered in silky, buttery onions. The deeply flavored braising juices were deliciously soaked up by some whole-wheat couscous.

Owing to time constraints, we didn’t take any photos until after the lamb was cooked. However, the photos we took come close to conveying exactly how good this braise was.

Just out of the oven

At the end of her post, Darrow wondered why lamb has become so unpopular in the US. Indeed, since the early 60s, when per-person lamb consumption was about 4.5 pounds per year, today it hovers around 1 pound. In the comments section, readers suggested several reasons ranging from lamb’s gamey flavors to its high price and even to its limited availability.

Like Darrow, I too am puzzled about lamb’s decline in popularity here. Growing up in the 50s and 60s, at home I was served more lamb than beef. A roast leg of lamb was often the main course of a Sunday supper; broiled lamb chops with lemon wedges were a frequent weeknight meal; and one of my favorites was my aunt’s lamb breast stuffed with eggs, cheese, and herbs.

Maybe with the arrival of the more affordable New Zealand lamb in our supermarkets we may see an increase in consumption. In any event, I’ll be posting plenty of lamb dishes here.

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