Baked Lamb Shanks

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Our local butcher had some really good looking lamb shanks on Saturday that I could not resist. Originally, I thought I would braise them, until I came across a recipe from Jaime Oliver’s Cook with Jaime.  This recipe calls for baking them, stuffed with some herb butter, atop of bed of finely sliced aromatics moistened with a few splashes of white wine, in individual foil packets.

What I liked especially about Oliver’s approach was that it highlights the meaty flavor of the lamb. Unlike as in so many braising recipes, there are no spices, tomatoes, or broth.

Once again, my poor timing had us dining quite late so I served the shanks, as suggested in the recipe, in their foil packets, with a side of couscous with raisins.

Baked Lamb Shanks Modified from Cook with Jaime

Ingredients

6 sprigs fresh rosemary

100 g cold butter

15 fresh sage leaves

2 sprigs fresh thyme, leaves picked

sea salt

freshly ground black pepper

4 quality lamb shanks, crown- or French-trimmed

12 cloves garlic, unpeeled

2 large carrots, peeled and finely sliced

1 onion, peeled and finely sliced

1 leek, washed, halved and finely sliced

extra virgin olive oil

8 ounces dry white wine

Note: I recommend using a mandolin to cut the leek, onion, and carrots into uniform 1/8 inch slices to ensure even and thorough cooking.

Method

Preheat your oven to 350ºF.

The ingredients
The ingredients

Pick the leaves off 2 sprigs of rosemary, pulse them with the butter, most of the sage and the thyme in a food processor and season with salt and pepper. You want to have a few sage leaves and thyme leaves to add with the remaining rosemary springs to the individual packets.

The herb butter--yes it's a lot
The herb butter–yes it’s a lot

Using a small knife (I used a boning knife), take one of the lamb shanks and cut between the meat and the bone from the base of the shank upwards. You want to create a hole big enough to put your finger in, making a sort of pocket. Do this to all the shanks and divide the flavored butter between them, pushing it into the pockets. This will give a wonderful flavor to the heart of the shanks.

The stuffed shanks
The stuffed shanks

Tear off four 12” x 16” pieces of heavy duty foil. Divide the garlic and veg between them, making a pile in the middle of each piece. Rub the lamb shanks with olive oil and season with salt and pepper, then put one on top of each pile of veg and a sprig of rosemary and a few sage leaves on top of that.

A filled packet
A filled packet

Carefully pull up the sides of the foil around the shank and pour a swig of wine into each. Gather the foil around the bone, pinching it together tightly. Any excess foil can be torn or cut off with scissors. Repeat for all 4 shanks, then place the foil parcels on a baking tray with the bones facing up.

The wrapped shanks
The wrapped shanks

Put in the preheated oven for 2½ hours or until the meat is as tender as can be. Serve the parcels in the middle of the table so that your guests can open them up themselves.

Wine Pairing: A cru Beaujolais (e.g., Fleurie, Brouilly)

Grilled Lamb Chops Scottaditto

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At our home, grilled lamb chops are a favorite Sunday night supper. They’re simple to prepare, quick to cook, and, when on sale as they were yesterday, irresistible.

These grilled baby lamb chops are indeed so good that you can’t wait to pick them up and, when you do, may likely risk burning your fingers. In fact, that’s why in Italy they’re sometimes labeled “scottadito” or “burnt finger.”

This is also a great dish for informal entertaining as it takes only a few minutes a side to grill the chops. In keeping with the “finger-food” theme, I generally serve the lamb chops with roasted asparagus.

Here are my recipes, minus exact measurements. The amount of oil, seasoning, herbs and cheese will be determined by the quantity of chops and asparagus that you are preparing.

For the chops:

Bring the chops to room temperature an hour or so before grilling. During this hour, marinate the chops seasoned with salt, pepper, and a little ground cumin in extra-virgin olive oil, lemon zest, and rosemary.

Chops marinating
Chops marinating

Heat a grill pan and grill the chops over medium hight heat for about 3 minutes a side. The exact time will be determined by the thickness of the chops.

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Chops on the grill

When done, place on heated plates and serve with a small dollop of pesto on each chop.

For the asparagus:

Preheat the oven to 400°F.

Wash and dry the asparagus. Trim the spears by snapping off the tough lower parts. Place in a baking pan and season with salt and freshly ground nutmeg. Drizzle with extra-virgin olive oil turning the spears to distribute the oil and the seasoning.

Grate a generous amount of Parmigiano-Reggiano over the asparagus and roast for about 15 minutes. The thickness of the asparagus will determine the exact cooking time.

Asparagus before roasting
Asparagus before roasting

Wine Pairing: Pinot Noir