Lamb Shanks with Garlic
You've got to try them to believe them. The meat is so tender it practically
falls away from the bone by itself. If you're a lamb chops fan, this just might
replace them in your affections.
- 4 lamb shanks, outside fat removed
- Kosher or sea salt
- 3 tablespoons olive
- 15 cloves garlic, unpeeled
- 4 to 5 tablespoons water
- 1/4 teaspoon each
of dried rosemary, dried tarragon and dried basil
- 3/4 cup
very dry white wine (Italian Frascati works well and is inexpensive)
- Chopped fresh parsley
- Freshly-ground pepper
- In a heavy pan with a tight-fitting lid, brown the salted shanks in the
olive oil. When they have begun to brown on the second side, toss in the garlic,
lower the heat, and continue to cook them for 1 and 1/2 hours in their own juices.
Turn them occasionally.
- Sprinkle the shanks with the herbs. When all liquid has disappeared and
they begin to sizzle, add a spoonful of water from time to time so that a touch
of liquid remains always in the bottom of the pan.
- When all the liquid has been used and the meat again begins to sizzle, move
it to a plate, pour off the fat from the pan, and de-glaze the pan with the
white wine, scraping and stirring with a wooden spoon to dissolve the little
caramelized pieces. Put this entire mixture through a sieve to get rid of the
garlic hulls, then return it to the pan. Keep it simmering until it is reduced
by half and considerably thicker. There should be only enough sauce to coat
the shanks of lamb.
- Return the meat to the pan, warm it through, and sprinkle it with parsley
and freshly-ground pepper.