My Ambrosia: Braised Lamb Shanks

My maternal grandmother, who lived to the ripe old age of 103, always referred to oxtail stew as her ‘ambrosia’, aka Food of the Gods.  While her oxtail stew was excellent, braised lamb shanks are the pinnacle for me.  The rich, sticky sauce is so complex and full of flavour, it’s difficult to believe it’s near-effortless.

It was that grandmother who introduced us to lamb shanks at their cottage in Reddington Shores, Florida.  We had never heard of lamb shanks, it simply wasn’t a cut that was readily available in our area in the 70s.  My entire family (all of them lamb lovers) were bowled over with how good they were, and a few years later, we began seeing them in supermarkets here.

Unfortunately, lamb shanks (along with oxtails) are no longer the steal they used to be.  Now that these and other off-prime cuts have become en vogue, the demand has skyrocketed.  We may not eat these as often as we’d like, but when we do it’s always the same conclusion: ambrosia.  Thanks, Grandma S!     

3 lamb shanks

Salt & freshly ground black pepper to taste

2 t vegetable oil

1 medium onion, diced

4 cloves garlic, minced

¼ c tomato paste

2 c (approx) low-sodium chicken stock
1 T chopped fresh rosemary (or 1 t dried & crumbled)

1 bay leaf

Season lamb shanks with salt & pepper. 

In a Dutch oven over medium heat, brown the lamb shanks in 1 t of the vegetable oil.  Remove lamb shanks to a plate, lower the heat to medium low and add the remaining vegetable oil to pan, if needed.  Add onion, cooking slowly, until all the brown bits (fond) have been picked up by the onion.  Add the garlic, cooking for another minute or two.  Put the shanks back into the pan, and add remaining ingredients.

Bring to a boil, then cover & cook on stove top at a medium simmer for two hours, turning shanks over at half time .  Remove shanks to plate (meat should be fall-off-the-bone tender), cover with foil, and keep warm in a low oven.

Bring the juices to a boil over high heat, reduce heat to medium-high, and continue cooking until the volume is reduced by half.  Spoon the juices over the shanks, and serve.

Excellent made a day ahead, too.