Lamb Shank Braised in Red Wine. Sure, it’s hot outside. But, I love me some braised lamb. It’s an inexpensive cut that is not that hard to prepare (as long as you have a little time).
Select a deep pan that can comfortably hold your shank (the lamb, not the weapon you made while incarcerated). Salt, pepper and lightly flour the lamb then, brown on all sides in hot oil. Pull the lamb and throw diced onion, carrot and garlic into the pan. Saute over medium heat (two logs if camping) until they go limp. Pour in a few cups of red wine and put the lamb back into the pan. The liquid level should be half way up the shank, if it’s not, add some water. Water is the coolest cooking ingredient of them all. Neutral in flavor, it contains no salt and it’s practically free.
Cook on low (one log if camping) until the meat is tender, 1 – 3 hours. I usually cook mine twice. I refrigerate it after the first cooking, then re-simmer on the second day for another hour. Serve with mashed potatoes and the reduced, strained cooking liquid.
I actually had two reasons for making this. 1: It’s one of my favorite dishes. 2: Lamb Pizza?