There’s nothing arduous about cooking these shanks –yet the results, a sticky melt-in-the-mouth tenderness and deep, rich flavor and arrestingly good.
Prep time: 15 mins / Cook time: 3 hours / Serves: 4-6
Harvest Market carries Dragonfly Farms Pastured Lamb Produced in Virginia
“Our flock of sheep is growing, out on pastures, guarded by our Great Pyrenees named Storm. Our ewes lamb in spring. Our sheep are supplemented with an all natural non- GMO grain blend milled locally. Our lamb availability is seasonal, normally for sale late fall and winter. Whole lambs can be purchased.”
- 2 tbsp flour
- salt and ground black pepper
- 8 lamb shanks
- 3 tbsp oil
- 4 whole heads garlic, halved crosswise
- 2 tbsp tomato paste
- 1 tsp brown sugar
- few drops hot pepper sauce
- 1½ cups (375ml) full-bodied red wine
- 1 cup port
- 2 sprigs rosemary, stalks removed and leaves chopped
- 2 cups beef or lamb stock
- Preheat oven to 180°C. Place flour in a clean plastic bag with salt and a generous grind of pepper. Add shanks and shake to lightly coat.
- Heat oil in a large, heavy-based pan and brown shanks in batches. Transfer to a large baking dish along with garlic halves.
- Discard excess fat from pan, add tomato paste and cook a minute or two to let the flavor develop. Add remaining ingredients and bring to a fast simmer. Stir well to lift any pan sediments then pour over meat. Cover and bake for 2 hours (or if serving at once and not reheating, cook for 2½-3 hours or until very tender).
- Cool, chill then remove any fat that sits on top. To reheat, bring back to room temperature then cook a further 1 hour at 160°C. Serve shanks with a garlic half and sauce. Accompany with mash and peas and beans.
Recipe Courtesy of: A Free Range Life
Make it a goal to source locally grown organic produce, organic pastured eggs, raw dairy products, oils, and grass-fed meats as much as possible.