A Brooklynite in Sydney cooking up shockingly simple food in Italian proportions.
High-res
Rosemary and Thyme Lamb Shank
I’m always trying to find the best way to cook a lamb shank, really it’s probably just to slow cook it, but I gave this a shot and was really happy with how it came out. It’s the same effect as slow-cooking, while giving it a bit of a “crust” at the end.
Ingredients:
- 4 lamb shanks
- 1 cup fresh rosemary and thyme, stems removed (doesn’t need to be diced)
- Juice of 1 lemon
- Olive oil, sea salt, and pepper
- 1 cup red wine
Marinate the lamb overnight in some salt, pepper, lemon, the herbs, and a healthy glob of olive oil. When you’re ready to cook, put the oven on low heat (150C / 300F), and get out some tin foil. What you’re going to do, it make little “packages” of lamb, adding a quarter cup of wine into each, and wrap 1 shank per “package”. Bake for 1.5-2 hours (the longer the better, but you can get away with 1.5 hours if you’re in a hurry).
Remove the lamb from the oven and get the oven hot (220C / 425F). Take the lamb out of the foil and leave the juices out (you could make these into a sauce if you’re so inclined). Place on a backing tray, and salt (don’t by shy) with nice course sea salt. Bake for 5 minutes, flip over, salt the other side, and bake for 5 more minutes. What you’ll have is a nice tender, juicy lamb shank in the center, with a salty crust on the outside. Serve with whatever the hell else you made.
