My friend Kris generously shared this recipe and photo of a beautiful meal she created. Providing the highest quality lamb for home cooks is our mission so we take inspiration from this and hope you do too!
Braised Greenfield Grazing Lamb Shanks Cook’s note: Lamb’s bold flavor and affinity for braising forgive all sins. Measuring precisely is totally unnecessary, and what you have on hand will be adequate. Omissions and substitutions based on preference and availability will not affect outcome. INGREDIENTS 2 meaty Greenfield Grazing lamb shanks Olive oil or ghee for searing shanks and sweating vegetables Fresh or dried herbs to taste, I used provencale spice blend of parsley, rosemary, thyme, black pepper and orange zest Red wine, about 8 ounces Broth or water to bring braising liquid to volume (when going into oven, shanks should be half submerged) Carrot, celery, onion, shallot (one), all chopped, and garlic, minced, (to taste)- Amounts can vary due to what is on hand and individual taste A splash of good tamari or soy sauce, for depth of flavor and umami A generous glob of tomato paste, to brighten
DIRECTIONS Preheat oven to 325. Sear lamb shanks in a small amount of fat on all sides until brown, transfer to dutch oven or other oven safe dish that can be covered. Deglaze pan with the wine and pour over lamb shanks. Meanwhile, saute carrots, celery, onion and shallot in a bit of olive oil or ghee until softened. Add fresh garlic to taste. Add herbs/spices to the pan and stir to combine flavors before adding to lamb shanks and wine. Deglaze vegetable pan with water or broth (I actually used chicken, because it was what I had) and pour over lamb and vegetables. Whisk in tomato paste, about 2 tablespoonfuls, and tamari or soy sauce, about one to two teaspoonfuls, and bring to quiet boil. Remove from stove, cover and carefully transfer to oven. Check about an hour in and turn shanks once, beware of escaping steam. Continue to cook for another half hour, with lid off or vented. Allow to cool before refrigerating overnight, for ease in defatting and to allow flavors to come together. This dish is truly better the next day. The sauce can be pureed with immersion blender, or left chunky and rustic. A finish of salt and pepper and a shower of fresh parsley and grated lemon zest garnish exceptionally. Serve with cousous or mashed potatoes or polenta or rice.