All that said, here is the recipe I used. I don't have a casserole pan, so I did it all in a big pot and then transfered it to my roasting pan with tin foil on it. Also, we didn't have raisins or mint. It was okay, but not great. The pot/pan transfer lost a lot of the spices to the broth.
INGREDIENTS
2 Lamb shanks
2 tablespoons olive oil
1 onion, chopped
1 garlic clove, minced
3 cups chopped vegetables including carrots, celery, potatoes
1 cup stock or boiling water with a bullion cube
Seasoning - salt and pepper, thyme, oregano, rosemary, one bay leaf
Optional, and highly recommended:
3/4 cup raisins, soaked in sherry for a couple hours
1/2 cup of fresh mint leaves
METHOD
1 Preheat oven to 350 degrees F.
2 Season lamb shanks with salt and pepper. Heat an oven-proof dutch oven or casserole pan with a tight fitting cover on medium high heat on the stovetop. Sear the lamb shanks in the casserole pan on both sides until golden brown. Remove shanks to a dish.
3 Heat oil in casserole pan until hot; add onions, garlic, and vegetables and saute for 5 minutes. Add shanks, boiling stock, seasoning, and raisins. Bring to a boil.
4 Cover the casserole pan and bake in the oven for 1 1/2 or 2 hours or until shanks are tender. Remove shanks, strip meat from bones and return meat to the pan.
Serve with fresh mint leaves as garnish.
Serves 4.
It looked really pretty though and with garlic mashed potatoes (instant mashed potatoes and garlic powder) and green beans and a reheated roll from last night it made for a pretty yummy meal.
For those that will be at Easter, I have a twist for your cake choices. How do you feel about Boston Cream Pie? I have been looking for an excuse to make it and this seems like a good one. So let me know what you think. (Any excuse for cheap comments, right?)
Another note that I forgot last time: a half recipe of the rolls makes 15-20 rolls. The full makes 35-40.
3 comments:
the dinner looks wonderful. i haven't had lamb in years. and as for the dutch oven, i finally, after 36 years of marriage, bought one. i highly suggest them. it is a big investment but well worth it. wish i had bought one years ago. have a great easter. and if i was able to vote, i would go with boston cream pie.
Yes, Boston Cream Pie! Oooh, Boston.(Think the original "Parent Trap.")
Oh those lamb shanks look yummy Erin!! By the way, you don't have to wait until Passover to make lamb. Just try it sometime when you get a chance. I've made it one other time since last Easter. The Boston Cream Pie looks wonderful. If I ever make it to Mn, you'll have to make one for me and my brood *laugh*
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