"Recipes are meant to be shared"...Ann Thibeault

Wednesday, May 22, 2013

Lamb Shanks

 Local 'Cowichan Valley' free range lamb.

Slow Roasted

and served with  purple cauliflower, leeks, 
turnip, mashed potatoes,

and roasted garlic.

The shanks were browned  in a heavy pan (I used a vintage cast iron skillet with a tight fighting lid). Removed from the pan. Sauteed chopped shallots and garlic in the same pan.Added some chopped rosemary, a splash of red wine, a little beef broth, a squirt of tomato paste, added the shanks back to the pan along with a couple of heads of garlic, covered and place in a 350°F oven. Time  depends on the size of the shanks. These were off a small lamb, so the four shanks weren't very big so they were tender in less than 2 hours.


  1. We had your osso bucco last night..I served it in a large bowl like this:)

    That garlic looks so cozy there Ann:)

  2. We love lamb. I wish we lived where we could get it locally. Looks delicious.

  3. Looks absolutely delicious. I love braised lamb shanks.

  4. Hi there - Your Mexican dinner looks wonderful. Give this green rice recipe a try sometime.... it is very yummy. Enjoy your blog



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