Later On

A blog written for those whose interests more or less match mine.

Lamb Shanks Beatrice

with one comment

This recipe (from In A Copper Kettle, a cookbook prepared by a restaurant in Aspen) has been a long-time favorite. I’m not sure whether the crushed red pepper is original or a later addition by me:

Lamb Shanks Beatrice

  • 4 lamb shanks, trimmed of all fat and dredged generously in seasoned flour
  • 4 slices bacon, the more flavorful the better;
    or, instead of bacon, 2 Tbs olive oil
  • 1 15-oz can diced tomatoes
  • 1 c chopped celery
  • 1/2 c chopped parsley
  • 2 med onion chopped
  • 3 clove garlic minced
  • juice of 1-2 lemons
  • 1 anchovy fillet [optional: deepens the taste]
  • 1 tsp Worcestershire
  • 1 Tbs horseradish
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1/2 Tbs crushed red pepper
  • 1 c dry red wine (California burgundy)
  • 1/2 lb (or more) fresh mushrooms [I’ve used shiitake, domestic, crimini, and Portobello—all are excellent.]

If you’re using bacon, chop bacon, render it in large pot, remove. Brown lamb shanks in bacon fat (or, in olive oil). Add all ingredients. Simmer covered for 2.5-3.5 hours—until the meat falls off the bone. Alternately, you can put the pot, covered, in a 300-degree oven and leave it for 3.5-4.5 hours.

I use more mushrooms than the recipe calls for, and sometimes more bacon. Be sure the trim the lamb shanks well—cut off all visible fat and remove the membrane covering the muscle sheath. (A boning knife like the Victorinox 6″ Flexible Boning Knife with Fibrox handle (about $17) is ideal for this task.) Even with this trimming, fat will collect on the surface, so after a couple of hours, I start skimming off the fat. You could also refrigerate the completed dish overnight and lift off the solidified fat in the morning.

If the gravy is not thick enough, mix some flour and cold water into a thin paste, then stir in and cook a bit longer to thicken. The gravy should be neither watery nor too thick—make it the right consistency to soak up with good French bread. Or serve over orzo or egg noodles.

Written by LeisureGuy

27 January 2011 at 3:18 pm

One Response

Subscribe to comments with RSS.

  1. I have someslow cooker recipes that use pulverized tapioca pearls as a thickening agent. Makes a nice glossy sauce without affecting the taste at all.

    The Eldest

    27 January 2011 at 6:38 pm

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.