Lamb Shanks with Olives and CapersThis is precisely such a recipe. It serves as an ideal meal for cool weather, spanning from Autumn to Spring. This dish is featured in Dorie Greenspan’s book, Everyday Dorie. Although the title suggests everyday or casual weekday cooking, this dish, along with many other incredibly flavorful meals presented in this book, is absolutely suitable for company-worthy Sunday evening family gatherings.
Among her delightful offerings are a Tomato Brunch Tart, enjoyable soups like Green as Spring Soup, Cauliflower Tabbouleh, Chicken Chili Tamale Pie, Molasses Coffee Cake, Cranberry Lemon Eton Mess, and much more. It is an excellent book to utilize throughout the year.
I have a particular fondness for any meal that incorporates braising. It is nearly impossible to ruin a braised recipe. Even tougher cuts of meat become more tender as they are slowly cooked in simmering liquids. This method makes it impossible to overcook or dry out the meat. Therefore, even if you lack complete confidence in using a specific cut of meat, braising will guarantee that it remains tender, juicy, and infused with flavors as it absorbs the juices, wines, stocks, and aromatics surrounding it.
Lamb shanks exemplify such a cut. They truly excel in a rich braise. By the time the shanks reach a fall-off-the-bone tenderness, the remaining liquids have reduced to create the most exquisite sauce imaginable. No knives are required for this meal!
As with all excellent braises, it begins with a quick sear of the meat. Achieving a nicely browned exterior enhances its appeal once the cooking is complete. This process provides the outside with a polished appearance. There is a common misconception that if we do not sear first, the juices will escape from the meat. This is not the case. However, the meat will appear more finished with a proper sear or browning.
The shanks are then simmered in a mixture of tomatoes, carrots, garlic, onions, olives, herbs, and citrus zest. The liquids consist of the juices from the canned tomatoes, white wine, and chicken stock. The flavors are layered and become richer and deeper as they simmer together. Do not rush the simmering process. Increasing the heat will not allow you to prepare a delicious meal any faster. The shanks will not cook thoroughly and achieve fork tenderness if hurried.
Here is a crucial tip for achieving an excellent braise: Use the appropriate pot. Ideally, the meat should not be stacked in more than one layer. If your pot is deep but narrow, the meat will sit below the liquids while the meat on top is barely submerged. This results in the top layer not braising. If you enjoy braising and do it frequently, consider investing in a braiser or a wide casserole pot. The one I demonstrate here is sufficiently wide to accommodate nearly any quantity of meat for about six people, along with all the necessary vegetables and liquids. (As a side note, the shanks depicted in this photo are quite large!) Typically, some of the meat will be exposed, which is acceptable; the steam generated during simmering will cook the tops of the exposed meat. A braise is characterized by most, but not all, of the meat being covered. If it is completely submerged, it transitions from a braise to a boil.
When I initially presented this dish, I paired it with apricot and pistachio couscous. Both apricots and pistachios complement lamb beautifully, along with the olives and citrus peels. It made for an excellent dinner party meal. As I mentioned, this is not a dish that requires constant attention or frequent temperature checks for doneness. Simply allow the pot to simmer, and you can engage in enjoyable activities such as cleaning, dusting, setting the table, or taking a walk, etc. A slow cooking process on the stove means you have time for yourself.
Moreover, preparing couscous is the quickest side dish imaginable. According to the instructions on your package, most couscous will cook and become fluffy in just five minutes when covered with boiling water or stock. I incorporate the chopped ingredients after the couscous has finished cooking. This entire dish requires only 10 minutes, which includes fluffing it with a fork and chopping the dried apricots! However, you can include any additions you prefer: chopped fresh cilantro, almonds, and so forth. You could even sauté some chopped onion and garlic and mix it into the couscous before adding the boiling liquid. Simply cover it with cling wrap or a lid, and before you know it, it will be ready.
Now, let us discuss the second meal: Lamb Shank Ragù. Due to the size of the shanks, I chose not to serve all the meat at once. It is preferable to have the meat waiting in a separate bowl rather than leaving it as leftovers on someone’s plate. Once we had finished our meal and no one could consume another bite, I shredded the reserved lamb meat. I diced the cooked carrots and combined all the remaining sauce made from onions, tomatoes, garlic, and olives into a freezer bag. Then, when I craved a hearty comfort meal, I retrieved it from the freezer.
After everything had thawed, I transferred it all to a pot and added a small amount of stock to achieve a desirable consistency. I let it simmer on the stove while the pasta was cooking. Subsequently, I tossed the drained pasta into the rich and thick ragù or goulash of lamb and vegetables. I garnished the dish with freshly shaved parmesan cheese, and this meal surpassed the first one in flavor. All those wonderful flavors intensified as they melded together. You can use any type of pasta for this dish, provided it is not too delicate. A robust pasta is necessary to withstand the thick and chunky ragù. A hearty pappardelle or rigatoni would be excellent.
So, go ahead and procure some lamb shanks. Alternatively, you may opt for short ribs or even oxtails, among other options. All of these meat cuts can be prepared using the same method and ingredients outlined below. Wishing everyone a delightful February.
Recipe Notes
This recipe is sourced from Dorie Greenspan's book, Everyday Dorie.
The recipe serves four people. It can be easily adjusted to serve six or even doubled. Simply increase the quantities of the other ingredients accordingly. Additionally, ensure that you use a pot that is sufficiently large to accommodate everything without overcrowding.
Dorie recommends that the braising process occurs in the oven. However, I personally prefer not to braise in the oven. I find it more suitable to do so on the stovetop over low heat. This allows me to monitor the pot periodically to confirm that the heat is appropriate and that the liquids are simmering gently. When it is time to check for doneness, the pot is easily accessible. I believe that removing the pot from the oven to check it adds unnecessary strain on my back, whereas lifting a lid is much simpler when it is right in front of me!
A great
convection oven recipe to try !
Ingredients
* 6 lamb shanks (about 6 lb. total)
* 1 jar (4 oz.) capers, drained
* 1 1/2 cups pitted green olives in brine such as Picholine (see notes)
* 1/4 cup fresh rosemary leaves or 3 tablespoons dried rosemary
* 1 bottle (750 ml.) dry white wine
* 2 teaspoons fresh-ground pepper
* 2 teaspoons grated lemon peel
* 3 tablespoons lemon juice
* Lemon Couscous
* About 3 cups watercress sprigs, rinsed and crisped
INSTRUCTIONS
1. Rinse lamb and pat dry; lay shanks side by side in a 12- by 17-inch pan about 2 inches deep. Bake in a 450° regular or
convection oven, turning once, until meat is well browned all over, about 25 minutes total. Reduce oven temperature to 325°.
2. Meanwhile, place capers and olives in a fine strainer and rinse with cool water; drain. Mince rosemary or combine with about 1 cup of the wine in a blender and whirl until minced.
Scatter capers, olives, and rosemary over lamb (or pour rosemary-wine mixture evenly over lamb) and add the wine (the rest of the wine if whirling some with rosemary); stir around
shanks to scrape up browned bits. Sprinkle pepper and lemon peel over meat; add lemon juice to pan. Cover pan tightly with lid or foil.
3. Bake until meat is very tender when pierced and pulls easily from the bone, 3 to 3 1/4 hours.
4. Spoon equal portions of Lemon Couscous into wide, shallow bowls. With tongs, lift lamb shanks from pan and set one on couscous in each bowl. Skim and discard fat from juices in pan. Ladle juices with olives and capers over meat. Garnish each bowl with about 1/2 cup watercress sprigs. The
convection oven recipe of lamb shanks is ready to serve...nice..Enjoy it !
Convection Oven cheddar-garlic-portabella-souffles
