So I've been going down the shank-a-licious highway lately. My first stop, if you'll remember, was with veal shanks that I turned into a classic Osso Bucco with a smokey twist. This time I want to do a variation on that theme with some fantastic lamb shanks I sourced from my local Central Market. As with all shanks, there's the requirement that you cook them in some manner that renders the connective tissue to tenderize them enough to turn rubber bands into luscious succulent goodness.
So a perfect choice for a winter's day in the Troutman brasserie. I treated the approach to this dish the same way as the Osso Bucco, that being a good smoking of the meat followed by a classic braise in the oven. This time; however, I'm changing up the braising liquid which in turn changes the complexity of the final result.
We start by salt brining our shanks overnight. As a matter of fact, I ended up going almost 36 hours due to a timing issue. These shanks are off that charts huge, almost 2 lbs. a piece.....
...after a good layer of POG followed by some Killer Hogs BBQ Rub, I set them aside and began the mesan plas of my mirepoix with an emphasis this time on a few more root veggies, like parsnips mixed in with my carrots. Notice I keep them chopped in larger pieces to avoid having them break down in the braise.....
...the meat then went onto my smoker for about an hour and a half along with some butts I was already cooking. I wanted to get some deep smoke into these as well as getting some benefit from pre-cooking them. I used all cherry wood chunks, gave a really deep rich color and wonderful flavor to the skin.....
So when the shanks got to the point of having great color and had taken on an adequate amount of smoke, I pulled and rested them in foil and began my braising liquid. Since I wanted this dish to take on a different and bold complexity, instead of a white Sauvignon Blanc wine base, I've decided to use a Merlot along with my stock.....
First things first, sweating down the veggies in some olive oil....
....once reduced down I seasoned then added some tomato paste and additional garlic. The paste adds color and richness to the braise. Cooking it down with the veggies causes it to also intensify and give sweetness to the dish.....
....now that everything is sweated down, it's time to add the liquids. I began by deglazing the pot with the red wine, about 2 cups worth, followed by 2 cups of chicken stock. An alternative for an even richer result would be a good beef bone broth but I was out and the chicken would have to do.....
....the result was an incredibly rich braising liquid ready to tame the sinewy lamb shanks, so into the jacuzzi they went. Like all braising techniques, I kept the liquid to no more than 2/3rds of the way up, but not covering the meat....
I then covered the pot and put it into a 350* oven for 2 hours. At the 1 hour mark I flipped the shanks to make sure both sides were braised tender. An alternative would be the use of an Instapot or pressure cooker accomplishing the same thing in a fraction of the time. Once the meat was done and tender, I removed it, tented with foil and reduced the liquid on the stovetop to a rich gravy.
Although a bit of a long process, it's a relatively simple one, with the results being spectacular !! The earthiness of the lamb and the rich dark wine sauce makes for a totally delicious meal. Classically served in a base of polenta or risotto, I opted to make some creamy smooth garlic and rosemary infused mashed potatoes. Topped with the rich, delicious gravy and a sprinkle of Parmesan, this dish might have even topped the Osso Bucco !!!
Get you some of that on a cold winter's day, rustic and real Lamb Shanks !!
Troutman Steve's outta here !!
So a perfect choice for a winter's day in the Troutman brasserie. I treated the approach to this dish the same way as the Osso Bucco, that being a good smoking of the meat followed by a classic braise in the oven. This time; however, I'm changing up the braising liquid which in turn changes the complexity of the final result.
We start by salt brining our shanks overnight. As a matter of fact, I ended up going almost 36 hours due to a timing issue. These shanks are off that charts huge, almost 2 lbs. a piece.....
...after a good layer of POG followed by some Killer Hogs BBQ Rub, I set them aside and began the mesan plas of my mirepoix with an emphasis this time on a few more root veggies, like parsnips mixed in with my carrots. Notice I keep them chopped in larger pieces to avoid having them break down in the braise.....
...the meat then went onto my smoker for about an hour and a half along with some butts I was already cooking. I wanted to get some deep smoke into these as well as getting some benefit from pre-cooking them. I used all cherry wood chunks, gave a really deep rich color and wonderful flavor to the skin.....
So when the shanks got to the point of having great color and had taken on an adequate amount of smoke, I pulled and rested them in foil and began my braising liquid. Since I wanted this dish to take on a different and bold complexity, instead of a white Sauvignon Blanc wine base, I've decided to use a Merlot along with my stock.....
First things first, sweating down the veggies in some olive oil....
....once reduced down I seasoned then added some tomato paste and additional garlic. The paste adds color and richness to the braise. Cooking it down with the veggies causes it to also intensify and give sweetness to the dish.....
....now that everything is sweated down, it's time to add the liquids. I began by deglazing the pot with the red wine, about 2 cups worth, followed by 2 cups of chicken stock. An alternative for an even richer result would be a good beef bone broth but I was out and the chicken would have to do.....
....the result was an incredibly rich braising liquid ready to tame the sinewy lamb shanks, so into the jacuzzi they went. Like all braising techniques, I kept the liquid to no more than 2/3rds of the way up, but not covering the meat....
I then covered the pot and put it into a 350* oven for 2 hours. At the 1 hour mark I flipped the shanks to make sure both sides were braised tender. An alternative would be the use of an Instapot or pressure cooker accomplishing the same thing in a fraction of the time. Once the meat was done and tender, I removed it, tented with foil and reduced the liquid on the stovetop to a rich gravy.
Although a bit of a long process, it's a relatively simple one, with the results being spectacular !! The earthiness of the lamb and the rich dark wine sauce makes for a totally delicious meal. Classically served in a base of polenta or risotto, I opted to make some creamy smooth garlic and rosemary infused mashed potatoes. Topped with the rich, delicious gravy and a sprinkle of Parmesan, this dish might have even topped the Osso Bucco !!!
Get you some of that on a cold winter's day, rustic and real Lamb Shanks !!
Troutman Steve's outta here !!
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