Continuing my freezer clean-out, I discovered two lovely lamb shanks that I must admit, I had forgotten were in there. The weather that we’re having now just begs for comfort food, so I decided to make braised lamb shanks and the shanks beg for white beans to accompany them.
Starting with a recipe for braised lamb shanks and white beans that I knew worked well I still perused recipes from some other reputable sources (Williams-Sonoma, Food and Wine, and The New York Times). My lazy side came to the front and I decided that I wanted to do this all in one pot–so I went with the New York Times recipe–except I used thyme instead of rosemary and scaled the recipe for two lamb shanks.
Then I decided to follow a favorite principle of mine in cooking: never do on the stovetop what you can do in the oven (extremely hot weather will modify this). After bringing the pot to a simmer on the stovetop, I popped the pot into a 275°F oven for a few hours–low and slow since this is supper for tomorrow, likely with a grilled (well, broiled given the weather) cabbage wedge for a side.
Even for two shanks, this comes out to be a lot of food, so I’m looking forward to putting some into the freezer for another rainy day meal when I’m feeling indolent.
Two posts with the link to the original in Rufus’ Food and Spirits (https://rufusguide.wordpress.com/2011/06/13/smoked-lamb-shanks/) where I discovered them originally. Because of the long cooking required, I had never thought of smoking until I saw that post. It is hot but really low and slow. It’s well worth the time–really not much effort. I did mine on a Weber Kettle grill. There are two posts here that should come up if you search smoked lamb shanks).
LikeLike
That sounds absolutely delicious – definitely one to bookmark for the lamb shanks I’ve got in my own freezer. Thanks for sharing. Lxx
LikeLike
Hope you like this as much as I do, though I like lamb shanks almost any way they come. I’ve smoked them too and that is really good.
LikeLiked by 1 person
Oh, that sounds interesting. Cold or hot smoked and for how long? (Please? 🙂 )
LikeLike