Well, Shank You!

This post is all about shanks.  One of my favorite things, and I have posted recipes for both lamb shanks and beef shanks on here before.  Thing is, I hardly eat the same thing twice!  I like to make them differently every time, even if it’s just a minor change.  You never know what will make a difference.  In the case of these shanks – Friday we had Osso Bucco, which is basically a term used for veal shanks cooked in some sort of tomato broth, and tonight we had lamb shanks cooked in a smiliar fashion but with some different seasonings that I have used before.  The cool thing about these two recipes is that they are innerchangable!!  As far as liquids to braise with, and seasonings you can really mix them up.  For that reason I decided to post these two recipes together.

We will start with the Osso Bucco version, again these don’t have to be veal shanks — you could easily use beef shanks or lamb shanks if you wanted.  I will also say that this version of Osso Bucco is extremely simplified.  If you read one of my previous posts I was making this really early in the morning and needed it to have a quick preparation time, especially since the cooking time needed is somewhat lengthy.  Typically Osso Bucco recipes call for peppers and other veggies and such in the sauce, but I simplified mine greatly in order to stay sane.  Don’t worry though, they still tasted amazing.  The acidity from the tomatoes works great to tenderize the meat.  Amazing flavor.

Ingredients for Osso Bucco

  • 2 tbsp. coconut oil
  • 4 veal shanks
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 1 28-oz can of whole tomatoes, check your ingredient label here!
  • 1-1/2 cups of red wine
  • 1 tsp. dried marjoram
  • 1 tbsp. dried basil
  • salt and pepper to taste

Process

  1. Heat coconut oil in a large skillet over medium-high heat.
  2. Salt and pepper shanks to your liking. Add shanks two at a time to sear.  Sear on each side around 3 minutes.
  3. Once all shanks are seared, remove from heat.
  4. Reduce heat to low add onion and garlic.  Saute until tender.
  5. Return veal to skillet, pour tomatoes and their juices along with wine to the skillet.
  6. Season with additional salt and pepper, marjoram, and basil.  Stir.
  7. Cover and leave heat on low — cook shanks for 2 hours.
  8. Serve with Chopped Broccoli Salad (recipe coming soon)

    My finished Osso Bucco with Chopped Broccoli Salad

 

Ingredients for Lamb Shanks in Slow Cooker

  • 2 large lamb shanks (~3 lbs total)
  • few tbsp. your choice of cooking fat (I used leftover bacon grease)
  • 1/2 c. red wine
  • 2 tbsp. dijon mustard , check your ingredient label here!
  • 2 tsp. sea salt
  • 1 tsp. black pepper
  • 1 large fist of garlic, all cloves peeled and crushed
  • 1 yellow onion, chopped
  • zest of 1 lemon
  • 2 tbsp. fresh rosemary, chopped

Process

  1. Sear lamb shanks one at a time in bacon grease – 3 minutes per side.  You can use coconut oil or olive oil here if you want.
  2. While searing – wisk your wine, dijon mustard, salt, and pepper together.
  3. Add seared shanks to your slow cooker.
  4. Pour wine and mustard mixture over shanks.
  5. Add onions and smashed garlic cloves.
  6. Zest your lemon right over the slow cooker.
  7. Sprinkle the fresh rosemary all over your shanks.
  8. Set cooker to low and let them do their thing for 8 hours!

    My finished Lamb Shank

Easy as that!  I served my lamb shanks with a salad made from mixed greens, bell peppers, cherry tomatoes, red onion and cucumber along with a dressing made from olive oil, lemon juice, garlic and oregano.  Simple stuff, but darn good!  The meat from both of these recipes was seriously falling off the bone.  Extremly tender and satisfying.

Oh, and of course – you know I have to say it — don’t forget to suck the marrow out of that bone!!!  Sooooo good, and amazing for your health.  Talk to you folks later; I am about to fall asleep here.

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2 Responses to “Well, Shank You!”

  1. kyle says:

    your dinners always beat my dinners

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