Saturday, October 22, 2011

Incredible Baked Lamb Shanks

title
Although I fell in love with cooking all by myself, far away from home, where I had no choice but to learn how to feed myself or starve, I draw inspiration from many people.  Some I have never met, some I have known all my life.  My great-aunt R falls into the latter category.  She’s my grandmother’s younger sister and has a long and colorful history of great cooking.

As a child, she taught me how to make pineapple upside down cake and apple pie.  When I was older, she demystified the workings of callos and bacalao ala Vizcaina.  Like most cooks of the generation before my parents, she uses no exact measurements or hard-and-fast recipes (except when baking of course…she was a well-accomplished baker in her heyday!).  To learn anything, I had to sit patiently and listen carefully, asking the right questions lest I end up with a whole pig’s leg in my tiny kitchen (“make sure you see the hoof!”).

These days, she is happy letting others do the cooking for her most of the time, despite her souped-up kitchen (which C and I look upon with admiration and envy).  We dine out (she loves swanky French food) or in (she also loves C’s sinigang), and always have a grand time (if you get her, my grandmother, and their other sister together the stories will floor you, as will the good-natured, though at times high-octane, teasing).

Another thing she enjoys nowadays is gifting C and I with food.  The lamb shanks I used here were from her.

Incredible Baked Lamb Shanks
(adapted from Incredible Baked Lamb Shanks in Jamie Oliver's Cook With Jamie)

  • 2 lamb shanks
  • 75-80 grams butter, cold but malleable
  • 4 sprigs fresh rosemary
  • 10 fresh sage leaves
  • 2 sprigs fresh thyme
  • Sea salt and freshly ground black pepper
  • 6 cloves garlic, unpeeled
  • 1 large carrot, peeled and finely sliced
  • 1 white onion, peeled and sliced into half moons
  • 2 leeks, sliced (note that I am using the local leeks which are much smaller that the huge Western hemisphere varieties)
  • About a wineglass of red wine
- Set aside 2 sprigs of rosemary and 4 sage leaves.  Pick the leaves of the rest of the rosemary and thyme and chop.  Chop the remaining sage leaves as well.  Mix the chopped herbs with the butter.  You can alternately whiz everything together in the food processor.  Season with salt and pepper.  I like to season this until it is just above your usual level of saltiness as you will be spreading this all over the lamb and it will get diluted by the wine and vegetables.
- Using a small knife, take one of the lamb shanks and cut between the meat and the bone from the base of the shank upwards.  You want to make a hole big enough to put your finger in.  Repeat with the other shank.
- Divide the herb butter between the “pockets” you have cut at the base of your shanks, pushing it all the way in.  Rub the remaining butter all over the shanks themselves.
- Tear off 2 arm-length pieces of foil and fold each in half to give you 2 large pieces of double-layer foil.  Divide the garlic and vegetables between the 2 pieces of foil.  Lay each shank on each pile of veg, crack some black pepper over that and another light sprinkling of sea salt, then top with the extra rosemary and sage.  This is how it will look.
- Carefully pull up the sides of the foil and then pour a swig of wine in each parcel.  Gather foil around each shank and seal shut making sure they are closed tightly. 
- Arrange the parcels in a baking pan and place in a pre-heated 375F oven for 3-3.5 hours or until lamb is very tender.
- You can serve the parcels directly so each person can open their own serving, or transfer everything into a serving dish making sure not to lose any of the buttery juices!

Yet another recipe from Jamie Oliver’s Cook WithJamie.  If you were to say that I am totally enamored by this book you would be absolutely right.  Honest, delicious, earthy cooking…and these lamb shanks are a perfect example.  I’ve changed the quantities, as well as the cooking temperature and time, but essentially the method remains the same.  And what a method it is!  These were some of the softest shanks that ever came out of my oven.  Wrapping the meat and all the aromatics in foil (and see to it that it’s tightly sealed please!) creates a little steam bath that keeps the meat moist and flavorful, and renders it sinuously pliant.  The lamb ends up soft and sticky, drenched in intensely flavored buttery juices.  I plan to try this using other flavor combinations as well.

Aside from the gifts of lamb shanks, we have also received slabs of steak, Campbell’s soup, fresh apples and pears, olives, duck confit, little cans of mandarin oranges packed in syrup, beef ribs cut for kalbi, and rotisserie chicken.  Once she appeared on our doorstep with a whole leg of lamb!  I think it’s sufficient to say that we love my great-aunt R’s generous, if sometimes random, care packages.  Almost as much as we love her.

Family, and those you choose to be your family, are pretty special in my book.  Give someone in your family a hug this weekend! :)

32 comments:

Rosa's Yummy Yums said...

Lamb shanks are so delicious! Yours look amazing.

Cheers,

Rosa

Nisrine said...

I can't resist a juicy lamb shank like this one. Looks amazing!

JodieMo said...

Oh my goodness. This looks so good I could lick the screen, but I won't because that would be rude. I have a lamb roast in the freezer. Do you think this recipe would work for that too?

Alyson said...

Oh god, I haven't maid lamb shanks in so long! This looks incredible.

Tv Food and Drink said...

YUM! This post should be titled, "How to eat like Henry the Eighth!"

betty said...

totally incredible indeed! they look fantastic and I am also a Jaime Oliver's fan... don't worry :)

Anh said...

I am so trying out this method! yay!

Midge said...

Lovely lamb shanks there! Oh and you have such a wonderful great-aunt, too!

veron said...

drool, I need to try this out pronto!

ChichaJo said...

Thanks Rosa :)

Hi Nisrine! I can't resist it either :)

Hi JodieMo! A lamb leg or a rib roast? I'm not sure if it would work but if you do try it let me know! I think a rib roast is best cooked just until medium rare though :)

Hi Alyson! Thanks! This just roasts peacefully in the oven...very low maintenance :)

Hi Gary! Haha! Maybe it should :)

Hi Betty! I love him! My kind of cooking :)

Hi Anh! I'm going to try it using other flavors and even other meats as well :)

Hi Midge! She is a darling :)

Hi Veron! Hope you like it!

Paz said...

Looks incredibly delicious!

Liz said...

My mouth is watering. This sounds amazing.

GiovanniG said...

The lamb looks outstanding! The herbs and seasonings are very simple, but combine to make a great flavor!

Margaux Salcedo said...

Hi ChichaJo! Was missing the old school blogs and checked out my old favorites and i have to say, after - what is it now, 7 years? - ages, your blog is still as refreshing as ever! Wala lang. Good vibes! Cheers!

MD said...

Looks amazing, try out my recipes(although I've only got a few so far): http://piraterecipes.blogspot.com/

Marvin said...

Joey, your pictures are amazing! The lamb shanks look fantastic, and I bet the foil packets would work well for an adobo as well--just subbing vinegar and soy for wine and whatnot.

Quay Po Cooks said...

I was thinking of making lamb shanks. Wow yours look so inviting. I am going try your recipe.

Anne said...

Oh my! This looks heavenly!

katiez said...

Error on that comment - that looks and sounds wonderful.... I'm ready to try some juicy lamb shanks - winter cooking!

Junglefrog said...

O how gorgeous does this look! I too am a big fan of that same book. In fact I think I might have used the same recipe at some point.. (Can't remember if it was this book or another of his as I have most of them..)

Jay said...

wow..sounds scrumptiously tasty..
first time here..love your space..
awesome presentation..
Am your happy follower now..;)
do stop by mine sometime..
Tasty Appetite

ChichaJo said...

Thanks Paz!

Hi Liz! My mouth was watering too as I opened the foil!

Hi Giovanni! It is really a great combination of flavors…try it!

Hi Margaux! Wow! Thanks for leaving such a nice note – much appreciated!! Yes, 7 years next year, so much has changed in the blogging scene here but I still love this ole hobby of mine :) Happy weekend!!

Thanks MD…I’ll check it out :)

Hi Marvin! Thanks so much!! You know, right after I made this I thought of using this treatment for my lamb shanks adobo too! I am sure it would work well. I am going to try making a pork belly this way too :)

Hi Quay! Hope you like it!

Hi Anne! It was :)

Hi Katie! Can you imagine…we have no choice but to do this in the tropical heat! But I love lamb shanks too much to abstain :)

Hi Simone! Nice to see I am in good company! :) I love his style and his cooking…

Hi Jay! Thanks for stopping by :)

belle said...

its nice to visit your blog.. i feel hungry all the time.. can you teach me easy tip of your cooking life..i love to learn cooking

ChichaJo said...

Hi Belle! Thanks for stopping by! What tips in particular would you like? :) Cooking is easy and fun...don't be afraid of making mistake! And stick with the dishes you love to start :)

Soma said...

O my goodness! :) These look amazing. Does not sound like a very complicated recipe, but it looks and sounds just marvelous!

ChichaJo said...

Hi Soma! It's actually very simple...and clean up is a snap! :)

Anonymous said...

This looks amazing! I don't have any red wine at hand. Would it be good without? Is there anything I could put instead of wine?

ChichaJo said...

Hi Anonymous! You could use stock -- it wouldn't be the same but I am sure it would still be delicious :) Watch your seasoning though as your stock may already be salty!

Anonymous said...

Thanks! What about white wine, would that be any good? Otherwise I'll just try stock. =) Mai

ChichaJo said...

Hi Mai! White wine should be good also :) Enjoy!

Tangled Noodle said...

How much do I LOVE this?! I thank you and my husband thanks you for sharing this post and recipe. I have lamb shanks waiting for such a preparation - in fact, hubs has been hanging on to a special bottle of wine to serve with just the right kind of recipe. I KNOW this is it! 8-D

Your G-Aunt sounds like a dear!

ChichaJo said...

Hi Tracey! This cooking method has become my favorite way to prepare shanks! You can change the aromatics and seasonings just make sure the foil is tightly sealed...it's like a ghetto pressure cooker! And minimal clean up! ;)