Tag: shank

Recipe Lemon lamb shank with pumpkin – Italian Cuisine

Recipe Lemon lamb shank with pumpkin

  • 1 Kg pumpkin
  • 4 lamb shanks
  • butter
  • vegetable broth
  • coriander seeds
  • pickled capers
  • dry white wine
  • lemon
  • extra virgin olive oil
  • fine salt
  • coarse salt
  • pepper

For the recipe of lemon lamb shank with pumpkin, divide a lemon in half, squeeze the juice, grate a little 'peel and keep aside the rest. Marinate the lamb shanks for one night with oil, salt, pepper, lemon juice, grated rind, the two halves of the squeezed lemon and half a glass of white wine.
Heat in a large pan (suitable for the oven) a drizzle of oil, a knob of butter and a pinch of coarse salt and brown the shins for 3 minutes per side; add the marinade, cook for another 2-3 minutes, then add 2 ladles of broth and bake at 180 ° C for 50 minutes. Degrease the cooking base of the lamb and let it reduce in a saucepan for 8-10 minutes, stirring occasionally; then add a tablespoon of capers in vinegar squeezed and turn off after 30 seconds.
For the pumpkin: clean the pumpkin, removing seeds and peel, cut into slices about one meter thick and place it on a baking sheet lined with baking paper; season with a little oil, salt, pepper, a teaspoon of coriander seeds and bake at 180 ° C for 40-45 minutes (you can bake it together with the shin). Serve the shin with pumpkin slices and season everything with the sauce to the capers and a grated lemon peel.

Saba Braised Lamb Shanks – A New Find and an Old Rule

This absolutely delicious saba braised lamb shanks recipe will hopefully serve two very important purposes. First, to expose anyone currently unexposed to the wonderful world of saba (seriously, Google it). This thick, sweet, syrupy substance is basically cooked-down wine must (grape juice plus seeds, skins, and stems). It’s very similar to aged balsamic vinegar, and although I’ve only recently discovered it, I consider it a “must” have.

The second part of the mission is to reinforce an old rule of thumb for braising meats, which goes something like, “Don’t stop cooking until it’s tender and awesome!!” Sounds simple, right? Yet, I get emails all the time saying my short rib, pot roast, or lamb shank recipes didn’t work because “the meat wasn’t tender.” Sorry, but that’s all you, Chef Took-it-out-because-the-timer-rang.

The only reason tough cuts of meat, like these lamb shanks, don’t get tender enough, is because people go by time instead of common-sense testing. In the video I say to roast, covered, at 200 F. for about 2 1/2 to 3 hours, before starting the final glazing step, but that’s just a guess. I don’t want you to stop when the timer rings, but only when the point of a knife goes into the meat easily.

Remember, a lamb shank cooked 30 minutes too long is still a succulent and delicious thing. The same cut cooked 30 minutes shy? A chewy disappointment. Not to mention all that dental floss you’re going to waste. So, now that there’s no way your lamb isn’t going to come out all moist and tender, the only thing left to do is find yourself some saba, and give this great winter dish a try soon. Enjoy!

Ingredients for 4 portions:
(I used a 9×12-inch dish)
4 lamb shanks
2 tbsp olive oil
2 tsp kosher salt
1 tsp freshly ground black pepper   
1 tsp smoked paprika
1 tsp cinnamon
1/2 tsp dried rosemary
1 large onion, sliced
6 cloves garlic, peeled, slightly crushed
1 cup chicken broth
1/3 cup saba or aged balsamic vinegar
1/2 tsp freshly chopped rosemary to finish sauce
Roast 30 min at 450 F. uncovered
– Add liquid and roast covered at 200 F. about 3 hours, or until knife tender
– Uncover, roast at 350 about 20-30 minutes, or until very tender and glazed. Turn in sauce several times during this final step.
– Strain and reduce sauce
*Note: 3 hour braising time will vary depending on size of shanks.

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