by Matt Gruber
Look, throwing bones is a saying as old as time. I’m kinda thinking we maybe have all been saying “throw me a bone” for a while now with the way the world is spinning – but you know what – when the world’s got you down, you can always throw yourself a bone at your local Meat Shop.
Some of my favorite cuts start popping up around the shop this season and those are meat on a bone to braise. I’m talking bone-in short ribs, I’m talking oxtail, chicken legs and shank – oh the list goes on and on. I feel like, for whatever reason, shank is shied away from, and maybe that’s our own animal instinct – but I tell you it’s sure delicious.
Lamb shank in particular is what’s got my focus recently. There are so many different flavor combinations you can play with here it will leave your mind spinning, but if you are strapping in for your inaugural lamb shank braise, this recipe is sure to press the right buttons. A rich tomato braise with the combinations of onion, garlic, wine, and rosemary (if you’re into it), all served over farro, my new favorite ancient grain.
Ingredients
- 1 lamb shank
- 1 onion
- 3 cloves of garlic
- 1 cup full bodied red wine
- 1/2 jar whole tomatoes (I used La Caterdral from the shop, san marzanos will work as well)
- 3 cups broth
- Salt & Pepper to taste
- 1 bay leaf
- 1 sprig rosemary
Directions
Brown lamb shanks in your favorite preheated dutch oven, set aside. Sauté onions until translucent , garlic until fragrant.
Return lamb shanks to dutch oven, add broth, wine, bayleaf, rosemary, salt, and pepper. Bring to a rolling simmer, cover lid and add to a 250º oven, uncover half way during cook to reduce liquid.
When lamb shanks are about a half of an hour from finished (should take about 2 hours), cook farro according to package instructions.
Plate and enjoy.
