Braised Lamb Shanks

by Scott Bell

This year for New Year’s Eve, we decided to make a couple of old favourites: bacon-wrapped dates followed by braised lamb shanks and risotto. We’ve made the dates before, but I thought that there is room in this dish for a bit of acid and some more flavour, so we made some rosemary mustard filling.

Finely chopped rosemary and stone-ground mustard

Finely chopped rosemary and stone-ground mustard

  1. Slice the dates length-wise and remove the pit
  2. Use a small spoon to fill with desired filling
  3. Wrap with bacon of choice (we used European back-bacon)
  4. Bake at 450F until bacon is crisp (~20-30m)
Rosemary mustard bacon-wrapped dates

Rosemary mustard bacon-wrapped dates

Next up were the shanks. After seasoning with salt and pepper, we simply browned them in our tajine, added sliced garlic, rosemary, and ~3/4c of chicken stock, then covered and braised in the oven at 300F for 3h.

Lamb shanks with garlic and rosemary

Lamb shanks with garlic and rosemary

A risotto recipe will have to be a separate post, so here’s the finished dish:

Lamb shank with basic risotto

Lamb shank with basic risotto

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