Cankles are calves that become feet without taking an ankle break. On a cow, pig or lamb - the meatier the better!
“I love braising meat" says Jason with a smile, "you take a tough cut, slow cook it & it turns into a wonderfully delicious hearty comfort food. You can make this dish with lamb or pork shank. I like to do this for a dinner party, it can be done in advanced & re-heated that day. Everyone loves braised meat - don’t you?!”
This dish will make your kitchen smell amazing as the lamb slow cooks in your oven. It is classic comfort food, perfect for dinner on a cold Sunday. The meat can be pulled off the bone to use in a variety of left-overs.
Braised Lamb Shank
4 nice lamb shanks
Stinco d' Agnello
1 medium onion
1 stick of celery
2 cloves of garlic
1 tablespoon of tomato paste
1/2 cup red or white wine
1/2 cup chicken stock
aromatics as you like - rosemary, thyme, etc.
salt & pepper
Preheat oven to 300 degrees F / 150 degrees C
Cover a heavy bottomed casserole pot (with a lid) with olive oil (about 4 tablespoons).
Dice your carrots, celery, onion & garlic - then saute slowly for 10-15 minutes.
Generously salt & pepper your lamb shanks,
When the vegetables are cooked & beginning to color, turn the heat up & add the meat to the cooking vegetables.
Turn the shanks frequently so they brown on all sides.
Once the lamb shanks have a browned nicely, add your wine & tomato concentrate & reduce by half. Scrap all the tasty bits from the bottom of the pot with a wooden spoon as the wine reduces.
Add your aromatics & chicken stock, bring up to a boil.
Slap the lid on & throw it in oven for about 2.5 - 3.5 hours, turning the shanks every half hour or so until the meat is so tender it wants to fall off the bone.
Serve with the cooking liquid (juices left over in the pot) over mashed potatoes, polenta, etc.