Shanks

[Sean]

One of my favorite meals. Some really cool wild rice blend from Cheiftain wild rice.

I have been thinking about trying a confit of lamb shank. It has the same individual muscle structure that duck does, and would probably be awsome. Maybe for Christmas.

 

[two_hearted]

Yum! Braised I assume? What is that delicious glob of green stuff? Parsley and garlic? cilantro?

 

[Sean]

Yea, braised, and thanks. The green is parsley, garlic, olive oil, a bit of anchovy, lemon zest, a bit of caper, and just a splash of cider vinegar. It is a nice little freshness with all that richness. (Gremolata)

 

[Yooper]

That's one of our favorites, too! We buy a whole lamb every fall, and while we are having lamb chops on the grill tonight, we look forward to the shanks more than anything!

 

[two_hearted]

I had some rosemary lamb sausage the other day. It got me excited to go back to Argentina in 2 weeks!

Beef is still king there (also excited for that) but down in Patagonia they roast whole lamb over wood fire. Fantastic.

 

[Jacob_Marley]

Shanks and oxtails.
Great winter dishes.

 

[Jacob_Marley]

When I have lamb I'm usually making gyros from it for Souvlaki sandwiches. Make the pita bread from scratch myself (from an Olga's recipe) and homemade Tzatziki using Greek yogurt.
Powerful good.