Lamb Shanks with Tomatoes and Fresh Herbs

A Home Cook's Delight: Tender Lamb Shanks

The aroma of slow-cooked lamb shanks, infused with herbs and simmered to perfection, is something that transports me straight back to my grandmother's kitchen. It’s a dish I’ve perfected over years of experimentation, tweaking and tasting, and it’s become a family favorite. The rich, savory gravy is the true star, coating the tender meat and demanding to be sopped up with crusty bread or, in my case, fluffy mashed potatoes. This recipe is a testament to the power of simple, quality ingredients, carefully combined to create an unforgettable meal.

I remember the first time I tried making lamb shanks. It was a bit daunting, to be honest. The recipe called for all sorts of ingredients, and the instructions seemed rather complicated. I followed the recipe as best I could, and the result was... acceptable. But not exactly what I’d call incredible. Undeterred, I experimented with different herbs and vegetables, adjusting cooking times and techniques. I learned to appreciate the importance of browning the lamb properly, creating that rich foundation of flavor for the entire dish. And most importantly, I discovered the magic of patience. Slow cooking truly enhances the flavor and tenderness of the lamb, transforming tough shanks into melt-in-your-mouth perfection. This is not a dish to rush; the gentle simmering allows the flavors to meld and deepen, producing a dish far surpassing the sum of its parts.

Choosing the right lamb shanks is key. Avoid smaller shanks; they tend to be mostly bone and less meat. Opt for larger, meatier shanks – around 1 to 1 1/4 pounds each. The size ensures a satisfying amount of tender lamb for each serving. The visual appeal is also quite something, making it a beautiful centerpiece for any dinner party, formal or otherwise. You can, of course, make this for a family meal, or even just for yourself. After all, who doesn't deserve a delicious treat every now and then?

The beauty of this recipe lies in its adaptability. I often experiment with different herbs, vegetables, and even types of wine. Adding a touch of orange zest can add a surprising bright note, while a splash of balsamic vinegar provides a welcome counterpoint to the richness of the lamb. The possibilities are endless, allowing you to tailor the dish to your own taste preferences. The essence of this recipe, however, remains consistent. It is a recipe that embodies comfort, warmth, and the enduring satisfaction of a perfectly cooked meal. It is not about perfection, but about the journey of creating something delicious, something to be shared, savored, and remembered. So, gather your ingredients, put on some music, and enjoy the process of creating this culinary masterpiece. The results will reward you tenfold. The aroma alone is worth the time.

Serving Suggestions:

• Serve over creamy mashed potatoes for ultimate comfort food.
• Pair with fluffy polenta for a hearty, satisfying meal.
• Enjoy over egg noodles for a lighter option.
• Garnish with fresh parsley and a squeeze of lemon for a burst of freshness.

This recipe is more than just a dish; it's a celebration of simple pleasures, a testament to the power of slow cooking, and a cherished memory waiting to be made.

Step-by-step

• Mix first 6 ingredients in small bowl; rub all over lamb. Let stand 30 minutes.
• Preheat oven to 350°F. Heat oil in large ovenproof pot over medium-high heat. Add lamb and sauté until brown, turning with tongs, about 12 minutes; transfer to plate.
• Reduce heat to medium. Add capocollo and stir 1 minute. Add onion, carrots, and celery. Cover and cook until vegetables are soft, stirring occasionally, about 10 minutes.
• Mix in garlic; cook 1 minute. Mix in lemon peel strips, bay leaves, and thyme.
• Add wine and bring to boil, scraping up browned bits. Add tomatoes and broth. Return lamb to pot. Bring to boil; cover and transfer pot to oven.
• Cook lamb until just tender, turning occasionally, about 1 1/2 hours.
• Remove pot from oven. Tilt pot and spoon off fat that rises to top of sauce. Place pot over medium heat and boil uncovered until sauce reduces enough to coat spoon and lamb is very tender, about 30 minutes. Season to taste with salt and pepper. Discard lemon peel and bay leaves. (Can be made 1 day ahead. Cool 30 minutes, chill uncovered until cold, then cover and keep chilled. Rewarm over low heat before continuing.)
• Mix parsley, grated lemon peel, and 1/2 teaspoon pepper in small bowl for gremolata.
• Transfer lamb to large shallow bowl. Sprinkle with gremolata and serve.