Lamb Shank

 

This version of the Lamb Shank recipe differs from the first in one ingredient and in the vegetables that are cooked along with the lamb.

 

Ingredients:

1 Lamb shank, ca. 1 to 11/2 pounds.
1 Medium sweet onion, sliced.
11/2 Cup beef stock.
1 Cup cognac.
4 Bay leaves.
4 Cremini mushrooms, stems removed and thickly sliced.
Assortment of roughly chopped broccoli, mushrooms, and carrots.
4± Cloves of minced garlic.

Directions:

Salt and pepper the shank & dredge in flour.

Fry the shank until golden brown on each side. Set aside.

Add the onions and mushrooms to the skillet and cook over medium heat until the onions are soft.

Add the cognac and cook until the mixture is reduced approaching being slightly syrupy. Remove.

Return the shank to the skillet, season with thyme, majoram & sage and cover with the onion-mushroom mixture.

Add the garlic and bay leaves to the skillet. Then add the beef stock. Finally, spread the vegetables around the lamb shank, adding salt and pepper.

Cover the skillet with a tight lid and place in a 375° oven for 2 hours 15 minutes.

2 Servings with no leftover.

NOTES:

This recipe is pretty much the same as the first version, except for the cognac. This time, I started to cook the meal and discovered there was no red wine, but there was some cognac. There was no going back. As it turns out, there is no appreciable difference. You just have the sense that it is more elegant.

Adding the vegetables to the skillet solves the issue of what do you eat besides meat. The added content does not slow the cooking time, and the vegetables are ready in 2 1/4 hours when the shank is.

This version was judged to be really, really good. It is worth a try & easy to do.