When I was a kid we used to feed lamb shanks mostly to the dogs. Every now and then Dad would cook his killer Braised Lamb Shanks, done in much the same way as a Roast Leg of Lamb. So if you have ever left the shank on a Lamb Leg Roast you will know the typical taste of Lamb Shank. Now in the 50’s and 60’s large numbers of Italian and Greek immigrants arrived in Australia and settled in many rural communities (or Melbourne in the case of the Greeks). Of course they came with their own food culture, which happily we enjoy in Australia today. As a result of my Dad getting to know many immigrants, mainly Italians, the Braised Lamb Shanks ended up getting a little tweak that improved the flavour profile immensely. The simple addition of garlic, rosemary and red wine made a fairly fatty, but delicious shank, into a new taste sensation. So here it is:
6 lamb shanks, French trimmed if you prefer
2 tablespoons olive oil
6 sprigs fresh Rosemary
6 sprigs fresh thyme
1 tablespoon butter
4-5 large cloves garlic, peeled and crushed
at least 1/2 cup quality red wine (Barossa Shiraz is best)
Salt and fresh ground black pepper to taste
Place shanks in heavy pan with olive oil, butter, salt and pepper. Place in preheated oven at 220C degrees for 30 minutes. Turn once at 15 minutes. Remove from oven and add rosemary, thyme, garlic and red wine and cover with silver foil. Turn the oven down to 100C and roast for 3 hours.
Serve with mashed garlic potatoes and greens of your choice.