Lamb Shank-Ebens Way Recipe

Lamb Shank-Ebens Way Recipe

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LAMB SHANKS-EBEN’S WAY
Eben uses a leg of lamb, but it is the fatty qualities of the lamb shank I have found to be most suited to this dish.
Lamb Shank-Ebens Way Recipe
Votes: 1
Rating: 5
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Servings
Servings
Lamb Shank-Ebens Way Recipe
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Make 5 incisions into your lamb shanks, into each of which press a raisin and a slice of garlic. In a plastic or china container place the lamb shanks and all the other ingredients except the salt and port. Marinate for at least 2 days (they will not be covered—do not worry), turning the shanks every half-day or so.
  2. You will need a heavy pan with a well-fitting lid (not aluminium, because of the vinegar). Place the shanks and marinade in it, adding a healthy pinch of salt. Cover and place in a medium to gentle oven, and cook for approximately 3 hours, turning the shanks every 30 minutes. If they are cooking too fast, turn the oven down: the secret is slow and low with this dish. The shanks want to be thoroughly giving, but still just holding on to the bone. When this is achieved, remove the shanks and keep warm. Add the glass of port to the juice, place it on the heat, and reduce until your sauce is to your satisfaction. Pour it over the shanks through a sieve (to remove the spices) and serve.
  3. This dish goes very well with quince cheese, a conserve you can get from delicatessens, village fêtes and some supermarkets.

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