We have a new top 10 favorite dish. We recently discovered just how delicious Braised Lamb Shanks can be, and what better way to celebrate that than to try making it at home?
1 1/2 pound lamb shank $4.39
1 onion $0.40
Zest of one orange $0.39
Juice from said orange $included above
1/2 cup red wide (we used Chianti) $0.75
4 sprigs fresh rosemary $free (from your herb garden!)
Salt and pepper to taste $free (ish)
1 clove garlic, minced $0.10
3 tablespoons olive oil $0.30
2 cups chicken stock, reduced $0.08
2 tablespoons chopped onion greens $0.40 (or free if Merab brings them from the garden.)
Total Price $6.81
Preheat the oven to 325 degrees.
Rub the lamb shank with the salt and pepper. Add the oil to a skillet and brown the lamb shank on all sides over medium heat. When this is sufficiently browned, take it out and put it in a dutch oven to the side.
Chop the onions and add those to the hot skillet once the lamb is out. Let these start to cook and turn the heat down to medium-low. After a few minutes, add the orange zest and the garlic. Meanwhile, put the 2 cups of chicken stock on the stove and reduce to about 1 cup.
Once the onion mixture is cooked (onions are translucent looking) pour them over the lamb shank in the dutch oven. Add the wine, orange juice, reduced chicken stock, fresh rosemary, and onion greens.
Put the dutch oven in the oven and cook until the meat is falling off of the bone. Check it every so often to make sure that the meat isn’t drying out. (Total cooking time should be in between 1 hour and 15 minutes to 2 hours depending on the size of your lamb shank and the quality of your oven.) ENJOY!
As you can see from the picture, we put the lamb shank over garlicky mashed potatoes and surrounded it with fresh green beans tossed in olive oil and salt and pepper. Yum. (This is more than enough for two people to split.)