Today’s recipe is lamb shank! I have never made lamb shank before, so I was proud of myself when it turned out delicious. The recipe is not labor intensive; once I browned the shank, I threw all the ingredients together in a pot, grabbed a glass of wine and sat on one of the two pieces of
bar furniture I have on my kitchen island with a good book.
Before we get to the delightful recipe, I would like to express my pleasure on my upcoming product review with
CSN Stores. In the past, CSN Stores offered a giveaway or a review and I chose the giveaway and one of my lucky readers won a 10” and 12” Calphalon Non-Stick Omelet Combo Set. This time however, I would like to actually review one of their products. CSN Stores has an amazing selection of products in their 200 plus online stores. Please stay tuned.
Now back to the lamb shank…
Note: 1 lamb shank can be enough for two people1 lamb shank
4-5 cloves of garlic (sliced)
2 shallots (sliced)
2 portabella mushrooms (sliced)
2 potatoes (cubed)
3 small carrots (sliced 1 inch thick)
1/2 cup white wine
3 tbsp olive oil
1 ¼ tsp salt
1 tsp red pepper flakes
1 tsp dried thyme
¼ tsp ground black pepper
1 cup water
Heat olive oil on medium heat in a large pot. Brown the lamb shank in the pot on all sides. Add sliced garlic and shallots. Stir for about 3 minutes until the shallots are transparent. Add the portabella mushrooms and stir. Add the white wine. Let it simmer for 2-3 minutes. Add the potatoes, carrots and the rest of the ingredients including the water. Mix well and cook on medium heat for 10 minutes. Then, turn heat to low and cook covered for 2 hours or until the lamb shank is tender. Serve with rice and salad.
