Lamb Shank or chops, or any part of the little animal was off-limits to my personal dietary law from the moment I could make choices about what to eat. Eating any part of lamb violated my “cute rule”. Lambs are cute. I refused to eat anything cute and all through life, I never, ever ate lamb for that reason.
Maybe I was born vegan?
Fast forward 15 or 20 years. I was hosting a dinner party in my home. My friend was dating an amazing chef, our guest chef of the evening, Charlie. He arrived with dinner mostly ready to go. We were starving. What was for dinner? Lamb Shank. I was so hungry I thought I’d give it a try. It was delicious as is this preparation.
It’s amazing how a little olive oil, garlic, onion, honey, red wine, tomato sauce and a few herbs can transform a nice piece of meat. We chose our Buckwheat Honey for it’s dark rich flavor in support of the lamb shank. The wine that was used in the recipe was served alongside the meal.
First try? Then make Lamb Shank just this way.
I usually encourage you at this moment to be daring and bold and make your own version of this recipe, but in this case, I’d say stick with this recipe and see if you like it just the way it is. The acid in the sauce tenderize the meat and make it really dreamy. That special evening at my dinner party we enjoyed this Lamb Shank with creamy polenta and ratatouille and some big amazing bottles of red wine. It was a perfect meal.
If you decide to try this project, be sure to take a photo and share them with us using #waxingkararecipes on Instagram. We love seeing your photos!
- 4 lamb shanks about 4 pounds total, bones cracked
- 1/4 tsp. oregano
- 1/4 tsp. basil
- 1 15 oz can tomato sauce
- 1 c red wine
- 1/4 c honey
- 1 large onion chopped
- 3 cloves garlic minced or pressed
- 1 tbsp. olive oil
- 1/4 tsp. pepper
In a large pan over medium-high heat, brown lamb in oil on all sides.
Place lamb in a pot with garlic and onion. Stir often until onion is limp, about 10 minutes. Add honey, wine, tomato sauce, basil, oregano and pepper.
Bring to boil. Cover and simmer about one hour, 30 minutes or until meat is very tender.
Transfer lamb serving dish. Skim and discard fat from pan juices. Boil pan juices over high heat until reduced to about 2 cups. Spoon over lamb.