Get ultra-tender lamb shanks by using a technique
called braising. This hands off cooking method ensures a rich deep flavor and just requires
a bit of time. You can braise the lamb either on the stovetop or in the oven. Season for
bone and lamb shanks with salt and pepper. The shank should be about a pound each keeping
in mind the bone accounts for a lot of the weight. Season all sides generously. Heap
two tablespoons of vegetable oil in a four to six quart Dutch oven over medium heat.
Add the shanks to the hot oil. You should hear it sizzle. Cook the lamb turning it as
medium until it’s brown on all sides but not quite all the way through. If necessary, remove
the shanks from the pan and skin off any fat. Then return the shanks to the pan. Then in
a large measuring cup, add three quarters of a cup of beef broth, one teaspoon of dried
herbs de Provence and one tablespoon of Dijon mustard. Stir to combine. Here’s where you
can get creative and change the recipe to make it your own. For instance, you can change
the braising liquid to a fruit juice like apple or cranberry. Or use a combination of
dry wine and broth and change the herbs for a different flavor profile. Now, pour the
broth mixture around the lamb shanks in the Dutch oven. Cover the pan and cook over low
heat or pop it in the oven at 325 until the meat is tender and falling off the bone. If
you wanna make a full meal, about 30 to 45 minutes before the lamb is done, add one pound
peeled and quartered potatoes and one pound of peeled carrots cut into two-inched chunks.
Here too, you could also swap in different types of potatoes or root vegetables. Cover
the pot tightly and continue braising until everything is tender. This hearty comforting
all in one meal will really make you feel like great cook without a lot of effort.