So we butchered this four year old Icelandic wether last week, and were interested in what the meat would taste like. If it was too gamy or something, it would be dog food, but we really hoped it would go into our freezer. So far, it’s been fantastic. I made Shepherd’s Pie the other day for dinner and it was great. Tonight, I braised the shanks and found them delicious. I thought I’d write about what I did.
The Joy of Cooking Braised Lamb Shank recipe is divine. I changed a few things so that I can use my own homegrown and home-canned vegetables.
Season 3-4 pounds of meaty mutton shanks with
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground ginger
1/2 teaspoon paprika
Brown the shanks in hot oil on all sides. Remove shanks, add
3 onions, roughly chopped
2 tablespoons chopped garlic
1 teaspoon paprika
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground black pepper
1/2 teaspoon ground geinger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
Stir well to coat the onions. Add
2 cups lamb stock
1 cup Reisling white wine
1 quart home-canned tomatoes
Bring to boil. Return the sheep shanks to the pot, cover, and bake for 4 hours at 250°F.
2 cups carrots cut to 1 inch pieces
1 winter squash cut up to 1 inch pieces
Bake 30 minutes.
Serve over brown rice.