Lamb Shank

 

I decided to do braised lamb shank for Easter Sunday. Lamb and eggs are traditionally eaten on Easter Sunday. I love to cook, but I don’t like cooking for myself. I’m always looking for excuses to host a dinner party.

There is no standard recipe. I took inspiration from a braised lamb shank recipe I’ve seen online and what I’ve eaten in Turkish and Eastern European restaurants and improvised my own.

• 2 lamb shanks (about 1 lb each)
• 1 tblsp each salt, pepper, paprika
• 3 tblsp olive oil 
• 1 tblsp cumin seeds
• 1 large onion, cut into bite size pieces
• 2 cups root vegetables (I used carrot, parsnip, turnip), cut into bite size pieces
• 2 cups beef broth
• 2 cups water
• 6 oz can tomato paste
• 1 bunch bouquet garni (I used flat leaf parsley, fresh rosemary, fresh thyme, bay leaf), wrapped in cheese cloth
• 2 hard boiled eggs
• mashed potatoes
• rosemary sprigs for garnish

1. Rub the lamb shanks with salt, pepper, and paprika.
2. Heat olive oil in a large saucepan and sear the lamb shanks on all sides. Remove and set aside.
3. Add cumin seeds and fry until fragrant.
4. Add onion and sauté until brown.
5. Add broth, water, tomato paste, and bouquet garni and bring to a boil.
6. Add the lamb shank and root vegetables. Bring to a boil, then cover and turn the heat to low. Let simmer for 2 hours.
7. Add the boiled eggs and simmer uncovered for 20-30 minutes. Discard the bouquet garni before serving.
8. Serve over mashed potatoes. Garnish with rosemary sprigs.