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Ingredients
- 4 (12oz/ 340g each) Lamb Shanks
- I bunch of carrots
- 1 can (15oz/ 425g) canned whole San Marzano tomatoes
- 3 -finger pinch of Garlic powder or 4 garlic cloves pushed through a garlic press
- 2 tablespoon of Extra virgin olive oil
- 1/3 About 1/3 a bottle of White wine
- To taste, add salt and pepper
Details
Preparation
Step 1
PREP:
1.At least 1 hour prior to cook time, thaw the frozen lamb shanks. I put the plastic-bagged shanks in a large mixing bowl full of the hottest tap water I can muster, and I weigh them down with an upside-down plate or bowl.
2.Scrub the carrots with a vegetable brush or coarse sponge (I peel as few things as possible), and chop off the ends. Roughly break by hand into halves.
3.Get your meez ready – that is, get everything you will use in one place.
PICKUP:
1.Preheat the oven to 350 degrees F (180 degrees C). Place a PanSaver, if using, in the Dutch oven.
2.Place the carrots in the pot to create a bed for the meat to rest on.
3.Add the 4 lamb shanks.
4.Open the tomato can and squish the tomatoes with one hand (beware of squirting juice – poke a thumb through first) as you drop them into the Dutch oven, along with their juice.
5.Sprinkle in the 3-finger pinch of garlic power or 5 cloves of raw garlic.
6.Drizzle in about 2 tablespoons of Extra virgin olive oil. Don’t sweat the precision. A decent “glug” is approximately 2 tablespoons.
7.Add enough white wine to cover ½-¾ of the meat. Don’t cover it completely.
8.Grind 10 hard turns of pepper onto your shanks (add more than you think you need), and add two 3 finger-pinches of kosher salt, sprinkling from a height 12” (30 cm.) This will create an even spread and prevent clumps of salt.
9.Cover the pot, put it in the oven, and come back 2 hours later.
10.Serve on VerTerra pressed-leaf disposable plates, or whatever you have. Gracefully accept lavish praise from guests.
11.If you’ve used PanSaver, here’s the great part; just bunch up the edges so you have leftovers in a bag, and put it in the fridge in a pan or dispose of it. No cleaning other than your silverware! One Michelin three-star chef believes braised meats taste best 3 days after cooking.
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