Sink your teeth into this incredibly delicious, braised lamb shanks recipe that is slow-cooked in an amazingly flavored broth. Billy Parisi served these tasty shanks up with some of his creamy risotto and it is outstanding.

Serves 4

billyparisi.com

INGREDIENTS
4 lamb shanks
2 tablespoons olive oil
1 peeled and medium diced yellow onion
2 peeled and medium diced carrots
2 medium diced ribs of celery
1 peeled and medium diced turnip
1 peeled and medium diced parsnip [or any combo of vegetables]
4-5 garlic cloves
12-15 fresh thyme sprigs
2 fresh rosemary sprigs
1 small bunch of parsley [or any combination of herbs]
2 cups of red wine
3 tablespoons tomato paste
48 ounces beef stock
Sea salt and fresh cracked pepper

INSTRUCTIONS
Preheat the oven to 350°, if using oven

Lamb: Season the lamb on all sides with salt and pepper.

Add the olive oil to a large pot, rondeau, or Dutch oven over medium-high heat and sear the lamb until golden brown on all 5 sides, which takes about 3-4 minutes per side. Once brown remove them from the pot and set aside.

Next, add the onions, carrots, celery, turnip, parsnip, and garlic into the pot and brown well, which takes about 10 minutes while stirring occasionally.

Deglaze with the red wine and cook until the amount of liquid is reduced by one half.

Add in the tomato paste and stir until combined and cook for a further 1 to 2 minutes.

Add in the stock followed up by adding in the parsley, thyme, rosemary, salt, and pepper, and mix until combined.

Next, add back in the lamb shanks, place a lid over the pot and cook in the oven at 350° for 2 to 2 1/2 hours.

Remove the lamb from the pot and strain the vegetables. Cook the remaining liquid over high heat for 4 to 5 minutes or until it thickens up a touch more.

Serve the lamb shanks with optional risotto and pour some of the sauce over the top.

Stove top: Return shanks, bring to a boil, then reduce heat to low and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is falling apart.

On the Abruzzo episode of Bonacini’s Italy, chef Michael prepares a protein commonly found in Abruzzo’s mountainous region: Lamb with Cheese and Egg. Cooked here with delicious mixture of egg and Pecorino, the Italian name for the dish is ‘Agnello Cacio e Uova’. The dish is satisfyingly simple, while somehow managing to also be uber-decadent and packed with flavor!

Serves 4

gustotv.com/recipes

INGREDIENTS
2 pounds (907 grams) lamb meat, cut into cubes
1/3 cup (80 ml) flour
2 tablespoons (30 ml) olive oil
1 onion, thinly sliced
½ cup (120 ml) white wine
1 tablespoon (15 ml) chopped rosemary
1 cup (240 ml) chicken stock
½ teaspoon (2.5 ml) salt
¼ teaspoon (1.25 ml) pepper
4 eggs
1 cup (240 ml) grated pecorino
1 tablespoon (15 ml) chopped flat-leaf parsley

INSTRUCTIONS
Heat oil in a large skillet over high heat.

Dredge the lamb cubes in flour, then sear on all sides until evenly browned. Remove from skillet and set aside.

Lower heat to medium low and add onion, cooking 1-2 minutes, until soft.

Add the white wine and bring to a boil, scraping up any stuck bits. Reduce.

Return the lamb to the skillet and add the rosemary, chicken stock, and season with salt and pepper. Bring to a simmer. [and cover]

Continue cooking for 3-4 hours, until the lamb is tender. [add more stock if sauce gets too thick]

Drain and reserve the excess cooking liquid, leaving the solids in the skillet.

In a bowl, mix together the eggs, pecorino, and some of the parsley.

Pour the egg mixture into the skillet with the lamb and cook, stirring, until the egg is firm.

Remove to a plate, garnish with parsley, and drizzle with reserved cooking liquid to finish. Serve hot.

If you aren’t able to grill outdoors, lamb can be roasted on a rack set in a large (17- by 11-inch) roasting pan in a 375°F oven, 1 1/4 to 1 1/2 hours.

Serves 8

Gourmet 2007

INGREDIENTS
4 large garlic cloves
1 ½ teaspoons salt
2 tablespoons olive oil
1 teaspoon finely grated fresh lemon zest
1 tablespoon fresh lemon juice
5 teaspoons minced fresh thyme
1 teaspoon black pepper
½ teaspoon ground allspice
1 (6 1/2- to 7-lb) bone-in leg of lamb, trimmed of all but a thin layer of fat

INSTRUCTIONS
Mince garlic, then mash to a paste with salt. Stir together garlic paste, oil, lemon zest and juice, thyme, pepper, and allspice. Put lamb, fat side up, in a large ceramic or glass dish. Using a paring knife, make 1 1/2-inch-long slits (about 2 inches deep) 2 inches apart all over leg. Reserve 1 teaspoon thyme mixture and push remainder into slits, then rub all over with reserved teaspoon of mixture. Marinate lamb, covered and chilled, 12 hours.

Let lamb stand at room temperature 30 minutes before grilling.

Prepare grill for indirect-heat cooking over medium-hot charcoal (high heat for gas). If using a gas grill, preheat all burners on high, covered, 10 minutes, then turn off all burners except burner closest to you.

Oil grill rack, then grill lamb over area with no coals (or over turned-off burner or burners), covered, without turning, until thermometer inserted into thickest part of roast (almost to the bone but not touching it) registers 125°F for medium-rare, 1 1/4 to 1 1/2 hours (temperatures in thinner parts of leg may register up to 160°F). To maintain medium-hot charcoal, add more charcoal (about 2 cups) every 15 minutes.

Let lamb stand on a cutting board, uncovered, 30 minutes.