I just know you're thinking, "Oh goody, more lamb!" As if the prospect of slow-roasted, tender, spicy lamb shanks isn't exciting enough, we turned this recipe into our first ever two-day project! I guess you could say things are getting pretty serious.
We decided to take Gordon's advice and marinate the lamb shanks overnight to let all the herbs and spices develop into yummy flavors. Cumin, oregano, paprika, cinnamon, garlic and chillies make for a nice spice rub, don't you think?
As you can see, we did not skimp on the chillies - it is supposed to be "fiery" lamb, after all. And now into the fridge they go!
[Time passes]
Many, many hours later, it came time to brown those suckers.
Of course you have to add in the aromatics - onion, carrots, bay leaves - and a bottle of wine to deglaze the pan; it's all about the deglazing. I guess there was some broth in there too, but who can remember such details?
325 degrees and 3 hours later, the meat was just about falling off the bone and looking and smelling insanely delicious.
The lamb shanks did end up very tender and had pretty good flavor overall, but they weren't as fiery as we'd anticipated. I blame Gordon for being annoyingly unspecific about what kind of chillies to use. Next time we'll just have to go crazy with the spice!
We decided to take Gordon's advice and marinate the lamb shanks overnight to let all the herbs and spices develop into yummy flavors. Cumin, oregano, paprika, cinnamon, garlic and chillies make for a nice spice rub, don't you think?
As you can see, we did not skimp on the chillies - it is supposed to be "fiery" lamb, after all. And now into the fridge they go!
[Time passes]
Many, many hours later, it came time to brown those suckers.
Of course you have to add in the aromatics - onion, carrots, bay leaves - and a bottle of wine to deglaze the pan; it's all about the deglazing. I guess there was some broth in there too, but who can remember such details?
325 degrees and 3 hours later, the meat was just about falling off the bone and looking and smelling insanely delicious.
The lamb shanks did end up very tender and had pretty good flavor overall, but they weren't as fiery as we'd anticipated. I blame Gordon for being annoyingly unspecific about what kind of chillies to use. Next time we'll just have to go crazy with the spice!
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