One of the excellent things about writing this blog is that I can do what I like, unbound by convention. One standard would state that posting the same stuff twice is a no-no. To hell with that. If anyone can extract a second serving from one dish, I’m your man. One of my earliest posts was lamb shanks under the banner of How slow can you go? I now realise that I can go slower and lower, a lot slower and plenty lower. Hence, part one in my Meat Reheat series.
For Lower and Slower Lamb Shanks, you are going to need:
- 5 lamb shanks (4 people and one to fight over)
- 1 bulb of excellent garlic
- 1 big sprig of rosemary
- 2 onions
- A bottle of red wine
- Seasoned flour for dusting
- Parsnips and potatoes to serve
You are also going to need to get up early. This is a six-hour roasting extravaganza.
Here’s what you need to do
Turn the oven on to 110 degrees C. Heat a frying pan (skillet) on the hob. Dust the shanks in the seasoned flour and brown them on as many sides as their shape will allow.
Sit them on the onion and rosemary in a roasting dish. Add plenty of garlic. You can decide on quantity. I am fed up listening to people telling me I use too much garlic. I don’t. When one slow roasts, the garlic transforms into a beautiful sweet paste inside the cloves.
Season the shanks and add three-quarters of a bottle of the wine. If it is not too early in the day for you, pour a glass and enjoy it. Cover the shanks with foil and put them in the oven.
Go somewhere else and do something worthwhile for a couple of hours. (I cycled down to Wicklow and back.) Return and turn the shanks. Go away again. Repeat this process (Not the cycle unless you are very fit, I was exhausted.).
Don’t forget to prepare your other ingredients. You have plenty of time to do them. No excuses please.
After five and a half hours, take the shanks out. Pour off most of the cooking liquid into a separator.
When you have removed the fat, add this to a pot and reduce it, adding a knob of butter to give it a nice glaze. This will be one of the best gravies you will ever taste. Return the shanks to the oven, uncovered, and turn the heat up to 180 C.
Turn the shanks a couple of times during this part of the process. They should be sticky and will smell delicious. Be careful to prevent them drying out. Add back a bit of the gravy if you really need to.
Get the timing of the other ingredients right and serve the shanks with mashed potatoes, wine gravy and seasonal vegetables.
The first of my reheats was a big success. The flavours worked wonderfully well. It was worth going the entire six hours. I make that pretty low and pretty slow.