There are eleven other lamb shank recipes here on the blog. Some are better than others. Some would qualify as really excellent in any cook book. However, this one is the best. It excels in flavour, texture, simplicity and most importantly, the Wife says it’s the best I have ever cooked. And we all know, what she says goes. With not a little pride, I present Soy Braised Lamb Shanks with Creamed Parsnip and Garlic Purée.
How do great recipes get their titles? Eggs Benedict is claimed by various New York establishments. Sole Meunière (meaning "in the manner of the miller's wife") is claimed by a few. Don't get me going on the origins of the Beef Wellington. It seems that
As I was struggling for an original dinner idea, I decided to ask a couple of foodie friends for suggestions. Given that I have cooked lamb shanks every which-way in the last while, when the best idea that emerged from their deliberations was “Why not do a lamb shank?” I wasn’t impressed. However, I hadn’t cooked them sous vide. So the thought arose and it didn’t really inspire me.
“Five hours. Wow. How come that takes soooo long?” “How do you have the patience for that sort of cooking?” Such are the questions asked of the slow-cooking cook. “You have great patience.” Now, it is probably true that I am more patient than the average schmuck. A couple of decades living in our house has contributed to that state of affairs. However, I am aware that family occasionally read this stuff, so I had better leave that aspect alone. Now back to the point of this tale….