If lamb is reappearing in grocery store meat coolers around town, it must be spring. Each month the Colorado Department of Agriculture features a different commodity to highlight the variety and quality of products grown in the state. This month it’s Colorado’s 390,000 sheep and lambs, valued at $53 million. The state ranks fourth in the nation for production of sheep and lamb, an excellent source of protein, vitamin B-12, niacin, zinc and a good source of iron. Look for Colorado lamb at your local grocery store or at restaurants across the state. For more recipes, go to www.ag.state.co.us/mkt/COProud/2007/Lamb.pdf
Braised Lamb Shanks
From “Charlie Palmer’s Practical Guide to the New American Kitchen,” this recipe is written by the chef who opened New York City’s Aureole, and proves that a good dish doesn’t have to have 15 steps and 20 ingredients. Served with parsleyed orzo and a green salad, it becomes the perfect dinner party dish. Serves 6.
Ingredients
- 6 lamb shanks
- 4 cups dry red wine
- Vegetable oil
- All-purpose flour
- 1/2 bunch fresh thyme or rosemary
- 1 bay leaf
- 2 tablespoons
- unsalted butter
- 1 white onion, diced
- 2 cups brine-cured,
- pitted black olives (not marinated)
Directions
Place lamb shanks in a shallow dish and pour wine over them. Cover with plastic wrap and marinate, refrigerated, for 12 hours, turning them halfway through.
Film the bottom of a straight-sided sauté pan with oil and place it over medium heat. Remove shanks from the marinade, reserving liquid. Pat dry with paper towels and dust with flour. Sear shanks on all sides. Remove from pan and set aside.
Pour marinade into a medium saucepan and slowly bring to a boil over medium heat. As it heats, skim off impurities that rise to the top. Reduce heat and simmer for 5 minutes more.
Tie fresh herbs and bay leaf into a bundle with cotton string and set aside. Add butter and onions to the sauté pan and cook until onions are lightly caramelized. Stir in marinade, scraping any browned bits from the bottom of the pan. Bring liquid to a boil, then return the shanks to the pan and add olives.
Cover and braise for 2 1/2 hours, or until the meat is fork-tender. You can do this either on the stove top over a low heat or in an oven heated to 320 degrees.
