We woke up to this on Christmas morning!
Being that we do not travel in icy conditions, Hubbard and I had a rare Christmas day at home. Luckily we had everything we needed; something to drink and something to eat. Oh, and a heater that works. That would be very important.
I had planned to cook the evening meal. But, instead, Hubbard got right after it. What could I do but take pictures?
These were some seriously big lamb shanks. Hubbard got them at Central Market right before it started snowing on Christmas Eve. I love the Frenched bone. It looks so clean and neat. Sprinkle these guys with salt and pepper, then throw them in a big Dutch oven with some oil to brown.
Thickly slice a couple of onions, two ribs of celery and three carrots. Peel four garlic cloves. Take the lamb out of the pot and throw in the veggies with two tablespoons of tomato paste, two teaspoons fresh thyme and two teaspoons fresh chopped rosemary, salt and pepper. Saute the vegetable mixture. Add two cups of red wine and three cups of broth. Bring to a simmer. Put the shanks back in the pot and cover. The pot goes into a 350 degree oven for an hour and a half. Then, uncover the pot and cook for another 30 minutes to brown one side of the shanks. Turn them over and cook an other 30 minutes uncovered to brown the other side. When it’s done you should have something that looks like this…
The lamb is so tender it’s almost falling off the bone. Take out the meat and cover it to keep warm until you’ve skimmed as much fat as possible from the sauce. We didn’t even need to cook the sauce to thicken it. It was already condensed and rich. A big pot of mashed potatoes and this… Wonderful! Go Hubbard!!