Lamb shanks… and the start of winter


It is officially winter.

Well, if you are one of the approximately 740 million people living in the southern hemisphere it is officially winter.

The nights have got cold. Cold like Tony Abbott’s bed (and if that isn’t cold by now it damn well should be), but the days… the days are still kissing our cheeks with uncustomary rays of glorious sunshine. What a sentence. Back to the nights… those cold, cold nights. It’s nights like these that are just begging me to get a pot out and braise some oh-so-tasty lamb shanks to warm the very depths of my person. “Please cook some lamb shanks”, said the cold. “Just like nana would make. Except, chuck a little extra shit in there, cos I know you and you gotta chuck a little extra shit in there”.

Tonight I shall listen to the cold speaking to me, possibly take another tab of acid or two just so it can hear me when I talk back, and I shall be cooking myself some lamb shanks… I will even make enough for my family to have some, too.

Cook the lamb shanks
Cook the lamb shanks
Eat the lamb shanks
Eat the lamb shanks

4 lamb shanks (the shanks off the back legs are a little bigger so they have my vote)
1 medium brown onion, sliced (does not need to be fancy… this is nana cooking at it’s finest)
1 carrot, chopped (peeled? Don’t even do that)
2 cloves garlic, chopped
3 anchovies
¼ preserved lemon, skin only, sliced finely
1 sprig rosemary
a few sprigs of thyme
1 400g tin chopped tomatoes
Caper salsa (well, I was going to make caper salsa but the bottle told me I should forget about that and have another drink… it would be a worthy accompaniment if you can be assed and the recipe is here) and whatever vegetables to serve
• Brown the lamb shanks in a casserole dish
• Add everything except the tomato and herbs, cook out for a few minutes or until the onions soften
• Everything else goes in, cover and whack it in a pre-heated oven at 180C for 2 hours
• Check to see if the lamb is falling off the bone. It isn’t? Well chuck it back in the oven for another 20 minutes or so
• Once ready serve the lamb on a worthy receptacle as a base for it’s journey to your mouth hole
• Put some vegetables on the side and spoon the tomato-y goodness over the top
• Bust open the wine, sick your ass down and be sure to thank me later

23 responses to “Lamb shanks… and the start of winter”

  1. What a kind man you are to share this with your family. Am glad to hear that there are others in the world who have conversations with the weather. Nowt wrong with that lad.

  2. Lamb shanks are one of my very favourite meals, particularly in winter. I had no idea that I should be asking for hind shanks at the butcher (I guess it’s because I’ve never had a chance to compare the tasty cuts whilst the lamb is still together) but you’ve (yet again) taught me something Grazza!

  3. So sorry to hear you’re at the start of winter over there. Ugh. I dread that kind of weather, but I have several more months before it hits again. The lovely lamb shanks should keep your mind off things. 🙂

  4. Lamb shanks need to be voted in as the go to winter meal. Who needs a soup when you’ve got a shank? especially a shank like these nana shanks. 🙂

    • Haha. Cheers! I was thinking ’bout your visit and the Beach Hotel in Byron is probs a good one because it’s right in the middle of town and has a mad pub attached… otherwise there is lot’s of little boutique-y places and holiday letting about that you can check out on the inter web… and there is our place of course but we are about half an hour away, but you’re welcome to stay…

  5. This is one thing I have never, ever cooked…lamb shanks. I have had them in restaurants and love them. I like your recipe and now I will have to try to cook them one evening for dinner. Thanks.

  6. We applaud you for sharing with your family. It’s a habit that’s slowly disappearing nowadays. Thanks for sharing the recipe. We won’t share. 😉

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