Grass-Fed Lamb Hindshanks
Lamb Hindshanks 2/20/2015 9:23:00 am
I can't tell you how much we have enjoyed this meat. I have served it several times when we are entertaining and it makes a VERY impressive meal! I season with salt and pepper and then sear in a large cast iron dutch oven that is has a small amount of olive oil in it. I remove from pot, and throw in thickly sliced onion and three or four large garlic cloves and saute long enough to wilt the onion. I return the shanks to the pot, sprinkle with rosemary and a bit more salt, cover the pot and place in a 250 degree oven for about 4 hours. The juices of the lamb along with the "melted" onion and garlic make an amazing sauce. I place a shank on creamy mashed potatoes (on each plate) and spoon the sauce over it! It it fabulous!!!!