spice-rubbed lamb shank

phenomenal 48hr dry marinated lamb shank, perfect weekend dinner

What is Lamb Shank?

Lamb shank is taken from the lower part of the back leg. If we were to put it in human terms, it would be the calf of the leg. This is usually a cheaper cut of meat compared to the rack, or the leg. Shanks are a fairly lean piece of meat, there isn’t a large fat cap but instead, collegian that when cooked gives the meat a nice delicate fork-tender feel.

Cooking Method

Lamb shank is a perfect meat for braising. Braising is a slow cooking method, that focuses on sealing in moisture by searing meats before cooking them in a sealed container, like a dutch oven or tandoori. This method transforms tough pieces of meat into succulent bites.
The liquid is an integral part of braising, the amount of liquid needed depends on what you’re making. The collegian from the lamb offers its own delicious fatty liquid, but to help unify our spices and create tender meat; we will be using the liquid from crushed tomatoes and a smidge of broth.

Prepare ahead of time

To infuse the lamb shank with bold flavors, I season it with a dry rub and let marinate for at least 24 hours or up to 2 days. I like to use whole seeds, broken down in a mortar and pestle, if you have ground spices instead feel free to use them. Follow these steps to prep your lamb shank ahead of time.

1. Pat meat dry
2. Score Fat: Gently score lamb shank fat with a sharp knife. you should cut through the fat but not the meat. This allows the fat to render during the cook.
3. Combine herbs and seasonings: If you are using whole seeds, place them in a mortar and pestle or spice grinder. Breakdown into pea-size pieces. If using ground spices, combine them together in a bowl.
4. Rub spices into Lamb Shank: Rub spices all over the lamb shank. Since you will then wrap your shanks in plastic wrap, I find it easier to do this over a sheet of plastic wrap. Be sure to get in between folds of the meat, and the cuts you’ve made in the fat. Wrap tightly in plastic wrap, place on dish and let rest in the fridge.

Spice Rubbed Lamb Shank

Prep Time: 2 days | Cook Time: 5 hours | Servings: 4-6 people

gather

for the marinade

spice rub

• 1 tablespoon cumin
• 1/2 tablespoon Coriander
• 10 pods of Whole Cardamon green and black (I did 5 of each)
• 1/2 tablespoon fennel seeds
• 8 cloves of garlic finely minced garlic
• 1 teaspoon salt
• 2 teaspoon pepper
• 3 blood oranges, seeded and sliced

In the pot

• 4 Lamb Shanks bone in, marinated
• 28oz can of crushed tomatoes
• 2 cups of beef broth, or red wine (can do 1 cup for each)
• 2 white or sweet onions
• 4 medium carrots peeled
• 1 bulb of garlic, peeled and left whole
• 2 bay leaves
• 1 cinnamon stick
• salt and pepper
• 2-3 tablespoons neutral oil

Follow

Prepare the Marinade

1. If you are using whole spices put all into a mortar and pestle, or spice grinder. Grind until pods open up and become fragrant.
2. Add garlic, season with salt, and pepper, then combine one last time. Don’t have to be a fine paste, should look like minced garlic.
3. Lay down 4 sheets of plastic wrap(the shanks will be wrapped individually), that are long enough to wrap around the shank. Lay 3-4 blood orange slices down. It should be enough to run up the shank.
4. Pat Lamb shanks dry and scores the fat. Spread spice rub generously over lamb shanks. Place shank on top of blood orange slices.
5. Place additional slices on top and wrap with plastic wrap. repeat for all shanks. Place wrap shanks in the refrigerator for at least 4 hours, up to 48 hours.

Prepare Lamb shanks

1. Preheat oven to 425 F. In a heavy bottom, oven-safe pot with a lid (like a dutch oven), heat oil over medium heat. Sear lamb shanks, 5-8 mins on each side, until nice deep golden brown. Sear in batches, if you must.
2. Add all the lamb back to the pot, and add canned tomatoes, broth (or other liquid), onions, carrots, garlic, and cinnamon stick. Bring to a boil. Be sure to move lamb shanks around in the pot. Season generously with salt and pepper, and add bay leaf. Cover and place in the oven for 3-4 hours, until fork-tender.
3. Remove from oven, and serve on couscous, potatoes, or rice. Garnish with tomato sauce from the pot, fresh onions, and cilantro.