O.K. I know this recipe doesn’t exactly fall in the “cheap food for poor students category,” but just in case you can swing the price (I think they are in packages of three shanks for about $15.00) at Save-On Foods), this is such a great fall or winter Sunday night meal. You can put the roasting pan in the oven and head out for a walk and come back a couple hours later and your house will smell fantastic and your meal will be nearly ready.
Jonny Morris, policy director from Canadian Mental Health in Vancouver was recently in the Kootenays on holiday and graciously agreed to facilitate a leadership workshop for Selkirk students and staff. When he tried to leave, the Kootenay vortex sucked him in and his motor bike, Gisele, broke down, so he got to hang out for an extra few days in Nelson relaxing and eating Lamb Shanks!
This recipe is dedicated to Jonny Morris and the amazing work he does promoting healthy minds across B.C. and Canada!
Robin’s Lamb Shanks
- Chop up a big onion and a full head of garlic (I just peel the cloves and cup them in quarters so there are nice sweet chunks of garlic).
- Add 2 tins of roma tomatoes or lots ( 10 – 15) fresh chopped tomatoes.
- Add fresh or dry thyme, oregano and rosemary.
4. Put the lamb shanks on top of everything and pour a generous glug (1/2 cup?) of port or red wine on top (I used cheap $10.00 Australian Port. It gives a nice cooking flavour and especially if you are using canned tomatoes it adds a bit of sweetness to offset the acidity).
5. Sprinkle generously with salt, pepper and chilli flakes.
6. Cook for two hours at 350 degrees with the lid on.
7. Flip them over and spoon lots of the juicy stuff over them.
8. Cook for another hour or more with the lid off until they are deep brown on top and the meat is ready to fall off the bones.
My Aunt Patty from London always served lamb shanks on cassoulet – which is a fancy name for taking a couple cans of white cannelini or kidney beans and cooking them in a sauce pan with a big spoonful of butter, salt and chilli flakes until they become really thick and creamy. Spoon the white beans onto a plate and put a lamb shank and lots of the garlicky tomato mixture on top. I didn’t think I’d like the cassoulet as I have never liked beans much, but they do taste good with the rich flavours of the lamb shanks. This is down-to-earth slow cooked peasant food that nourishes body and soul. Enjoy!