For all you meat lovers out there, be sure to tune into this post because you’re in for a real treat! Today we bring you the most flavorful and tender recipe for lamb shank ever. Right in time for Easter too, which is right around the corner. Talk about impressive, make this for your friends and family and it will be the highlight of the evening. Making a lamb shank can seem really intimidating when you think about it, and our goal for this post today is to provide some helpful tips to help ease your mind.
First off, the quality of your lamb shank is very important. The meatier the better! Be careful not to pick one that is too fatty, but a little is great for flavor. Oh, and if this question ever arises, bone in or out? The answer is always bone in! Secondly, we used our favorite brand of barrel-aged balsamic vinegar. It’s Pastamore’s Gourmet Foods traditional barrel-aged vinegar (Get it HERE) It gives off a woodsy flavor and is not as acidic as regular balsamic vinegar. Lastly, in addition to adding minced onion to the sauce, we threw some whole pearl onions in as well. Initially the whole onions were for styling purposes, but we ended up eating every last bit of those onions, popping them in our mouths like candy. So much yum! One last thing we’d like to offer up, continue to check on your lamb shank while it cooks, basting it every 30 to 45 min. Be sure to serve these with a side of our delicious mashed potatoes recipe .
We know this meal appears to be a big undertaking, it’s actually not and totally doable for all skill levels. It is definitely time consuming, but totally worth it in the end. We hope this was helpful, and feel free to comment with any questions you may have. Happy Cooking everyone!
Inspirational Quote* Believe you can and you’re halfway there. – Theodore Roosevelt