Braised and Grilled Lamb Shanks

Ingredients

By Mark Bittman, award-winning author and columnist for the New York Times

Yield: 4 servings
Total time: At least 2 1/2 hours

  • 4 lamb shanks, each about 1 pound
  • 1 cup Port or red wine
  • 8 cloves garlic (don't bother to peel them)
  • Salt and freshly ground black pepper to taste
  • 1 teaspoon red wine vinegar or lemon juice, or to taste

1. Combine the lamb shanks, Port or wine, and garlic in a skillet just large enough to hold the shanks. Turn the heat to high and bring to a boil; cover and turn the heat so that the mixture simmers gently. Cook, turning about every 30 minutes, until the shanks are tender and a lovely mahogany color, at least 2 hours and more likely longer.

2. Remove the shanks and strain the sauce. If time allows, refrigerate both, separately; skim the fat from the top of the sauce. Preheat a charcoal or gas grill or the broiler; the rack should be 4 to 6 inches from the heat source, and the fire hot.

3. Grill or broil the shanks until nicely browned all over, sprinkling them with salt and pepper and turning as necessary; total cooking time will be about 15 minutes. Meanwhile, reheat the sauce gently; season it with salt and pepper, then add the vinegar or lemon juice. Taste and add more seasoning if needed. Serve the shanks with the sauce.

Variation: Anise-flavored Lamb Shanks (or Short Ribs)
Braise the meat in a mixture of 1/4 cup soy sauce, 1 cup water, 5 thin slices of ginger, 5 whole star anise, 4 cloves garlic, and 1 tablespoon sugar. Proceed as above, finishing the sauce with rice or white wine vinegar.

Instructions

Categories: 
Main Dishes
Cook time: 
Yield: 
  • When it comes to cooking sausage, it's all about heat management

    "If you're going to grill, you can mark it first on a hotter part of the grill," says Chris Ying, editor in chief of Lucky Peach and co-author of The Wurst of Lucky Peach. "Then move it to the cooler, indirect heat to finish cooking gently and slowly, and let all of those fats and everything break down inside of the sausage."

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Host Francis Lam wins multiple 2017 James Beard Media Awards

Host Francis Lam won several awards at the 2017 James Beard Foundation Media Awards for his work as food writer and cookbook editor.