The second part of the mission is to reinforce an old rule of thumb for braising meats, which goes something like, �Don�t stop cooking until it�s tender and awesome!!� Sounds simple, right? Yet, I get emails all the time saying my short rib, pot roast, or lamb shank recipes didn�t work because �the meat wasn�t tender.� Sorry, but that�s all you, Chef Took-it-out-because-the-timer-rang.
The only reason tough cuts of meat, like these lamb shanks, don�t get tender enough, is because people go by time instead of common-sense testing. In the video I say to roast, covered, at 200 F. for about 2 1/2 to 3 hours, before starting the final glazing step, but that�s just a guess. I don�t want you to stop when the timer rings, but only when the point of a knife goes into the meat easily.
Remember, a lamb shank cooked 30 minutes too long is still a succulent and delicious thing. The same cut cooked 30 minutes shy? A chewy disappointment. Not to mention all that dental floss you�re going to waste. So, now that there�s no way your lamb isn�t going to come out all moist and tender, the only thing left to do is find yourself some saba, and give this great winter dish a try soon. Enjoy!
Ingredients for 4 portions:
(I used a 9x12-inch dish)
(I used a 9x12-inch dish)
4 lamb shanks
2 tbsp olive oil
2 tsp kosher salt
1 tsp freshly ground black pepper
1 tsp smoked paprika
1 tsp cinnamon
1/2 tsp dried rosemary
1 large onion, sliced
6 cloves garlic, peeled, slightly crushed
1 cup chicken broth
1/3 cup saba or aged balsamic vinegar
1/2 tsp freshly chopped rosemary to finish sauce
- Roast 30 min at 450 F. uncovered
- Add liquid and roast covered at 200 F. about 3 hours, or until knife tender
- Uncover, roast at 350 about 20-30 minutes, or until very tender and glazed. Turn in sauce several times during this final step.
- Strain and reduce sauce
*Note: 3 hour braising time will vary depending on size of shanks.
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