Enhancing & not masking
Most ingredients are good enough to eat on their own and need not be masked with plenty of flavours. Lamb Shanks definitely fall in this category. The meet is very good, turns out super moist and tender. The bone of the shank intensifies the meat flavour and the richness of the braising sauce. I don’t season these shanks with anything more than salt & black pepper. Let the star of this dish shine in its own right.
This braised dish tastes delicious and is good served on its own, the added vegetables and herbs here make excellent accompaniments. They enrich the braising sauce and allow for making a cream of vegetable soup (recipe below) the next day. Moreover, any leftover meat can be recreated into a pulled lamb sandwich drenched with braising sauce. These sandwiches are moist and packed full with flavour.
Tip: Braising is a cooking technique where meat is browned in some sort of fat, then slowly stewed (simmered | slowly cooked) in a covered casserole dish or pot. The slow stewing on low temperature creates a delicate, moist and super tender meat. (watch the video below)
You can go for the regular butcher’s cut shank (meat bound to top of the bone), or the french cut shanks where the tip of the bone is showing. Whichever way you go tastes just the same!