Lamb Shanks and Tomatoes

My partner loves loves LOVES lamb. But, as it can be quite expensive, we only have it on special occasions and even then about once every few years. And, last Easter I happened upon this amazing recipe. It is a little different than the recipe we usually use - one of their mother's recipes. But, I can tell you, it went over quite well.

Ingredients

Olive oil, around two tablespoons - You can use any light tasting oil such as canola for this recipe.

2 medium or large onions - The amount depends on how much you like onions and how large your dutch oven happens to be.

5 cloves Garlic, peeled and minced. - If you are using fresh garlic make sure to peel them but feel free to use the store bought prechoppped garlic. It is just as good and makes the prep work a lot faster.

5 large tomatoes, coarsely chopped - Feel free to use a large can of tomatoes for this recipe if that is all you have on hand and depending on what time of year it is you my not have access to fresh tomatoes and the tomatoes available off season can be woody.

4 lamb shanks - about 4 pounds - See Notes

Salt and pepper - To taste

Directions

Preheat the oven to 350C.

Cut the onions into halves. Slice each half into quarter inch slices.

In a large dutch oven, or an oven safe pot with a well fitting lid, heat the oil over medium heat. Add the onions and season with salt and pepper. Cook stirring frequently until the onions are softened.

Add the garlic to the onions and cook for 1 minute.

Add the tomatoes. Bring to a simmer and cook until the tomatoes break down.

Place the lamb shanks into the tomato sauce. Make sure that they are submerged and in a single layer. They should be covered by the sauce.

Submerge the lamb shanks in a single layer until covered by the sauce. 

Bring the sauce to a boil. Cover with the lid. Place the dutch oven into the preheated oven.

Cook for 3 1/2 hours.

Once done, there will probably be a layer of fat on top of the liquid. You can skim it off.

Skim the fat from the top of the liquid

Place the lamb shanks on a plate and serve with a starchy side sich as potatoes or rice

Pour the sauce over top.

Notes

This recipe makes 4 servings. If you have additional guests, just add an extra shank for each person and adjust the rest of the ingredients accordingly

The skimmed fat can be reserved for use later. I like keeping it in the fridge and using it later in other recipes. I often add a bit to homemade soups as it adds a lot.

My partner is Metis and he attributes his love of fried bread to his heritage. It is not good for his cholesterol but as I always say "Everything in moderation." When I let him, he takes some of the rendered fat and melts it in a pan. He then uses it to fry a couple slices of bread. Kind of like French Toast but he skips the egg wash. I have never tried this but I have to admit that it smells delicious. Maye next time I make my Oat Bread - Recipe coming soon - I will cut it up and try making some fry bread that we both can enjoy.

Lately, the prices of everything has been going up. I have noticed this especially when it comes to meat. With a tighter budget over the last few years, I have been trying to eat well but with less money. When I find meats on sale, I snatch them up and freeze for later.

This recipe can be adapted to use any other protein. You could use pork, chicken, beef or even tofu.