New Zealand, baby! Veal and lamb is rare in our town and I’ve never found the shank or “souris” of either here. As far as New Zealand lamb goes, I believe I found some chops in Scranton labeled New Zealand but they were most likely from Australia.
I found this imported lamb online and the shanks were pink, meaty and when browned, the kitchen was redolent with the fragrance of young, grass fed lamb. Lucky us 🙂
I don’t remember where I found the inspiration for the tomato sauce I cooked the shanks in but the fresh herbs from the garden (basil, oregano and bay leaf) are so much better than dried.
I chose spicy Italian sausage links that weren’t too “hot” but flavorful and made with good quality meat. Onion and garlic were fried in with the sausage, of course 🙂
Pasta is great with this recipe but my husband wanted mashed potatoes and that was good too.
New Zealand Lamb Shanks
2 tbsp olive oil
2 lamb shanks, seasoned with salt and pepper
2 small onions, halved and thinly sliced
3-4 garlic cloves, thinly sliced
3/4 lb Italian sausage links, casings removed
2 tbsp fresh oregano, chopped
2 tbsp fresh basil, chopped
1 bay leaf
1/2 cup red wine
2 cans diced tomatoes
3 tbsp tomato paste
1 cup water
Salt and pepper
Hand mashed potatoes
Brown the lamb shanks in the olive oil, remove and set aside. Saute the onions and garlic in the same pan/pot until soft. Add the sausage meat, oregano and basil, then saute until the sausage meat is cooked. Add the bay leaf and red wine and boil for 2 minutes. Add the diced tomatoes, tomato paste, water, salt and pepper to taste, bring to a boil, then simmer for 1 1/2 – 2 hours until the shanks are very tender.
This looks absolutely wonderful! I think I’ve only cooked shanks once before. I really love simply grilling lamb chops. But this is a fabulous recipe! Thanks.
Thank you Mimi. If you can find the shanks, veal or lamb, try it. It’s delicious.
That sounds delicious, especially with the sausages. I had some very good breast of lamb last week, which I stuffed and rolled with lots of garlic, herbs, breadcrumbs and a few anchovies.
That sounds really good Mad! It’s the garlic, herbs and anchovies that got my attention.
Delicious lamb choice: This is one of the cheapest cuts and can be very versatile – it can be roasted, stuffed or rolled. Lamb shanks have become popular in recent years, which has pushed the price up a bit. But they are still a good value and are suitable for slow roasting, stewing or braising.
It looks so delicious! I have never cook lamb shanks myself, but whenever I have the chance to order it at a restaurant I would go for it. And I would also go for the mashed potatoes (or just a salad).
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