Why do so many recipes have you brown lamb shanks and other tough meats when the long braising needed to make them tender ends up breaking down the lovely, crisp crust? The simple answer is that browning creates complex flavors, but it also creates a spattery mess. So here’s a solution: grill or broil the shanks after braising. This will give them the ultimate crust, and the braising liquid will serve as a succulent sauce.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Combine the lamb shanks, port, 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 down 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.
Step 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 grill or broiler until quite hot; the rack should be 4 to 6 inches from the heat source.
Step 3
Grill or broil the shanks until nicely browned all over, sprinkling them with salt and pepper to taste 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
Step 4
Anise-Flavored Lamb Shanks (or Short Ribs): For an Asian-flavored main course, braise the meat in a mixture of 1/4 cup soy sauce, 1 cup water, 5 thin slices peeled fresh ginger, 5 whole star anise, 4 garlic cloves, and 1 tablespoon sugar. Proceed as directed, finishing the sauce with rice or white wine vinegar.
