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Recently, we ran a recipe for Amtrak's braised lamb shanks as one of our Culinary SOS requests. I received some questions from readers, curious about lamb shanks and how to trim them for cooking.
Similar in appearance to a drumstick, lamb shanks come from the bottom of a leg of lamb. Relatively inexpensive, the shank is one tough cut of meat. While it's not suitable for quick cooking methods, like grilling, that toughness makes the shank a perfect candidate for slow cooking methods, like braising, the gentle heat slowly softening the meat to rich tenderness.
When preparing lamb shanks, remove the silverskin -- that whitish membrane on the outside of the meat –- and any large fatty deposits. This will lessen any gamey flavor as the meat is cooked. Use a small, sharp knife to loosen the silverskin, making it easier to pull off.
Also trim the tendons. As the shanks cook, the meat will shrink toward the top of the shank. Cutting the tendons will give the shanks a cleaner appearance as they cook.
You can find the recipe for Amtrak's lamb shanks, pictured at left, below.
If you have any kitchen tips or questions you'd like me to explore, leave a comment below or shoot me an email at noelle.carter@latimes.com.
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You can find Noelle Carter on Facebook, Google+, Twitter and Pinterest. Email Noelle at noelle.carter@latimes.com.
Amtrak's braised lamb shanks with portobello mushroom, tomatoes and oreganoTotal time: 3 hours
Servings: 4
Note: Amtrak serves the lamb shanks with garlic mashed potatoes and an array of vegetables.
4 (1 pound each) bone-in lamb shanks, well trimmed
1/4 cup canola oil, divided
Kosher salt
Freshly ground black pepper
1/2 cup finely diced red onion
