Braised and Grilled Lamb Shanks

Name: Braised and Grilled Lamb Shanks
Yield: makes 4 servings
Ingredients: 4 lamb shanks (each about 1 pound); 1 cup port or red wine; 8 garlic cloves (don’t bother to peel them); Salt and freshly ground black pepper; 1 teaspoon red wine vinegar or fresh lemon juice, or to taste

December 20, 2011

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 notes

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