Lamb Shanks with Potatoes

Name: Lamb Shanks with Potatoes
Yield: makes 4 servings
Ingredients: 1 tablespoon extra virgin olive oil; 4 lamb shanks, each about 1 pound; Salt and black pepper to taste; 4 garlic cloves, crushed and peeled; 4 fresh thyme sprigs or 1 teaspoon dried thyme, plus a few fresh leaves for garnish; 2 cups stock, preferably homemade (pages 160–163), white wine, or water; 2 pounds waxy potatoes, scrubbed, or all-purpose potatoes (such as russet or Yukon Gold), peeled and cut into 1- to 2-inch chunks; Juice of 1 lemon

December 14, 2011

The combination of lamb, thyme, garlic, and lemon is so perfect that this dish—simple as it is—is among my favorites. Needless to say, the slow-cooked potatoes, stewed in the pan juices, become rather fabulous. Other cuts of meat you can use here: boneless lamb or pork shoulder or shoulder lamb chops, all of which will cook more quickly than the shanks; short ribs; beef chuck or brisket; veal shank (osso buco).

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