Lamb Shanks with Rosemary

This delightful lamb shanks recipe, infused with the fragrant aroma of rosemary, offers a flavorful dish perfect for family gatherings or intimate dinners. The dish is simple to prepare but does require some waiting time, as the flavors need to marinate and develop. The marinade consists of garlic, rosemary, icing sugar, salt, and freshly ground pepper, ensuring the lamb absorbs a robust mix of savory and slightly sweet flavors. Wrapping each shank in foil ensures the meat remains tender and juicy while grilling. After the initial cooking, a quick sear creates a deliciously crispy crust, adding texture to the dish. This recipe offers the perfect balance between preparation time and cooking quality. Whether you're a seasoned chef or a home cook, this dish is ideal for showcasing your culinary skills. The end result will undoubtedly leave your guests impressed and satisfied. Enjoy this exquisite meal with a fresh salad or roasted vegetables for a complete dining experience.

Ingredients

Main Ingredients

• 4 fresh lamb shanks

For the Marinade

• 6 cloves of garlic
• 2 sprigs of rosemary
• 2 tablespoons of icing sugar
• Salt, to taste
• Freshly ground pepper, to taste

Preparation Time

Total Time: Approximately 1,020 minutes (including marinating and cooking time)

Step-by-Step Instructions

1. Chopping Ingredients: Finely chop the garlic cloves and the rosemary sprigs.
2. Mixing the Marinade: In a bowl, combine the chopped garlic and rosemary with the icing sugar, salt, and freshly ground pepper. Mix until well combined.
3. Marinating the Lamb: Rub the marinade mixture evenly over the lamb shanks, ensuring they are fully coated.
4. Refrigeration: Place the marinated lamb shanks in the refrigerator. Allow them to marinate for at least 12 to 24 hours. This step is crucial for deep and well-rounded flavors.
5. Preparing the Lamb for Grilling: Once the lamb has marinated sufficiently, preheat your grill.
6. Foil Wrapping: Wrap each lamb shank individually in aluminum foil to retain moisture during grilling.
7. Grilling: Place the foil-wrapped shanks on the grill. Cook over indirect heat for approximately 3 to 4 hours, turning occasionally.
8. Checking Tenderness: After grilling, remove one shank to check for tenderness. The meat should easily pull away with a fork.
9. Preparing for Searing: Carefully remove the foil from each shank.
10. Searing for Crispiness: Increase the grill's heat or transfer to a hot open flame. Briefly sear each shank to achieve a crispy crust.
11. Final Seasoning: If desired, season with additional salt and pepper before serving.
12. Resting the Lamb: Allow the lamb shanks to rest briefly to redistribute the juices.
13. Serving: Arrange the shanks on a platter, ready for serving with your chosen side dishes.
14. Cleaning Up: Discard any leftover bits of foil and clean your grill.
15. Leftover Storage: Store any leftovers in an airtight container in the refrigerator. The lamb can be reheated gently the next day.
16. Garnishing Options: Garnish with fresh rosemary or a light drizzle of olive oil for an extra touch before serving.
17. Pairing Suggestions: Consider pairing the dish with a red wine or a light salad for a balanced meal.
18. Serving Size: This recipe serves four, making it perfect for a small gathering or family meal.
19. Enjoying Your Meal: Sit back and enjoy the fruits of your labor with a satisfying and hearty meal.
20. Cleanup Tips: Make sure to clean your grill once cooled to maintain its condition for future uses.

Tips

• Substitute rosemary with thyme or oregano for a different flavor profile.
• For a sweeter marinade, add a tablespoon of honey.
• If you prefer a more robust flavor, increase the amount of garlic.
• Use a meat thermometer to ensure the lamb is cooked to your preferred level of doneness.

Nutrition

• Calories: Approximately 450 per serving
• Protein: 36g
• Fats: 32g
• Carbohydrates: 10g

Variations

• For a spicier kick, add a pinch of red pepper flakes to the marinade.
• Gluten-free option: Ensure all additional side ingredients are gluten-free.
• Vegetarian twist: Use the marinade on hearty vegetables like portobello mushrooms or cauliflower steaks.

Serving Suggestions

• Serve with a side of roasted potatoes or a fresh green salad.
• Pair with a glass of Pinot Noir or a robust red wine.
• Garnish with a lemon wedge for a touch of citrus contrast.

Best Places

• Le Gavroche - This restaurant offers excellent lamb dishes in a luxurious setting. Location: 43 Upper Brook St, Mayfair, London, UK.
• Chez Panisse - Known for its focus on fresh, local ingredients. Location: 1517 Shattuck Ave, Berkeley, California, USA.
• Orana - Celebrated for its inventive Australian cuisine. Location: 285 Rundle St, Adelaide, Australia.
• Le Bernardin - Revisiting classics with a modern twist. Location: 155 W 51st St, New York, USA.
• Noma - Renowned for its innovative dishes and use of foraged ingredients. Location: Refshalevej 96, 1432 København, Denmark.
• El Celler de Can Roca - Offers a menu rooted in Catalan tradition. Location: C/de Can Sunyer 48, 17007 Girona, Spain.
• The Test Kitchen - Offers a contemporary take on global cuisines. Location: Shop 105a, The Old Biscuit Mill, 373-375 Albert Rd, Woodstock, Cape Town, South Africa.
• Central - Showcases a unique approach to Peruvian cuisine. Location: Av. Pedro de Osma 301, Barranco, Lima 15063, Peru.
• Osteria Francescana - Known for its best dishes rooted in the Italian culinary tradition. Location: Via Stella, 22, 41121 Modena MO, Italy.
• Attica - Highlights include sustainable and innovative cooking. Location: 74 Glen Eira Rd, Ripponlea VIC 3185, Australia.