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| My wonderful Le Creuset! Thanks again Maria- Great Gift! |
Sorry the delay in posts! The holidays were busy and I had surgery on my hand so typing has been a challenge to say the least.
I made this amazing lamb shank with the produce I had to get rid of before I leave for Christmas break. It was really easy and the dutch oven made it come out moist and made clean up quick. Nothing beats cooking everything in one pot! Lamb can be expensive but if you buy it a day or two after a holiday it is very cheap. After holidays, grocery stores usually have tons of leftover hams, turkeys (whole or parts), and lamb at discount prices. You can't always get a large cut, such as a whole leg of lamb or a whole turkey but you can most definitely find smaller cuts. After Thanksgiving I found turkey legs and wings for amazing prices as well as turkey tender pieces (great for a quick stir-fry). The lamb shank I used for this recipe was also purchased after Thanksgiving for a discount price.
Ingredients
-one 1 1/2- 2 pound leg of lamb piece (bone-in)
- 5 large carrots (peeled and chopped into 1/2 inch chunks)
- 1 yam (pelled and chopped in 1/2 inch chunks)
- 1 white onion (chopped into 6 wedges)
- 1/4 cup red wine (I used Merlot)
- 1 teaspoon chopped rosemary
I made this amazing lamb shank with the produce I had to get rid of before I leave for Christmas break. It was really easy and the dutch oven made it come out moist and made clean up quick. Nothing beats cooking everything in one pot! Lamb can be expensive but if you buy it a day or two after a holiday it is very cheap. After holidays, grocery stores usually have tons of leftover hams, turkeys (whole or parts), and lamb at discount prices. You can't always get a large cut, such as a whole leg of lamb or a whole turkey but you can most definitely find smaller cuts. After Thanksgiving I found turkey legs and wings for amazing prices as well as turkey tender pieces (great for a quick stir-fry). The lamb shank I used for this recipe was also purchased after Thanksgiving for a discount price.
Ingredients
-one 1 1/2- 2 pound leg of lamb piece (bone-in)
- 5 large carrots (peeled and chopped into 1/2 inch chunks)
- 1 yam (pelled and chopped in 1/2 inch chunks)
- 1 white onion (chopped into 6 wedges)
- 1/4 cup red wine (I used Merlot)
- 1 teaspoon chopped rosemary
- cumin
- garlic powder- salt
-black pepper
-olive oil
-butter
-balsamic vinegar
1. Rub all sides of the lamb with cumin, garlic powder, fresh cracked black pepper, salt, and rosemary. I think I probably ended up rubbing one teaspoon of each on the shank. Drizzle with olive oil and balsamic pepper and rub into the meat. Let marinate in the fridge over night.
2. Remove lamb from fridge an hour before you plan on cooking it so it can come to room temperature.
3.Preheat oven to 375 F. Also, heat one of the burners on your stove to medium heat.
4. Place dutch oven on the stove. Melt a half tablespoon of butter in the dutch oven. Brown each side of the lamb in the dutch oven, about 30 seconds on each side.
5. Remove the dutch oven from the stove heat.
6. Surround the lamb with chopped carrots, onions and yams. Pour in red wine. Sprinkle with salt and pepper.
7. Place the lid on the dutch oven and cook for 45 minutes. Rotate the lamb half way through the cook time and stir the vegetables so they cook evenly.
8. Remove dutch oven from the oven and serve! Best served in a bowl so you can spoon some of the drippings over the veggies and the lamb.
Note: Feel free to adjust the carrot and sweet potato portions, I used the amount shown above because that is what I had in my fridge. Parsnips would be a great option too.
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