Aw, for the love of Lamb Shank! Spring is here!!! At least it is, in Seattle!
A supremely simple pleasure to prepare:
Season each shank with salt and pepper then brown on all sides. Place in a dish large enough to hold them all. Add chopped Spring Onion, fresh minced garlic minced orange peel and a non-oaked white wine to fill the pan to the half way point. Add additional seasoning, seal with parchment, foil and the lid. Place in a preheated 325 degree oven for about three and a half hours. The shanks are ready to serve, but I prefer to do this a day ahead, chill uncovered, remove the fat layer and reheat. You will find the texture to be much better, if you have the time to do this.
To serve, Spring asparagus and carrots were the perfect touch with a garnish of gremolata made from citrus zest, mint, flat leaf parsley, minced garlic, olive oil, sea salt and fresh ground pepper.
Cooking without gluten is so very easy!! Enjoy! Chef Celinda