It’s been a while since I made lamb shanks. As a matter of fact, I was in culinary school 2017. It was also the first time I tasted this delectable meat. I made myself a promise, that I would make this delicious dish again, on the outside world. Not for nothing, but in school I considered that a controlled environment/kitchen, with a head chef.

I love this dish so much. And, I will probably never forget that day in school, because I was assigned by the head chef to make the dish. I believe it was about 2 months in school, and I was still having some difficulties with prepping ingredients from recipes on our iPads. Yes! As confident as I may have seemed, I was still nervous as hell. I definitely didn’t want to screw it up.

Culinary school is very competitive, and this experience was no different from any ordinary student wanting to get it right the first time. I know that you’re probably thinking “how hard can following a recipe be.” Well, like I said before, school was very competitive, and no one wants to look like an idiot. And, the head chef always had eyes on you. However, with a little help from Chef, (because I listened! Lol) I got through the process, and the pressure from other students looking on, and at each other. With the end result turning out great, I realized cooking this recipe wasn’t hard at all. I was so concerned with how it would taste, and how I would look if it turned out bad. My mouth watered after tasting them for the first time, and I believe that was the first time my confidence reached the level I’d been hoping for.

So how did my shanks turn out? Absolutely delicious! I know that I’m always talking about easy preps for cooking. However, I think this dish will be well worth it, if you want to impress family friends, coworkers and partners.

I actually had fun with this dish. Prepping the ingredients gave me joy! I like organizing, and this is a step by step dish. I’ve changed some of the original recipe, because of certain flavors I like.

Ingredients

Lamb shanks

Olive oil

Rosemary

Thyme

Salt and pepper

Carrots

Cherry tomatoes

Onions

Garlic

Mushrooms or celery

Red wine for cooking

Chicken stock

How to make

Cut up vegetables

In a pot, add olive oil and brown the shanks. about 4 minutes on each side.

Remove shanks and set aside. Add a little more olive oil, to same pot, then add all the vegetables (but not the garlic), and sauté for 4 to 5 minutes. Salt and pepper.

Add 2 cups of red wine

1/2 a liter of chicken stock

Press down and roughly chop the garlic, then add it to the pot. Salt and pepper.

Bring to a boil, then lower and set fire/burner to medium heat. Add the shanks and burry under the liquid.

Add 1 cup of water, then Boil for 2 hours.

Strain the leftover liquid from the pot for a nice sauce.

Don’t forget to have a glass of wine while cooking. That’s just me. 😇