I’ve never cooked lamb before. I’ve had it, sure. Mostly in Greek restaurants or Greek-run steakhouses, and it’s always been tasty and rich. But cooking it myself? I used to be intimidated by it because it was never fixed in my house growing up. It seemed difficult. Well, I was wrong! Pleasantly wrong.
1.5 tbsp EVOO (extra virgin olive oil)
2 lamb shanks
2-3 garlic cloves, sliced thin
1/2 of an onion, chopped
1 tsp rosemary
1 tsp cracked sea salt
1 tsp cracked black pepper
3/4 cup white wine
Heat oil over medium-high heat. Add shanks to hot pan and brown on all sides. Transfer to a plate.
Reduce the heat to medium-low and add the garlic. Stir in the onion and continue cooking until translucent.
Return shanks to the pan and season with rosemary, pepper and salt. Pour in wine, raise heat to medium-high again, and simmer. Reduce to low and simmer until the shanks are tender. Turn 2-3 times while cooking and add water if necessary to maintain the liquid level.
Tonight I made jasmine rice to go with the lamb. It was fast, and honestly? I don’t think I ever get enough jasmine rice. But I think this would also be outstanding with potatoes — either drizzled with EVOO, garlic salt and rosemary or perhaps mashed. Either way, it was be tasty!
The Roommate sure did!