It’s officially autumn when you need to put socks on.
Or acknowledge this urge of yours to braise stuff. Like lamb shanks. But before I witter on, let’s get socked up.
In case you wonder, you little wondering machines, the stringy stuff on the shanks is not industrial shredded Cheddar (god forbids), nor giant nail clippings. That would be gross. Shame on you for harbouring such disgusting thoughts, Sir.
It’s friggin lemon. It’s even organic. But for some perfectly unfathomable reason, the organic guy at the market (why do they always look like bloody hippies?) only had anaemic, peaky lemons (ses citrons étaient tout pâlichons). No amount of photoshopping can save this picture. “Sod it”, sayeth I, “the shanks were good and they shall be posted”.
For two socked-up autumn vigils:
2 lamb shanks, about 10 artichoke hearts (frozen, since I’m no artichoke-trimming goddess), 2 small red onions and 2 cloves of garlic (minced), 1 carrot (mirepoix-ed), 250g diced tomatoes (tinned is fine), 3tbsp of fresh thyme, 3tbsp olive oil, 25ml balsamic vinegar (that’s a swig [un glouglou/une schlouque], for you), 1 organic lemon’s rind (make large strips with a veggie peeler), 1c white wine, 1c chicken stock, 1tsp sugar, salt and pepper.
In a cast iron pan or Dutch oven, brown the shanks in 2tbsp olive oil over high heat, sprinkle with salt and pepper. Reserve. Bring the heat to medium, wait a second for the pan to cool down slightly. Pour the remaining tbsp of oil in the pan, add the onions, carrot mirepoix, thyme, and minced garlic, cook for 10 minutes, stirring constantly. Add the frozen artichoke hearts, the diced tomatoes, the balsamic vinegar, the wine, the sugar, and salt/pepper to taste. Bring to a boil, reduce by a third.
Pop the shanks back in the pan, add the lemon zest strips and the stock. Stir, bring to a boil, then cover and bake for 1h in a 325°F oven. Then take the lid off, flip over the shanks, and bake for 45 to 60 more minutes, flipping the shanks every 20 minutes, and adding a little stock or water to the sauce if it thickens too much. By then, the meat should fall of the bone, because it’s Literally Braised To Death.
That’s what autumn is for anyways. That and wearing socks.
Niiice.
You’re not an artichoke-trimming goddess?! Who’s going to teach me then??
And by the way, that looked like lemon shavings to me when I first saw it and, by God, it still looks like lemon shavings now, but I must say that your presentation is so neat, it’s not the lemon shavings that could have been photoshopped, it looks like the whole thing could have been photoshopped onto a white plate.
Hooray!
Mademoiselle is cooking in her new kitchen!
I can smell it from here!
Love them shanks!
oh shit that looks good!
Don’t try to make excuses for your anemic lemons woman! And please don’t cut your nails while your’re cooking!
Claire, when the weather turned cold, the first dish I made was some braised lamb shanks.
I’m saddened to see another summer go into history but braising meats, wine and some good company make the cold months bearable.
(what do you do with your toenail clippings)?
Oh my goodness, my mouth is TOTALLY watering! Mmmmm….
:::sniff sniff::: I can’t smell them
are they all gone now?
they turned out wonderful my dear.
I have some shanks in the freezer - you know what’s going to be happening
Fantastic presentation.
Is the lamb shank levitating on the first picture? You know the food is good when it levitates. I’m still struggling with that part, my food just won’t levitate. Maybe i use too much butter and cream.
And kudos to your butcher for selling lamb shanks. Not a so common cut in France, isn’t it?
Puis-je ajouter que pour accompagner ce délicieux plat un vin de Loire de l’appellation Montlouis :
http://www.cave-montlouis.com/pages/vins_tranquilles.html
était un choix non seulement judicieux mais PARFAIT!
Mad
My word, I could eat 6 of these right now. Just perfect for early fall. Have been wearing socks for months now..
Et voilà! Your lamb shanks and what an incredible dish! Kind of like a cross between my osso buco and husbands Maroccan Lamb with Artichokes. Fab and it is now on my to-make-for-dinner list! Yum! Another reason for me to get to Tours!
I need to get with the program, I’m still stuck on summer flavors! I’m working on a roasted vegetable ratatouille post as we speak. I’m going into fall kicking and screaming this year. (Although, I did just find a good source for fresh duck, so I may be trying my hand at a duck confit very soon… I suppose that could count as a cold-weather dish.)
I have two lamb shanks sitting in my fridge, crying, “Do something with us already!” I was going to do my old standard which is a Lebanese dish, with lamb, tomatoes and green beans, as I’m swimming in the latter two. But I don’t know, your photos are telling me otherwise; so I shall gladly listen. Artichokes and lamb shanks it is! Merci.
Nail clippings, my favorite! I’ve never braised lamb shanks but it’s something I need to do. If I want to stay married!
Lamb shank, honestly never made it, the one that you feature looks very yummie, and according to Asian community, eating lamb should keep you warm, so here is my excuse to try it
Your food rocks!!! I so love this fabulous & tasty looking dish!!
MARVELLOUS!!!!!!
Claire, this is probably my first visit to your blog, and I’m wondering, why haven’t i been here earlier. Absolutely love this space of yours-it made me smile.
Your dish looks wonderful and yes, the lemon shavings did look like lemon shavings to me
I’m laughing my socks offf… And, like you i’ve also been cooking up a strorm of winter food, particularly lamb stew. Lamb shank and artichoke?! Ah, mon Dieu! La bonne bouffe!
I’d like to add to this “It’s officially autumn when you need to put socks on … in bed!” yes i have been sleeping with socks for the past few nights as it’s freezing here!! I think I need a good big plate of this. Love the pairing of artichokes with the lamb!
Mmmhh, smells good in here …! That’s my first time on your website, and guess what ? It makes me hungry !!! So I’ll try one of these recipes and I’ll tell you next…Thursday ! Enjoy your holidays (&meals:-)) ! (Your grammar colleague!)
Claire, tu me manques!
mmm never! i will never put socks on…
BRILLIANT post. You knocked my socks off….ha ha ha ha ha! Love your style of writing & the lamb looks delicious beyond words!
Wow that certainly looks yummy and I am relieved those are lemon shavings and not any of the other options! My mouth is watering!
Braised to death? I certainly hope they were dead before they were braised.
Looks deliciuos even with the fingern- I mean lemon peels.
I”m typing this barefoot.
Maybe it was the breed of lemon? Lisbon lemon’s usually have a more creamy hue. The shanks looks delicious and makes me wish I was back in NY with that enameled iron pot I inherited from someone I know;-)
wow…the lamb looks extremely delicious. Beautiful photography. Thanks for sharing
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