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Braised lamb shanks and Yorkshire puddings
Rich braised lamb shank and fluffy, crisp-edged Yorkshire pudding cooked in lamb fat makes for the ultimate indulgent meal.
YIELDS
4
Ingredients
Lamb Shanks
- Olive oil, for searing
- 4 lamb shanks
- Salt and pepper
- 2 onions, chopped
- 1 head garlic, roasted
- 1/4 cup (60 ml) white wine
- 1/4 cup (60 ml) red wine
- 1/2 cup (120 ml) butter
- 1/2 cup (120 ml) flour
- 2 tablespoons (30 ml) tomato paste
- 1 teaspoon (5 ml) anchovy paste
- 6 sprigs lavender
- 4 sprigs rosemary
- 2 quarts (2 L) beef stock
- Juice of 1 lemon
Yorkshire Pudding
- 1/2 cup (120 ml) flour
- 1/2 cup (120 ml) milk
- Salt
- Rendered lamb fat, from searing the shanks mixed with vegetable oil, to equal 1/3 cup (80 ml)
Lavender Gremolata
- Zest of 2 lemons
- 1/4 cup (60 ml) finely chopped parsley
- 1 tablespoon (15 ml) lavender buds, ground in a spice grinder
Assemble
- Vegetable oil, for searing
- Salt and pepper
- 1/2 bunch of asparagus, woody ends removed
Directions
Lamb Shanks
- Preheat the oven to 300° F (150° C).
- In a large heavy-bottomed pot or Dutch oven with medium-high heat, add a drizzle of olive oil and heat until shimmering. Season the lamb shanks all over with salt and pepper.
- Sear the shanks until well browned, four to five minutes per side. Transfer the shanks to a plate and carefully pour off all but three tablespoons of the rendered lamb fat. Reserve the rendered fat for the Yorkshire Puddings.
- Reduce the heat to medium and add the onion and roasted garlic to the pot. Cook until aromatic and softened for four to five minutes.
- Add the white and red wine to the pot and deglaze, scraping up any browned bits from the bottom of the pot and allow the wine to reduce for one to two minutes.
- Add the butter and flour and mix well to form a roux. Let the roux cook until the raw flour smell has dissipated, two to three minutes.
- Add the tomato and anchovy pastes and mix well. Allow cooking for one to two minutes more.
- Using kitchen twine, tie together the sprigs of lavender and rosemary. Add the beef stock to the pot, then nestle the bundle of sprigs into the liquid. Bring the mixture to a simmer.
- Add the seared lamb shanks back to the pot, allow the liquid to return to a simmer, then cover the pot with the lid.
- Transfer the covered pot to the oven and cook for three and a half hours.
- Allow the shanks to rest in the liquid at room temperature for a minimum of 15 to 20 minutes before removing and keeping warm. Discard the bundle and transfer the braising liquid into a small pot and bring to a bare simmer.
Yorkshire Puddings
- Raise the oven temperature to 450° F (230° C)
- In a blender, a jug combines the eggs, flour, and milk. Season with salt and blitz until a smooth batter is formed.
- Add enough vegetable oil to the reserved lamb fat so that the mixture measures one-third cup total.
- Place a rack in the middle of the oven. Divide the lamb fat/vegetable oil mixture evenly in the wells of a six-cup muffin tin. Place the muffin tin in the oven until the fat is smoking hot, roughly 10 minutes.
- Divide the batter evenly in the wells of the muffin tin, filling each well between half and three-quarters full.
- Bake until brown all over and crisp to the touch, seven to eight minutes, depending on the size of your muffin tin.
Lavender Gremolata
- In a small bowl, combine the lemon zest, parsley and lavender. Mix until well combined.
- Set aside until needed.
Assemble
- Heat a drizzle of oil in a skillet over medium-high heat.
- Add the asparagus to the skillet. Season with salt and pepper and cook until crisp-tender, three to four minutes.
- Place the warm shanks on serving plates with the Yorkshire puddings and asparagus.
- Spoon ‘gravy’ over the lamb shanks.
- Top with the gremolata and a squeeze of lemon juice. Serve immediately. Enjoy!
