The same ingredients that work fabulously for the boneless leg-o-lamb that I make for Christmas Eve dinner should do you just fine:
small amount olive oil copious amounts of rosemary a fair amount of thyme several cloves of fresh garlic, smashed/diced/chopped Juice of 1/2 lemon (or more depending on amount of lamb) ground black pepper and a pinch of sea salt
The trick with lamb, as a rule, is to NOT overcook it. With shanks, too, it pays to cover the bone bits so they don't scorch. With the leg, I tend to sear it in a hot pan before I toss it in the oven, which helps to keep the juices in.
"copious amounts" with herbs means, for me, several tablespoons of the dried stuff, ground up roughly with a mortar & pestle, and then a sprig or two of fresh stuff in and around the meat.
(pedantic bit not at all meant to detract from your delicious-sounding recipe)
Searing does not sear any juices in - in fact, it slighty decreases the juiciness of the meat. It's a good idea to sear, though, because the Maillard reaction (i.e. golden-brown and delicious crust that forms on your meat) means that the lamb shank will be more flavorful and will get our mouths watering to the point where we won't need any extra juices.
I can highly recommend Cooking Moroccan for lamb dishes... also lots of good vegetarian dishes. I got it for Asya because she had it on her wishlist, we had lamb shoulder with quince and apricots this week.
I love just about all of the recipies from America's Test Kitchen (http://www.americastestkitchen.com/searchform.asp?mypage=2&searchtext=lamb). And I'm sure you can find something in Cooks Illustrated (http://www.cooksillustrated.com/login.asp?name=&did=3330&LoginForm=recipe&iseason=&incode=atkSearchRight). It's one of Tammy's favorite magazines.
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small amount olive oil
copious amounts of rosemary
a fair amount of thyme
several cloves of fresh garlic, smashed/diced/chopped
Juice of 1/2 lemon (or more depending on amount of lamb)
ground black pepper and a pinch of sea salt
The trick with lamb, as a rule, is to NOT overcook it. With shanks, too, it pays to cover the bone bits so they don't scorch. With the leg, I tend to sear it in a hot pan before I toss it in the oven, which helps to keep the juices in.
"copious amounts" with herbs means, for me, several tablespoons of the dried stuff, ground up roughly with a mortar & pestle, and then a sprig or two of fresh stuff in and around the meat.
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Searing does not sear any juices in - in fact, it slighty decreases the juiciness of the meat. It's a good idea to sear, though, because the Maillard reaction (i.e. golden-brown and delicious crust that forms on your meat) means that the lamb shank will be more flavorful and will get our mouths watering to the point where we won't need any extra juices.
See: http://www.foodreference.com/html/art-searing-browning-foods.html
and: http://www.cheftalk.com/forums/open-forum-harold-mcgee/15730-sear-not-sear.html
I think I may very likely try your recipe myself, though. :)
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*ahem*
Thank you for that input.
;)
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Really.
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