Stories of Friendship, Family, Fun and Food.
All the way from the Emerald Isle!

Tuesday, May 18, 2010

Loving Lamb

It is nearing summer here in Galway and you know what that means - Rainy Season! We are expecting some serious warm temperatures to come hurtling at us this weekend but in the meantime we are stuck with some cooler temperatures and a hankering for some comfort food.

You cannot swing a cat around here without hitting a leg or shoulder of lamb at most of the local butcher shops, but it is always the tried and tested old favourite 'Lamb Shank' that we return to. Time, after time.

For the most part, this is a very affordable dinner (even if you are on a student budget). Most of the local shops around here charge  €2.00 per shank. The secret (however) is not to race home excited about having a lovely dinner on the same day, but to be patient and know that 'good things comes to those who wait'. 

So, start with a little seasoning - black pepper, salt and a little garlic powder. Fire up the skillet on the stove top and pour in a little olive oil. Using a food tongs sear the shanks all around until the outside is carmelising and getting a little crispy. Splash in a little red wine if it is hanging around. Remember, do not use that dodgy bottle that has been holed up in the cupboard for the last few months. If it is not good enough to drink, then for goodness sake do not ruin your food with it!

Next up, find a nice deep casserole dish for the lamb. Add a little liquid (more wine is fine), cover and let simmer slowly for 3 - 4 hours on a very low heat in the oven. You could start this early in the morning and hope to have it ready for the evening, but trust me when I tell you it always tastes better the next day.

Refrigerate the Lamb overnight and it will just take a few minutes to warm it the next day when getting ready for dinner. We have an abundance of garden greens growing right now, so we had some sautéed spinach, pak choy and mustard greens with garlic and the chef's tasty buttermilk mashed potatoes.

The meat is so tender and falls of the bone as soon as you try to remove it from the casserole. The flavour of the meat is intensified because it has had time to rest, and it has retained all its juices. Although I am yearning for summer to come blasting thorough the doors like a bat out of hell, I never complain when this supper is presented at the Wise household.


Those are all the WiseWords I have for today,



Becca said...

I'll be passing this on to my Grandad (or more than likely attempting to make it for him...he doesn't do well with being patient) because it sounds (and looks) delicious. I don't even like lamb and it made me drool!

Brownieville Girl said...

I just came across your blog through Good Mood Food's blog list - lucky find :-}}

WiseMóna said...

@ BV Girl - thanks ;-) Will I see you tomorrow at the Bord Bia meeting in Dublin??

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