Covered casserole dish – 12.5″ long x 9″ wide x5″ deep.

Actually this is my first time cooking lamb shanks. And in addition, I have never even ordered them out. I have only tasted a small morsel from my DH’s plate. The last time we were at a restaurant in Margate, NJ, I had filet Mignon beef tenderloin and DH and DD both ordered the braised lamb shanks which DH allowed me to taste. In my opinion they were cooked better than my filet Mignon. Hence why I suddenly had a craving for them.

5-inch deep heavy covered casserole dish.

Sauteing mushrooms in skillet.

Serve soup with a grilled cheese sandwich.

Of course getting the lamb shanks proved to be a bit of an effort since I had to go to Philadelphia for them. I made a poor decision too, as the butcher asked me if I wanted them cut in half, and I said no. But when I got home it occurred to me that I might have some difficulty finding a big enough skillet in my collection to brown them in, as they were 13-inches long. As it turned out, it was difficult to brown them completely on all sides because of the curvature of the long shank bone.

My sister never liked lamb so she either had something else, or we would only get lamb when she was away at college. I think I didn’t like it when I get as a kid because I remember only being able to eat it with mint jelly. Of course it could have been that my family over cooked it too. Being almost 60 years old, I’m pretty sure the roast of lamb was not cooked to a medium rare doneness like we roast lamb nowadays.

This recipe is not mid rare as the lamb is cooked covered, submerged in liquid for 6 hours at a low oven temperature. After coming in from outside, the lamb smelled so good and the house was filled with the comforting aroma of pleasant anticipation.

You will need at least a 5″ Deep Covered Baking Dish.