Cider-braised Lamb Shanks

This dish, featured at Hidden Villa's Second Annual Meat Tasting Tour, combines the sweet-tart flavor of hard apple cider with the earthy aroma of rosemary for an intensely flavorful sauce that, when lamb is in the picture, begs for a chewy slice of bread to mop up what's left in the pan (if there is anything left). By first browning the shanks then braising them in a Dutch oven for a few hours over low heat you are creating a rich, silky sauce and fork tender lamb that will reinvigorate your tired tastebuds in time for spring. Photo courtesy of the Los Altos Town Crier.

Cider Braised Shanks

• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper, plus more to taste
• 3 lbs lamb shanks
• 1/2 cup all-purpose flour
• 2 tablespoons extra-virgin olive oil
• 12 whole shallots, peeled, root end trimmed but left intact
• 4 cloves garlic, peeled
• 3 12-ounce bottles hard apple cider
• 1 sprig fresh rosemary, plus 1/2 teaspoon chopped, divided
• 3 firm tart apples, peeled and cut into pieces

Preparation

1. Rub salt and 1/2 teaspoon pepper onto lamb shanks. Place flour in a shallow dish; dredge the lamb in the flour to lightly coat on all sides. Tap off any excess flour.
2. Heat oil in a large Dutch oven over medium heat. Add the lamb shanks and brown on all sides, 8 to 10 minutes total. Transfer to a plate.
3. Add shallots and garlic to the pan; cook, stirring, until beginning to brown on all sides, about 2 minutes. Carefully pour in hard cider (it may splatter); bring to a boil. Add rosemary sprig, enclosing in a bouquet garni bag if desired.
4. Return the lamb and any accumulated juices to the pan. Reduce heat to maintain a simmer, cover and cook, checking every 45 minutes to make sure the meat side of the shank is mostly submerged in the cooking liquid. Cook until the lamb is fork tender, about 1.5 hours total.
5. Transfer the lamb to a serving platter, cover well, and let rest.
6. Bring the sauce to a boil over medium-high heat and boil for 5 minutes while stirring and scraping the bottom. Stir in apples and the remaining 1/2 teaspoon rosemary and continue cooking, stirring occasionally, until the apples are tender (but not falling apart), approximately 10 minutes more.
7. If desired, remove lamb from bone and shred, though shanks can be left whole (it is really about your serving preference). Return the lamb to the pan, mix to coat with sauce and cook until heated through, 1 to 2 minutes. Remove the rosemary sprig. Serve the lamb with the sauce.

This recipe was brought to you by our wonderful Animal Husbandry Manager and Internship Coordinator/Food Liaison Samantha Langevin.