What is it about September that the minute it’s no longer oppressively hot we can’t wait to make a slow-cooked, braised stew? Perhaps it was that these lamb shanks had been sitting in our large freezer all summer long, and every time I opened it (usually to get out the ice cream maker bowl) there they were, just asking to be cooked. Finally it has cooled down enough that we can enjoy a hearty stew. Lamb shanks come from either the forelegs or the lower hind legs of a lamb, which get a lot of exercise, and therefore are great cuts for stews and slow-cooked braises. The long cooking time is needed to break down the tough connective tissue in the muscles. At the end of cooking the meat should just fall off the bone. With the addition of fresh tomatoes and zucchini, this herb-marinated lamb stew is a great dish for the end of summer and beginning of fall.

Continue reading "Herb Marinated Braised Lamb Shanks" »