The lamb shank is a cut of meat that comes from the lower leg of a young sheep. Lamb shanks are often less expensive than other cuts of lamb because they can be tough if not cooked properly. You don't have to reserve cooking lamb for dinner for special occasions or large dinner parties. Pick up a single lamb shank from the butcher and treat yourself to a gourmet meal on your own at home by braising or baking the cut of meat to tender perfection.
Preheat the oven to 325 degrees Fahrenheit.
Coat the bottom of a large, deep pot with olive oil and heat on the stovetop over medium heat.
Sprinkle the lamb shank with salt and pepper and place the lamb in the pot. Cook for 10 minutes, turning the shank with tongs until all sides are brown.
Remove lamb from the pot and set the shank on a plate. Add the vegetables to the pot and cook until they are softened, then stir in the wine and tomato.
Return the lamb to the pot, cover and place the pot in the oven for about two hours.
Remove the lamb from the pot when it is tender and falling off the bone. Use a spoon to skim any fat off the sauce. Run the sauce through a food mill or use a hand blender to make the sauce smooth.
Serve the lamb shank warm, topped with the warm sauce.
Preheat your oven to 350 degrees Fahrenheit.
Mash the butter with the rosemary and sage in a small bowl using a fork; season to taste with salt and pepper.
Cut a pocket in the center of the lamb shank using a sharp knife.
Stuff the herb butter into the pocket you created in the shank.
Spread a sheet of aluminum foil as long as your arm on the counter. Place the garlic and vegetables on the foil.
Rub the lamb shanks all over with olive oil and sprinkle the meat with salt and pepper.
Place the lamb shank on the foil on top of the vegetables with the bone facing up. Pull up the sides of the foil to form a package. Pour the wine into the package just before twisting the foil ends together to form a seal.
Place the foil package on a baking sheet and slide it into the oven. Cook for 2 1/2 hours or until the meat is very tender and falling off the bone.
Serve the lamb and its sauce in the package, warm.
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Leigh Good has been writing for magazines and newspapers for more than 10 years. Her work has been published in numerous print and online publications. Good has a bachelor's degree in print journalism from Georgia State University.