As we all know, our very own keeperovdeflame “loves Lamb Shanks and he cannot lie”. Of his many lamb shank cooks was this one, “Braised Lamb Shanks (Kokkinisto me Manestra)” that I’m presenting my version of as my Copycat Challenge Entry.
Here a link to his original cook thread: https://www.kamadoguru.com/topic/16997-braised-lamb-shanks-kokkinisto-me-manestra/?tab=comments#comment-211730
Here are most of the ingredients:
Keeper posted the full recipe (for 6 shanks) and reduced the amounts down for 2 shanks. I ended up cooking 3 so I cut it back to what I thought would work for three shanks. Here are the amounts I used: (See recipe in keeper's thread for full recipe)
I them wrapped them with cling wrap and refrigerated for 4 hours.
Here are the ingredients for the braising liquid and the veggies that went in with the shanks. (Not shown are the Rosemary and the Thyme)
3 lamb shanks
sea salt / fresh ground pepper
1/8 cup virgin olive oil
2 yellow onions quartered
1 whole garlic clove pealed and separated into individual cloves
11/2 cup dry red wine
1/4 cup tomato paste ( I didn’t have any paste so I used some diced tomatoes)
4 bay leaves
6 inch sprig rosemary
8 sprigs fresh thyme
I don’t have a CI braiser like keeper does so I picked out a an 11" heavy bottom SS skillet I had. After the 4 hours, I started out by placing in a bed of sliced onions.
I poured in the OO and placed the shanks on top of the onions.
Keeper browned his shanks in a CI skillet and then transferred them over to his braiser. I decided to brown / roast my shanks in the skillet on my Weber OTS for 30 minutes at approximately 450 degrees.
After the 30 minutes were up I moved the skillet over to my preheated (to 210 degrees) Primo. I added the braising liquid, the veggies and the herbs
and covered with the lid.
I let this slow braise for 2 1/2 hours and then check it for tenderness.
It was ready for the next stage so I removed the lid and turned the shanks over and opened up the vents.
I took the heat up to 350
and let them cook for approximately another 30 minutes (or until it’s fork tender) turning every 10 minutes. I also made some mashed potatoes and steamed some carrots while this was happening.
Once they were fork tender I removed the shanks to a bowl and reduced the sauce a little to thicken it up.
While the sauce was thickening I broke out some good Cabernet Sauvignon
and put together my place setting. Here it is plated.
Here’s a few more shots. Shank with some meat removed.