Ok, if you don’t know this about me, then you might not know that I love Lamb!!!
Lamb was one of those roasts that when I was a kid we didn’t have that often. It was pricey and we didn’t have that money to spent on costlier cuts of meat. Leg of lamb was always made by my grandmother at Easter and oh was that exciting… As a boy, I loved the crisp outer layer of fat attached to some meat and then the inevitable fatty drip down the chin. To me lamb is succulent, tender, flavourful and just pure deliciousness.
Here is a recipe I make sometimes when I find a nice less expensive lamb shank.
- 1 Lamb Shank
- 1/4 lbs Bacon (chopped)
- 1 med Onion (quartered)
- 1 Sweet Potato (cubed)
- 2 Tomatoes (coarse chopped)
- 8 cloves Garlic
- 1 sprig Rosemary (fresh)
- 3/4 cup Kalamata Olives
- 1/4 cup of the Olive Brine
- 1/4 cup Balsamic Vinegar
- 2 tbsp Fish Sauce (sugar free)
- 1 tbsp Fat of Choice
- 1/2 tsp Black Pepper
- Pre-heat oven to 350°F.
- Place a Dutch Oven on the stove over med-high heat and start frying the bacon in the fat until it gets wobbly.
- Toss in the onions and cook until the onions get limp.
- Add in the sweet potato, tomatoes and the olives and cook for about 2 minutes.
- Add in the rest of the ingredients except the lamb and cook another 2 minutes.
- Now place in the lamb shank, pushing it down into the liquid. Cover and place in the oven for 1 – 1.5 hours.
Serve with Mashed Garlic Cauliflower