Flu season has arrived so it's been a lazy week cooking wise. So, unlike my usual threads this one is in near real time, so if at some point there's a lag in posting, it's because the thing isn't done cooking.
That being said, this week's cook along is lamb shank over baby potatoes.
3 lamb shanks (thawed)
3-4 garlic cloves
1-2 sprigs of rosemary
2 table spoon olive oil
salt and pepper
about 1 bag of new or baby potatoes
1. Pre-heat the oven to 350F.
Slice the potatoes into coins and cover the bottom of a baking dish.
2. Meanwhile, combine the olive oil, garlic and rosemary in a small blender. Or a mortar and pestle, if you prefer.
3. Process until the garlic is mostly gone into a paste.
4. Take the lamb out of the packaging and lay on top of the potatoes. Brush with some of the garlic paste. Add salt and pepper.
5. Flip them and spoon the rest of the garlic paste over them.
it's a weak-ass attachment for a hand blender. The rosemary gets flung against the edges and the blade can't get to it. I don't really mind, it bruises the leaves some which is enough to release their oils.
7. Remove from the oven. The meat should be pulling away from the bone.
Poke with a fork. if it's still tough put it back for 30 minutes.
8. Plate. Use a slotted spoon for the potatoes.
Keep the bones (I throw them in a ziploc bag in the freezer) for making stock later.
The potatoes soak up the lamb's fat (wich is flavorful) as well as the garlic (which kinds of confit into the fat). They are probably the tastiest thing there.
Lamb plays great with garlic and rosemary, so it tasted awesome. I went heavy on the garlic since I had Australian lamb (it has more gamey flavor then local lamb).