My 121st recipe with the Wednesday with Donna Hay group is Lamb Shanks with Tomato and Rosemary, was chosen for the group by Sarah, and is found in Donna Hay's cookbook Modern Classics 1 on page 96. (I am catching up at WWDH and I have quite a few recipes that I have missed posting along the way, so I am posting recipes I made but didn't have time to post at the proper time. This recipe was posted by the group on January 15, 2014.)
The ingredient list: lamb shanks, olive oil, flour, onions, garlic, red wine, beef stock, tomatoes, rosemary leaves, parsley, salt, and pepper.
Just so you know, lamb shanks are near impossible to find around here and I had to special order them from one of the producers in my CSA. And they are a bit pricey. That said, it is fun once in awhile to go beyond the normal and comfortable and do something you haven't done before and hope for the best.
We like lamb, so I wasn't fearful of not liking the finished recipe, but rather a little fearful of cooking it correctly due to my lack of experience with it. In the end I just followed the recipe exactly and ended up with a wonderful dinner, turns out lamb shanks are kind of like beef roast, nice and tender and they sort of fall off the bone when cooked. She suggested serving them over mashed potatoes so I did that as well (okay, a combination of 50-50 with potatoes and turnips). The photo is Mark's plate (a nice big comfort food fix) and he really enjoyed them, I liked them well enough.
Would I make them again? I think I'm just as fond of a pot roast and it's much less expensive and easy to find at the market.