CUTS OF LAMB

April 4, 2006
Show #440

In this show, Jerry talked about the various cuts of lamb and how they compare to the more familiar cuts of beef. Many of the same cuts exist, such as ribs, rack of ribs, shanks and tenderloin, but are much smaller. And the familiar lamb chop with a "T-bone" in it is identical to the beef cut known as the Porterhouse. It's just a whole lot smaller. Lamb is sorted primarily according to age, with the 6 month old Spring Lamb being the standard. Older lamb is called "mutton" and is more valued abroad than here.

Lamb that is grain fed has a milder taste than a grass fed animal. People who are not fond of the strong lamb taste should seek out grain fed cuts.

Here is one of our all-time favorite recipes, a star attraction from Jerry's menu at Corks.

Corks' Winter Spice Braised Lamb Shank

Ingredients:
 
4 hind lamb shanks, frenched
4 tablespoons olive oil
4 large onions, chopped
2 large carrots, chopped
4 ribs celery, chopped
6 cloves garlic
4 bay leaves
4 sprigs rosemary, chopped
4 sprigs thyme, chopped
2 whole cinnamon sticks
1 tablespoon whole cloves
1 whole nutmeg, crushed
1 tablespoon whole black peppercorns
2 heaping tablespoons tomato paste
3 cups dry red wine
Salt and fresh ground black pepper

1.    In a braising pot large enough to hold the shanks, heat the oil until just smoking over medium high heat.

2.    Season the shanks liberally with salt and pepper and carefully place in the pot. Brown the shanks on all sides turning as infrequently as possible.

3.    Remove the shanks and place on a clean plate. Carefully pour out the hot oil in the braising pot and return to the stove.

4.    Add all of the ingredients to the pot except for the tomato paste and wine. Cook the vegetables until they become soft, making sure to scrape the fond from the pan with a wooden spoon.

5.    Add the shanks back to the pot resting them on the bed of vegetables. Add the tomato paste and wine. Bring the mixture to a boil.

6.    Cover the pot and place in a 250 degree oven for approximately 4 hours.

7.    After 4 hours, check the shanks to see if they are fork tender. If not, return to the oven.

8.    After the shanks are finished, remove the pot from the oven and allow to cool to room temperature, covered.

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