Kiwiana Lamb Shank

Introduction to Kiwiana Lamb Shank

The Kiwiana Lamb Shank is a revered dish in New Zealand, embodying the rustic flavors and traditions of Kiwi culture. Known for its tender and flavorful meat, this dish highlights the quality of lamb shank that New Zealand is renowned for. Originally, lamb shanks were considered a secondary cut but have since risen to gourmet status, celebrated for their depth of flavor and succulence when slow-cooked.

A Brief History

New Zealand's culinary history is deeply intertwined with its agricultural practices, where sheep farming has played a pivotal role. The use of lamb shank has been popularized due to the country's large sheep population, with recipes passed down through generations, combining European culinary techniques with indigenous Maori flavors.

Ingredients

• Lamb shank - 4 pieces
• Onion - 2 large, diced
• Garlic - 4 cloves, minced
• Carrot - 3 medium, sliced
• Celery - 2 stalks, chopped
• Red wine - 1 cup
• Beef stock - 3 cups
• Bay leaves - 2
• Fresh rosemary - 2 sprigs
• Salt - to taste
• Pepper - to taste
• Olive oil - 3 tablespoons
• Tomato paste - 2 tablespoons
• Fresh thyme - 1 teaspoon
• Worcestershire sauce - 1 tablespoon
• Fresh parsley - to garnish

Preparation

Marinating the Lamb Shank

To ensure maximum flavor, it's essential to marinate the lamb shank beforehand. Combine red wine, garlic, rosemary, thyme, salt, and pepper in a large bowl. Add the lamb shank and ensure each piece is well-coated. Cover the bowl and refrigerate overnight or for at least 4 hours.

Cooking Process

Searing the Lamb Shank

Begin by heating olive oil in a large skillet over medium-high heat. Remove the lamb shank from the marinade and sear on each side until browned. This should take about 8-10 minutes per side. This step is crucial as it locks in the juices and enhances the flavor of the lamb shank.

Preparing the Braise

In a large oven-proof pot, add some more olive oil if necessary, and sauté the onion, carrot, and celery for about 5 minutes until they are tender. Stir in the garlic and tomato paste and cook for an additional 2 minutes.

Adding Liquids and Flavorings

Pour in the reserved marinade, add the beef stock, along with bay leaves, rosemary, and Worcestershire sauce. Bring the mixture to a simmer, deglazing the pot by scraping up all the browned bits for extra flavor.

Slow Cooking the Lamb

Return the seared lamb shank to the pot, ensuring they are submerged in the liquid. Cover the pot with a tight-fitting lid and transfer to a preheated oven at 160°C (320°F). Allow the lamb shank to slowly cook for 3 to 4 hours, or until the meat is fall-off-the-bone tender. Check every hour to make sure the liquid levels are adequate; add water or more beef stock if necessary.

Serving the Kiwiana Lamb Shank

After the cooking time has elapsed, remove the pot from the oven. Carefully take out the lamb shank and skim excess fat from the liquid if needed. You can reduce the sauce on a stovetop by simmering it until it thickens, then season with more salt and pepper to taste. Serve the lamb shank hot, garnished with freshly chopped parsley.

Enjoying Your Meal

The Kiwiana Lamb Shank is best enjoyed with mashed potatoes or a medley of roasted root vegetables. Its rich and hearty flavors make it a perfect centerpiece for any dinner gathering or family meal. Pair it with a robust red wine, like a Merlot or Syrah, to complement the deep flavors of the lamb. Enjoy your meal with a touch of Kiwi hospitality by sharing it with friends and family.