Italian Lamb Shanks (Zwt II)

There are certain recipes that, once discovered, feel like unlocking a little piece of culinary history. This Italian Lamb Shanks recipe, unearthed from the pages of a well-loved Betty Crocker paperback, feels exactly like that for me. It’s a dish that speaks of comfort, of tradition, and of the simple pleasure of slow-cooked, fork-tender meat. I remember paging through that worn book, the scent of old paper and a hint of vanilla from a long-forgotten cake recipe filling the air, and feeling a nostalgic tug. Finding this recipe felt less like happenstance and more like a gentle nudge from the culinary muses, urging me to bring this classic to life once more.

Recipe Overview

• Prep Time: At least 5 hours (including marinating)
• Cook Time: Approximately 2.5 hours
• Total Time: At least 7.5 hours
• Servings: 4
• Yields: 4 Lamb Shanks
• Dietary Type: (Can be adapted for Gluten-Free by ensuring no gluten in the salad dressing or by using a GF flour substitute for coating)

Ingredients

Gather these essentials to create your succulent lamb shanks:

• 1 cup Italian salad dressing
• 4 (12-ounce) lamb shanks
• 1/2 cup Parmesan cheese, grated
• 1/4 cup all-purpose flour
• 1 tablespoon parsley flakes
• 1/2 teaspoon salt
• 1/4 teaspoon onion salt
• 1/3 cup shortening (or your preferred cooking oil)

Equipment Needed

• A sturdy, large plastic bag for marinating
• A 12-inch skillet or Dutch oven
• Tongs
• A lid for the skillet/Dutch oven
• Serving platter

Instructions

Embark on the journey to tender, flavorful lamb shanks with these detailed steps:

1. Prepare the Lamb: Begin by trimming any excess fat from your lamb shanks. This ensures a cleaner flavor and less greasiness in the final dish.

2. Marinate the Shanks: Place the trimmed lamb shanks into a sturdy plastic bag. Ensure the bag is large enough to comfortably hold all four shanks and their marinade. Pour the 1 cup of Italian salad dressing over the lamb. Seal the bag securely, removing as much air as possible. Refrigerate this for at least 5 hours, allowing the flavors of the Italian dressing to deeply penetrate the meat. To ensure even marination, rearrange the shanks occasionally, making sure each piece is coated with the marinade.

3. Coat the Lamb: Remove the lamb shanks from the marinade, reserving the marinade for later use. In a shallow dish or on a plate, mix together the 1/2 cup of grated Parmesan cheese, 1/4 cup of all-purpose flour, 1 tablespoon of parsley flakes, 1/2 teaspoon of salt, and 1/4 teaspoon of onion salt. Coat each lamb shank thoroughly with this cheesy flour mixture, pressing gently to ensure adherence. Reserve any remaining cheese mixture.

4. Brown the Shanks: Heat the 1/3 cup of shortening in your 12-inch skillet or Dutch oven over medium-high heat until it is melted and shimmering. Carefully add the coated lamb shanks to the hot shortening. Cook the lamb, turning occasionally with tongs, until it is browned on all sides. This step is crucial for developing a rich, caramelized exterior and locking in the juices.

5. Drain and Deglaze: Once browned, carefully drain all the hot shortening from the skillet. Sprinkle any remaining cheese mixture over the browned lamb shanks in the skillet.

6. Add Liquids and Simmer: Pour the reserved Italian dressing marinade back into the skillet with the lamb. Then, add enough water to achieve a liquid level that will allow for a slow simmer – this usually means adding just enough to come partway up the sides of the shanks.

7. The Slow Cook: Bring the liquid in the skillet to a boil. Once boiling, cover the pan tightly with a lid and reduce the heat to a gentle simmer.

8. Achieve Tenderness: Allow the lamb shanks to cook until they are wonderfully tender. This process will take approximately 2.5 hours. Throughout the cooking time, turn the shanks occasionally to ensure even cooking and prevent sticking. Add more water to the pan as needed to maintain a consistent simmer and prevent the liquid from drying out. The goal is for the meat to be so tender that it easily pulls away from the bone.

9. Serve: Once the lamb shanks have reached perfect tenderness, serve them hot. Offer additional grated Parmesan cheese on the side for those who wish to add an extra sprinkle of cheesy goodness.

NOTE: The original recipe calls for shortening. In today’s kitchens, shortening is less commonly used. Feel free to substitute your preferred cooking oil, such as olive oil or vegetable oil, for the shortening. The key is to have a fat that can withstand medium-high heat for browning.

Expert Tips & Tricks

• Marinating Matters: Don’t skimp on the marinating time. The longer the lamb shanks sit in the Italian dressing, the more flavor they will absorb, resulting in a more complex and delicious dish. If you have more time, an overnight marinade can be even more rewarding.
• Even Browning: For the most appealing presentation and deepest flavor, ensure all sides of the lamb shanks are evenly browned. This might mean cooking them in batches if your skillet isn’t large enough to avoid overcrowding.
• Low and Slow: The key to tender lamb shanks is patience. Resist the urge to rush the simmering process. A low, consistent simmer for 2.5 hours will yield dramatically more tender results than a faster, higher heat.
• Doneness Test: The best way to check for doneness is by using a fork. When the meat is easily pierced and begins to fall away from the bone, your lamb shanks are ready.
• Sauce Reduction: If you prefer a thicker sauce for serving, you can remove the cooked lamb shanks and simmer the remaining liquid uncovered for a few minutes until it reduces to your desired consistency.

Serving & Storage Suggestions

These Italian Lamb Shanks are a hearty main course that pairs beautifully with a variety of sides. They are excellent served with creamy mashed potatoes, polenta, or a simple side of steamed green beans or roasted asparagus to cut through the richness. A crusty Italian bread is also perfect for soaking up any leftover delicious sauce.

For storage, allow the cooked lamb shanks to cool completely. They can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm them in a covered dish in a low oven (around 300°F/150°C) with a splash of water or broth to keep them moist, or reheat them slowly on the stovetop over low heat. Freezing is also an option; store cooled shanks in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

(Please note: Nutritional values are estimates and can vary based on specific ingredients and brands used.)

Nutrient	Amount per Serving	% Daily Value
Calories	1170 kcal
Calories from Fat	717 kcal
Total Fat	79.7 g	122%
Saturated Fat	26.4 g	131%
Cholesterol	317 mg	105%
Sodium	1676.2 mg	69%
Total Carbohydrate	12.8 g	4%
Dietary Fiber	0.3 g	1%
Sugars	5 g	20%
Protein	95.7 g	191%

Variations & Substitutions

• Herbaceous Boost: For an even more pronounced Italian flavor, consider adding a sprig or two of fresh rosemary and thyme to the simmering liquid. Remove them before serving.
• Vegetable Medley: To make this a more complete meal in one pot, you can add robust vegetables like carrots, celery, and onions to the skillet along with the liquid after browning the lamb. They will cook down and become tender alongside the shanks.
• Gluten-Free Adaptation: If you need to make this dish gluten-free, ensure your Italian salad dressing is gluten-free. For the coating, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend or even almond flour.

FAQs

Q: How long should I marinate the lamb shanks?
A: For optimal flavor infusion, marinate the lamb shanks in the Italian dressing for at least 5 hours, and up to overnight in the refrigerator.

Q: What can I use instead of shortening?
A: You can substitute shortening with any cooking oil you prefer, such as olive oil, vegetable oil, or canola oil.

Q: How do I know when the lamb shanks are cooked through?
A: The lamb shanks are ready when the meat is extremely tender and easily pulls away from the bone with a fork.

Q: Can I make this recipe ahead of time?
A: Yes, you can cook the lamb shanks ahead of time and gently reheat them before serving. This allows the flavors to meld even further.

Q: What is the best way to serve Italian Lamb Shanks?
A: Serve them hot with a side of mashed potatoes, polenta, or crusty bread to soak up the delicious sauce.

Final Thoughts

This Zwt II Italian Lamb Shanks recipe is more than just a meal; it’s an invitation to slow down, savor the process, and enjoy the fruits of patient cooking. It’s a dish that comforts the soul and delights the palate with its rich, savory flavors and incredibly tender texture. I encourage you to try this classic preparation, to experience the joy of transforming humble lamb shanks into an extraordinary culinary masterpiece. Serve it with a robust red wine, perhaps a Chianti or a Sangiovese, and share this wonderful dish with loved ones. I’d be delighted to hear about your own experiences and any personal touches you add to this already magnificent recipe.