Nicholas' Baked Lamb Shanks

These lamb shanks take the rustic Greek approach: nothing fancy, just good lamb braised slowly in a garlicky tomato sauce loaded with oregano and parsley until the meat slides right off the bone.

Starting at a higher temperature for the first 20 minutes helps develop browning on the shanks and gets the sauce bubbling quickly. Then dropping the heat for the remaining hour and a half lets the collagen in the shank break down gradually into gelatin, which is what gives braised meat that silky, fall-apart tenderness.

Trimming all visible fat before cooking is a must. The overnight refrigerator trick (chilling the whole dish and peeling off the solidified fat cap) is worth the wait for an even cleaner, lighter result.

Pro Tips

• Remove the visible fat from the shanks before seasoning. Lamb fat carries a strong, gamey flavor that can overpower the sauce if too much renders out.
• Keep the baking dish tightly covered the entire time. Losing steam means losing moisture, and dry lamb shanks are a sad thing.
• If serving the same day, skim the fat from the surface with a spoon. If you have time, the overnight chill method works much better.
• Serve over orzo, mashed potatoes, or crusty bread to soak up every drop of that tomato braising sauce.

Variations

• Add a splash of red wine to the tomato sauce for a deeper, richer braise.
• Stir in a teaspoon of cinnamon for an authentic Greek stifado-style warmth.
• Toss in halved Kalamata olives during the last 30 minutes of cooking for a briny contrast.