Lamb Shanks with Five Heads of Garlic

Name: Lamb Shanks with Five Heads of Garlic (Jarrete de Cordero con Cinco Cabezas de Ajo)
Yield: Serves 4
Cuisine: Spanish
Ingredients: 4 large, meaty lamb shanks (about 1¼ pounds each); Coarse salt (kosher or sea) and freshly ground black pepper; About 1½ cups chicken stock or broth; 1 large onion, cut in half, each half cut into 4 or 5 wedges; Olive oil; 2 small, slender carrots, cut into chunks; 5 small heads of garlic; 4 heads with the outer layer of skin removed, 1 head separated into cloves, each clove peeled and lightly smashed; ¾ cup dry white wine; 1 large fresh rosemary sprig

Jarrete de Cordero con Cinco Cabezas de Ajo

Preparation info

Serves
4

Difficulty
Medium

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

It was at a country luncheon in the Aragon region that I first tasted these lamb shanks. They had a deep burnished flavor and came with whole garlic heads that had been cooked with the meat—plus there was more garlic flavoring the delicious pan juices. The combination of roasting and braising is a winning one, eliminating the fuss of browning the meat and contributing rich roasty notes. The pan juices are thin but extremely flavorful, more like jus than sauce. Large chunks of lamb sh

Ingredients

Method

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Part of

Meat

Lamb

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