Every first Friday of the month, except for July when our Basque club has it’s picnic, we have a dinner open to the public. We always serve lamb chops and I alternate chicken, pork, albondigas (meatballs) and fish for the other meat. We also have lamb shanks, lamb ribs or lamb stew along with homemade soup, Basque rice, a vegetable, salad, homemade bread and desserts. I never know how many people will show up, it could be 80 or 160 so I always try to prepare enough food and I always keep my fingers crossed. So far we have never run out…came close a few times but we have never run out. There have been some mad dashes to the grocery store for more lettuce for the salad.
I made up this recipe from a couple of ones that I had tried and this recipe has become a regular on the menu. I also use it for lamb ribs. Lamb ribs can be fatty, but this combination goes really well with them. Don’t be alarmed of the large amount of lamb shanks pictured in the pan. This was for the first Friday dinner and I made two large pans of shanks.
You just want to slow roast them.
4 to 6 lamb shanks
4 cloves garlic, minced
1 onion chopped
3 carrots peeled and sliced
1-28 oz can of crushed tomatoes
1/2 can of beer
1 cup red wine
salt and pepper to taste
Put a little oil in the bottom of a roasting pan or a large dutch oven. Add shanks, garlic, onion, carrots, tomatoes, beer, wine, salt and pepper. Cover and bake at 350 degrees approximately 4 hours. This may be more or less.