I have been on the hunt for lamb shanks for quite some time but have not been unable to find any. I was going to make the chicken substitution that some of our group made but after the glowing reviews of Mardi and Shirley’s lamb shanks, I was determined to find some. I managed to ‘score’ some from Amazon Fresh pick up.

The lamb shanks are browned first, I let my husband to do this. In one pot meals I like to have enough vegetables for a side dish so I added enough carrots to feed five. Dorie’s instructions are to slice the carrots thin which I did for two but the rest I cut into large chunks. Additional ingredients include garlic, onion, rosemary, San Marzano whole tomatoes chopped, anchovies, white wine, chicken broth, olives, and orange peel which I added extra. The pot goes into the oven and cooks undisturbed for two hours. The meat was falling off the bone at two hours. I took inspiration from my fellow cooks and served with couscous for a Mediterranean flare. My friends, who happen to love lamb which I did not know loved this dish, it was the clean plate club. I definitely thought it restaurant worthy. And taking Dorie’s suggestion for the leftovers, we are serving over pasta for dinner tonight.

Our little group at Cook the Book Fridays is down to the final two recipes in Everyday Dorie.