Swaggie’s Lamb shanks
Swaggie’s Lamb Shanks
A swaggie (swagman) is someone who carries a swag (all his
worldly possessions) on his back and roams around the country on
foot, living off his earnings, doing odd jobs here and there, and
from gifts of money and food.
This inexpensive cut of lamb is one a
swaggie might be given and is a real treat when cooked this way and
served sitting around a campfire under the stars in the Australian
bush.
It is more likely, though, that a swaggie would use beer
rather than wine.
This tastes better when cooked in a camp oven (a
heavy cast iron pot with a lid) over an open fire and then
finished, clamped in a grill (broil) rack, over the coals until the
outsides are crisp and golden.
You will need to begin making this
dish two days ahead of serving.
6 lamb shanks
1 carrot, peeled and sliced
1 onion, diced
1 celery stalk, diced
3 fresh parsley sprigs
3 fresh thyme sprigs
1 head garlic, cut in half across the cloves
1 (2 inch long) piece ginger root, peeled and sliced
6 peppercorns
1/2 cup peanut oil or vegetable oil
1 bottle red wine
Arrange the shanks in a large, shallow baking dish.
Scatter the
vegetables, herbs, garlic, ginger root and peppercorns over the
top.
Pour in the oil and the wine.
Turn the shanks over in the
marinade to coat evenly.
Cover and refrigerate overnight.
Position a rack in the center of the oven and preheat the oven
to 350 degrees F.
Transfer the shanks to a cast iron Dutch oven
with a lid and pour the marinade evenly over the top.
Cover and
bake in the center of the oven until fork tender, about 2 hours.
During cooking, turn the shanks over from time to time.
Remove from
the oven and let cool, then refrigerate overnight in the
marinade.
Drain the shanks over a pot, catching the marinade.
Place the
marinade over medium-high heat and cook until reduced to a good
coating consistency.
Arrange the shanks on a griller (broiler) tray
and slip under the broiler.
Broil until glazed and crisp, about 5
minutes, then turn and grill until glazed and crisp on the second
side and heated through, 2 to 3 minutes longer.
Serve the shanks at once with the reduced sauce spooned around
them.
Serves 6.
