My husband ranked our dinner tonight as the best lamb he has ever had. And he has lamb overseas in very hot countries that specialize in lamb and goat, so I am a happy lady! I used one 2 1/2 pound lamb shank, bone-in for the two of us and it was enough for our dinner tonight and lunch tomorrow. Be sure to trim the fat off before browning, it will cut down on the grease in the skillet. Cast iron is an excellent choice for this dish because the iron will even out the heat from the stove top burner.
- 1 Lamb Shank about 2 1/2 pounds, fat trimmed off really well
- 2 tablespoons Extra Virgin Olive Oil (EVOO)
- 1 large Sweet Onion, sliced thick
- Sea Salt and Black Pepper to taste
- 1/2 teaspoon dried Marjoram (if at all possible use the Marjoram because it gives such a nice floral herbal smell to the dish)
- 2 medium Tomatoes, chopped
- 1 can (4 ozs) Mushrooms, undrained
- 1 cup Water
- 1 pound fresh Green Beans, whole but vine end trimmed
- 1 tablespoon Parsley
Heat the EVOO over medium high heat in a deep cast iron skillet with a lid. Brown the shanks really well. Remove shank to plate and set aside. Drain off the grease and leave just a light coating in the skillet. Add the onions to the skillet, reduce heat to medium and brown well about 5 minutes. Add salt pepper, marjoram, tomatoes, mushrooms and liquid and water. Cover and cook over a low to medium low heat for 1 1/2 hours. Turning the shank occasionally. Add more water to keep a stew consistency if needed. Add the whole green beans, cover and cook for an additional 30 minutes.