Lamb Shanks Grilled in Coriander

When the season is your reason you give in to your inner person. That’s true for all natural instincts, cooking and eating included 😀

Monsoon in the air, crazy gluttony was seeking my attention. I’ve always preferred red mutton over the white chicken (no competition to my love for seafood though) . Now draw a vision of moist air in the town and amazing fragrance of coriander and mutton slowly percolating in the nooks of your house, teasing and tingling your sense. Yes ! that’s what I am sharing with you all today. Enjoy and for once, give in to your slurpy sin !! 

…need to know (food details)

  • Number of people served : 2 shanks per guest would be great
  • Preparation time : 10 minutes to ready + 60 minutes slow grilling

….and we need (ingredients)

  • Lamb shanks, 4 to 6 : I consider lamb shanks to be a prime cut of mutton. It’s amazingly tender to the bone after you cook it patiently for an hour or so. 
  • Coriander, chopped, pasted, 1 bunchfull, around 250 grams : Again, this comes straight from my garden. Gives a orangy zest, coriander is again a blood regulator.
  • Butter 200 grams : Butter is the best grease for a grill. While some oils also do the trick but nothing separates the meat from the bones like butter. Hey ! did you know, India is the largest producer of butter in the world.
  • Lettuce, torn 6 to 8 : Lettuce is amazing in summers (though hard to find in this season). It’s so hot in Delhi in summers that all my lettuce dries up (if any is left) by early march itself. It has over 90% water and very low fiber. It gives us Vitamin C, potassium, calcium to us adding the mild peppery and crunchy flavor to the salad.
  • Garlic cloves, 8 to 10, 2 per shank would be a better proportion : Garlic is my King Pungent, I add it here for the flavor. garlic is great to combat common cold and sickness.
  • Veggies chopped, 1 cup, I use carrots, turnip greens, broccoli, beans and peas : All these vegetables come directly from my garden. A good mix of them are low in fat and high in fiber. They are also a great natural mix of essential minerals and bring amazing essence of earthiness to this dish.
  • Salt & Pepper to taste : Use coarse salt for authenticity. Good proportion of salt and pepper are great anti oxidants too.

….time to cook ‘n roll (preparing instructions)

  • Melt the butter and whip it for 10 seconds. Add 2 pinches of salt and 1 pinch of black pepper powder and whip for 30 seconds more.
  • Add the coriander paste in it and mix well till it blends into a green butter paste.
  • Now take the lamb shanks and make deep cuts in the soft meat.
  • Pour the butter paste made earlier and coat the shanks well enough to let the butter fill the shanks well. Remember, the better the butter seeps in, the better and sooner would your shanks cook.
  • Now chop the veggies into 1/2 inch cubes (all except the broccoli) and the broccoli in average size florets and sprinkle a pinch of salt and pepper each over them.
  • Now take an aluminium foil roll and cut out 10 inch by 10 inch squares of them and lay them across your kitchen slab.
  • Put a portion of veggies in each square and place a lamb shank each in the midst.
  • Grate the garlic and drop equal portions among each shank vegetable mix.
  • Now pour the remaining butter (if any) equally to coat the shanks well and make wraps of each portion.
  • Pre-heat your microwave now at 180 degrees for 3 minutes.
  • Place all your shank wraps (aluminium foils) in a grilling tray and place in your oven. It will be better if you place a stand beneath the tray to bring your shanks nearer the grills which would generally be at the top of a microwave.
  • Put the microwave in grilling mode and set your timer for 60 minutes.
  • Wait patiently and enjoy the fragrance floating in your kitchen while the shanks go cooking slowly and for long.
  • Make sure that they are cooked well before you decide to serve. If the butter has flowed in well, then the cooked meat would separate from the bones without any effort. If required, bring to this level by increasing your cooking time by 10 minutes or so.

Storage : I don’t think you’ll leave much leftover after your appetite has been sufficiently teased for around an hour by the fragrance of the slow cooking shanks 🙂 .

Missing Something ? : Please don’t change much here else you’ll miss the simplicity and authenticity. And moreover, what am I asking you to use 🙂

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