McKees Pub Braised Lamb Skanks

This famous lamb shank recipe comes the world renowned Bandon Dunes Golf Resort, located in Bandon, Oregon. It was created by the head chef at McKees Pub, and I was thrilled when he finally decided to share it with me! He specifically created it for hungry guests who came off the courses with huge, demanding appetites, and they were never disappointed. The dinner was so popular that guests learned to set reservations during their breakfast meals so they could increase their chances of getting the shank dinner since demand usually exceeded supply on a daily basis.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Begin by coating each shank with olive oil. In a medium bowl, add flour with some salt, pepper, and powdered garlic (to taste). Mix together and dredge each shank thoroughly. In a large frying pan, set on medium-high heat, braise all sides of shanks, one at a time, until deep brown, then remove from pan and set aside.

Step 2

Pre-heat oven to 350°F. In a 5-quart Dutch Oven, add tomato paste, wine, veggies, butter, and spices. Place shanks on top of ingredients and add broth until meat is covered but not submerged. Cover and place in oven to cook for 3 hours, or until meat is fall-off-the-bone tender.

Step 3

Remove meat and set aside. Place Dutch Oven on stove top with medium heat and, using a hand blender, puree liquid until smooth. If gravy is too watery, mix some corn starch in a little water and add to the gravy, stirring until it is rich and smooth.

Step 4

Place a lamb shank on top of a bed of garlic mashed potatoes, pour a generous portion of gravy, and serve hot with your choice of vegetable sides.