Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Debone 2 lamb shanks, trim any excessive fat, and carefully slice the meat into medallions or strips approximately 1 centimeter thick.

2. 2

   In a bowl, marinate the lamb shank slices with 1 tablespoon of olive oil, 1 minced garlic clove, 1 tablespoon of fresh thyme leaves, 1 tablespoon of fresh chopped rosemary, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper for at least 30 minutes at room temperature.

3. 3

   Heat a large, heavy-bottomed skillet or cast-iron pan over high heat with the remaining 1 tablespoon of olive oil until it is shimmering hot, preparing for flash-frying.

4. 4

   Flash-fry the marinated lamb shank slices in small batches for 1 to 2 minutes per side until deeply golden brown and crispy at the edges, ensuring not to overcrowd the pan, then remove and set aside.

5. 5

   Reduce the heat to medium, add 1 tablespoon of unsalted butter and 2 finely diced shallots to the same pan, and sauté for 2 minutes until they are softened.

6. 6

   Deglaze the pan with 0.25 cup of dry white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon, then add 0.5 cup of chicken or lamb broth.

7. 7

   Simmer the sauce for 3 minutes until it has slightly reduced and thickened, creating a flavorful pan sauce.

8. 8

   Return the flash-fried lamb to the pan, toss gently to coat in the light sauce, and sprinkle with 1 tablespoon of fresh chopped parsley before serving immediately with a fresh lemon wedge.