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Because so much lamb is grown in the Hill Country, we’ve experimented with just about every cut. Although they’re not generally considered to be one of the premium cuts of lamb, we just really love the shanks. Now, they take some special treatment, and they’re not going to fit into your 30-minute supper time frame, but when you have the time for a longer cooking dish, you’ll be rewarded with falling off the bone tender meat and a whollop of flavor.
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Ingredients
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To Serve 4.
Four ½ to ¾-pound lamb shanks, trimmed of outside fat
Sea salt or kosher salt
¼ cup olive oil
1 cup beef broth
20 large garlic cloves, unpeeled
1 teaspoon Fredericksburg Farms Herbs of Provence Bread Dipping Mix
1 cup dry white wine
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Instructions
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Place the lamb in a bowl and add next five ingredients. Using a large wooden spoon, or your hands, mix the meat mixture thoroughly. Form into six (6-ounce) burger patties, patting them together tightly. Refrigerate, covered with plastic wrap, for an hour before grilling, or up to 8 hours.
Grill the burgers to desired degree of doneness. Slather the toasted buns with the Garlic & Chile Mustard and pile on your choice of toppings. Chow down!
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