Saturday, December 15, 2012

Little Bo Peep Has Lost Her Sheep

Here recently I have found myself craving more lamb than normal and over the last few weeks, that craving has become a reality with some tasty lamb choices. I once had a professor at Texas A&M University, the late and great Dr. Howard Hesby, that used to challenge his incoming Animal Science majors to trying lamb, at least for those that had not tried this delicious protein before. I have had plenty of previous experience with lamb, so this was not a challenge as such, but more of a In Memory tribute. Anyways, so lamb has been the center of the plate on a handful of dinners over the last few weeks. Lamb meatballs, lamb racks, lamb shanks, etc. To say the least, it's been a couple of fantastic weeks.

On to the Meat Porn. Below you will find a picture of some Anderson Ranch Lamb shanks that are cut at 1" intervals from the hoof side of the lamb hind shank. I actually cut these myself from the hind shank for a customer who wants a shorter shank to braise, thereby serving me up with a weekly stock of these tasty morsels of goodness!

I will take these little lamb morsels and toss them with a little EVOO, kosher salt, freshly ground black pepper, fresh rosemary, fresh thyme, and fresh sage. I'll then put them in a shallow baking pan and put in the oven at 425° F. About 10-15 minutes later the tasty morsels will yield up a bit or two of flesh, but most importantly, inside the shank bone will be bone marrow heaven! Typically I will just suck the marrow out of the bone, but I suppose you can use some fancy marrow fork...

If you care to know a little bit about Dr. Hesby, check out the link below to the Memorial Atrium at Texas A&M and check out the other links below for more tasty info!

Howard Hesby Memorial Student Atrium
Anderson Ranch Lamb - Fresh Oregon Lamb
American Lamb Board

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