Recipe from the Thermador Taste of America Cookbook
When the Basques came to Idaho they started a sheepherding tradition. Today the state is renowned for its tender lamb, and the meat is an integral part of the Idahoan kitchen. When Carter was growing up, lamb was on the table both at home and at his grandparents’ restaurant. This recipe is a family one, which he has reworked over the years.
2 tablespoons olive oil
4 12-ounce lamb shanks
4 cups beef broth
¾ cup sweet red vermouth
4 garlic cloves, chopped
1 tablespoon chopped fresh rosemary
Salt and freshly ground black pepper
1 medium white onion, chopped
12 ounces short pasta
3 tablespoons butter
Preheat oven to 300°F. Heat olive oil in heavy large
Dutch oven over medium heat. Add lamb shanks and
brown well on both sides, about 7 minutes. Pour
broth and vermouth over. Sprinkle with garlic and
rosemary. Season with salt and pepper. Top with
onion. Cover Dutch oven and roast until lamb is very
tender, about 3 1/2 hours.
Transfer lamb from Dutch oven to ovenproof platter;
cover lamb with foil. Return lamb to oven to keep
warm. Set Dutch oven over high heat and bring pan
juices to boil, scraping up browned bits with wooden
spoon. Continue boiling until liquid is reduced to 1 3/4
cups, stirring occasionally, 5 to 10 minutes.(Can be
prepared up to 3 days ahead. Cool. Cover and refrigerate
in Dutch oven. Simmer over low heat to reheat.)
Meanwhile, bring large pot of salted water to boil.
Cook pasta until tender but still firm to bite, stirring
occasionally. Drain. Toss with butter. Divide pasta
among 4 plates. Set 1 lamb shank atop pasta on each
plate. Spoon pan juices over and serve.
Serve with red wine, such as Cabernet Sauvignon.