When you’re introduced to new people, do you start chattering immediately, or does it take you time to warm-up and get comfortable? It always surprises me when Lon starts talking to random people outside, a guy waiting on line in front of us, the check-out clerk at Bed Bath & Beyond, or the couple standing in front of the restaurant we just walked out of. Though my friends and family can’t shut me up, I’m cautious around strangers. I just need to melt the ice a little.
Whether you’re right up there with Lon, or even more reserved than me, you might want to tred lightly when introducing someone new to lamb. Lamb has a distinct flavor that some love and some hate, but it can be strong and shocking for a first timer. When I made this red sauce with lamb, my immediate thoughts were: This lamb sauce (on pasta) is a great introduction for a lamb virgin. Everyone loves pasta with red sauces. Tomato is familiar, being a childhood favorite for most, and pasta is like getting into your comfy old PJ’s. The lamb meat is braised until it falls apart and the shreds of meat just add a nice alternative flavor to your standard beef meat sauce. Please don’t forget the star anise here. I think it makes worlds of a difference and rounds out the flavor and aroma so perfectly.
This is also a great recipe for your first time cooking lamb. While lamb chops need to be cooked perfectly medium rare, the shanks are braised until the meat is so tender and comes right off the bone. The timing and technique doesn’t need to be exact and it’s really hard to mess up.
Lamb Sauce
~10 servings
- 1 tablespoon vegetable oil
- 2 lamb shanks (1 lb each)
- 1 large onion, chopped
- 1 stalk celery, chopped
- 1/3 cup sweet sherry
- 1 (35 oz) can peeled plum tomatoes
- 1 (15 oz) cans tomato sauce
- 2 cloves garlic, thinly sliced
- 3 star anise
- pasta to serve
Instructions –
1. Heat oil in a large pot and brown shanks on all sides. Remove to a plate and cover with aluminum foil.
2. Add onions and celery to the pot, to soften. Stir around for a few minutes. Stir in sherry, until it evaporates. Add tomatoes, tomato sauce, garlic, and star anise. Bring to a boil. Return lamb to the pot, reduce to a simmer and cook covered for 2 hours, stirring occasionally.
3. Remove lamb to a plate and pull off meat. Shred with a fork and return lamb meat to the pot.
4. Simmer for another 15 minutes, or until thickened to desired consistency. Serve with pasta of choice. ( Here, it is served with Egg Fettuccine.)
Store left-overs in an airtight container in the fridge. Re-heat sauce on the stove-top or microwave for quick and easy meals all week long.
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Mmm… this is excellent! I love the addition of star anise in this delicious lamb sauce!
I’m definitely a Lon. My husband is much more a Jessica. I’m smelling a t-shirt here.
I love the idea of using star anise, but when you say it makes worlds of difference, does it somehow counteract the bitter flavor lamb virgins often complain about? That’s been my one reservation with introducing it to Ian, who was a little put off by the strong flavor. I would love to make this, and luckily I have a $5 off meat coupon at Costco that’s been burning a hole in my coupon drawer. I’ll blog it and let you know how the semi-virgin does!
two facts: i’m super-reserved and a lamb virgin. something about chowing down on a cute little miniature sheep really affects me. i have to admit, though, that this looks like a delicious dish. great photos, too.
I’m a lamb virgin too. My hubby, although I don’t know if he has had lamb, is definitely a Lon.
EMC, I haven’t heard of lamb being bitter. I think mostly I hear newbies call it stinky. Star anise tends to round out the gamey or meaty smells. It kind of blends together with the aroma, making it more of a nice spice scent. Can’t wait to hear what Ian thinks!
Wow, so many lamb virgins!
I need time to warm up with strangers…the lamb sauce looks and sounds amazing! Agree with you on the star anise, it adds so much flavour!
Slow food. Love it! Lamb does have a unique flavor but, this dish doesn’t need the pasta. Just give me a lamb shank and I’ll be on top of the world. Maybe with a little polenta?
I’ll talk to anyone and everyone. It’s my daily job!
Yum, yum! This looks so good. I’ve had lamb. When done well, it’s fabulous.
Jai, polenta sounds great!
Asianmommy, any favorite preparations?
i was just wondering what to do with my lamb this week. didn’t wanna make lamb burgers again and moussaka’s just a lot of effort. thanks for this recipe. looks great and can’t wait to taste it!
I guess I am a ‘Jessica’ except when it comes to introducing myself to new food