By March I’ll be craving anything light, bright, and green but right now the foods of fall suit me just fine. I love shanks of all sorts, in some ways sister cut to short ribs. Meaty, a bit fatty, but that means they are so full of flavor. A Chestnut Lamb Coop lamb shank purchased at the Portsmouth Farmers’ Market, over Meadow’s Mirth carrots, cippolini onions, and fingerling potatoes with herbs such as rosemary, thyme, and sage from the back deck. Preheat the oven to 500. After prepping everything and arranging in a large roasting pan and adding plenty of salt, roast for 45 minutes or so at 500, then cover with foil and turn the heat down to 300, and roast for another hour or so.
Onions as a vegetable in their own right are under appreciated, but roasting them in this way, in the juices of meat and at temperatures to both brown and cook thoroughly, they are wonderful – creamy, mild, and sweet.