Lamb Shanks Roasted in Paper

by One Ring Zero

One Ring Zero is working on new book/CD called The Recipe Project. For this album, they are asking their favorite chefs for recipes, which they then set to music and sing word for word. The musical styles of the songs have been suggested by the chef. Participants include Mario Batali, David Chang, Tom Collichio, Chris Cosentino, Mark Kurlansky, Andrea Reusing, Aaron Sanchez, and Michael Symon, among others.

Listen to the song: [Flash 9 is required to listen to audio.]

Lamb Shanks Roasted In Paper

Recipe courtesy Jenny Morris.

6 meaty lamb shanks
90 ml (6 T) olive oil
4 cloves garlic, crushed
5 ml (1 t) paprika
250 ml (1 c) lemon juice
1 onion, peeled and finely chopped
20 black peppercorns
fresh rosemary, thyme and parsley, chopped

1. Mix all the marinade ingredients together and marinate the lamb shanks for 24 hours.

2. Remove the lamb from marinade. Pat dry.

3. Place each shank on two layers of buttered greaseproof paper or aluminum foil.

4. Season with salt and top with herbs.

5. Wrap up tightly, tucking the ends under so they won't open during cooking.

6. Place the parcels in a well-greased baking dish.

7. Preheat the oven to 160 °C.

8. Bake the shanks for three hours. Don't add liquid and don't turn.

9. Serve on creamy, buttery garlic butter beans and honey-glazed gingered carrots.

AUTHOR BIO:

One Ring Zero (www.oneringzero.com) is led by Michael Hearst and Joshua Camp. The band has released seven albums, including their acclaimed literary collaboration As Smart As We Are, which features songs with lyrics contributed by such authors as Jonathan Lethem, Margaret Atwood, Paul Auster, Neil Gaiman, and Denis Johnson, among others. Their most recent album is titled Planets, and is a collection of new compositions to represent the solar system and beyond. One Ring Zero has performed throughout North America, Europe, and Asia, and has had its music featured in films, television, and NPR programming including This American Life, Fresh Air, and Morning Edition.

Articles in this Issue

Introduction, by the Editors
Monkey Head Soup, by Charles Lindsay
Barbarians at the Hotel Bar, by Edward Chupack
Desert Survival, by Craig Childs
A La Recherché du Cheese Perdu, by Brenda Peterson
Heaven on the Half Shell, by Andrew Beahrs
A Hog Butchering, by Thorpe Moeckel
Lamb Shanks Roasted in Paper, by One Ring Zero
Lemon Meringue Pie, by Alan Huffman
Making Sajur Lodeh, by Julie Lauterbach-Colby
Lost Meals, by Phil Buehler
It's Seaweed Weather!, by Wendy Noritake
The Ingot, by Edward Hardy
My All-American Bacchanal's Deep-Fried Remains, by Nick Kolakowski
The Last Supper, by Susan Buttenwieser
The Spoils Room, by T. D.
A Taste for Tonka, by Ramin Ganeshram
Recipe Cards, by Ted Weinstein