The Cabot Shores Bistro is one of the few restaurants open during winter along the Cabot Trail; it features a Lamb Shank that is one of the most popular dishes during Cape Breton’s colder months and this winter so far is the coldest in recent years. Skiing Cape Smokey has been a popular activity for our guests. while other guests have enjoyed snowshoeing at Cabot Shores.
After a day skiing/boarding or snowshoeing, it’s a good time to sit in the Great Room/Bistro of the lodge at Cabot Shores. A fire is often lit in a giant woodstove on the stone hearth and occasionally you’ll here musicians jamming on stage. It is the perfect time to relax and have a Cabot Shores’ dinner and a frequent choice is Chef Ron’s Lamb Shank.
Guest Food Reviews for Lamb Shank
Recent guests, Stephen and Melissa from Glace Bay had a day of brisk snowshoeing at Cabot Shores. It was a windy winter day, but Steve and Melissa followed the Indian Brook Loop and the Grove Trails, and worked up a pretty good appetite. Of the lamb shank, Stephen said it was “delicious– tender, tastey, just delicious”.
Katie and JD are frequent guests and fans of the Bistro. So much so they had their wedding here. Over Valentine’s weekend they each had the Lamb Shank: “was great, loved it”
Which leads us, by popular demand to ask Chef Ron to provide his Lamb Shank recipe:
Ingredients
- 11x lamb shanks
- 65g kosher salt
- 35g fresh cracked pepper
- Roasted in a 400F over until completely browned, turn half way through
- 800g onion, small diced
- 400g celery, small diced
- 400g carrot, small diced
- 60g garlic, rough chopped, sliced
- 10g fresh rosemary leaves
- 2x 369ml cans of tomato paste
- Mix together and rub on the roasted lamb, return to the oven to roast the aromatics, stir every 15 minutes until the mix starts to develop colour. After this is achieved, add…
- 500ml red wine
- 1.75L water
Method:
1. Mix together and rub on the roasted lamb, return to the oven to roast the aromatics, stir every 15 minutes until the mix starts to develop colour. After this is achieved, add…
500ml red wine
1.75L water
2. Cover and return to the oven until the meat is tender and about to fall off the bone, about 2.5 to 3 hours.
3. Serve with roasted or mashed potatoes, and roasted vegetables or you can checkout our chef’s corner recipes.
