Lamb Shanks

[MilkOnTap]

Does anyone have any good lamb shank recipes? I've left it a little late in the afternoon to begin cooking - silly me... :o

[mumofcaleb]

Last night we had lamb cutlets. I fried them up and then diced them into small pieces, mixed up some baby spinach, cut up some brie cheese, cut up some cherry tomatoes, toasted some turkish bread and cut into small pieces and then added the lamb and drizzled some balsamic vinegar over the top. Quick and easy!

[Roxy]

Best way IMO to have lamb shanks is just to bake them like you would a leg of lamb....

The meat on the shanks is so much more tender....where's the drooling emoticon? :laughing:

[Harlequin]

Or bake them over a really low heat til they are nice and sticky, then put them in a big pot with some onion that has been fried transparent, some crushed tomatoes and seasoning (salt etc). Cook em over a low heat for ages and the meat falls off the bone.
I usually add a little chicken stock to the sauce while its cooking for a bit more flavour.
You can also do this with zucchini, stringless beans, okra, potatoes. Really nice greek dish :)

[mythreelittlemonkeys]

Lamb shanks a la Mytillieroo.
Brown 4 Lamb Shanks in olive oil in dish or pan.

stir in 400ml of red wine (merlot good), beef stock, and 2 crushed cloves of garlic.

Bring to the boil and cover dish or pan with foil.
Cook in mod slow oven 160 degrees for 2 1/2 hours, turning shanks a few times.

Remove Shanks from dish and cover to keep warm.

Pour juices into a jug.

Return dish/pan to heat add 1 tbsp of olive oil and 2 small onions sliced thinly.stir until soft. add 1 tablespoon of plain flour and reserved juices, 2 tablespoon of redcurrant jelly and 1 tablespoon of chopped fresh rosemary. simmer uncovered till boils and thickens.

Add the shanks and cook over a low heat until shanks hot. Serve with sauce and mash!!

BTW redcurrant jelly can be found in most supermarkets made by Beerenberg I think...

THis is my fave thing to cook as I can go off and get ready whilst doing or have drinks with friends before we scoff into it!!!

[Mister Noodle]

I second the 'bake 'em like a leg of lamb' approach.

All crackly round the outside, with the dark, sticky knobbly bits...

Damn, it's been a long time. I'm almost looking forward to winter.

[Harlequin]

I love the sticky knobbly bits.

[Kaylene]

On Tuesday I spent 4 ½ hours stewing my 6 lamb shanks, carefully on the stove. Delicately adding my spices, a dash of marjoram, a bit of garlic, a bit of rosemary, a splash of ginger, a touch of tom paste, a tid-bit of BBQ sauce, fried onions, a little bacon and my precious chicken stock. I sweated over this pot for hours loving every taste. The aroma was mouth watering. Each stir carefully turned not to break the meat from the bone. I have craved this dish for weeks and now its almost ready. My mood had lifted from a sleepy awakening to a natural high. I left it to sit and thicken before adding a tad bit of cornflour and went to the toilet. Checked DD was ok, had a cold drink and returned to my mouth-watering dish. I picked up my wooden spoon and gave it a stir.

Hang On what the heck is that... I stirred in about 100,000 ants that had been enjoying the spoils of my hard earned labour, not to mention the bloomin army reserve still clinging for life on the end of my wooden spoon. Dam I cried with the feeling of the fish that got away. I settle that night for locally cooked Indian take-away. Nice, but it was clearly not my stew. I will however try again...

Point of my story. Nothing like Lamb Shanks. You really have to work for them, and they are worth the effort, but watch out for those dam ants.

Kaylene.

[damien's mum]

Awwww ur making me hungry now!!! :thumbsdown: