I got a bunch of lamb meat for a great deal recently, and I am hoping for some advice on a nice way to cook lamb shank. I do cook a lot, so if you have an ambitious recipe or a tip on handling this particular cut, please share!
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braise - http://www.simplyrecipes.com/recipes/braised_lamb_shanks/ Braised Lamb Shanks Recipe Prep time: 15 minutesCook time: 2 hours Add to shopping list INGREDIENTS 2 Lamb shanks Salt 2 tablespoons olive oil 1 medium yellow onion, chopped 2 large carrots, chopped 2 celery stalks, chopped 3-4 medium potatoes, cut into 2-inch chunks 1 garlic clove, minced 1 1/4 cup stock or boiling water with a bullion cube 2 teaspoons fresh thyme, or 1 teaspoon dried 1 teaspoon fresh rosemary, chopped, or 1/2 teaspoon dried 1 teaspoon dried oregano 1 bay leaf Optional, and highly recommended: 3/4 cup raisins, soaked in 1/2 cup sherry for a couple hours 1/2 cup of fresh mint leaves METHOD 1 Preheat oven to 350° F. Season lamb shanks with salt. Heat a Dutch oven or an oven-proof, thick-bottomed, pot with a tight fitting cover on medium high heat on the stovetop. Add the olive oil and brown the lamb shanks in the casserole pan on all sides. Remove shanks to a dish. 2 Add onion, carrot and celery and sauté for 5 minutes, stirring often. Add potatoes and cook another 2 minutes. Add the garlic, lamb shanks, and herbs (except for the mint). If using, add the sherry and raisins; bring the sherry to a boil and cook for 2 minutes. 3 Add the stock and bring to a simmer. Remove from heat, cover the pot and bake in the oven for 1 1/2 or 2 hours or until shanks are tender. 4 Remove the shanks, strip the meat from the bones and return the meat to the pan. Serve with fresh mint leaves as garnish. Yield: Serves 4. textarea |
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Whenever I take my lamb shanks out of the freezer, I always make this: http://www.foodnetwork.com/recipes/nigella-lawson/aromatic-lamb-shank-stew-recipe/index.html Obviously, you need to replace/omit some things. I use ghee instead of vegetable oil, replace the honey/soy sauce/wine with 1/2 cup coconut milk (for a 2-shank stew), and forget the lentils altogether. Sometimes I'll throw in chopped mushrooms and carrots, too. Solid recipe. |
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I followed this recipe last night and it was AMAZING - I served it with mashed cauliflower: http://www.foodnetwork.com/recipes/anne-burrell/braised-lamb-shanks-recipe/index.html |
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This: http://www.chefjenn.com/2011/07/red-wine-braised-lamb-shank-gremolata.html But leave out the rock sugar. If you don't do rice you can serve over cauliflower puree -- just as yummy! |
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Sea salt, pepper, long, slow, 65C sous vide bath. |
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I don't have a recipe to share because I'm at work, but all I can tell you is that you're in for a treat. Home braised lamb shanks are SO delicious! My favorite food--I request it every birthday and eat it as often as possible in between. |
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crockpot and than broil |
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Cook in human doo doo lots of probiotics and healthy bacteria, yum yum!! Totally paleo. |
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