Lamb shanks recipes - preferably without wine?!
I have an enormous range of herbs (though they are dried) and spices to hand, stock (broth), a slow cooker, roasting pans, tinfoil, casserole dishes... oh and won't be making them for at least another couple of days, so can marinade or arrange to have them in the oven for a long slow cook.
Thanks all - you inspire me! ;-)
Answers: I've just bought lamb shanks, partly because they're lovely and cheap, and I'm excited about making them but if possible would like something that doesn't use wine - it takes away somewhat from the cheapness of the dish as to get even a halfway decent bottle I'd be paying upward of €10! Probably also prefer something where the sauce/gravy produced isn't too tomato-y - my boyfriend will eat lightly tomato-flavoured foods but tends to push anything that's really tomato-y to the side of the plate.
I have an enormous range of herbs (though they are dried) and spices to hand, stock (broth), a slow cooker, roasting pans, tinfoil, casserole dishes... oh and won't be making them for at least another couple of days, so can marinade or arrange to have them in the oven for a long slow cook.
Thanks all - you inspire me! ;-)
You don't have to use wine, although it does add a nice flavor and headiness to the lamb shanks. this is really nice and pretty easy to do, and the flavor is astounding!
braised lamb shanks with garlic and rosemary
1/2 cup broth (vegetable preferred but can use chicken or beef)
2 heaping tablespoons Dijon mustard
2 teaspoons kosher or coarse sea salt
1 teaspoon freshly ground black pepper
5 to 6 pounds lamb shanks, not trimmed of fat
1 large, firm head garlic (about 15 cloves), separated into cloves, each crushed and peeled (see Note)
2 medium yellow onions, peeled and coarsely chopped
1 large carrot, peeled and cut in 1/4-inch slices
Finely grated zest of 1 large lemon
2 heaping tablespoons coarsely chopped fresh rosemary leaves
In a small bowl mix the broth, mustard, salt, and pepper and place in the insert of the slow cooker. Layer the shanks in the insert so they fit. Scatter the remaining ingredients around and on the shanks. Cover and cook on HIGH for 6 hours. Use tongs to reverse the position of the shanks, top to bottom. Reduce the setting to LOW and cook for an additional 6 hours.
Use a slotted spoon to transfer the shanks to a serving platter. Skim the fat from the cooking juices, taste, and add salt and pepper, if needed. Pour the juices over the shanks, and serve.
Rub them with olive oil, garlic and rosemary. Bake at 350 for about an hour or so. Very simple and delicious. You can use some lemon juice and zest with that also, if you like lemon. Marinate for 6-8 hours before baking if you want. Don't forget salt and pepper. You could roast them slower if you have time - 200 degrees for 4-6 hours - they will be so tender.
Lamb shanks are a very tasty meal the meat is moist and tender.
Just put them in the slow cooker with a seasoning of mint and rosemary, make up about a pint to a pint and a half of chicken or beef stock. cook long and slow 4-6 hours. I find that is all the prep that you need. Then serve with veg of your choice and yorkshire puddings. GREAT
BAKED LAMB SHANKS
2 lamb shanks (about 1 lb. each)
1 tbsp. rosemary
1/2 tsp. thyme
1 sm. bay leaf
Salt and pepper to taste
1/4 c. liquid (white wine or chicken broth )
Lightly oil deep casserole which has cover. Trim lamb shanks well, removing all visible fat and membrane. Place in casserole. Add remaining ingredients. Place in oven, covered and cook 1 hour. Remove cover and bake 20 minutes. 350 degree oven.
marinate them in salt,course pepper little olive oil sprinkle some Cinnamon & 1 garlic clove put all this in a casserole dish then add 2 cups off water cover pot and cook slow in the oven at 190c for 2hrs if juices are low add 1 more cup then increase the heat to 220c for 1hr.
when meat is brown then its cooked.it should be tender.its our favorite dish.
Goodluck
I love them also, they are large enough for one, and a lot cheaper than doing a leg.
You could tinker around with my recipe, as Irarely make it as I have written it down. I mainly use this recipe as a reference.
BRAISED LAMB SHANKS
4 shanks
Flour
Salt and pepper
1/4 tsp. thyme
1/2 tsp. rosemary
1 c. diced carrots
1 c. diced potatoes
1/4 c. diced celery
1 med. onion, chopped
Dredge shanks in flour. Brown well in hot fat in large skillet. Add seasoning and 2 cups hot water. Simmer, covered 1 1/2 hours. Add vegetables. Cook for 30 minutes longer.
Enjoy!
you should try marinating them in cone caribean jerk sauce, then i also recomend cooking them on a charcoal grill.
Why all these people make such a fuss over cooking them I just don't know! I did a couple over the weekend - none of this brushing with oil or browning them first - just put them in a casserole dish with a chopped onion and carrot, a teaspoon of dried mixed herbs, a couple of lamb stock cubes and enough water to cover - then put the lid on and shove in the oven at Mark 2 for a couple of hours.
That's it !
Moroccan lamb shanks recipe.
Serves 4
Ingredients
* 2 tsp cumin seeds
* 1 tbsp coriander seeds
* 3cm piece fresh ginger, chopped
* 4 garlic cloves, chopped
* 1 tsp salt
* 2 tbsp olive oil
* 4 lamb shanks, about 450g each
* 2 large red onions, cut into wedges
* 11/2 tbsp Belazu Rose Harissa or Bart Spices Harissa Paste (both from major supermarkets)
* 200g can chopped tomatoes
* 600ml chicken stock, hot
* 1 cinnamon stick
* 100g dried ready-to-eat apricots, halved
* 100g dried ready-to-eat figs, halved
1. Preheat the oven to 160°C/fan140°C/gas 3. Bash the cumin and coriander in a pestle and mortar or whizz together in a mini food processor, then add the ginger, garlic and salt, and work or whizz to a rough paste. Set aside.
2. Heat the oil in a large flameproof casserole (large enough for the lamb shanks to fit snugly) over a high heat. Add the lamb shanks and brown well all over. Remove and set aside.
3. Reduce the heat to medium. Add the onions to the casserole and cook for 5 minutes. Stir in the spice paste and harissa and cook for 1 minute. Add the tomatoes and stock, return the shanks to the casserole and stir together. Bring to the boil and drop in the cinnamon stick. Cover with a lid, transfer to the oven and cook for 2 hours, turning the lamb once or twice.
4. Stir the dried fruit into the casserole and return to the oven, uncovered, for a further 30 minutes or until the lamb is almost falling off the bone. Serve with hot couscous flavoured with mint, coriander, preserved lemon and lemon juice.
jd