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Lamb shanks

  • n

I need a drop dead lamb shanks recipe. With accompaniment suggestions, if possible. I am overcome with a sudden craving for this, and we're having company for dinner Friday.

The Famous Pear Tart may be the dessert.

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  1. t
    the food guy

    The Lamb Shank Shepherd's Pie from the February 2001 issue of Gourmet - also on Epicurious.com - is worth the time that it takes to prepare it. Everytime I make it, it is a hit. If you don't want to do all the steps, it's still a good way to do the lamb shanks.

    Link: http://www.epicurious.com/recipes/rec...

    1. The lamb shank recipe from Tom Valenti, available on Epicurious, is a winner.

      5 Replies
      1. re: Judith

        You know, I bookmarked that one yesterday. It sounds delicious. Thanks for the rec.

        1. re: Nyleve
          r
          rawcuzima@mindspring.com

          I've twice made the following lamb shank recipe from the Food Network website. It is quite easy to make, despite what may seem like a long ingredient list, and the flavors are beautifully balanced. The gremolata is a nice touch (grated lemon zest, parsley and fresh garlic) and adds a brightness to the otherwise rich tasting meat and braising liquid.

          http://www.foodnetwork.com/food/recip...

          (If that link doesn't work, go to www.foodtv.com and search under "lamb shanks," it is the first recipe that appears. The chef/show is Sara Moulton
          )
          I also made the white beans recipe to accompany and it's a great marriage.

          This whole dish is simply executed--I'll bet you could nail it even making it for the first time and your guests will ooh and ahh. Mine did.

          1. re: rawcuzima@mindspring.com

            Thanks for that recipe. It looks wonderful too. I did, however, put together the Tom Valenti's Lamb Shanks last night - as a previous poster suggested - and I'll just throw the whole thing into the oven this afternoon. Actually the two recipes are very similar, ingredientwise. I am undecided, though, about whether to accompany the dish with a)risotto Milanese; b)polenta; or c)the white beans in Sarah Moulton's dish. Oh - and d)roasted garlic mashed potatoes.

            Aaaargh.

            Entire dinner menu: antipasto-ish selection to start, the shanks with rapini and the undecided side dish, followed by a leafy salad and yes, finally, the Famous Pear Tart with (possibly) homemade vanilla ice cream.

            1. re: Nyleve

              all those sides would be delicious. The only thing I can distinguish between the 3, other than taste and how much work you want to do, is that the beans are a protein while the others are a starch. But you can't go wrong. Good luck!

        2. re: Judith

          I just happened to have made this recipe last Sunday. I had researched lots of Epi recipes, but decided on Tom Valenti's. What a winner! Absolutely delicious. I did cook the lamb shanks for the full 4 hours, even though they looked done sooner. They were drop-off-the-bone tender with wonderful "gravy/sauce."

        3. Nigella Lawson's lamb shank recipe is really good. It has a strange combination of spices / ingredients but they work very well together.

          Link: http://www.channel4.com/life/microsit...

          1. I think you are very brave, Nyleve. I would never dream of offering guests a dish made from a recipe I had never used before. Good luck!

            Bob

            1 Reply
            1. re: Bob Moffatt

              I do it all the time. My friends know they're in for, if nothing else, getting experimented on. If there's enough good wine, even a disastrous main dish can't spoil dinner. And besides, I'm making the famous Pear Tart for dessert! Who needs anything else?

            2. What is a good size lamb shank. I can only find around 1 lb ones in my supermarket - I assume with the bone - there is little meat. Do they come bigger or is that a standard size?