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Lamb shanks

  • n
  • Nyleve Jan 5, 2005 07:10 PM

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?

              1. This is one of my favorite recipes. I gave it to my cooking-challenged MIL, and she said it came out great.

                It was in Gourmet years ago, in an article w/ excerpts from a book called "home cooking from the south of france" I think the title said "Braised Lamb shanks (osso buco). Not sure if you can find it on EPI or not, but....

                In a Dutch Oven, heat olive oil, brown lamb shanks (use two, cleavered in half to make 4) on all sides. Drain off any excess fat, then sprinkle over the shanks several chopped cloves of garlic and about 2 cups of diced Romas, salt, and a big bunch of torn basil leaves, and a little water. Put the lid on and cook for a couple of hours. It makes it's own spectacular sauce that is greater than the sum of the parts. I serve it with a garlicy white bean purree, as suggested by the same article.

                If I can find the exact recipe on-line, I'll post back. You will smell like garlic the next day!

                1. Michael Ciarrelli's (sp?) has a really good, foolproof recipe on his site, Lamb Shanks with Mushroom Bolognese. I've made it twice and it was wonderful. You know, braised lamb shanks are a great idea because they are usually better the next day. You could make it the night before and then warm it up when your guests arrive.

                  Good Luck

                  Link: http://www.napastyle.com

                  1. The greek-style braised shanks from Bon Appetit (via epicurious) is linked below. Great combination of flavors.

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