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Jan 5, 2005 07:10 PM

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 - 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.


    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

          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.

          (If that link doesn't work, go to 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:

            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.


            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.


          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!


            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?