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Lamb shank recipe?

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I have some lamb shanks and need a good recipe, if possible a non-braise recipe. im thinking roast or grill on the stove top, thanks (or do u think that this is not the right cut of meat for a roast?) :)

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  1. Shanks of any kind just about have to be cooked very slowly in moisture, just because of their composition: hard-working muscles, muscle sheathing and sinew. The sinew and sheathing melt into gooey goodness, and the meat relaxes and opens up its deep flavor. Now, I suppose if you can deep-fry a turkey, you should be able to do the same with lamb shanks - might even be really good. But dry-roasting will just give you some very dry, tough meat.

    1. I would NOT cook lamb shanks any way other than braising in a fruity red wine. Preferably loaded with rosemary and garlic. I marinate my shanks 2-3 days before cooking.

      1. This is a braise, but you can do it on the stove top.

        In a Dutch Oven, brown 4 shank pieces in olive oil. Pour off the fat. Scatter over the meat about a pound of chopped plum tomatoes, some chopped garlic and fresh basil. At about 1/4 cup water. Put the lid on and cook 1 1/2 hours. Greater than the sum of it's parts.

        1. Try googling Lamb Shank Osso Bucco. These will be braised, but are ideal fo this.

          1. s
            sally from LA

            Lamb shanks are better braised.
            Giada di Laurentiis had a good recipe on her show "Everyday Italian" - you can probably get it through the food network website.

            1. CITRUS—BRAISED LAMB SHANKS
              At Un Deux Trois, these are served with garlic mashed potatoes.

              6 SERVINGS

              V4 cup vegetable oil
              6 lamb shanks (each about
              12 ounces)
              5 celery stalks, sliced
              2 carrots, sliced
              1 head garlic, separated into cloves, peeled
              1 large onion, chopped
              1 750-mi bottle Cabernet Sauvignon or other dry red wine
              2 2 cups chicken broth
              2 cups canned tomato puree
              1 cup Madeira
              1 orange, cut into quarters
              1 lemon, cut into quarters
              1 lime, cut into quarters
              4 fresh tarragon sprigs or 1 tablespoon dried
              4 fresh rosemary sprigs or 1 tablespoon dried
              4 fresh thyme sprigs or 1 tablespoon dried
              4 fresh parsley sprigs

              Preheat oven to 325°F. Heat vegetable oil in large Dutch oven over medium-high heat. Season lamb shanks with salt and pepper. Working in batches, add lamb to Dutch oven and cook until brown on all sides, about 6 minutes per batch. Transfer lamb to platter. Add celery, carrots, garlic and onion to Dutch oven and sauté until onion is translucent, about 5 minutes.
              Return lamb to Dutch oven. Add all remaining ingredients. Bring to boil. Cover Dutch oven and place in oven. Cook until lamb is very tender, about 2 hours 15 minutes.
              Using tongs, transfer lamb to platter; tent with foil. Discard orange, lemon and lime pieces from cooking liquid. Boil liquid until reduced to sauce consistency, about 35 minutes. Strain sauce and return to Dutch oven. Season to taste with salt and pepper. Return lamb to sauce. (Can be prepared 1 day ahead. Cover and refrigerate.)
              Simmer lamb until heated through, about 10 minutes. Transfer lamb to large bowl and serve.

              2 Replies
              1. re: MzMaggie

                What is V4 cup vegetable oil and 2 2 cups chicken broth? TIA

                1. re: Tom Hall

                  I would expect they are typing/transcription errors.
                  1/4 and 2 would make sense.

              2. I made them last week braised in yogurt and spices. They were wonderful and different from the usual red wine, herbs, etc.

                They're also fab braised with white beans as they do in France.

                1 Reply
                1. re: oakjoan

                  Do you have a recipe or "guidelines" for that? It's a new one to me. TIA