Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Oct 15, 2009 05:34 AM

Your Favorite Lamb Shank Recipes, Please

My lamb purveyor at my local farmer's market will be bringing lamb shanks to market on Saturday. I've never made lamb shanks before, but I'd like to try to make some. Any favorite recipes? Please share!

  1. Click to Upload a photo (10 MB limit)
  1. Lamb Shanks braised with red wine... with or without tomatoes works best for me. For a twist, you can even try using beer. You can serve the shanks with risotto, potatoes, polenta, lentils/beans, and or even noodles with the sauce created.

    Here a basic recipe for an Italian version....

    1. I love this recipe, though it is more of a spring time recipe, but who cares, just use whatever veggies you have that are fresh.
      lamb shanks are one of those things that can impress a crowd but are quite simple to prepare, once you do the prep, you are just let them simmer away without much work. I make this with the larger israeli couscous with pignolis.

        1. I make my mom's lima bean soup with them - no recipe for either of us. Use dried lima beans, which whenc ooked are the big, creamy bean that is sold in cans as butter beans, in contrast to the little green lima that is sold frozen. The two taste very different. Sear a large shank - the size of a man's fist (or use 2 smaller ones). Add a fist-sized onion, chopped, 2-3 stalks of celery, chopped, a pound of dry lima beans (not soaked), and 2 qts of water. Simmer covered until the beans are nearly done and the meat is very tender, about 2 hrs (ading water if needed to keep ingredients covered. Then add 2-3 chopped carrots and simmer until carrots are done. Remove meat from bones, pull into bite-sized pieces, and return to soup. Some of the beans will have split, thickening the soup, and it will get thicker once it cools. I usually add a little Kitchen Bouquet (or Gravy Master) or dry onion soup mix just to darken the color a little because the broth is not a deep brown. Salt and pepper to taste.

          1. If by any chance you have a pressure-cooker, this recipe is so delightful--have made it using beef short ribs, too.