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Jan 26, 2010 06:11 PM

What to do with Lamb?

I bought some lab shanks/legs at a fabulous price, but need ideas inc ooking them. Some of it is bone on, some of it is off the bone (I still have the bone). I need something simple, as I don't have a lot of time on the weekdays to cook meals that take more than 45min or so. But, if you have a fabulous recipe that takes a bit longer, I'd still like to know! Maybe I'll wait till friday to cook it. Oh, I also have lots of limes that I'd like to use up (with the lamb or separate, doesn't matter)

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  1. If you've got time for an overnight marinade, combine olive oil, lime juice, some Riesling or Gewurztraminer, a bit of thyme, a couple of sprigs of chopped fresh rosemary (leaves removed from stems) and a few medium size cloves of finely chopped garlic. Drop the lamb into a large plastic bag, make sure it's well drenched overall with the marinade and rest in in the refrigerator for at least 8 (12 is better) hours.
    Load into a preheated 475 degree oven, As soon as it's in the oven, drop the temperature to 350 - 375 (depending on your oven) and roast until done. Your idea of done may differ from mine but it'll take longer than 45 minutes.

    1. You can coat the shanks in flour then sear in hot oil on the stove top and add to a slow cooker along with some chopped garlic, shallots or onions, chopped tomatoes, capers and/or olives and a little stock. Set it for 8-10 hours on low and come home to delicious smells...add some quick rice or couscous and a nice crusty bread and you'll have a great dinner.

      You can also make yogurt marinated lamb with the pieces that does not have bone; quick grill with some grilled or roasted veggies, add some tzatziki sauce, feta cheese and some fresh pita. Marinate the meat in the morning and it'll take less than 30 minutes to cook the meat & veggies.

      1. I just made a terrific Indian lamb shank curry in the slow cooker. Puree 1 jumbo or 2 medium onions in a food processor along with 5 cloves of garlic and some fresh ginger (about 2t -1T pureed fresh). To that puree, add, 2t ground coriander, 2t ground cumin, 1/2 t garam masala, 1/4 t turmeric, 1/8 t ground cayenne, 3 T hot curry powder. Set aside. Brown lamb shanks seasoned well with salt and pepper, then remove. Add spice paste and sautee until the spices are quite fragrant (5 mins or so). Add 1 15 oz can of crushed tomatoes (or slightly less) and 1.5 cups homemade chicken stock. Season to taste with salt. Add browned lamb shanks back to the liquid along with a whole cinnamon stick and bring to a low boil. Transfer to slow cooker and cook on high for 3-4 hours. This was really delicious and after sitting on warm for a couple more hours before we could get to it, had really developed a wonderful depth of flavor like a true home cooked north Indian lamb curry. I was almost embarassed to tell my mom that a simple slow cooker experiment produced such great results.

        1. Season shanks with salt, pepper, allspice and cinnamon. Brown the shanks in olive oil. Add onions and garlic. Braise with tomato sauce about 30 minutes. Add chopped celery, okra and thickly sliced zucchini and eggplant. Cook until all is tender. Serve over rice.