Lamb shank leftovers - what to do?
I'll be braising a heaping helping of lamb shanks this weekend (must clear freezer), and I know there will be lots of leftovers. Any general ideas for how to use them up?
I've never made lamb shanks in quantities big enough for leftovers, but when I have leftover lamb roast, my favorite thing to do with it is to make a lamb curry.
Also, it's late in the season for something this hearty & the spicing of your shanks may not be right, but another good use for leftover lamb with bones is Scotch broth (a lamb soup with carrots, turnips & barley).
Shepherd's Pie leaps out at me. Ideally you'd grind up the leftover meat in a meat mincer/grinder. Serve with Heinz baked beans (cold for me!) for the ne plus ultra of British classic grub,.
Recipe paste below:
Before we start, let us be clear and lets get it right. Shepherds pie is made with lamb, cottage pie is made with beef. Never in the history of the British isles has cheese ever come close to either. If you see cheese anywhere near a recipe for either, put it down to the USA's obsession to add cheese to anything that moves - it doesn't generally belong with meat unless you desire lead in your stomach, this said.
1 lb lean lamb, minced
1 large onion, sliced
1 medium carrot, chopped
1 stick celery, chopped
enough beef stock to cover
3 to 4 tsp corn starch or 2 Bisto (if you know what it is) and 1 corn starch
2 lbs good mashing potatoes
4 oz butter
Let's get this right and the best way: Add minced lamb into a casserole dish, add onion, carrot, celery, beef stock, corn starch and/Bisto/corn starch, salt and pepper, to taste, and stir.
Cook in a slow oven, say 275°F for 2 hours. You can do all this on stove top for about 20 minutes BUT the flavor is never the same.
When complete, drain off gravy and reserve.
Boil and mash potatoes with milk, butter, salt and pepper, however DO NOT make it into a wet paste. It should be firm and almost chunky.
Add back enough gravy to the meat to make it moist. Gently add the potato to the top and build up. Spread with a fork, finally making fork marks both up and down and across to form a basket like pattern.
Put oven temperature at 400°F, then bake until potato is crispy and golden on the peaks (about) 30 minutes.
Serve with remaining gravy and steamed cabbage (preferably Savoy, if you can get it). NO CHEESE, PLEASE.
Submitted by: Neil - a Brit
Depends on your flavor profile, but that lamb would be great stuffed into pitas with shredded romaine and tomatoes and topped off with a cilantro/cucumber raita. You could do the same type thing with any prep., though. If the braising flavors aren't overt, you could also shred and re-season it, cooking just a bit more, and do a Moroccan-type thing, served over a dried-fruit-and-nut couscous or quinoa.
Thanks, all, these are great. I think that for the shanks themselves I am going to try a recipe from that Classical Turkish cookbook, for shanks braised with cinammon-glazed quince. That would certainly lend itself to curries, fillings and even a non-traditional shepherds pie I guess!
And I'm going to reply to myself again to say that the recipe in Classical Turkish Cooking, for lamb shanks braised with cinnamon-glazed quince was DELISH. Couldn't find quince, so substituted not-quite-ripe Bosc pears. And made the bulgur and chickpea pilaf for a side. What a meal, I am just looking forward to enjoying that all week.
I would've made a meat pie with puff pastry or small pasty-type things: cut rectangles of puff or savoury short pastry to whatever size you want, place de-boned, shredded meat on one side of the rectangle, fold the other side over the top so you get a square shape, crimp the edges with a fork, cut slits in the top and bake until the pastry is done.