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Lamb shanks - what starch goes well?

I just finished some braised lamb shanks (basic flavors, thyme, white wine, carrots, onions, stock) - cooked some white beans and finished them in the braise, but I over cooked them a little and I'm just not loving them - any suggestions for another starch -
It will need to freeze well because this is part of a care package I'm sending across country - so roasted potatoes are out - I'm thinking celeriac and potato mash, but am drawing a blank for other ideas.

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  1. harryharry, here is a thread that might help:
    http://chowhound.chow.com/topics/372573

    Emeril (the tv chef) uses blue cheese polenta. But freezing--? I dunno--
    what a good friend you are!

    1. Don't get rid of those beans! Good stuff cooked in them! I'd say make a simple fresh greens soup and add as puree (freezes well, beans would add creamy without dairy) or include it as part of a root smash up. I'd like parsnips, maybe some cauliflower, yum, roasted first, a tad of white truffle oil, send me left overs?

        1. re: jaykayen

          Bobby Flay has an awesome lamb shanks with orzo recipe. He uses some of the braising liquid to make the orzo. Here's the link:
          http://www.foodnetwork.com/recipes/bo...

        2. Add parsleyroot to the suggestions so far; it's frozen okay. Kumara if you can get it.

          1. Polenta, or couscous.

            1. I usually make my lamb shanks braised in red wine, stock, and tomatoes and like to serve the shank and reduced sauce over what we call here in Portugal, Pevide or Cuscus. While regular Couscous is fine, the Portuguese Cuscus or Pevide is similar to Israeli-style couscous.

              I also make goat shanks the same way!

              1. hows about pot barley cooked in the braise or beef broth?

                  1. re: junescook

                    I also like what the Italians call Farro!

                  2. i am with the polenta group. and i have to confess that i've never had farro. but a wild rice pilaf might be nice. is this in a fed-x goody bag on dry ice?

                    1. theres a place here that serves them with smoked gouda mac n cheese. its amazing!

                      1. I've eaten lamb shanks with a variety of starches. One memomorable and that was not cooked by me creamy parmesean, polenta. Wow, if the sauce is perfectly rich and the polenta done creamy, this is an excellent side, the other is Israeli cous cous. I know personally that freezes well, and it absorbs sauce nicely, such comfort food. Another one is papparadelle, I don't know about freezing it though, I've never had any leftover to freeze, that might need a test run. But don't forget it, its a great starch when you're ready to sit down and eat it. Then my thoughts go to the one that never can go wrong, Yukon Golds mashed, delcious!

                        1. My vote is for kumara, mashed.

                          1 Reply
                          1. re: Billy33

                            for the most part, we don't get kumara here - the closest we get is boniata - white sweet potato - it's a starchier sweet potato than we usually get here in the states - which are super sweet.

                            I do miss kumara though -

                          2. I usually serve lamb shanks (assuming they are braised and have a gravy) with saffron rice - done with arborio rice. Kind of risotto consistency although I do it in my rice cooker. Rice with saffron, chicken stock for the liquid, maybe some frozen peas added. This is what Italians serve with Oso Bucco (veal shanks braised in tomato sauce) and I tend to treat my lamb shanks the same way.

                            With this creamy rice freeze OK? It might.