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Jan 28, 2012 12:55 PM

Lamb Shanks

I have 6 small ones--- what's your go-to recipe?

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  1. Brown in oil, add onion, garlic, celery, carrot, canned tomatoes, wine, rosemary, thyme. Bake in a tightly covered dutch oven at 325 for several hours. Serve with pasta, rice or potatoes.

    4 Replies
      1. re: kengk

        plus a sweet red pepper yields the best of mirepoix and sofrito.

        1. re: kengk


          Meyer lemons are in season... instead of the canned tomatoes, three or four meyer lemons can be good. Cut up and seeded, thrown in peel and all. Liquid from the tomatoes gets replaced by water or chicken stock.

          Sometimes after braising the shanks like this, we put them on the grill for a few minutes on each side while reducing the sauce. Or we'll let the shanks cool, tear the meat off, and fry it up... pulled lamb... really good in tacos.

          1. re: kengk

            Pretty much same as kengk, but with following changes.

            - make sure to salt and pepper shanks before browning.
            - in addition to the wine I add beef stock to cover.
            - Bring to a boil before putting in the oven.
            - I bake (braise) at 250-300 for 3-4 hours not 325.
            - Remove shanks to a baking dish, add about a cup of the liquid, wrap with foil and put back in the over at 200 to keep warm.
            - strain remaining cooking liquid into a medium pot and reduce on med-high for about 20-30 mins to a nice thick-ish syrup.

            The flavor of the sauce is ridiculous. :)

          2. Sear, then add chopped onion, garlic, and celery. Once they take on color, add water and a bag of dried lima beans (which are butter beans, not the smaller green limas). Simmer until the beans are splitting their skins, then add diced carrots and cook another 10 minutes. Check for salt, add pepper. You want the skins to split so the soup thickens. It will get a LOT thicker after refrigeration so remove the soup pot from the heat when the soup is not yet thick. I suppose one of these days I should remember to try soaking the beans but Mom didn't know about soaking, and I make the soup the way she did. Its origins are shrouded in mystery. She was German but the soup sure doesn't seem like it is. I asked her once and was told a customer had brought her some once, when she had the flu (about 75 years ago it would be by now). It made her feel better, and this was her version of it. She could not tell me the customer's ethnicity, and she didn't know her way around spices - I suspect a Middle-Eastern origin so the flavor profile could have been very different.

            1. sear, then add cumin, cinnamon, cardamom, chili powder and coriander, toast spices quickly. add onion, garlic, lemongrass, ginger and saute til they start to color. stir in a hit of curry paste and tomato paste and toast slightly. add a can of diced tomatoes and enough stock to come about halfway up and bring to simmer. cover and cook for a couple hours until it falls off the bone.

              curry flavored lamb shank... so good

              1. I like Mario Batali's recipe with tomatoes, orange and black olives, discussed on the Batali COTM thread here: Googling found the recipe on this blog:

                1. This is the most delicious I've ever had or made. Tried using more shanks than the recipe is for, but it diluted the flavors too much, the proportions have to be as written: