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Please help. What to do with BONELESS lamb shank?

MsBees Feb 16, 2013 08:37 AM

I needed a shank bones last Passover and the only way to get them was to buy a two pack of lamb shanks. So I removed the meat from the bones,wrapped it well and tossed the meat in the freezer. Where it has sat for 10 months because I can't figure out what to do with it. ::::sigh:::: what do you think can be done?

Thanks in advance

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  1. sunshine842 Feb 16, 2013 08:52 AM

    it's begging to be braised into a lamb stew. Carrots, potatoes, a couple of onions, and a can of Guinness.

    1 Reply
    1. re: sunshine842
      mwhitmore Feb 16, 2013 12:01 PM

      What I would do.

    2. t
      treb Feb 16, 2013 09:11 AM

      Giv'em a quick whir in the food processor and make some awesome burgers or use for sausages.

      1 Reply
      1. re: treb
        Joeneoj Feb 16, 2013 10:02 AM

        or grind them and use them for kofta and stuff them in a pita with a few pickled veggies or a cucumber salad

      2. m
        MsBees Feb 16, 2013 01:39 PM

        Thanks everyone.

        Since we recently had keema using ground lamb I'm going to go the stew route.

        Question is cooking time. I guess I'm going to have to wing it :)

        1 Reply
        1. re: MsBees
          sunshine842 Feb 16, 2013 02:13 PM

          on the stovetop, simmered 3-4 hours, or until tender.

        2. SWISSAIRE Feb 16, 2013 01:55 PM

          Pererhaps very slow cooked, with vegetables and herbes in a Couscous.

          1 Reply
          1. re: SWISSAIRE
            cleopatra999 Feb 16, 2013 02:15 PM

            I just recently made this Spanish lamb stew with chorizo and white beans. Huge hit with my guests.

          2. jpr54_1 Apr 8, 2013 08:13 AM

            roast in oven with onions,garlic, white wine, rosemary, oregano,
            tomato sauce,canned tomatoes,carrots, celery and potatoes

            1 Reply
            1. re: jpr54_1
              SWISSAIRE May 2, 2013 11:57 PM

              After grilling a large leg of lamb for Easter with too much Anchovy, I thought that it was time to go back to the basics.

              I bought a boned lamb shank, and brought it home. I thought I might grill or bake it with only Rosemary, salt and pepper, until it started to snow. The heavy wet snow, and not powder. I'll stay indoors this night.

              Inside, I looked at the vegetables I had in the house ( carrots, potatoes, leek, and celery ) and decided to steam them under the lamb in garlic water. To that was a sprig of rosemary, salt, and pepper. In a brater with a steaming insert, on the cooktop for one hour, medium and then simmered. Five minutes under the broiler on high, just to lightly brown everything.

              Very good. Tender and flavourful. My wife read my mind and said " This makes up for the other lamb-anchovy you made. " " Redeemed ? " I asked. " Not quite - Not yet " came the reply.

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