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Feb 16, 2013 08:37 AM

Please help. What to do with BONELESS lamb shank?

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

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

      1 Reply
      1. re: treb

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

      2. 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

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

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

          1 Reply
          1. re: SWISSAIRE

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

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

            1 Reply
            1. re: jpr54_1

              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.