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Lamb Shank Recipes |
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Lamb shanks (about 4 lbs) 1/4 cup flour 1 tsp salt 1/4 tsp pepper 3 Tbsp vegetable oil 3 cups boiling water 3 chicken bouillon cubes 1 tsp dried thyme 1/4 tsp ground allspice 1/8 tsp garlic powder 3 potatoes, peeled and cut thick 3 turnips, peeled and cut thick 16 oz fresh or frozen small white whole onions 1 - 10 oz pkg frozen green peas 1/2 cup milk or light cream |
Dredge lamb in flour mixed with salt and pepper. In Dutch oven with tight fitting lid,
brown lamb in oil, adding remaining flour mixture toward end of browning time. Drain excess fat. Add boiling water, bouillon cubes, thyme, allspice and garlic powder; cover and simmer for about one hour. Add potatoes, turnips, and onions; simmer 1/2 hour or until tender. Remove shanks, cool, take meat off the bone and return meat to the pan. Add green peas and continue cooking for 5 minutes, or until heated through. Reduce heat; gradually add milk or cream, mixing well. Heat to serving temperature. Salt and pepper to taste. |
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4 lamb shanks, about 1 lb each 1 tsp coarse Kosher salt 1 tsp coarsely ground pepper 3 Tbsp olive oil 1 medium onion sliced 1 cup beef broth 1 cup red wine 2 Tbsp honey 4 large cloves of garlic (bashed) 2 -3 cinnamon sticks (whole) 4 fresh sage leaves dash of ground cloves 1 cup seeded and chopped ripe plum tomatoes 1 1/2 cups pitted prunes 1/4 cup chopped fresh mint leaves |
Sprinkle lamb shanks with salt and pepper. Heat 2 Tbsp olive oil in large heavy casserole over
medium heat. Add shanks and saute until well browned, about 8 minutes per side. Remove
and pour off fat. Add remaining 1 Tbsp oil to casserole and place over low heat. Add
onion and cook, stirring occasionally, until tender, about 10 minutes. Return shanks to casserole. Add beef broth, red wine, honey, garlic, cinnamon, sage and ground cloves. Bring to a boil, cover and bake at 350 degrees for 45 minutes. When meat is tender remove from the bones and return to pan. Stir in tomatoes and prunes and cook uncovered until both are blended into sauce, about 30-40 minutes. |
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3 Tbsp olive oil Six 1 lb lamb shanks 1/2 tsp pepper 1/2 tsp allspice 1/2 tsp nutmeg Seeds from 4 cardamon pods, cracked 2 cups beef broth 2 cups chicken stock 1 cup chopped peeled plum tomatoes 3 Tbsp tomato paste 1 lb carrots, diced 6 garlic cloves, minced 1 cup fresh cilantro 3 Tbsp lime juice |
Heat 2 Tbsp oil in heavy Dutch oven over medium-high heat. Add lamb and brown on all sides
about 6 minutes. Cover, reduce heat to medium-low and cook 20 minutes, stirring occasionally.
Sprinkle lamb with pepper, allspice, nutmeg and cardamon. Add both stocks, tomatoes, and tomato paste.
Cover and cook 1 hour, 20 minutes, turning lamb once. Add carrots; cover and cook
30 minutes. Heat remaining 1 Tbsp oil in heavy skillet over medium heat. Add garlic and saute until tender, about 1 minute. Add cilantro and saute 1 minute. Sprinkle mixture over lamb. Cover and continue cooking until lamb is tender, about 10 minutes. Sprinkle lime juice over and serve. |
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1/4 cup flour 1 tsp salt 1/4 tsp pepper 4 lamb shanks 2 Tbsp shortening 1/4 cup water 4 medium potatoes; pared; sliced 1/2" thick Salt 1 can (16oz) whole green beans, drained 1 cup of your favorite Barbecue sauce |
Heat oven to 350 degrees. Mix flour, the salt, and pepper. Coat meat with flour mixture. Melt shortening in Dutch oven and brown meat. Drain off fat. Brush meat with barbecue sauce. Pour water into pan. Cover and bake 1 hour. Brush meat again with barbecue sauce. Add potatoes and season with salt. Cover and bake 1 hour longer. Brush more sauce over meat and add beans. Bake an additional 30 minutes, uncovered. |
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Unpeeled cloves of one entire head of garlic 4 lamb shanks 1/4 tsp salt 1/4 tsp pepper 1 tsp rosemary 1/4 cup dry white wine 1/2 cup double strength beef broth 2 Tbsp chopped fresh parsley |
Cook garlic cloves in boiling water for 1 minute. Rinse under cold water; peel and place in 3 1/2 qt. slow cooker.
Preheat broiler. Place shanks on broiler rack; season with salt and pepper. Broils 6 in from heat,
turning once, for about 15 minutes. Place shanks into cooker and sprinkle with rosemary.
Pour in wine and broth. Cover and cook until shanks are tender, 6 to 7 hours.
Remove shanks to platter, keep warm. Skim fat from sauce. Place a wire strainer over a medium pan and strain sauce, being sure to scrape garlic from underside of strainer into pan. Bring to boil over high heat; cook until reduced to 1 cup, about 8-10 minutes. Pour sauce over shanks; sprinkle with parsley. |
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Artwork copyright © 2000 by Alice Field. All rights reserved.
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