Braised lamb shanks
Replies: 9 - Last Post: Dec 3, 2012 8:02 AM Last Post By: nutraxfornerves
Nov 26, 2012 8:05 PM
Braised lamb shanksLamb shanks were on sale and the weather forecast is for heavy rain, so a stew-ish thing seems in order.
I have yet to find a recipe for braised lamb shanks that I absolutely love, so I'm asking for ideas. European or Middle Eastern flavors please--Mr. Nutrax won't go for curry, southeast Asian flavors, or any other spicy cuisine.
Nov 28, 2012 1:29 AM
1Hi, bit of lurker here- adapt at will.
I use a cast iron dish with lid but works in a slow cooker or other casserole dish.
Slice 3-4 red onions (for 2 people) and roughly chop as much garlic as you like (I do lots).
Brown lamb shanks, set aside.
Fry off onions and garlic, you want to soften them and add a bit of colour. Return the shanks.
Add 1/3-1/2 bottle of red wine and 1/2-1/3 cup of balsamic vinegar.
Add bayleaf, thyme, rosemary, salt, pepper.
Cover and put in the oven or slow cooker and cook low and slow.
Serve with whatever will catch the sauce.
Nov 29, 2012 2:37 AM
Nov 29, 2012 8:56 AM
3I tend to make kabobs when I make lamb since my husband wouldn't eat shanks, he's barely willing to eat the kabobs since he's not all that fond of lamb. But, anywho, I would do a dry rub with cumin, tumeric, salt, pepper, garlic powder, a bit of chili powder, sugar and a bit of cinnamon. Grill the lamb and top with onions that have been slathered with butter and also grilled. Of course, I'm sure you've seen before that I don't measure and mix the spices to taste but I can tell you that I tend to use a lot of cumin to which I add the other spices.
Nov 29, 2012 10:04 AM
Nov 29, 2012 10:55 AM
5I decided to go with an Italian-ish recipe. Sautéed onions & garlic, browned lamb shank, braised with tomatoes, chicken stock, wine & rosemary. Doing it in two steps, so haven't tried it yet. Cooked it for about half the time in a crockpot. Refrigerated overnight and removed the fat this morning. Put it back int eh crockpot with the rosemary (I find that herbs lose a lot if cooked full time in a slow cooker).
I think I'll serve it with polenta and finish with a gremolata, since I have all the ingredients for that.
I'm intrigued by the balsamic vinegar, though & might try that in the future.
Nov 29, 2012 11:27 AM
Dec 2, 2012 7:01 AM
Dec 2, 2012 2:12 PM
Dec 3, 2012 8:02 AM
9It was OK. I made one big mistake. I found a single portabella mushroom cap in the back of the veggie bin in the fridge. I chopped it up, sautéed and added it, just to use it up. It added a texture to the sauce that wasn't right. The gremolata, however, was perfect touch.
This turned up in yesterday's paper and looks very promising. Braisedlamb with pasta
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