Does anyone know how to make LAMB SHANK?

Question

I have about 3 of them... around 1-2lbs.


WHAT'S GOOD???

Answer 1

Braised them in the oven with carrots, onions celery and a rich tomato gravy, just dredge them in flour, saute them put them in a roast pan, add the veg, chopped tomatos and broth, beef is best as it closest to lamb, cook them 2-2 1/2 hours, you will need to reseason the gravy, add a cornstarch slury to thicken it, serve with mashed potatos, noodle, rice and green peas or beans.

I like to add oregano and thyme for the seasoning when you start the braising in the oven, I did this quite often when I was a chef, a couple of places I ran, we had them on the menu, ther a crowd pleaser, you will like this way and it can be applied to pork hocks, beef shanks and lamb neck or shoulder steaks

Answer 2

If you only have 2lbs. use it, it'll come out great
Mediterranean Lamb Shanks

Serves 6

This recipe is prepared in minutes, yet tastes like you spent hours on it. Use an excellent quality sauce, as it is the foundation of the dish.

3 lamb shanks, cracked, about 3 pounds
1 26 ounce jar Marinara Sauce, or your favorite pasta sauce
1 cup red wine
1 cup chicken stock
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 375 degrees.

Place the lamb shanks in a Dutch oven. Combine remaining ingredients and pour over shanks. Bake, covered, for 2 1/2 hours in preheated oven. Basil polenta is an ideal accompaniment, but pasta, rice, or bread works well—as long as you have something with which to soak up the rich, full-bodied sauce. Let the dipping begin!

Answer 3

Dear Elf: You hit upon one of my favorites. Each year, as Winter approaches, it begins. Lamb shanks are perfect for stews. But, I like a stew with the rich flavor of a "caramelized" sauce. Since I am one singular person, the 1 lb shank is perfect for me, alone. That is the portion I use. The shanks will shrink in cooking. Each person should have one of their own. Keep the meat on the bone !

In a 2 qt. pot with a lid,(perfect for one shank for one person) I boil three liquids together. All three of the following should be used in proportions to make a sum of 1/3 pot of liquid. When boiling, add your lamb shank(s). The idea here is to use a flame that allows a less than full boil for 1 hour. These are the two ingredients I use, plus whatever water is needed to round out the 1/3 pot of liquid :

1. (1) Full can of Swansons Beef Broth. Use the one WITH Salt and I prefer the regular (not the low-fat one) if you can find it on the shelf. (In a larger pot for more shanks for more people, get 2 or 3 cans of this.)

2. (1/2) can of Campbell's Condensed Beef Broth. Enlarge the amount of this also, for more than 1 person and 1 shank.

The idea here is to regulate your flame (this takes experimenting on your own stove) so that at the one-hour mark, the liquid will be evaporated down to a very low level. It should be thicker at this point. A thickened sauce. To make this occur you may need to get the boil boiling faster. To stop it from becoming too low a level in the pot, too early, you may need to lower the flame a bit. Practice makes perfect!

For the final 1/2 hour of cooking time, pour in the other 1/2 of Campbell's Condensed Beef Broth. Perhaps you will need another dash or two of water. At this point, however, the liquid should be thickened and low in the pot. For the last 20 minutes of cooking time, place your peeled and sliced Russet Potatoes into the pot. Make certain the broth is covering them. Place them around the meat. The lamb shank will "shrink" in size. This is normal. You want the meat very tender and boiled for a total of
1 1/2 hours. If the shanks are small and less than 1 lb apiece, you may shorten the total cooking time by 10 minutes or 15. You need to look at them cooking, regularly.

As with all stews you can add all the other elements you like - like mushrooms, green beans, etc. This is the time to add what you want in the Stew. The potatoes must be cooked in the sauce.

At the end of the cooking period, you should have a stew with a rich, thick, almost caramelized sauce over it. It will taste like French cooking. Gads!. . .is it good!

Whatever luck you have with it the first time, it will still be good. You want to learn to use the right amount of broth and water cooking at the right level of flame to make the liquid go down to a thick caramelized-type sauce at the end of 1 1/2 hours cooking.

Best regards, Lana

Answer 4

Braised Lamb Shanks In Port Wine Sauce
6 small Lamb shanks -- visible fat trimmed
Salt and pepper -- to taste
3 tablespoons Olive oil
1/2 pound Brown mushrooms -- stemmed
1/2 pound Shiitake mushrooms
10 cloves Garlic -- split
6 large Shallots -- split
3 cups Chicken stock (or low-sodium chicken broth)
1 cup Port wine
1 tablespoon Chopped fresh rosemary
2 Bay leaves
Season shanks with salt and pepper to taste. Heat olive oil in roasting pan just large enough to hold shanks in single layer over medium-high heat. Add shanks and sear on all sides, 5 to 8 minutes total. Transfer to platter. Halve or quarter mushrooms if large. Add brown and shiitake mushrooms, garlic and shallots to pan. Cook, stirring occasionally, until lightly browned, about 2 minutes. Add stock, Port, rosemary and bay leaves. Bring to boil, scraping any bits sticking to pan. Add shanks. Cover with tight-fitting lid or foil. Bake at 350 degrees 45 minutes, then turn shanks. Continue baking until meat is tender and just starting to loosen from bone, 45 to 75 minutes. Set pan on counter until meat is cool enough to handle. Defat cooking juices by pouring into fat separator and skimming top layer or by pouring juices into bowl and freezing until fat solidifies. Pour some of sauce over shanks and arrange mushrooms on and around meat.