I need to know how long to roast lamb shanks & would like recipes of other ways to prepare them. Thx?

Answer 1

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SUPERB LAMB SHANKS

INGREDIENTS
6 (1 pound) lamb shanks
1/4 cup all-purpose flour for coating
1 cup water
1 onion, finely chopped
salt and pepper to taste
1 cup evaporated milk
1 (10.75 ounce) can condensed tomato soup
DIRECTIONS
Heat a large deep skillet over medium-high heat, and spray with cooking spray. Coat the lamb shanks lightly with flour, and brown on all sides in the hot pan. Drain off fat.
Add the water, onion, salt and pepper. Cover, and reduce heat to low, and cook until the lamb is tender, about 1 1/2 hours. Turn shanks occasionally while cooking, and add more water if necessary. When shanks are done, stir in the evaporated milk and tomato soup. Cover and cook for an additional 10 minutes.





BRAISED LAMB SHANKS

INGREDIENTS
2 large white onions, chopped
4 lamb shanks
2 cups dry red wine
1 cup balsamic vinegar
1/3 cup olive oil
4 cloves garlic, pressed
2 lemons, quartered
2 (14.5 ounce) cans diced tomatoes
1 bunch fresh basil, chopped
1 tablespoon kosher salt
1 tablespoon cracked black pepper

DIRECTIONS

Preheat the oven to 350 degrees F (175 degrees C).
Place the onions in a layer in the bottom of a Dutch oven or medium roasting pan with a lid. Arrange the lamb shanks on top of the onions. Pour the wine, balsamic vinegar and olive oil over the lamb. Place a clove of pressed garlic next to each shank, and a quarter of a lemon on each side. Pour the tomatoes over everything, then season with salt, pepper and basil.
Cover and place in the preheated oven. Cook for 3 hours. Use juices from the pan to make a nice flavorful gravy.




BRAISED LAMB SHANK WITH VEGETABLES

INGREDIENTS
7 (1 pound) lamb shanks
2 tablespoons vegetable oil
water to cover
1 1/2 pounds potatoes, peeled and diced
1 1/2 pounds carrots, peeled and diced
1 1/2 pounds onions, peeled and diced
1 ounce all-purpose flour
2 ounces butter, melted

DIRECTIONS

Heat oil in a large saucepan over medium high heat. Brown shanks in oil, about 20 minutes. Add water to cover, reduce heat to low and simmer for about 1 hour.
Add potatoes, carrots and onions and simmer for about 1 hour. In a small bowl blend flour into melted butter to make a roux, then stir this into simmering dish to thicken.

Answer 2

Lamb shanks are sooo good and great now that the weather is getting cooler.

Braising or stewing is the only way to cook them. Long and slow to break down the tough fibers.

Preheat oven to 300F
dust lamb shanks lightly with flour and brown in a little olive oil in a skillet (this will keep it from looking grey at the end)
Coarsely chop 1 onion, 2 ribs of celery and 2 carrots . Place in the bottom of the casserole. Add 5 whole peeled cloves of garlic to the casserole.
top the veggies with the browned shanks and deglaze the pan with red wine or broth then pour it over the lamb.
Add enough wine or both to caver the veggies and stir in 1 Tbs Tomato paste.
cover tightly and cook 3-5 hours (depending on the meat) until fork tender

Most lamb shanks will cook in 3 hours but I live in Kazakhstan and ours takes 5.

Answer 3

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You don't have to use wine, although it does add a nice flavor and headiness to the lamb shanks. this is really nice and pretty easy to do, and the flavor is astounding! braised lamb shanks with garlic and rosemary 1/2 cup broth (vegetable preferred but can use chicken or beef) 2 heaping tablespoons Dijon mustard 2 teaspoons kosher or coarse sea salt 1 teaspoon freshly ground black pepper 5 to 6 pounds lamb shanks, not trimmed of fat 1 large, firm head garlic (about 15 cloves), separated into cloves, each crushed and peeled (see Note) 2 medium yellow onions, peeled and coarsely chopped 1 large carrot, peeled and cut in 1/4-inch slices Finely grated zest of 1 large lemon 2 heaping tablespoons coarsely chopped fresh rosemary leaves In a small bowl mix the broth, mustard, salt, and pepper and place in the insert of the slow cooker. Layer the shanks in the insert so they fit. Scatter the remaining ingredients around and on the shanks. Cover and cook on HIGH for 6 hours. Use tongs to reverse the position of the shanks, top to bottom. Reduce the setting to LOW and cook for an additional 6 hours. Use a slotted spoon to transfer the shanks to a serving platter. Skim the fat from the cooking juices, taste, and add salt and pepper, if needed. Pour the juices over the shanks, and serve.

Answer 4

Wow, there are a lot of good lamb recipes on here! But alas, I will add one more. Its super easy and so tasty!

You will need (for two people):

3 cups apple cider (1.5 cups per shank)
1 chopped apple
2 sprigs rosemary, chopped
2 shallots, chopped

Put everything into a roasting pan and roast for 1 hour at 350 degrees F. Then pull the shanks out and add the sauce to a pan to reduce for about 10 minutes. Add a pat of butter to finish, and thats it! This is what I always make when these are on sale, and I always get a "Wow!"... so enjoy!

Answer 5

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RE:
I need to know how long to roast lamb shanks & would like recipes of other ways to prepare them. Thx?

Answer 6

BAKED LAMB SHANKS 2 lamb shanks (about 1 lb. each) 1 tbsp. rosemary 1/2 tsp. thyme 1 sm. bay leaf Salt and pepper to taste 1/4 c. liquid (white wine or chicken broth ) Lightly oil deep casserole which has cover. Trim lamb shanks well, removing all visible fat and membrane. Place in casserole. Add remaining ingredients. Place in oven, covered and cook 1 hour. Remove cover and bake 20 minutes. 350 degree oven.

Answer 7

Here is an Indian recipe and its yummy:

Ingredients: 1 1/2 kg leg of lamb
3 onions roughly chopped
3 tbsp whole garlic cloves
2" sliced ginger
1 tbsp black peppercorns
water to cover

Marinade
3 tbsp hung yoghurt
2 tbsp lemon juice
1 tsp grated ginger
2 tbsp coriander paste
1 tbsp roasted, ground coriander
1 tsp roasted, ground cumin
1 tsp chilli powder
1/2 tsp nutmeg powder
4 tbsp oil


Mint chutney (Grind all ingredients together, Serve with meat)
4 tbsp mint leaves
2 tbsp chopped coriander
4 green chillies
1 tsp garlic paste
2 tsp sugar
3 tbsp lemon juice
salt


Method: Place lamb in a large pan with the simmering ingredients. Cook for 30 minutes. Cool lamb with liquid. Score meat with a sharp knife.

Combine marinade ingredients. Rub into meat. Set aside for 5 hours.

Bake leg in a very hot oven at 220 degrees c for a further 30 minutes. Baste occasionally with oil.

Serve with mint chutney and sliced tomato.

Answer 8

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Answer 9

Here are 2 from my favorite recipe site, recipesource.com, the full list is here
http://www.recipesource.com/main-dishes/meat/lamb/indexall.html
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From Emeril, (ESSENCE OF EMERIL SHOW):

BRAISED LAMB SHANKS A LA EMERIL AKA OSSO BUCCO EMERIL
2 pounds lamb shanks, cut -- 1 1/2 inch sections
Salt and pepper
Oil for sauteing
Flour for dredging
1 cup sliced onions
1 cup sliced fennel bulbs
1 tablespoon chopped garlic
1 cup red wine
2 cups chopped tomatoes
3 cups light stock
2 tablespoons chopped fresh oregano
1/4 cup pitted Kalamata olives
2 ounces Feta cheese, -- crumbled

Preheat oven to 400 degrees. Highly season the lamb shanks on both sides with
salt and pepper.
Heat 1/2 cup oil in a large Dutch oven. Dredge the shanks in the flour, shake
off any excess flour.
Sear the shanks on both sides until golden brown. Add the onions, fennel, and
garlic. Cook for 4
minutes, moving everything around to ensure it's all cooking. Add the wine,
tomatoes and stock.
Bring to a boil, cover and place in the oven.

Cook for 1 1/2 hours or until the meat is so tender it falls from the bone.
Adjust the seasonings.
Remove from the Dutch oven and place on a platter. Top with chopped oregano,
olives, and feta.

Yield: 4 servings
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Lamb Shanks with Lentils

6 md Lamb shanks, about 8 oz each
2 T Vegetable oil
1/2 c Water
2 t Minced garlic
2 t Salt
1/2 t Dried oregano
Pepper to taste
1 1/2 c Lentils
3 c Water
1 sm Onion, stuffed with 3 whole
-cloves
1/2 c Chopped celery
1 Bay leaf
6 Thin lemon slices

From “The Complete Book of Greek Cooking,” edited by Katherine R.
Boulukos (Harper-Collins).

In a large skillet, brown lamb shanks in oilve oil. Add 1/2 cup water,
garlic, 1/2 teaspoon salt, oregano and pepper. Cook, covered, over low
heat for one hour, or until tender.

Rinse lentils and drain. In a medium saucepan, combine lentils, 3 cups
water, onion, celery, bay leaf and 1-1/2 teaspoons of salt. Simmer,
uncovered, 50-60 minutes, or until vegetables are tender.

Pour mixture into greased baking dish. Top with meat, lemon slices.
Bake 20-25 minutes, until liquid is absorbed and lentils are tender.
Discard onion and bay leaf.

Answer 10

Fruits have seeds; "vegetable" is a non-scientific word for produced edibles