can anyone please give me a few different ways to cook lamb shanks ????

Question

IVE NEVER EVER COOKED THEM BEFORE !!!!!! : )

Answer 1

Go to google and type -- receipes , lamb .
U will be floded with a variety of receipes.
Choose the one u like best .
Happy cooking !!!!!!!!!!

Answer 2

Osso Bucco is one of the traditional ways to do lamb shanks and for a good reason! It's delicious!

4 pounds (1.8 kg) veal shanks, cut in 1 1/2-inch ( 4 cm) slices
1/4 cup (30 g/1 oz) flour
salt and pepper
2 tablespoons olive oil
2 tablespoons butter
2 onions, chopped
1 carrot, chopped
1/2 bottle (375 ml) dry white wine
a 14.5-ounce (435 g) can plum tomatoes, chopped
2 garlic cloves, chopped
grated zest of 2 oranges
1 cup (250 ml/8 fl oz) veal stock, more if needed

For the Gremolata
3 or 4 garlic cloves
bunch of flat-leaf parsley
grated zest of 2 lemons
preparation
1. Heat the oven to 350°F (176°F/Gas 4). Put the flour on a plate, add generous amounts of salt and pepper, and coat the veal slices, with flour, patting to remove the excess. Heat the oil and butter in a sauté pan or frying pan big enough for all the veal slices to touch the bottom. Add half the slices and brown them over quite high heat, 2 to 3 minutes. Turn them, brown the other side and remove them to a plate. Brown the remaining slices and remove them also.

2. Lower the heat to medium, add the onion and carrot and sauté until golden, 5 to 7 minutes. Pour in the wine and boil until reduced by half, stirring to dissolve the pan juices. Stir in the tomatoes, garlic, orange zest, veal stock, salt, and pepper. Immerse the veal slices in this sauce — the liquid should come at least halfway up the sides. Cover the pan and bring it to a boil.

3. Braise the shanks in the oven until the meat is very tender and falling from the bone, 1 1/2 to 2 hours. Stir from time to time, gently turning the slices, and if the pan seems dry, add more stock. At the end of cooking, taste and adjust seasoning of the sauce. Osso buco can be cooked ahead and stored up to 3 days in the refrigerator, or frozen. Keep it in the pan ready to be reheated on top of the stove.

4. For the gremolata, chop the garlic; pull parsley leaves from the stems, and chop the leaves together with the garlic. Stir in the grated lemon zest and pile the gremolata in a bowl. It can be served separately from the osso buco, for guests to help themselves, or sprinkled on the dish just before it goes to the table.

Answer 3

I was watching that Take Home Chef show on TLC and there was this recipe that looked (and tasted....I made it later) really yummy!!

Slowly Braised Lamb Shanks

Serves 6

Ingredients
(6) 1 pound lamb shanks
Salt and freshly ground black pepper
1/2 cup all purpose flour
1 teaspoon paprika
1/4 teaspoon cayenne pepper
5 tablespoons light olive oil
1 head garlic, halved crosswise
1 onion, roughly chopped
3 celery stalks, 2 roughly chopped and 1 finely diced
3 carrots, peeled, 2 roughly chopped and 1 finely diced
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
One 14.5-ounce can diced tomatoes
1 1/3 cups dry red wine
8 cups lamb stock or beef stock
Creamy Mascarpone and Parsley Polenta (see recipe)

Method:
Preheat the oven to 350°F/180°C. Starting at 1 inch from the narrow end of each shank, score the meat around the bone and trim away any meat, sinew and fat from the 1-inch section of the shank (this will help release the meat from the bone as it cooks). Sprinkle the lamb shanks with salt. Whisk the flour, paprika and cayenne pepper in a large bowl. Coat the lamb shanks thoroughly in the flour mixture. Reserve 3 tablespoons of the remaining flour mixture.

Heat 4 tablespoons/60 ml of oil in a large heavy roasting pan over medium-high heat. Add the lamb shanks and decrease the heat to medium. Cook for 10 minutes, or until the shanks are brown on all sides. Transfer the shanks to a baking sheet.

Drizzle the remaining 1 tablespoon of olive oil in the roasting pan. Add the garlic and roughly chopped onions, carrots, and celery. Cook for 8 minutes over medium heat, or until the vegetables begin to brown. Sprinkle the reserved 3 tablespoons/30 g of flour mixture over the vegetables and stir to coat.

Using the back of a large knife, gently pound the rosemary and thyme to help release their flavors. Add the rosemary, thyme, and bay leaves to the vegetables in the pan. Continue to cook for 2 minutes, or until the flour mixture is golden brown. Stir in the tomatoes. Place the lamb shanks back in the roasting pan. Add the stock and wine. Cover the pan with foil and place in the oven for 3 hours, or until the lamb is tender on the bone.

Remove the pan from the oven. Transfer the lamb shanks to a baking sheet. Cover with foil and keep warm. Place the roasting pan over medium-high heat and simmer uncovered for 20 minutes. Carefully strain the sauce through a fine-meshed strainer and into a medium saucepan. Discard the solids from the strainer.

Simmer the sauce uncovered for 15 minutes, or until reduced to 4 cups. Add the finely diced carrots and celery and simmer for 5 minutes, or until the vegetables are tender. Season the sauce to taste with salt and pepper.Place 1 lamb shank on each of 6 plates. Spoon the sauce and vegetables over the lamb and serve with the creamy polenta.

Answer 4

Braised Lamb Shanks
6 lamb shanks (trimmed of fat)
1 large onion
4 garlic cloves
3 cups beef stock
1 cup red wine
1 tablespoon italian seasoning
2 tablespoons vegetable oil
1/2 cup flour
1 teaspoon fresh coarse ground black pepper
4 bay leaves
salt and pepper

1. Combine flour and pepper in large ziplock bag (I used a freezer bag).
2. Dredge lamb shanks in flour.
3. Thinly slice onion, mince garlic.
4. Heat oil in large frying pan.
5. Fry shanks until golden brown on each side.
6. Turn with tongs.
7. Place shanks in Dutch Oven, or large oven proof pot with lid.
8. Add minced garlic and bay leaves to pot.
9. Add onion slices to frying pan.
10. Cook stirring occasionally until onion is soft.
11. Add red wine to frying pan.
12. Cook stirring occasionally until slightly syrupy, approximately five minutes.
13. Pour onion mixture over shanks.
14. Sprinkle Italian seasoning over shanks.
15. Pour beef stock into pot.
16. Cook in 375 F oven for 2 hours and 15 minutes.
17. Sprinkle with salt and pepper to taste.
18. If desired sauce may be thickened by removing lamb shanks to plate and simmering sauce on stove top for 15 minutes or until it coats the back of a spoon.
19. Return shanks to sauce to rewarm.

Answer 5

Here is a link. It's not the best quality meat, lots of recipes are to use the lamb shanks in stews, pot roasts and soups. This link changes it up a bit and gives some fresh ideas.

http://www.bbc.co.uk/apps/ifl/food/recipes/queryengine?templatestyle=refine_by_1&config=db&scope-recipes&page=1&pagesize=15&attrib_1=ingredient_name&oper_1=eq&val_1_1=lamb%20shank&submit=Search

Answer 6

Boil them in water and white wine half-half (add bay leave, oregano, salt, pepper, garlic to taste) for about three hours, then finish the cooking in the oven adding some more wine on top and butter for about 2 more hours (375) degrees..and cover with aluminum foil. When ready, take it out the oven 20 min. before you serve (you need to let it rest for a while so the juices will come out when you carve it). Serve with potatoes or mashed potatoes. Yumm..yummm ...yumm...eassyyyy..

Answer 7

Vixxxen: here you go :
rinse the shanks (to remove titbits)
towel-dry & then dust in seasoned flour (cake-flour, pepper, salt & dried herbs)
braise the shanks for a few minutes each side (shallow fry in cooking oil) so they brown (careful not to burn them)!
place in baking tray, smother in napolitana-type sauce (tinned tomatoes, garlic, onion, fresh basil, more salt & cracked pepper, pinch of chilli powder, a dash of red wine)
cover with foil and bake at about 220 deg celsius (dunno fahrenheit) for about 2 & half hours (depends on size of shanks)
remove foil & "grill" for about 5 minutes.......
yum yum! you can also add ground coriander before baking.
enjoy!

Answer 8

Braise them in red wine, orange juice, rosemary, orange zest, salt and pepper. Yum! Serve with jasmine rice and a spinach souffle.

Answer 9

make skank soup