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Started By
Message
Anybody have any tips on cooking lamb shanks?
Posted on 5/18/15 at 3:41 pm
Posted on 5/18/15 at 3:41 pm
I like lamb and have cooked rack of lamb and leg of lamb often, but I've never cooked lamb shanks.
Anybody have any tips or suggestions on how to cook them?
TIA.
Anybody have any tips or suggestions on how to cook them?
TIA.
3
Posted on 5/18/15 at 3:46 pm to L.A.
braise them.
Serve over polenta.
Serve over polenta.
Posted on 5/18/15 at 3:49 pm to L.A.
Braise. Season with S and P, brown in Dutch oven and remove. Add diced onions, carrots and celery and cook till onions are translucent. And beef stock, full bodied red, Rosemary, garlic and a bay leaf or 2. Add everything back. Put in oven for about 3 hrs on 280 is. Serve over whipped potatoes.
This post was edited on 5/18/15 at 3:50 pm
Posted on 5/18/15 at 3:52 pm to Oenophile Brah
Thanks OB.
Posted on 5/18/15 at 3:53 pm to AppyTiger
quote:Hot damn that sounds good.
Braise. Season with S and P, brown in Dutch oven and remove. Add diced onions, carrots and celery and cook till onions are translucent. And beef stock, full bodied red, Rosemary, garlic and a bay leaf or 2. Add everything back. Put in oven for about 3 hrs on 280 is. Serve over whipped potatoes.
Posted on 5/18/15 at 5:25 pm to L.A.
I have done them pretty much like that and rosemary is a great herb for them.
What I like to do after they braise I remove the shanks and cover with foil, strain the stock into a new sauce pan and throw away the vegetables. Reduce it a little bit then mount with a few pieces of butter whisked in.
While it is braising I peel small potatoes and carrots and par boil then roast a few minutes, leaving the small potatoes whole.
Then plate the shank with the vegetables and spoon the sauce over the top.
The vegetables in the cooking braise tend to be like baby food by the time it is done which is why I pitch them and make the others.
What I like to do after they braise I remove the shanks and cover with foil, strain the stock into a new sauce pan and throw away the vegetables. Reduce it a little bit then mount with a few pieces of butter whisked in.
While it is braising I peel small potatoes and carrots and par boil then roast a few minutes, leaving the small potatoes whole.
Then plate the shank with the vegetables and spoon the sauce over the top.
The vegetables in the cooking braise tend to be like baby food by the time it is done which is why I pitch them and make the others.
Posted on 5/18/15 at 7:28 pm to Martini
quote:I love rosemary with lamb.
I have done them pretty much like that and rosemary is a great herb for them
quote:Interesting. Any flour with the sauce? Or just butter and the liquid?
What I like to do after they braise I remove the shanks and cover with foil, strain the stock into a new sauce pan and throw away the vegetables. Reduce it a little bit then mount with a few pieces of butter whisked in.
While it is braising I peel small potatoes and carrots and par boil then roast a few minutes, leaving the small potatoes whole.
Then plate the shank with the vegetables and spoon the sauce over the top.
The vegetables in the cooking braise tend to be like baby food by the time it is done which is why I pitch them and make the others.
Posted on 5/18/15 at 7:32 pm to L.A.
Do what they are doing but dust the shanks with flour when you brown before the braise, and add a healthy few spoons of tomato paste to the braise.
Posted on 5/18/15 at 7:38 pm to OTIS2
All of the above and consider adding anchovy to braise.
Posted on 5/18/15 at 7:45 pm to OTIS2
Yeah do what Otis says. That will add enough flour and richness
Posted on 5/18/15 at 8:31 pm to Martini
Awesome. Thanks everybody.
Posted on 5/18/15 at 9:39 pm to L.A.
I go to Smilies in Harahan and they serve ham shanks with their red beans and rice. Keep that in mind on another shank adventure. Good stuff.
Posted on 5/18/15 at 10:19 pm to BlackenedOut
The anchovy tip s spot on. I'll do that soon.
Posted on 5/18/15 at 10:48 pm to L.A.
Look at some recipes for osso buco. Lamb has a more robust flavor than veal, so you might want to increase the spices in your braising liquid.
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