I have one small lamb shank I got at gelson's. But what to do, besides roasting with rosemary and garlic?
Diana
Aug 20, 2007 12:46PM
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Cut it into pieces and quick braise it with that rosemary and garlic, plus some beef stock, tomatoes and wine. Once done and tender, shred the beef, return to the sauce and toss with pasta. A little parm and a few dollops of ricotta cheese would be great here, along with some wilted greens.
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sounds very good but depends on how much meat is on the bone. Lately I've seen shanks that have very little meat to bone. On occasion I find some that have a nice thick layer of meat but those are the exception. Last night I bought a portion of the leg and cut it off the bone, grilled it and made a stock with the bones which was then reduced to a sauce. Often I take leg meat and braise it with wine, aromatic vegetables and lots of spices. When done I remove the meat and strain the liquid and reduce to a sauce. This is often served over orzo
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Beef? it';s a lamb shank. Where's the beef?
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Scotch Broth Soup!
The very best thing to cook with a small lamb shank.
Super easy to make.
Pearl barley, carrot, celery, onion and parsley - that's all!
yummmmmmmm. . . .
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Middle Easterners can romance any cut of lamb like no other. The Persians in particular have a really satisfying recipe for a shank braised in a tomato sauce with lemon, beef broth, eggplant, saffron, parsley and bell pepper. The eggplant bulks up the sauce and the lemon and saffron give it added complexity. Let me know if you want an actual recipe.
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Don't roast a shank. It'll be tough. It needs a slow, moist cooking, like braising.
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Agree. Brown, braise in a good stock with shallots carrots and bay leaf, add lentils for the last 1/2 hour.
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This last year was the very first time I ever cooked a lamb shank. A cooking group friend gave me this recipe. They turned out fabulous
Slow cooking for sure. they are very tasty but need long cooking. Try
something like this:
- Rinse and pat dry.
- Season with S&P.
- Brown in olive oil in a Dutch oven or heavy casserole.
- Add some chopped onion, celery, carrots, garlic.
- Add 1c or so of red wine.
- 325 oven for 2-3 hours until tender.
The only variation I made from this recipe was to simmer on the stove top covered for a couple of hours until tender. I didn't want to turn on the oven for just two shanks.
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This is about what I do. I usually add some garlic, and a bit of tomato paste, too. Sometimes I use beef broth along with the red wine. I usually cook them in my crock pot- a favorite Sunday dinner in the winter time- right up there with pot roast!
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I agree with gourmaniac. If you want to stretch your lamb shank, braise it with lentils. Carrots, and onions are always good, plus a touch of mint and wine vinegar if you want to get middle eastern.
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Albanian Lamb Shank
Dot the shank with butter, salt and pepper, and bake in a dish for 90 minutes.
Remove shank, add 1/2 cup uncooked orzo. Add 1/2 can tomato paste diluted with 12 oz. water. Replace shank and bake 30 mites more.
Top with grated feta.
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Nigella actually just did lamb shank roasted for one on her food network show. I'm sure her recipe is posted there. it looked fantastic.
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