Have you got a good recipe for lamb shanks?

6 lamb shanks


1 onion, chopped finely


2 carrots, chopped finely


1 tablespoon (fresh) rosemary, chopped


1 tablespoon (fresh) thyme, chopped


1 bay leaf


500ml (2 cups) wine


750ml (3 cups) beef stock


60g butter


2 tablespoons plain flour


250ml (1 cup) hot milk


salt


pepper


1 cup parsley, finely chopped








Put the lamb shanks in a covered oven proof dish with the onion, carrots, rosemary, thyme and bayleaf. Cover with wine and stock and put in a preheated 200C/390F oven for 30 minutes and then turn the heat down to 150C/300F and cook for a further 1 1/2 to 2 hours.


Take out the lamb shanks and strain the liquid. Put the liquid into a saucepan and reduce by half. Melt the butter in a small saucepan and add the flour. Cook for a minute and gradually add the hot milk and cooking liquid, stirring continuously so lumps do not form. Add extra liquid if necessary and then salt and pepper and parsley.


I usually take the meat off the bone and cut it into cubes to serve it.





Enjoy!Have you got a good recipe for lamb shanks?
Braised Lamb Shanks With Green Olives And Apricots











4 lamb shanks, about 8 ounces each


Kosher salt and freshly ground black pepper


6 sprigs fresh thyme, plus 2 sprigs


2 sprigs fresh rosemary


1 lemon, zested in big strips


2 garlic cloves, halved


1/2 teaspoon whole cloves


2 cinnamon sticks, plus 2 sticks


1 teaspoon whole black peppercorns


2 bay leaves


1 tablespoon sugar


1 bottle full-bodied red wine, such as Cabernet Sauvignon


1/4 cup all-purpose flour


3 tablespoons olive oil


2 cups lamb or chicken stock


1 cup pearl onions, peeled


3 carrots, coarsely chopped


12 large green Spanish olives


12 dried apricots





First off, you want to marinate the lamb shanks for a few hours to really penetrate the deep flavor; the wine also tenderizes the meat. Put the shanks in a large glass bowl and season with salt and pepper. Break up the thyme and rosemary with your hands to release the oils and toss them on top of the lamb. Add the lemon peel, garlic, cloves, cinnamon, peppercorns, bay leaves, and sugar. Pour in the bottle of wine, cover and refrigerate for 4 to 6 hours.


Line a few layers of paper towels on the counter. Pull the lamb shanks out of the wine marinade (reserving it for later), and lay them out on the paper towels, cover with more paper towels and pat the meat dry really well. Put the flour in a large shallow platter and season it with a fair amount of salt and pepper. Dredge the lamb shanks in the seasoned flour; tapping off the excess.





Preheat the oven to 350 degrees F.





Place a large Dutch oven or other heavy-bottomed pot over medium-high heat and add the oil. Sear the lamb shanks, turning carefully with tongs, so all sides are a brown caramel color. Drizzle with a little more oil if needed. Do this in batches if the shanks are big and look crowded in the pot. Strain marinade reserving the wine. Add the wine, remaining 2 sticks of cinnamon, remaining 2 sprigs of thyme and the stuff from the marinade. Cook until slightly reduced, about 5 minutes. Pour in the stock and add the onions, carrots, olives, and apricots; bring to a boil. Cover the pot. Place in the oven for 2 1/2 to 3 hours.


Transfer the lamb shanks to a large platter. Spoon the onions, olives, and apricots over them. Strain the braising juices and season with salt and pepper. Pour the sauce over the platter and serve with some crusty breadHave you got a good recipe for lamb shanks?
Lamb Shanks, brown lightly S %26amp; P


THEN


deep big lasagne style baking dish,





GET


Canned toms from pantry


Garlic


Onions, sliced


with whatever, olives, bell/capsicum


Herbs


Red wine, if you are drinking some, add some





Brown shanks lightly, put in baker, add onions, garlic canned tomatoes, diced are good, add a bit of water if doesn't cover shanks enough, add whatever you like, you can even put baby unpeeled potatoes in, anywho, cover the lot with foil, put in the oven on a medium heat and walk away for 1.5 hours and then appear like a kitchen fairy, remove foil for last half an hour, stir in some green peas and some chopped fresh parsley and serve with potatoes, or rice or polenta or pasta, easy as falling of a log!
Ingredients


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


Directions


1Combine flour and pepper in large ziplock bag (I used a freezer bag).


2Dredge lamb shanks in flour.


3Thinly slice onion, mince garlic.


4Heat oil in large frying pan.


5Fry shanks until golden brown on each side.


6Turn with tongs.


7Place shanks in Dutch Oven, or large oven proof pot with lid.


8Add minced garlic and bay leaves to pot.


9Add onion slices to frying pan.


10Cook stirring occasionally until onion is soft.


11Add red wine to frying pan.


12Cook stirring occasionally until slightly syrupy, approximately five minutes.


13Pour onion mixture over shanks.


14Sprinkle Italian seasoning over shanks.


15Pour beef stock into pot.


16Cook in 375 F oven for 2 hours and 15 minutes.


17Sprinkle with salt and pepper to taste.


18If 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.


19Return shanks to sauce to rewarm.
1 Lamb Shank


2 Clove Garlic


4 Strips of Proscuitto


12 Sprigs fresh Rosemary





Take the Shank and put small hole in it at random with a small knife. Cut Garlic in quarters and wrap with a small amount of Proscuitto, insert in holes, Lay the 3 remaining rashers of Proscuitto, lay 6 sprigs of rosemary across the proscuitto, now place the Shank on top, place the remaining rosemary on top of the shank, wrap the proscuitto around the shank. Bake in the oven at 250C, for 35 mins. Take out and place in a warm spot and allow to rest for 10 mins, while its resting take all the proscuitto and rosemary off and use some to make a gravy. Basically, the oil and cooking juices, white wine reduce, Serve with baked Vegetables
First of all, let me make it plain that I am NOT one of these people who want to ';brown'; meat first on the grounds that it either ';caramelises the sugars'; (?!?) or ';brings out the flavour';. If there's no flavour there to start with, nothing you can do is going to 'bring it out', is it !


That said, take a casserole dish, put a layer of sliced carrots, onions and parsnips if you like them on the bottom, then put the lamb shank/s on this, then fill in the spaces with more sliced carrots and onions and a crushed clove of garlic if you like - then pour lamb stock from a cube or two over it all, put the lid on the casserole dish and put it in the oven - Mk4 for around three hours.


If what comes out after that time is beaten by any of the fancy 'recipes', let me know and I'll eat my best hat as an accompaniment to MINE ! ! !
Hi - I like the traditional tomato base such as suggested by Len or Whosafis.





A dash of woostershire %26amp; balsamic vinegar (not too much) will darken this and bring it alive.





Also, a secret ingredient I found out by accident is adding one thickly diced red capsicum (bell pepper) with the other ingredients. This really adds something special to the hearty tomato and beef gravy flavours.
How about Lancashire Hotpot.





recipe is here: http://www.bbc.co.uk/food/recipes/databa鈥?/a>





Just replace the neck of lamb with the lamb shanks.
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Hope it helps :)
Yeah slow cook the lamb shanks and have them in a mint and gravy sauce.Its very tasty.