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

Yum...





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.I need to know how long to roast lamb shanks %26amp; would like recipes of other ways to prepare them. Thx?
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!I need to know how long to roast lamb shanks %26amp; would like recipes of other ways to prepare them. Thx?
Lamb Shanks





INGREDIENTS:


2 Lamb shanks


2 tablespoons olive oil


1 onion, chopped


1 garlic clove, minced


3 cups chopped vegetables including carrots, celery, potatoes


1 cup stock or boiling water with a bullion cube


Seasoning - salt and pepper, thyme, oregano, rosemary, one bay leaf





Optional, and highly recommended:


3/4 cup raisins, soaked in sherry for a couple hours


1/2 cup of fresh mint leaves





METHOD:


Preheat oven to 350 degrees F.





Season lamb shanks with salt and pepper. Sear in a tightly covered casserole dish on both sides until golden brown. Remove shanks to a dish. Heat oil in casserole dish until hot; add onions, garlic, and vegetables and saute for 5 minutes. Add shanks, boiling stock, seasoning, and raisins. Bring to a boil. Cover and bake in the oven for 1 1/2 or 2 hours or until shanks are tender. Remove shanks, strip meat from bones and return meat to the pan.





Serve with fresh mint leaves as garnish.





Serves 4.





---


Lamb Shanks With Butternut Squash





INGREDIENTS:


6 Tbsp olive oil


4 Lamb shanks (1 lb each)


Salt and freshly ground pepper


16 garlic cloves, 12 unpeeled,4 minced


6 celery ribs, coarsely chopped


4 carrots, coarsely chopped


1 large onion, coarsely chopped


1/2 cup tomato paste


3 cups dry red wine


6 cups chicken stock


Two 3-inch strips of orange zest


3 lbs butternut squash, peeled and cut into 1 inch cubes


4 Tbsp chopped parsley


4 teaspoons finely grated lemon zest


1 1/3 cups cooked cannellini beans





METHOD:





1 Heat 4 Tbsp of olive oil in a large cast-iron enameled casserole. Season the lamb shanks with salt and pepper, add them to the casserole and brown well on all sides, about 8 minutes. Transfer the shanks to a plate.





2 Preheat the oven to 350°F and arrange two racks in the oven, one to hold the casserole and one to hold a baking sheet with the squash. Add the unpeeled garlic cloves, celery, carrots and onion to the casserole. Cook over moderate heat, stirring occasionally, until golden brown, about 8 minutes. Add the tomato paste and cook, stirring, until glossy, about 2 minutes. Add the wine; boil over high heat until the liquid is very syrupy, about 15 minutes.





3 Return the shanks to the casserole and add the stock and orange zest. Bring to a simmer. Cover the casserole and braise the shanks in the oven for about 2 hours, or until the meat is very tender (when we cooked this dish it took 3 hours); turn the shanks from time to time as they cook.





4 Meanwhile, on a large rimmed baking sheet, toss the squash with the remaining 2 Tbsp of olive oil. Season with salt and pepper and bake in the oven (along with the lamb) for about an hour, or until tender.





5 In a small bowl, mix the minced garlic with the parsley and lemon zest (the ';gremolata';). Set aside.





6 Remove the shanks from the oven and transfer to a plate. Pass the sauce through a coarse strainer, pressing hard on the vegetables. Discard the vegetable pulp. Skim the fat from the surface of the sauce.





7 Return the sauce to the casserole, season with salt and pepper and bring to a boil over moderately high heat. Add the lamb shanks and squash; simmer just until warmed through. Add the cannellini beans, cover and remove from heat. Let stand for a few minutes to allow for the flavors to blend.





8 Spoon the vegetables and sauce into 2 large shallow bowls and set the lamb shanks on top. Garnish with the gremolata and serve.





Serves 4.
Here are a few sites listing recipes
Here are 2 from my favorite recipe site, recipesource.com, the full list is here


http://www.recipesource.com/main-dishes/…


______________________________________…





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


______________________________________…





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.
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.
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.