Im looking for recipes for lamb shanks.?

Bought some for the first time today but have no idea how to cook them or how long to cook them for.Im looking for recipes for lamb shanks.?
Easy.


1) Brown the lambshanks in a heavy/thick pot. Once browned, remove and set aside.





2) Saute your mirepoix (onions, carrots, celery) till brown. Once browned, mix in some tomato paste.





3) Reintroduce the lamb shanks to the pot, and fill up with veal/beef stock till covered. Add some thyme, juniper berries, and a bay leaf or two (fresh herbs please).





4) Bring to boil, reduce to simmer. Simmer for about 2 hours or till tender.





Tada!Im looking for recipes for lamb shanks.?
the welshley arms hotel is best known for their 'shanks' :-)
~Simmered Lamb Shanks~





8 trimmed lamb shanks


3 cups beef stock


1 cup red wine


6 bay leaves


4 cloves garlic, peeled


8 baby onions, peeled


2 sprigs fresh rosemary


3 sprigs fresh marjoram


1 tablespoon peppercorns





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Place a frypan over high heat.


Add the shanks and cook for 2 minutes on each side or until well browned.


Place the lamb in a baking dish with the stock, wine, bay leaves, garlic, onions, rosemary, marjoram and peppercorns.


Cover dish and bake at 315F for 2 hours or until lamb is very tender.


Serve in deep bowls.


Lovely with a garlic/potato mash.


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~Orange Lamb Shanks~





2 tablespoons vegetable oil


4 lamb shanks (each about 12 oz)


1/2 teaspoon salt


1/4 teaspoon pepper


4 teaspoons finely grated orange rind


1 1/2 cups orange juice


1/4 cup teriyaki sauce


2 cloves garlic, smashed


2 teaspoons curry powder


2 tablespoons all-purpose flour


1 orange, sliced


1 tablespoon chopped fresh parsley


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In large frypan or saucepan, I use my cast iron dutch oven, heat oil over medium high heat, brown lamb on all sides.


Sprinkle with salt and pepper.


Drain off fat.


In bowl, combine orange rind and juice, teriyaki sauce, garlic and curry powder, pour over lamb.


Bring to boil.


Reduce heat, cover and simmer, turning occasionally, for 1 to 1 1/4 hours or until lamb is tender.


Transfer to plate, tent with foil and let stand for 10 minutes.


Meanwhile, skim fat from pan juices.


In bowl, whisk flour into 1/4 cup of the pan juices, whisk back into pan and simmer, whisking for about 5 minutes or until slightly thickened.


Serve over lamb.


Garnish with orange slices and parsley.


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~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


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


Dredge lamb shanks in flour.


Thinly slice onion, mince garlic.


Heat oil in large frying pan.


Fry shanks until golden brown on each side.


Turn with tongs.


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


Add minced garlic and bay leaves to pot.


Add onion slices to frying pan.


Cook stirring occasionally until onion is soft.


Add red wine to frying pan.


Cook stirring occasionally until slightly syrupy, approximately five minutes.


Pour onion mixture over shanks.


Sprinkle Italian seasoning over shanks.


Pour beef stock into pot.


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


Sprinkle with salt and pepper to taste.


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.


Return shanks to sauce to rewarm.





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~Moroccan Lamb Shanks~





4 lamb shanks


2 tablespoons olive oil


1 (400 g) can chopped tomatoes


1 (400 g) can water


1 white onion, diced


1 inch fresh ginger, peeled and chopped


2 garlic cloves, chopped


1 teaspoon coriander powder


1 teaspoon cumin


1 teaspoon turmeric


1/2 teaspoon cinnamon


1/2 teaspoon white pepper


1 teaspoon grated lemon zest


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Splash some olive oil into a baking tray and add the shanks. Brown the shanks on a medium-high heat on top of the stove.


Place the remaining ingredients in the baking tray and combine well with the lamb shanks. Cover with foil and place in a pre-heated oven for three hours at 160掳C.


Serve with couscous.