Can Anyone provide me with a great recipe for lamb shanks?

I want to maybe do something other than stew/braise them so any new ideas would be greatCan Anyone provide me with a great recipe for lamb shanks?
My first thought when reading this, was that stewing/braising them really is the best way to deal with lamb shanks (I do my in red wine) however, if you really want to do something different, you might treat them in a Moroccan manner and do a tagine.





Cook them in a covered pot with a little red wine in the bottom, a couple of cloves, a cinnimon stick, a handful of dried apricots, chopped carrots, chopped onion and garlic. Place in oven on very low heat and cook for around 3 hours or until the meat is falling off the bone. Serve with cous cous with chopped black olives and parsley and a generous handful of chopped corriander on top. Serve plain yoghurt on the side.





Can Anyone provide me with a great recipe for lamb shanks?
Hi,


This recipe cooks the shanks with flavoursome spices, and uses pilau rice as an accompnyment. I think it is a great alternative way to cook them, and they certainly taste good.





North Indian lamb shanks with aromatic pilau rice





Ingredients





For the lamb shanks


2 fresh green chillies


1 tsp grated ginger root


1 tsp ground cumin


1 tbsp oil


2 garlic cloves


4 French-trimmed lamb shanks


1 tbsp Ghee, (clarified butter)


1 onion, sliced


3 Cloves


1 cinnamon stick


1 green cardamom pod, bruised


1 tsp Garam masala


1 tsp freshly grated Nutmeg


1 tsp ground cumin


1 bay leaf


1 x 200g can Tomatoes, undrained and crushed to a pulp








For the aromatic pilau rice


400g Basmati rice


1 3/4 tbsp unsalted Butter, or ghee (clarified butter)


5 green cardamoms


1 x 5 cm cinnamon stick, or equivalent measurement in ground cinnamon


2 Bay leaves


1 onion


2 tsp mixed grated ginger root and grated Garlic


600ml hot water


3/4 tsp Salt





Method 1. For the lamb shanks: blend the chillies, ginger, cumin, oil and garlic in a food processor until you have a pur茅ed paste.





2. Place the lamb shanks in a dish, pour the pur茅ed mixture over the lamb and rub into the shanks. Leave to marinate in the fridge for a minimum of 2 hours - you could leave it overnight if you prefer.





3. Heat the ghee in a large pan until melted and then add the onion slices, stirring until they have turned a golden colour. Add the cloves, cinnamon, cardamom, garam masala, nutmeg, cumin and bay leaves and stir to ensure the onion is well coated.





4. Add the lamb shanks to the pan and stir until browned, then add the canned tomatoes. Pour in the water and stir again. Cover and leave to simmer for 1 hour 15 minutes. Remove the cover and simmer for a further 30 minutes until the sauce has thickened and the meat is tender.





5. For the pilau rice: wash the rice in cold water three times, drain and set aside.





6. Heat the ghee in a pan and when melted, add the cardamom pods, cinnamon and bay leaves and stir.





7. Add the onions and stir until softened and translucent. Then stir in the ginger and garlic mixture.





8. Add the drained rice to the pan, stirring gently, so that the rice grains don't break. Pour in the hot water, then add the salt and stir. Cover the pan with a lid and cook on a high heat until the water starts to boil.





9. Boil for 3 minutes, then reduce the heat and simmer over a low heat for 15 minutes.





10. To serve: place the lamb shanks and sauce on a serving plate and serve with the pilau rice and naan bread





Thanks, Mike.
Shanks really want to be stewed or braised or they will be tough (tagine is really a braise). This is an extremely different, highly spiced recipe that just blew me away the first time I made it. It pairs spectacularly with a BIG Syrah or Shiraz!





Braised Lamb Shanks with Coriander, Fennel, and Star Anise





Makes 4 servings.





2 tablespoons coriander seeds


2 tablespoons fennel seeds


1 tablespoon black peppercorns


4 large lamb shanks (about 5 pounds)





4 tablespoons olive oil, divided


1 large white onion, cut into 1 1/2-inch pieces


10 garlic cloves, peeled


3 celery stalks, cut crosswise into 1 1/2-inch pieces


2 carrots, peeled, cut crosswise into 1 1/2-inch pieces


1 small leek, white and pale green parts only, cut crosswise into 1 1/2-inch pieces


3 cups ruby Port


4 cups low-salt chicken broth


4 cups beef broth





6 whole cloves


2 whole star anise


2 bay leaves


1/2 teaspoon dried crushed red pepper





Mix coriander, fennel, and peppercorns in heavy small skillet. Toast on medium-high heat until aromatic and slightly darker, about 2 minutes. Transfer to spice grinder; process until finely ground. Rub each shank with 1 rounded teaspoon spice blend. Sprinkle with salt and pepper.





Heat 2 tablespoons oil in heavy large wide pot over medium-high heat. Add shanks to pot. Cook until brown on all sides, about 20 minutes. Transfer to large bowl. Add remaining 2 tablespoons oil to same pot. Add onion and next 4 ingredients; saut茅 over medium heat until vegetables begin to soften, about 5 minutes. Add remaining spice blend and stir 1 minute. Add Port and simmer until liquid is reduced to 2/3 cup, about 15 minutes. Add both broths; boil until liquid is reduced to 3 1/2 cups, about 30 minutes.





Preheat oven to 350掳F. Return shanks to pot. Add cloves, star anise, bay leaves, and crushed red pepper. Cover pot with foil, then lid. Place pot in oven and braise lamb until tender, about 2 hours. (Can be made 2 days ahead. Uncover and cool slightly. Place in refrigerator until cool, then cover and keep refrigerated. Rewarm in 350掳F oven for 20 minutes before serving.)
The following 'mulligatawny' soup works really well with lamb shanks and also with chicken thighs...it's delicious





and something different to do with the shanks...at end instead of boning them you could leave them whole if small





enough and not 'blitz' the rest to make it even more 'hearty and wholesome'...whatever...enjoy!





INGREDIENTS;


3 tbl sp oil


1 tsp of fresh root ginger, grated to a pulp


1 tsp crushed garlic


1 tsp grd cumin


1 tsp grd coriander


1 %26amp; 1/2 tsp curry powder


1/4 tsp cayenne (less or more depending on how hot/spicy you like it)


12 oz of red split lentils


1 peeled and diced potato (for stock soup base)


2 peeled and diced carrots (for stock soup base)


salt to taste


4 pints of chicken/lamb or vegetable stock


Juice of about 1 lemon





METHOD


Heat oil in heavy bottomed pan over med-high heat. When hot put in ginger and garlic and stir for about 15 secs (it





spits everywhere so have lid handy!


Add cumin, coriander, curry powder, and cayenne - stir for further 10/15 secs, then add meat and stir and brown for





30 secs, then add diced potato and carrots along with the lentils and stir for a further 30 secs.


Then add stock and bring to boil. Partly cover and simmer on low for about 50 mins, or until meat is tender and will





fall off the bone.





When meat and lentils cooked I usually remove the the meat and use two forks to remove meat from bone. Use





liquidiser to puree the remaining vegetable s, stock and lentils and the replace meat in soup, add lemon juice and





serve with some crusty bread.
There are a wealth of recipes for such things here my man....





http://www.bbc.co.uk/apps/ifl/food/recip鈥?/a>
u could roast them
Don't, eat a carrot instead. If you eat meat you are eating something that was once living, had a life, could have had a family, had no reason to die, and all you care about is your taste budss. you should be ashamed of yourself, you are the epitome of what is wrong with the world.