Anyone got any good recipes? Would particularly like something like the rich, sticky, gooey ones you get in pubs...
Ta!
Can't help you.... but I still dream about the three-shanks-on-a-bed-of-mash that I had in Ohakune, NZ after finishing the Tongariro Crossing.
I always like the Greek style 'kleftiko' approach - wrap in foil or greaseproof, bung in rosemary, potatoes, shallots, carrots, feta and whatever other veg you desire, bung a huge dollop of olive oil over it all and slooooooooooooooooooooooow cook all day.
And it is a piece of piss to prepare.
Jamie Oliver does a similar version with butter and white wine. It's good, but I'm after that really sweet sticky sauce that you get in gastro pubs - I'm thinking chopped tomatoes, red wine, brown sugar and balsamic.
Might just have to freestyle it... ;o)
That one looks awesome Drac!!! Cheers...
Mmm... Lamb Shank it’s a bit like cannibalism but JO recipe gets my vote đŸ˜¯
Pint of Beef stock, bay leaves, prunes, shallots, bottle of dark beer, cook for at least 2 hours on low heat. remove from oven keep in fridge overnight and reheat very slowly for 2 hours before serving with mashed spuds.
[url= http://www.bbc.co.uk/food/recipes/orangebraisedlambsha_13960 ]Orange Braised Lamb Shanks[/url]
Reduce the sauce right down and sweeten at the end before adding the juice back in.
Cover with a circle of grease proof paper to stop them drying out and cook for as long as possible on as low as possible (like 140 for 4 hours).
I had an awesome Curried one not so long ago, I have tried to reproduce it & failed ... no recipes I'm afraid but another idea
Gee-Jay - I got a pretty good Rogan Josh curry one if u want it (dead easy too)
I had what I thought was lamb shanks in Cyprus, but was later told it was probably goat. Really tasty, if you can get hold of goat give a try instead of lamb. +1 for cooking it very slowly though, so much tastier.
j_me - go for it any excuse đŸ™‚
admin AT imnotthealien.com
Many thanks
Right, they're slowly braising in a Jamie Oliver/Drac-inspired sauce of apple juice, raisins and tomatoes with chilli and paprika.
Roll on 7 o'clock!
:o)
Brown in a pan
Rub in salt, pepper and Rosemary
Chuck in the oven for 30 minutes @ 200C
Turn over for for a further 30 minutes
Reduce heat to 180
Chuck in a tin of chopped Tomatoes, a glass of wine, a pint of beef stock, a jar of mint sauce, some fried onions and a clove or two of crushed garlic.
Cook for another hour.
Server with fresh bread or on a bed of mash
Yum!
Hmmm haven't made this in ages, may have to get some shanks this weekend.
What time do you want me Tinker? I'll pick up a nice red... ;o)
This thread is making my mouth water đŸ™‚
Can you make plenty Tinker I think many people will be dropping round
And I'll pick up a nice redhead.
8)
This looks like the perfect opportunity to roll out a ridiculously smutty pun based on Bristolbiker's "three-shanks-on-a-bed-of-mash"...
:o#
For a nice red, I could be convinced to make an extra portion or two đŸ™‚
I'm thinking Pinot Noir or Cabernet Sauvignon... I'll test ride both tonight and bring the one that doesn't give me a headache tomorrow...
Sliced onions in the bottom of a tray along with some garlic and put the lamb on top, maybe some stock too. Roast in an oven at 140C for about 6-7 hrs.
Serve with mash.
No need to over complicate things.
So how many am I cooking for? đŸ˜‰
If you're cooking lamb shanks in a slow cooker you can't really go wrong with any recipe but my favorite is Moroccan style: Just add apricots, prunes or dates, an onion, cinnamon, cumin, paprika all into the cooker with the shanks and a little stock. Come back 6+ hours later and enjoy.
This is bloody lovely
Lamb shanks braised in a yoghurt sauce with basmati pilau with dill and cardamom
http://www.bbc.co.uk/food/recipes/lambshanksbraisedina_91037
Go to Costco they've got the ones the pubs use đŸ˜‰
Mmmmm - had a venison shank a while back, man that was a thing of great joy! May have to get some lamb shanks or possibly mutton if I can find them, now - quite fancy one!
I would offer to help out with the redhead too, but I am keeping that one to myself ta đŸ˜‰
Was told by a couple of restauranters not to buy lamb shanks for a while unless you are 100% where they came from as there is a mountain of them somewhere unchilled, shrink wrapped full of additives. Dont know how true but I believe them, shame really!
Follow up: The Drac/Oliver method gets a big thumbs up from me. Absolutely delish... I'll definitely be doing them again...