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Archive for the ‘Lamb shank recipes’ Category

I came up with this one the other night just experimenting with ingredients and both my hubby and I really enjoyed it. It is easy to throw together and then you just leave it to cook on the stove. I served ours of mashed potato but you can serve it with whatever you like.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

Oilve oil
4 Lamb shanks
2 Medium red onions, sliced thinly
250g Mushrooms, sliced thinly
6 Cloves garlic, crushed
1 Cup red wine
1/2 Cup port
1 Tablespoon balsamic vinegar
11/2 Cups water
1 Teaspoon dried rosemary
1 Teaspoon dried thyme
8 Sun-dried tomatoes, roughly chopped
2-3 Teaspoons beef stock granules (depending on brand and personal taste)
1 Teaspoon dijon mustard
2-3 Tablespoons cornflour
Parsley

Method

1. Heat a little olive oil in a large fry pan, add shanks and brown all over. Remove shanks and wipe pan clean.

2. Heat a little more oil in pan add onion, mushrooms and garlic, cook stirring until onion softens and mushrooms brown slightly.

3. In a large saucepan add onion mix and all the other ingredients, except cornflour and parsley, return shanks to pan.

4. Bring to the boil, then reduce heat to low and cook covered about 4 hours or until lamb is falling off the bone. My shanks were quite meaty so time will vary depending on sizes of shanks.

5. Remove shanks and cover with foil to keep warm.

6. Mix a little water with the cornflour and add to liquid, bring to the boil and stir until mixture thickens. (It will not be super thick just a nice gravy consistency.)

To Serve: Place a mound of mash on a plate, top with a shanks and pour sauce all over, garnish with parsley if desired.

All photos taken by me unless otherwise stated.

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This is a truly delicious lamb shank recipe the flavour of the sauce is yummo and the meat is so tender when cooked. I just cooked ours on the stove top on a low heat for about 3 hours and they really were just falling off the bone. I served ours over courgette mash with spinach as vegetable and it was a really good meal. If you would like to view more photos of this recipe or read more reviews please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

4 Lamb shanks (the butchers here cut the bone through but leave the meat attached)
2 Slices bacon
1 Ounce butter
1 Onion
1 Ounce plain flour
1 (5 ounce) Can tomato paste
1 1/2 Cups stock
1 Teaspoon salt
1 Tablespoon worcestershire sauce
1 Tablespoon brown sugar
1/2 Cup vinegar
1 Teaspoon dry mustard

Method

1. Wipe the lamb shanks with a damp cloth.

2. Remove the rind from the bacon and chop.

3. Heat the butter in a flameproof casserole, add the onion and bacon and saute until golden brown, remove from the casserole.

4. Roll the lamb shanks in flour and brown evenly all over in remaining fat in casserole. Return the onion and bacon to the casserole, add the remaining ingredients and bring to a boil.

5. Cover the casserole and cook in a moderate to slow oven for about 2 hours or until the shanks are tender. (I just did mine on the stove top on a low heat for about 3 hours.)

Serve with creamy mashed potatoes and a green vegetable.

All photos taken by me unless otherwise stated.

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We love lamb shanks in our house and I am always looking for new ways to prepare them. We loved this recipe it had a great flavour combination with just the right amount of spiciness coming through without taking away from the yummy natural flavour of the lamb. I just simmered our shanks on the stove top on a low heat rather than doing them in the oven. I served ours over couscous and it was a truly delicious meal. If you would like to read more reviews on this recipe or see more photos please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

3 Tablespoons olive oil
1kg Lamb shanks
1/4 Cup plain flour (seasoned)
2 Onions, sliced
1 Large green capsicum, cored & sliced
1 Fennel bulb, sliced
1 Tablespoon fresh ginger, grated
3 Garlic cloves, crushed
1 Teaspoon ground coriander
1 Teaspoon ground cumin
500ml Chicken stock
1 Pinch saffron thread
2 Teaspoons sambal oelek
1 1/2 Teaspoons honey
Freshly ground salt & pepper, to taste
1 Cup dried apricot, chopped
parsley, to serve

Method

1. Preheat oven to 150°C.

2. In a casserole dish flour lamb and brown in hot oil. Then remove and set aside.

3. Add a little more oil to dish and gently sauté onion, capsicum and fennel until softish, stirring regularly and scraping the bottom of the pot.

4. Add ginger, garlic, coriander and cumin, and mix well.

5. Add stock, saffron, sambal, honey, seasonings and apricots.

6. Return lamb to pot, stir, cover.

7. Place in oven for about 1 1/2 – 2 hours or until cooked to your liking.

Serve with couscous, rice or mashed potato and sprinkled with fresh parsley.

All photos taken by me unless otherwise stated.

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I have another recipe for Moroccan lamb shanks that we really enjoy, but I thought I would experiment a bit more the other day with some more flavours. We really enjoyed how they turned out and for us the flavour had just the right amount of spice. I cooked ours on the stove top on a really low heat for about 4 1/2-5 Hours and the lamb came out falling off the bone as lamb shanks should. I am not sure how long these would need in a slow cooker as I do not own one, so if anyone does them that way please let me know.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

4 Lamb shanks
2 Tablespoons olive oil, divided use
1 Onion, chopped finely
5 Cloves garlic, crushed
1 Tablespoon cumin
2 Teaspoons ground coriander
2 Teaspoons cinnamon
3/4 Teaspoon cayenne pepper
1 Teaspoon grated fresh ginger
1/2 Cup white wine
4 Cups water
4 Teaspoons chicken stock granules
1 Tablespoon tomato paste
4 Tablespoons honey
2 Tablespoons hot mango chutney
10 Dried apricots, chopped finely
11/2 Tablespoons cornflour

Method

1. Heat 1 tablespoon of olive oil in a large pan add lamb and cook until shanks are browned all over.

2. Heat remaining olive oil in a large saucepan, add onion and garlic, cook until onion softens.

3. Add cumin, coriander, cinnamon, cayenne and ginger, stir until fragrant.

4. Add wine, water, stock granules, paste, honey and chutney, bring to the boil, add lamb shanks, reduce heat to low, cook, covered, for approx 41/2-5 hours, until lamb is falling off the bone, turn shanks several time during cooking.

5. About 10 Min’s before the end of cooking, add apricots, stir to combine.

6. Remove shanks and cover with foil to keep warm.

7. Mix a little water with the cornflour, add to liquid, bring to the boil, stir until sauce becomes a gravy consistency, it will not be super thick.

I served ours over couscous and poured the sauce around the dish.

All photos taken by me unless otherwise stated.

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This is a wonderful recipe I made this with lamb shanks as I was only making for 2. I added more vegetables to make this a good main dish, as I am trying to cook less starchy carbs in the evening and I would usually serve this over mash potato to soak up all the gravy. I will look forward to trying this again with a leg of lamb when I am cooking for more people either way it works really well. The lamb comes out so tender and really is just falling apart. I had to literally hold the meat on the bone so it looked good enough for a photo. A truly excellent recipe that would be a definite crowd pleaser. If you want to read more reviews or see more photos of this dish please click here.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

1 (3 kg) Leg of lamb (I did lamb shanks as I was only making for 2)
4 onions, peeled and sliced
8-12 garlic cloves, peeled and left whole
4 large carrots, peeled and quartered length ways
300 ml white wine
300 ml stock (I did half chicken and half beef as it was not listed.)
2 tablespoons armagnac or madeira wine
salt and pepper
3 sprigs fresh thyme
2 Sprigs fresh rosemary (my addition)

As I said above I added more vegetables being parsnips and leeks along with the carrots and onions, I halved the onion amount as I was adding 2 leeks to mix it up a bit. I also thickened at the end with some chicken gravy granules not many as to spoil the wonderful natural taste the lamb had imparted into the liquid stock.

Method

TRADITIONAL OVEN METHOD

1. Preheat the oven to 120 degrees C or 100 F, gas mark 1/2. Season the leg of lamb with salt and pepper to taste.

2. Put the casserole or roasting tin on the hob and brown the lamb thoroughly on all sides (it is important to do this now as the meat will not brown in the oven). If the lamb sticks add a little oil to the casserole. Use the cooker extractor fan to disperse any smoke. Drain away any fat that has gathered in the bottom of the pan.

3. Add the vegetables to the casserole along with the white wine and stock. Season and bring to the boil.

4. Put on the lid or cover tightly with tin foil and place in the pre heated oven. Bake for 7 hours, turning twice during this time. The meat will be cooked after 5 hours and offer no resistance to the knife.

5. The meat requires no resting time when cooked in this way. Transfer the meat and vegetables to a serving platter. Strain the meat juices into a jug and pour or blot away the fat with kitchen paper. Pour the juices into a pan and boil vigorously until reduced by a quarter.

6. Adjust the seasoning and add the Armagnac or Madeira. Garnish the lamb with the sprigs of thyme and serve with the sauce. Use a spoon to carve and serve the lamb – a la cuillere as the French call it. It will be tender, succulent and delicious !


CROCK-POT COOKING METHOD

1. Carry out steps 3 and 4 as shown above; then place into the crock-pot and cook on high for 2 hours and then on low for about 6 hours, or until the lamb is cooked as instructed above – soft and spoonable!

Serve as before.

All photos taken by me unless otherwise stated.

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This is the last recipe I made this month for the swap I am in and it was very good. I will say a couple of things to point out, use a light blond beer, I made with a strong brown and it is way to overpowering. I also made some caramelized red onion as a topper for the shanks, which went really well with it. The recipe was a great fall off the bone lamb shank recipe, I did add some bisto gravy granules at the end, to thicken into a sauce and because I used such a strong beer, I wanted to adjust the flavour. I served mine over mashed potato and I also crushed some of the cloves of garlic into the sauce for added garlic flavour. It was excellent and one I will be making again, if you want to see the original recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

1kg Lamb shank (4 medium shanks)
1 Tablespoon olive oil
Pepper to taste
2 Medium brown onions, sliced (I only used 1 as I made caramelized red onion to top lamb shanks.)
12 Garlic cloves, peeled (I crushed 4 of them)
200g Mushrooms, coarsely sliced
1 Cup beer (Use a blond mild beer)
1 Cup of water (I added this as my shanks were huge and there was not enough liquid with just the beer.)
1 Tablespoon worcestershire sauce
2 Teaspoons beef stock powder
400g Crushed tomatoes
1 Teaspoon dried oregano
1 Teaspoon dried basil
1 Teaspoon dried thyme
1 Bay leaf, broken into quarters (I added 2)
I added 4-5 tablespoons of bisto gravy granules to thicken at the end and to add a bit more flavour.

Method

1. Heat oil in pan over medium to high heat and brown lamb shanks on all sides.

2. Season lamb shanks with pepper.

3. Place sliced onions at bottom of crock pot and put lamb shanks on top drizzled with remaining oil and juices from the pan.

4. Place mushrooms and garlic cloves over the top.

5. Mix beer, water, Worcestershire sauce, stock powder, tomatoes, oregano, basil, thyme and bay leaf in a bowl.

6. Pour mixture over the top of lamb shanks.

7. Cook in crock pot on low for 6-8 hours depending on your crock pot.

8. Remove bay leaves. I removed the shanks and added the bisto at this stage, stirred to heat and thicken.

9. Serve with vegetables and juices poured over the top of the shanks.

I also cooked the entire thing in a pot on the stove over a low heat as I do not have a crock pot. I did cook the onions, crushed garlic and mushrooms to the pan and browned slightly before adding the lamb and pouring the sauce over, covered and cooked for about 4 hours.

I served mine over mash.

All photos taken by me unless otherwise stated.

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I recipenapped this one from the recipe swap I am in this month, meaning this was not one of my team mates recipes. I was looking for a lamb shank recipe and I found this, it sounded so good, I had to try it and I am glad I did. The only changes I made was to add cornflour and bisto gravy granules at the end to thicken. I also did not have beef broth so I added 1 litre of water with 1 beef boullion cube, I only used one as I knew I was going to adding the bisto at the end and did not want to make it too beefy tasting. It was the perfect balance came out just right, lamb was tender and falling off the bone, and thickening i,t gave a wonderful gravy to pour over the shanks. If you want to read more reviews or see more photos of this recipe click here.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

2 Tablespoons cumin seeds
3 Tablespoons coriander seeds
1 Teaspoon salt
4 Lamb shanks (about 250g each)
2 Tablespoons olive oil
1 Onion, finely chopped
1 Carrot, finely chopped
2 Stalks celery, trimmed and finely chopped
4 Garlic cloves, peeled and sliced
400g Tomatoes, drained and roughly chopped
200ml Dry red wine
200ml Port wine
1 Liter beef stock
I add a combination of bisto gravy granules and cornflour to thicken into a gravy to pour over shanks at the end.

Method

1. Preheat oven to 160°C.

2. Using a morter and pestle, roughly crush the cumin and coriander seeds until fragrant. Add salt and mix well.

3. Sprinkle over the lamb shanks and press on to coat.

4. In a large deep heavy based, oven proof dish, heat the oil over medium heat and brown the shanks well. Remove and set aside.

5. Place the onion, carrot and celery in the same dish and saute over medium heat until soft. Add the garlic, tomatoes and stir.

6. Pour in the wine and port, stir then add the beef stock. Bring to the boil then turn off the heat.

7. Return the lamb to the pan, cover with aluminium foil and place in the oven for 3 hours or until the meat almost falls off the bone.

8. Remove from the oven and lift out the shanks. Set aside and keep warm.

9. Skim as much fat as you can off the surface of the cooking liquid and return to the stove top over medium heat to simmer and reduce to a slightly syrupy consistency.

Serve with mashed potatoes or polenta. I served mine over mash.

All photos taken by me unless otherwise stated.

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