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Posts Tagged ‘Lamb Shanks’

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.

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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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Here is another lamb shank recipe, I absolutely love lamb shanks, I just don’t seem to be able to buy them often here in Switzerland. This one tastes wonderful and just falls off the bone, it does not have too many ingredients but they all come together so well. I served it over mash and with roasted honeyed vegetables. I will list the recipe for the vegetables below I usually make this with parsnips, turnips and carrots but I could not get a hold of any, so I just made it with carrots and sweet potatoes instead, so use whatever vegetables you like.

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

4 Lamb shanks
Olive oil
2 Red onions, sliced thinly
1 Stick celery, chopped finely
500ml Red wine
375ml Hearty beef stock
1 Whole garlic bulb
3 Rosemary sprigs
6 Thyme sprigs
1 Bay leaf
100ml Balsamic Vinegar
2 Tablespoons cornflour

Method

1. Brown lamb shanks all over in a fry pan, remove and set to one side.

2. In a large saucepan, heat some oil, add onion and celery, cook until onion softens.

3. Add wine, stock, garlic bulb, rosemary, thyme, bay leaf and vinegar. Return lamb and bring to the boil, reduce heat to a simmer and cook covered over a very low heat, for 2-21/2 hours or until lamb is falling off the bone.

4. Remove lamb and keep warm, remove garlic bulb, strain the liquid through a sieve, return liquid to pan.

5. Squeeze garlic from bulb (either use a few sheets of kitchen roll to hold the back and squeeze or place in the fridge to cool quicker.) Either blend or process sauce until smooth.

6. Mix a little water with the cornflour and add to sauce, bring to the boil and stir until mixture thickens.

Serve over mash with caramelized vegetables

Caramelized Vegetables

Ingredients

You will notice if you read the intro above I usually make this with parsnips, turnips and carrots but I could get a hold of these so I made it with carrot and sweet poatoes instead.

2 Carrots (about200g)
500g Sweet potato
2 Tablespoon olive oil
3 Tablespoons honey
4 Thyme Sprigs

Method

1. Combine all the ingredients, except thyme, in a roasting pan, coat vegetables well, place thyme sprigs on top, and roast 30-40 Min’s, covered, in a pre-heated oven 180 degrees Celsius or until vegetables are cooked through.

All photos taken by me unless otherwise stated.

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