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Posts Tagged ‘Shanks’

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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This was a recipe I have had saved for a while now to make but could not get lamb shanks. I did change amounts slightly and compensated for what I had on hand. I didn’t have chicken broth so I added water and about 11/2 Teaspoons of chicken stock granules. I served as suggested with wasabi mashed potatoes and Asian vegetables. It was absolutely gorgeous and the whole family raved about this one, my 14 year old son could not praise it highly enough.

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

8 Small lamb shanks
Plain flour, seasoned with salt and pepper (all purpose)
2 Tablespoons olive oil
1 Large onion, cut into thin wedges
3 Garlic cloves
1 Long red chile, seeded and finely chopped
2 Teaspoons grated fresh ginger
1/2 Tteaspoon five-spice powder
400g Chopped tomatoes
3 Tablespoons soy sauce
2 Teaspoons brown sugar
11/2 Cups low sodium chicken broth


Method

1. Dust the shanks in the seasoned flour, shaking off any excess. Heat half the oil in a heavy based pan over high heat and brown the lamb on all sides-this might need to be done in a couple of batches. Remove and set aside.

2. Add the remaining oil to the pan and cook the onion for a 2-3 minutes. Add the garlic, chilli, ginger and five spice and cook stirring for 1-2 minutes until fragrant.

3. Add the remaining ingredients, stir well and bring to the boil.

4. Return the lamb to the pan, reduce the heat to low and simmer covered for 1 1/2 hours or the meat is almost falling off the bone and very tender.

5. Check the seasonings and skim off any excess oil.

6. Serve over mash (wasabi mash is good) or rice, with steamed green veg and lime wedges.

I served with wasabi mash and Asian greens, to me perfect, so serve with personal choice.

All photos taken by me unless otherwise stated.

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This is a great dish, tastes wonderful and the thing I love about cooking shanks is that although the cooking time is long once you have it all in the pot that is it, just come and stir it a couple of times. I actually went and enjoyed a drink with my hubby that evening at our local restaurant and I didn’t have to worry about the food. When we got home it was nice to know I did not have much to do add the kumara and make some couscous. I make lamb shanks all the time I really enjoy them, I would probably make them more if they were readily available. This is just another take on a more traditional lamb shank recipe. I use 4 nice size lamb shanks in this recipe or if you can only get french trimmed use 8, 2 per person as they are smaller.

                                                                                                                                                                                                                 Ingredients

4 Lamb shanks or 8 French trimmed
olive oil
2 Medium brown onions, chopped coarsely
3 Cloves garlic, crushed
2 Teaspoons ground cinnamon
3 Teaspoons ground cumin
3 Teaspoons ground coriander
1 Cup dry red wine
4 Cups (1litre) Chicken Stock
3 Tablespoons honey
2 Kumara (sweet potato), about 500g, chopped coarsely
1-2 Tablespoons cornflour, depending on how thick you want the sauce

                                                                                                                                                                                          Method

1. Heat some olive oil in a pan, cook lamb until browned all over, drain.

2. In a large saucepan or casserole dish (depending on whether you want to cook on the stove or in the oven.)Add some more olive oil, cook onion and garlic until onion softens, add cinnamon, cumin and coriander, stir until fragrant.

3. Add wine, bring to the boil, reduce heat and simmer uncovered until liquid has reduced by about half (it doesn’t have to be precise). Add chicken stock and honey, bring to the boil, and reduce heat again.

4. Return lamb to the pan and either cook covered in a moderate slow oven (170c) for about 1hr 30 minutes or on a low heat on the stove for the same time. Uncover dish and add the kumara, cook covered again for a further 50Min’s to 1 hr until lamb is falling of the bone.

5. Remove lamb and kumara from dish cover with foil to keep warm. Strain liquid into another pan, mix a little water with the cornflour, bring the sauce to a boil over a high heat add cornflour and stir until mixture thickens.

To Serve: I served mine over spiced couscous topped with kumara and lamb and then poured the sauce over.

All photos taken by me unless otherwise stated.

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I made this the other night it was an experiment, it turned out really great. I will say with all the ingredients it could have been quite a salty dish depending on what brands you buy. I did use low sodium soy sauce and I will list the brands below on the other sauces. If you can’t get these brands just taste what you have and change amounts listed, so no one flavour becomes the dominating flavour of the dish.

It was a wonderful dish the lamb was juicy and tender and I had to hold it together when I was dishing up, to stop it from falling off the bone altogether.

Ingredients

2-3 Large lamb shanks or 4-6 french trimmed (I allow 1 large per person and 2 french trimmed per person.)
1-2 Tablespoons green curry paste (I use Thai kitchen brand.)
1 Onion, finely chopped
1 Tablespoon peanut oil
3 Cloves garlic, crushed
2 Teaspoons fresh ginger, grated
75ml Low sodium soy sauce
21/2 Cups water
1/2 Cup Chinese rice wine
1/2 Teaspoon Chinese 5 spice
3 Tablespoons Hoisin (I use blue dragon brand.)
1 Tablespoon oyster sauce
11/2 Teaspoons chicken stock powder
2 Star anise
1 Cinnamon stick
1 Tablespoon brown sugar
6-7 Teaspoons cornflour

Asian Greens

1/2 Cup chicken stock
40ml Oyster sauce
1 Teaspoon sesame oil
1 Teaspoon sugar
800g Baby bok choy, trimmed
500g Gai lan, trimmed
12 shiitake mushrooms, sliced thinly
3 Asian string beans, chopped 2-3 inches in length

This should be the right amount for 3 people.

I only made enough veg for myself and my hubby, but I did do 3 shanks as we love them and I can’t get them all the time where I live, so when I can we tend to be a bit piggy. If you want to do it for 4 people the sauce should be plenty to cook 4 shanks in and just up the veg a bit.

Method

1. Spread curry paste over the surface of the lamb, Heat some olive oil in large pan, add shanks and turn to brown them all over. Remove and set to one side.

2. In a large saucepan with lid or crock pot, heat the peanut oil, add onion cook for a few minutes, add garlic and ginger and cook until onion is soft.

3. Add soy, water, wine, spice, hoisin, oyster sauce, stock, cinnamon and star anise, stir to combine. Return lamb to pan and turn the heat down (I have an electric stove top and leave my temperature on 2 1/2.) Place lid on pan and cook lamb for 21/2 to 3 hours, turning a few times during cooking, cook until lamb is done and falling off the bone.

4. Remove lamb from pan and wrap in foil to keep warm, discard cinnamon stick and star anise.

5. Add sugar, turn the heat back up, mix a little water with cornflour and add to sauce, stir until mixture boils and thickens.


Asian Greens

1. Combine stock, sauce, sugar and oil in a wok or pan, bring mixture to the boil.

2. Turn the heat down slightly, add beans, mushrooms and gai lan, cook for a few minutes, add bok choy, cook until leafy greens are just wilted, mushrooms soft and beans are just tender.

To Serve: Place greens on a plate top with shanks and pour some sauce from lamb over.

All photo’s taken by me unless otherwise stated.

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Tasty Lamb Shanks

I made this a couple of nights ago, it was very good. The sauces and spices used in this recipe go really well together, it makes for a delicious lamb shank recipe, a little different, from the more traditional beefy, veg lamb shanks. If you want to see more reviews or photo’s of this recipe click here.

Ingredients

2 Tablespoons plain flour
1/2 Teaspoon Chinese five spice powder
4 Lamb shanks
2 Tablespoons olive oil
1 Onion, finely chopped
4 Cloves garlic, crushed
1 Teaspoon chili flakes
1 Liter beef stock
2 Tablespoons red wine vinegar
2 Tablespoons oyster sauce
1 Tablespoon soy sauce
1 Teaspoon hoisin sauce
1 Teaspoon szechwan pepper, crushed
2 Star anise
1 Cinnamon stick
2 Teaspoons cornflour

Method

1. Preheat oven to 180C (350F).

2. Combine flour and 5 spice powder in bag.

3. Toss shanks in the seasoned flour.

4. Heat oil over stove to medium heat in oven proof casserole dish.

5. Brown shanks in oil on all sides.

6. Transfer to plate and set aside.

7. Add onion, garlic and chili to the same oven proof casserole dish and cook until onion softens.

8. Add stock, vinegar, sauces, spices and lamb, bring to boil.

9. Cover and place in oven for 1 1/2 hours.

10. Remove from oven and strain sauce into saucepan.

11. Combine cornflour with a little cold water.

12. Stir into the sauce and bring to boil.

13. Cook until thickened.

14. Poor over shanks.

15. This is nice served on wasabi mashed potatoes.

I Served mine on a bed of bok choy, topped with wasabi mashed potato and placed the shank on top of that.

All photo’s taken by me unless otherwise stated.

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