On Apr 16, 9:40 am, Robert Klute > wrote:
> On Sun, 15 Apr 2007 10:25:20 -0700, Koko wrote:
> >I bought some yesterday. I've never made them before.
> >I do remember something about slow cooking them.
> >Any suggestions as to with what.
>

I cooked lamb shanks on Saturday night. Here's one of my favourite
ways. The lamb cooks very slowly so the sinews go glutinous. Lovely. I
did four shanks and froze half (just cooked for two that night). This
is actually a Maggi recipe, as you will be able to tell from the
ingredients. Substitute for local availability.

Italian-Style Lamb Shanks

Ingredients
4 lamb shanks, trimmed
8 baby pickling onions, skins removed
8 garlic clove (s), peeled
1 packet MAGGI French Onion Soup Mix (dry soup mix)
1 cup red wine
1 cup water
1 tsp dried thyme
2 Tbsp tomato paste
1 tsp MAGGI Beef Stock Powder
1 tsp MAGGI Garlic Stock Powder (opt)
400 g can tomatoes in juice, chopped
1 red capsicum, roasted, skinned & cut into quarters
1 yellow capsicum, roasted, skinned & cut into quarters
1 Tbsp cornflour
2 Tbsp water

Method
Preheat oven to 160°C.

Place lamb shanks, onions and garlic cloves in a large casserole
dish.
Combine the soup mix, wine, water, thyme, tomato paste and stock
powders in a bowl, then stir in the tomatoes and juice.
Pour over lamb shanks. Cover the casserole. Cook in a preheated oven,
for 1 1/2 hours, stirring once after about 1 hour.
Add the capsicums. Cover and cook for a further 30 minutes. Skim any
excess fat from the top of the sauce.
Combine the cornflour and water, and stir into the casserole.
Return to the oven for a further 5 - 10 minutes or until the sauce has
thickened.