I bought some yesterday. I've never made them before.
I do remember something about slow cooking them.
Any suggestions as to with what.

TIA
Koko
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updated 4/14 Irish Pub page.

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George Bernard Shaw

<Koko> wrote in message ...
>I bought some yesterday. I've never made them before.
> I do remember something about slow cooking them.
> Any suggestions as to with what.
>
> TIA
> Koko
Here's a favorite way I do them. Brown them in a deep pot. Add onion cut
in chunks and a clove or two of garlic minced. Add a green pepper or two
cut in chunks, a quart of tomatoes with juice and soy sauce to taste. Cook
until tender. Serve with rice.
Janet

In article >, Koko says...
> I bought some yesterday. I've never made them before.
> I do remember something about slow cooking them.
> Any suggestions as to with what.
>
> TIA
> Koko

Slow cooking for sure. they are very tasty but need long cooking. Try
something like this:

- Rinse and pat dry.
- Season with S&P.
- Brown in olive oil in a Dutch oven or heavy casserole.
- Add some chopped onion, celery, carrots, garlic.
- Add 1c or so of red wine.
- 325 oven for 2-3 hours until tender.


--
Peter Aitken

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.
>

They need be browned and slowly braised Check out the recipe I posted to
the RFC web site for Lamb Shanks with caramelized onions. It is probably
the best recipe I have ever come across.
If it sounds like too much hassle or you don't like some of the seasonings
used, just brown them, keep them warm while you fry up some onion and
garlic and then return them to the pan with some beef stock and a can of
diced tomatoes and simmer them. I prefer to do them in the oven, about 2
1/2- 3 hours at 325F should give them time to absorb some flavour and
soften up. You can reduce the juice for a nice sauce.

Peter A wrote:
> In article >, Koko says...
>> I bought some yesterday. I've never made them before.
>> I do remember something about slow cooking them.
>> Any suggestions as to with what.
>>
>> TIA
>> Koko
>
> Slow cooking for sure. they are very tasty but need long cooking. Try
> something like this:
>
> - Rinse and pat dry.
> - Season with S&P.
> - Brown in olive oil in a Dutch oven or heavy casserole.
> - Add some chopped onion, celery, carrots, garlic.
> - Add 1c or so of red wine.
> - 325 oven for 2-3 hours until tender.

This is pretty much the way I do them, although you can also use a white
wine if you wish. I have also done them on the stove top, very low simmer,
2-3 hours. Either way, they will be very tender when they are done.

Jill

On Sun, 15 Apr 2007 11:51:56 -0600, "Janet B." >
wrote:

>
><Koko> wrote in message ...
>>I bought some yesterday. I've never made them before.
>> I do remember something about slow cooking them.
>> Any suggestions as to with what.
>>
>> TIA
>> Koko
>Here's a favorite way I do them. Brown them in a deep pot. Add onion cut
>in chunks and a clove or two of garlic minced. Add a green pepper or two
>cut in chunks, a quart of tomatoes with juice and soy sauce to taste. Cook
>until tender. Serve with rice.
>Janet
>

That sounds delicious, thanks Janet. Never thought of soy sauce, nice
touch.

Koko
---
Blog in progress
http://kokoscorner.blogspot.com
updated 4/14 Irish Pub page.

"There is no love more sincere than the love of food"
George Bernard Shaw

On Sun, 15 Apr 2007 14:02:08 -0400, Peter A >
wrote:

>In article >, Koko says...
>> I bought some yesterday. I've never made them before.
>> I do remember something about slow cooking them.
>> Any suggestions as to with what.
>>
>> TIA
>> Koko
>
>Slow cooking for sure. they are very tasty but need long cooking. Try
>something like this:
>
>- Rinse and pat dry.
>- Season with S&P.
>- Brown in olive oil in a Dutch oven or heavy casserole.
>- Add some chopped onion, celery, carrots, garlic.
>- Add 1c or so of red wine.
>- 325 oven for 2-3 hours until tender.

Thanks Peter. I like the addition of red wine since that's what I'll
be drinking with it.

Koko
---
Blog in progress
http://kokoscorner.blogspot.com
updated 4/14 Irish Pub page.

"There is no love more sincere than the love of food"
George Bernard Shaw

On Sun, 15 Apr 2007 15:02:47 -0400, Dave Smith
> wrote:

>
>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.
>>
>
>They need be browned and slowly braised Check out the recipe I posted to
>the RFC web site for Lamb Shanks with caramelized onions. It is probably
>the best recipe I have ever come across.
>If it sounds like too much hassle or you don't like some of the seasonings
>used, just brown them, keep them warm while you fry up some onion and
>garlic and then return them to the pan with some beef stock and a can of
>diced tomatoes and simmer them. I prefer to do them in the oven, about 2
>1/2- 3 hours at 325F should give them time to absorb some flavour and
>soften up. You can reduce the juice for a nice sauce.

No, it's not too much of a hassle, it looks really good. I like the
photo included with the recipe on the web site. Good shot.

I think the caramelized onions will go well with other dishes also.

Thank you for your help.

Koko
---
Blog in progress
http://kokoscorner.blogspot.com
updated 4/14 Irish Pub page.

"There is no love more sincere than the love of food"
George Bernard Shaw

Koko wrote:

> >If it sounds like too much hassle or you don't like some of the seasonings
> >used, just brown them, keep them warm while you fry up some onion and
> >garlic and then return them to the pan with some beef stock and a can of
> >diced tomatoes and simmer them. I prefer to do them in the oven, about 2
> >1/2- 3 hours at 325F should give them time to absorb some flavour and
> >soften up. You can reduce the juice for a nice sauce.
>
> No, it's not too much of a hassle, it looks really good. I like the
> photo included with the recipe on the web site. Good shot.
>
> I think the caramelized onions will go well with other dishes also.


I have made this a half dozen times. To tell you the truth, the parts that
are a hassle are reducing the sauce and, even worse, caramelizing the
onions. Having made it several times, I can tell you that it is well worth
the hassle. It is the sort of thing you can make ahead.

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.


Here is my favorite way of doing it:
http://www.epicurious.com/recipes/re...s/views/232803

I use this recipe for both veal and lamb shanks. I usually leave out
the tomato for a lighter color and tasting sauce.

For dredging, I use Alton Brown's trick of using a large ziploc back and
can get by with a 1/4 cup of flour.

Lastly, I use my crockpot instead of the oven.

<Koko> wrote:

> Any suggestions as to with what.

See
<http://groups.google.com/group/rec.food.cooking/msg/79ed718edc49e0cb>.

Victor

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.

On Apr 16, 9:58 am, "Kathy-in-NZ" > wrote:
> 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.

Oh and I should add, caramelising the onions first is a great idea.

In article >, Koko says...
> No, it's not too much of a hassle, it looks really good. I like the
> photo included with the recipe on the web site. Good shot.
>
> I think the caramelized onions will go well with other dishes also.
>
> Thank you for your help.
>
>

By the way, let me say: good for you! Buying a totally unfamiliar item
such as lamb shanks indicates that you have an adventuresome food
spirit, and that's a great thing.


--
Peter Aitken

On Sun, 15 Apr 2007 19:16:43 -0400, Peter A >
wrote:

>In article >, Koko says...
>> No, it's not too much of a hassle, it looks really good. I like the
>> photo included with the recipe on the web site. Good shot.
>>
>> I think the caramelized onions will go well with other dishes also.
>>
>> Thank you for your help.
>>
>>
>
>By the way, let me say: good for you! Buying a totally unfamiliar item
>such as lamb shanks indicates that you have an adventuresome food
>spirit, and that's a great thing.

Thank you Peter for the compliment I appreciate it.

Koko
---
Blog in progress
http://kokoscorner.blogspot.com
updated 4/14 Irish Pub page.

"There is no love more sincere than the love of food"
George Bernard Shaw