I have a pretty good recipe for lamb shanks braised in red wine, but I'd
like to see how others do this.

Anyone have a recipe they'd like to share?
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

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On 12/3/2013 8:26 PM, Janet Wilder wrote:
> I have a pretty good recipe for lamb shanks braised in red wine, but I'd
> like to see how others do this.
>
> Anyone have a recipe they'd like to share?

Not a recipe, more a method. Brown the shanks in oil with onion and
garlic. Deglaze the pan with red wine. Add stock and braise the lamb
shanks and vegetables with some herbs until tender. I wing it.

Jill

On Tue, 03 Dec 2013 19:26:54 -0600, Janet Wilder
> wrote:

> I have a pretty good recipe for lamb shanks braised in red wine, but I'd
> like to see how others do this.
>
> Anyone have a recipe they'd like to share?

I've found that mimicking bourguignon (no need to be exact) doesn't go
wrong. What recipe do you use?

--
Food is an important part of a balanced diet.

Janet Wilder > wrote:

> Anyone have a recipe they'd like to share?

Here is a recipe I posted before. It is from the _Nose to Tail Eating_
by the great Fergus Henderson.

Victor

Lamb Shanks Eben Way
To serve four

4 rear lamb shanks (if front shanks allow 2 per person)
20 raisins
4 cloves of garlic, peeled and each one sliced into 5
4 tbsp red wine vinegar
4 glasses red wine
4 juniper berries
4 whole allspice
10 whole peppercorns
3 bay leaves
sea salt
1 glass of port

Eben uses a leg of lamb, but it is the fatty qualities of the lamb shank
I have found to be most suitable to this dish.

Make 5 incisions into your lamb shanks, into each of which press a
raisin and a slice of garlic. In a plastic or china container place the
lamb shanks and all the other ingredients except the salt and port.
Marinate for at least 2 days (they will not be covered - do not worry),
turning the shanks every half day or so.

You will need a heavy pan with a well-fitting lid (not aluminium,
because of the vinegar). Place the shanks and marinade in it, adding a
healthy pinch of salt. Cover and place in a medium to gentle oven, and
cook for approximately 3 hours, turning the shanks every 30 minutes. If
they arte cooking too fast, turn the oven down: the secret is slow and
low with this dish. The shanks want to be thoroughly giving, but still
just holding on to the bone. When this is achieved, remove the shanks
and keep warm. Add the glass of port to the juice, place it on the
heat, and reduce until your sauce is to your satisfaction. Pour it over
the shanks through a sieve (to remove the spices) and serve.

This dish goes very well with quince cheese, a conserve you can get from
delicatessens, village fêtes and some supermarkets.

On Tuesday, December 3, 2013 8:26:54 PM UTC-5, Janet Wilder wrote:
> I have a pretty good recipe for lamb shanks braised in red wine, but I'd
> like to see how others do this.
>
> Anyone have a recipe they'd like to share?
>
> Janet Wilder
>
Just a quick comment. Personally I don't think wine goes well with
lamb, especially shanks. Lamb shanks have such a rich flavor by
themselves that it seems a shame to alter it.

Wine may go better with leg.

http://www.richardfisher.com

On 2013-12-04 9:31 AM, Helpful person wrote:
> On Tuesday, December 3, 2013 8:26:54 PM UTC-5, Janet Wilder wrote:
>> I have a pretty good recipe for lamb shanks braised in red wine, but I'd
>> like to see how others do this.
>>
>> Anyone have a recipe they'd like to share?
>>
>> Janet Wilder
>>
> Just a quick comment. Personally I don't think wine goes well with
> lamb, especially shanks. Lamb shanks have such a rich flavor by
> themselves that it seems a shame to alter it.
>
> Wine may go better with leg.
>

I used to like lamb shanks done as per the signature recipe posted on
the RFC sight, done with chick peas, tomatoes, broth, various herbs ans
spices and the caramelized onions on top. It is good, but I later
experimented with braising them in dark beer and that always worked
beautifully.

On 12/4/2013 12:36 AM, sf wrote:
> On Tue, 03 Dec 2013 19:26:54 -0600, Janet Wilder
> > wrote:
>
>> I have a pretty good recipe for lamb shanks braised in red wine, but I'd
>> like to see how others do this.
>>
>> Anyone have a recipe they'd like to share?
>
> I've found that mimicking bourguignon (no need to be exact) doesn't go
> wrong. What recipe do you use?
>


* Exported from MasterCook *

Braised Lamb Shanks with Rosemary

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles & One-Dish Meals Meat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lamb shanks -- external fat trimmed
Salt and freshly ground pepper -- to taste
2 Tbs. olive oil
2 yellow onions -- diced
2 celery stalks -- diced
2 carrots -- diced
2 cups full-bodied red wine
1 cup beef stock
1 Tbs. dried rosemary
3 garlic cloves -- crushed with the side
a knife
1 bay leaf

Preheat an oven to 350ºF.

Season the lamb shanks with salt and pepper. In a large, deep sauté pan
over medium-high heat, warm the olive oil until nearly smoking. Working
in batches if needed, brown the shanks on all sides, about 5 minutes
total. Transfer to a platter.

Add the onions, celery and carrots to the pan and cook, stirring
occasionally, until the vegetables are golden and translucent, 3 to 5
minutes. Remove the pan from the heat, add the wine and return the pan
to medium-high heat. Bring to a simmer, stirring to scrape up any
browned bits from the pan bottom. Add the stock, rosemary, garlic, bay
leaf and shanks and bring to a boil. Cover the pan, transfer to the oven
and cook until the meat is almost falling off the bone, about 2 hours.
Using tongs, transfer the shanks to a large serving bowl.

Remove the bay leaf from the cooking liquid. Using a blender or a stick
blender, puree the liquid and solids until smooth. Season the sauce with
salt and pepper. Pour some of the sauce over the shanks and pass the
rest alongside.


Source:
"Williams-Sonoma Kitchen."





--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

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On 12/4/2013 1:20 AM, Victor Sack wrote:
> Janet Wilder > wrote:
>
>> Anyone have a recipe they'd like to share?
>
> Here is a recipe I posted before. It is from the _Nose to Tail Eating_
> by the great Fergus Henderson.
>
> Victor
>
> Lamb Shanks Eben Way
> To serve four
>
> 4 rear lamb shanks (if front shanks allow 2 per person)
> 20 raisins
> 4 cloves of garlic, peeled and each one sliced into 5
> 4 tbsp red wine vinegar
> 4 glasses red wine
> 4 juniper berries
> 4 whole allspice
> 10 whole peppercorns
> 3 bay leaves
> sea salt
> 1 glass of port
>
> Eben uses a leg of lamb, but it is the fatty qualities of the lamb shank
> I have found to be most suitable to this dish.
>
> Make 5 incisions into your lamb shanks, into each of which press a
> raisin and a slice of garlic. In a plastic or china container place the
> lamb shanks and all the other ingredients except the salt and port.
> Marinate for at least 2 days (they will not be covered - do not worry),
> turning the shanks every half day or so.
>
> You will need a heavy pan with a well-fitting lid (not aluminium,
> because of the vinegar). Place the shanks and marinade in it, adding a
> healthy pinch of salt. Cover and place in a medium to gentle oven, and
> cook for approximately 3 hours, turning the shanks every 30 minutes. If
> they arte cooking too fast, turn the oven down: the secret is slow and
> low with this dish. The shanks want to be thoroughly giving, but still
> just holding on to the bone. When this is achieved, remove the shanks
> and keep warm. Add the glass of port to the juice, place it on the
> heat, and reduce until your sauce is to your satisfaction. Pour it over
> the shanks through a sieve (to remove the spices) and serve.
>
> This dish goes very well with quince cheese, a conserve you can get from
> delicatessens, village fêtes and some supermarkets.
>

Thanks for posting. I can't abide juniper.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

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Thanks for all the recipes and hints



--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

---
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On Wed, 04 Dec 2013 09:32:17 -0600, Janet Wilder
> wrote:

>On 12/4/2013 1:20 AM, Victor Sack wrote:
>> Janet Wilder > wrote:
>>
>>> Anyone have a recipe they'd like to share?
>>
>> Here is a recipe I posted before. It is from the _Nose to Tail Eating_
>> by the great Fergus Henderson.
>>
>> Victor
>>
>> Lamb Shanks Eben Way
>> To serve four
>>
>> 4 rear lamb shanks (if front shanks allow 2 per person)
>> 20 raisins
>> 4 cloves of garlic, peeled and each one sliced into 5
>> 4 tbsp red wine vinegar
>> 4 glasses red wine
>> 4 juniper berries
>> 4 whole allspice
>> 10 whole peppercorns
>> 3 bay leaves
>> sea salt
>> 1 glass of port
>>
>> Eben uses a leg of lamb, but it is the fatty qualities of the lamb shank
>> I have found to be most suitable to this dish.
>>
>> Make 5 incisions into your lamb shanks, into each of which press a
>> raisin and a slice of garlic. In a plastic or china container place the
>> lamb shanks and all the other ingredients except the salt and port.
>> Marinate for at least 2 days (they will not be covered - do not worry),
>> turning the shanks every half day or so.
>>
>> You will need a heavy pan with a well-fitting lid (not aluminium,
>> because of the vinegar). Place the shanks and marinade in it, adding a
>> healthy pinch of salt. Cover and place in a medium to gentle oven, and
>> cook for approximately 3 hours, turning the shanks every 30 minutes. If
>> they arte cooking too fast, turn the oven down: the secret is slow and
>> low with this dish. The shanks want to be thoroughly giving, but still
>> just holding on to the bone. When this is achieved, remove the shanks
>> and keep warm. Add the glass of port to the juice, place it on the
>> heat, and reduce until your sauce is to your satisfaction. Pour it over
>> the shanks through a sieve (to remove the spices) and serve.
>>
>> This dish goes very well with quince cheese, a conserve you can get from
>> delicatessens, village fêtes and some supermarkets.
>>
>
>Thanks for posting. I can't abide juniper.

It doesn't look as though the recipe would suffer if you left the
juniper out. What do you think? For myself, I'm just tentatively
beginning to experiment with fruit in a savory dish. I think I could
handle the amount of raisins in this dish. I saw some lamb shanks at
the store the other week. Maybe I will do this.
Janet US

On Wed, 04 Dec 2013 09:31:40 -0600, Janet Wilder
> wrote:

> On 12/4/2013 12:36 AM, sf wrote:
> > On Tue, 03 Dec 2013 19:26:54 -0600, Janet Wilder
> > > wrote:
> >
> >> I have a pretty good recipe for lamb shanks braised in red wine, but I'd
> >> like to see how others do this.
> >>
> >> Anyone have a recipe they'd like to share?
> >
> > I've found that mimicking bourguignon (no need to be exact) doesn't go
> > wrong. What recipe do you use?
> >
>
>
> * Exported from MasterCook *
>
> Braised Lamb Shanks with Rosemary

Thanks, Janet! That's pretty much how mine (no recipe here) turns
out. I doctor up boxed broth with onion, carrot and celery before I
use it (made so much easier by that slow cooker I bought in Oct), so
carrot and celery don't make it into the stew, but I always add more
onion. Rosemary is pretty much a given, mainly because all I need to
do is step outside and snip a sprig or two whenever I want it.

--
Food is an important part of a balanced diet.

Helpful person wrote:
>
> Just a quick comment. Personally I don't think wine goes well with
> lamb, especially shanks. Lamb shanks have such a rich flavor by
> themselves that it seems a shame to alter it.
>
> Wine may go better with leg.

Personally, I don't think wine goes good with any meal. Better to
drink a bit of wine in a separate event, not washing down good food
tastes.

G.

On 12/4/2013 10:45 AM, Gary wrote:
> Helpful person wrote:
>>
>> Just a quick comment. Personally I don't think wine goes well with
>> lamb, especially shanks. Lamb shanks have such a rich flavor by
>> themselves that it seems a shame to alter it.
>>
>> Wine may go better with leg.
>
> Personally, I don't think wine goes good with any meal. Better to
> drink a bit of wine in a separate event, not washing down good food
> tastes.
>
> G.
>
But we're talking about cooking with wine, not drinking wine with dinner.

Jill

jmcquown wrote:
>
> On 12/4/2013 10:45 AM, Gary wrote:
> > Personally, I don't think wine goes good with any meal. Better to
> > drink a bit of wine in a separate event, not washing down good food
> > tastes.

> But we're talking about cooking with wine, not drinking wine with dinner.

Thanks Jill, I wasn't paying attention. I do cook with wine
occasionally.

G.

On Wed, 04 Dec 2013 08:42:47 -0700, Janet Bostwick
> wrote:

> On Wed, 04 Dec 2013 09:32:17 -0600, Janet Wilder
> > wrote:
>
> >On 12/4/2013 1:20 AM, Victor Sack wrote:
> >> Janet Wilder > wrote:
> >>
> >>> Anyone have a recipe they'd like to share?
> >>
> >> Here is a recipe I posted before. It is from the _Nose to Tail Eating_
> >> by the great Fergus Henderson.
> >>
> >> Victor
> >>
> >> Lamb Shanks Eben Way
> >> To serve four
> >>
> >> 4 rear lamb shanks (if front shanks allow 2 per person)
> >> 20 raisins
> >> 4 cloves of garlic, peeled and each one sliced into 5
> >> 4 tbsp red wine vinegar
> >> 4 glasses red wine
> >> 4 juniper berries
> >> 4 whole allspice
> >> 10 whole peppercorns
> >> 3 bay leaves
> >> sea salt
> >> 1 glass of port
> >>
<snip>
> >>
> >
> >Thanks for posting. I can't abide juniper.
>
> It doesn't look as though the recipe would suffer if you left the
> juniper out. What do you think?

I'd throw in a jigger of London style gin and call it a day.

> For myself, I'm just tentatively
> beginning to experiment with fruit in a savory dish. I think I could
> handle the amount of raisins in this dish. I saw some lamb shanks at
> the store the other week. Maybe I will do this.
> Janet US

Janet - "tis the season" - Try fresh cranberries!
(I'm eyeing this one myself)
http://norecipes.com/blog/braised-la...nberry-recipe/

Pomegranate and lemon are also classics with lamb
http://norecipes.com/blog/pomegranat...-meyer-lemons/
http://www.williams-sonoma.com/recip...mb-shanks.html

and then there's apricot (paired with olives here)
http://www.brooklynsupper.net/2013/0...ricots-olives/


--
Food is an important part of a balanced diet.

On Wed, 04 Dec 2013 08:35:05 -0800, sf > wrote:

snip
>
>Janet - "tis the season" - Try fresh cranberries!
>(I'm eyeing this one myself)
>http://norecipes.com/blog/braised-la...nberry-recipe/
>
>Pomegranate and lemon are also classics with lamb
>http://norecipes.com/blog/pomegranat...-meyer-lemons/
>http://www.williams-sonoma.com/recip...mb-shanks.html
>
>and then there's apricot (paired with olives here)
>http://www.brooklynsupper.net/2013/0...ricots-olives/

The pomegranate recipe and the tagine recipe are both something that I
would try. Not the cranberry one. Thanks for a couple of interesting
recipes. I've copied and set aside for Jan/Feb
Janet US

On 12/4/2013 9:35 AM, sf wrote:
> Pomegranate and lemon are also classics with lamb
> http://norecipes.com/blog/pomegranat...-meyer-lemons/
> http://www.williams-sonoma.com/recip...mb-shanks.html


+2

Janet Wilder > wrote:

> On 12/4/2013 1:20 AM, Victor Sack wrote:
> >
> > Here is a recipe I posted before. It is from the _Nose to Tail Eating_
> > by the great Fergus Henderson.
> >
> >
> > Lamb Shanks Eben Way
>
> Thanks for posting. I can't abide juniper.

I am pretty sure the 4 juniper berries can be omitted without hurting
the recipe too much.

Meanwhile, here is another wonderful lamb shanks recipe by another great
author, Richard Olney, with white wine this time. I posted it before.
The cooking method, if not the recipe itself, rather resembles that of
the Hungarian pörkölt.

Victor

Shanks with Garlic
Souris aux Aulx
(for four)

2 or 3 pounds lamb shanks, outside fat removed
Salt
3 tablespoons olive oil
15 to 20 cloves garlic, unpeeled
A few tablespoons water, 1-2 tsp crumbled mixed dried herbs
1-2 cup dry white wine
Pepper

Use, if possible, a heavy copper pan of just a size to hold the shanks
at their ease. It should have a tight-fitting lid. Brown the shanks,
salted, lightly in the oil, toss in the garlic, and cook over very low
heat, covered, turning them occasionally, for about 1 1-2 hours, or
longer to be very tender. An asbestos pad may be necessary to disperse
the heat - the shanks should only very gently stew in their own juices.
In heavy copper their natural juices will hold for about 1 hour - in
other metals, for a much shorter time. When all liquid has disappeared
and they begin to sizzle in fat, add a spoonful of water from time to
time so that a film of liquid remains always in the bottom of the pan.
Sprinkle with the herbs after about an hour's time.

As the meat approaches the desired tenderness, stop moistening with
water so that all the liquid evaporates. When the meat begins again to
sizzle in pure fat, remove it to a plate, pour off the fat, deglaze he
pan with the white wine, scraping and stirring with a wooden spoon to
dissolve all the caramelized adherences, put the juice and garlic
through a sieve to rid them of the garlic hulls, return to the pan,
reduce the liquid to the staccato bubbling stage, and return the meat to
the pan - there should be only enough sauce to just coat the pieces.
Grind over pepper to taste.

On 12/3/13 8:26 PM, Janet Wilder wrote:
> I have a pretty good recipe for lamb shanks braised in red wine, but I'd
> like to see how others do this.
>
> Anyone have a recipe they'd like to share?

I only have one pseudo-recipe for braising meat, and it's never done the
same way twice. What fun is it to repeat a recipe precisely? 8

Dry age the shanks for 3-5 days on a rack in the refrigerator, rotating
every day.

Allow the shanks to come to room temperature (1-2 hours). Preheat the
oven to 350 F.

Heat 2 TBS oil and 1 TBS bacon fat in your braising pot. (A seven qt.
cast iron pot is ideal for most meals for 2-4 people.)

Salt* lightly and pepper. Brown the shanks all around. Remove onto a plate.

Add diced or chopped whatever aromatics / soffrito you have around --
celery, carrot, onion, garlic.

Add whatever spicing and herbs you have around that will survive the
braising process.

Saute over medium heat for three minutes.

Add the shanks. Add whatever braising liquid you like -- white wine, red
wine; dark beer; leftover soup; beef, chicken, lamb, or pork stock -- to
a depth of one inch. Stir in a tablespoon of tomato paste for body.

Bring to a slow boil over medium-high heat. Cover tightly.

Place in the oven. After 15 minutes, reduce the oven to 225 F.

Braise for a minimum of four hours. Six is better; eight is better yet.
If it's pork belly, 24 hrs. is not unreasonable. If you have doubts
about the tightness of your seal, check every two hours to maintain one
inch of braising liquid.

If using the braising liquid to make a sauce, remove the shanks to a
plate, tent, and reduce the braising liquid to the desired consistency.
A slurry of one teaspoon of cornstarch can be stirred in if necessary.

Just before serving, add to the sauce any cooking-time sensitive herb
(such as basil) you desire.

-------------
* = Watch the salt, particularly if you're using stock as a braising
liquid. Condensed stock can become quite salty. It's best to use minimal
salt while cooking, and adjust at the very end.

-- Larry