I have a couple of really nice meaty lamb shanks in the freezer. Was
thinking about cooking them next weekend. The only way I've ever prepared
them (which is just fine but I'm looking for other ideas) is this: Brown
them in a little oil, remove them from the pan, sauté some onion and garlic
and then deglaze the pan with a little white wine. Add the lamb shanks back
to the pan with some chicken stock, chopped parsley, sliced mushrooms.
Season with salt & pepper and a little dried marjoram and cover and simmer
the shanks over low heat until very tender.

When the shanks are done, I'll be putting the bones (still with plenty of
meat on them) in the freezer for making soup (probably Scotch broth with
barley) later on. As a result, while I like lamb curry just fine, curry
powder doesn't seem to fit in with Scotch broth. But maybe you have a lamb
soup recipe that loves curry and will override my future craving for Scotch
broth

Thanks in advance for recipes.

Jill

jmcquown wrote:

> I have a couple of really nice meaty lamb shanks in the freezer. Was
> thinking about cooking them next weekend. The only way I've ever prepa=
red
> them (which is just fine but I'm looking for other ideas) is this: Bro=
wn
> them in a little oil, remove them from the pan, saut=E9 some onion and =
garlic
> and then deglaze the pan with a little white wine. Add the lamb shanks=
back
> to the pan with some chicken stock, chopped parsley, sliced mushrooms.
> Season with salt & pepper and a little dried marjoram and cover and sim=
mer
> the shanks over low heat until very tender.

Here is a recipe for braised lamb shanks that includes tomato and chick p=
eas,
flavoured with cinnamon, ginger and tumeric which is topped with carameli=
zed
onions. It is fantastic.




Ingredients


=95
1 tablespoon (15 mL) vegetable oil

=95
6 lamb shanks

=95
2 onions, chopped

=95
3 cloves garlic, chopped

=95
1-1/2 teaspoons (7 mL) cinnamon

=95
1 teaspoon (5 mL) paprika

=95
1/2 teaspoon (2 mL) each salt, pepper and turmeric (2 mL)

=95
Pinch hot pepper flakes

=95
4 cups (1 L) beef stock

=95
1 can (19 oz/540 mL) tomatoes, coarsely chopped

=95
3 large carrots, thickly sliced

=95
4 zucchini, thickly sliced

=95
1 can (19 oz/540 mL) chick-peas, drained and rinsed

=95
Caramelized onions:

=95
2 tablespoons (25 mL) butter

=95
4 onions, sliced

=95
1 tablespoon (15 mL) granulated sugar

=95
3/4 teaspoon (4 mL) cinnamon

=95
1/2 teaspoon (2 mL) ground ginger

=95
1/4 teaspoon (1 mL) each salt, pepper and turmeric

=95
1/2 cup (125 mL) raisins

=95
1/4 cup (50 mL) slivered almonds, toasted



Preparation


In large heavy saucepan, heat oil over medium-high heat; brown lamb shank=
s all
over, in batches. Transfer to plate. Drain off any fat in pan.

Reduce heat to medium. Add onions, garlic, cinnamon, paprika, salt, peppe=
r,
turmeric and hot pepper flakes to pan; cook, stirring often, for 5 minute=
s or
until softened.

Return shanks and any accumulated juices to pan. Add beef stock and tomat=
oes;
bring to boil. Reduce heat, cover and simmer for about 1 1/2 hours or unt=
il lamb
is just tender.

Increase heat to medium. Add carrots, zucchini and chick-peas; simmer, co=
vered,
for about 20 minutes or until lamb and vegetables are tender.

Strain, reserving liquid; set meat and vegetables aside. Return reserved =
liquid
to pan; boil for about 15 minutes or until reduced to half. Return meat a=
nd
vegetables to pan; heat through.

Caramelized onions: Meanwhile, in large heavy skillet, melt butter over m=
edium
heat. Add onions, sugar, cinnamon, ginger, salt, pepper and turmeric; cov=
er and
cook, stirring occasionally, for 10 minutes. Add raisins; cook for 10 min=
utes.
Uncover and cook, stirring occasionally, for about 5 minutes or until oni=
ons are
golden and no liquid remains.

Ladle stew into warmed bowls. Top with caramelized onions; sprinkle with
almonds.


http://www.canadianliving.com/canadi.../DetailRecipe=
=2Easp?idRe=3D4744&idSm=3D377

>
>
> When the shanks are done, I'll be putting the bones (still with plenty =
of
> meat on them) in the freezer for making soup (probably Scotch broth wit=
h
> barley) later on. As a result, while I like lamb curry just fine, curr=
y
> powder doesn't seem to fit in with Scotch broth. But maybe you have a =
lamb
> soup recipe that loves curry and will override my future craving for Sc=
otch
> broth

Last year I made some Scotch Broth but it seemed to be lacking in somethi=
ng. The
next day my wife heated up again but added a bit of curry powder. It was =
great.

On Mon, 29 Nov 2004 18:00:52 -0600, "jmcquown"
> wrote:

>I have a couple of really nice meaty lamb shanks in the freezer. Was
>thinking about cooking them next weekend. The only way I've ever prepared
>them (which is just fine but I'm looking for other ideas) is this: Brown
>them in a little oil, remove them from the pan, sauté some onion and garlic
>and then deglaze the pan with a little white wine. Add the lamb shanks back
>to the pan with some chicken stock, chopped parsley, sliced mushrooms.
>Season with salt & pepper and a little dried marjoram and cover and simmer
>the shanks over low heat until very tender.
>
>When the shanks are done, I'll be putting the bones (still with plenty of
>meat on them) in the freezer for making soup (probably Scotch broth with
>barley) later on. As a result, while I like lamb curry just fine, curry
>powder doesn't seem to fit in with Scotch broth. But maybe you have a lamb
>soup recipe that loves curry and will override my future craving for Scotch
>broth
>
My favorite is after Richard Olney:

Brown shanks in a saute pan with a tight-fitting lid. Th epan should
be big enough so they don't touch. Pile in a lot of unpeeled garlic
cloves around the shanks, cover, and turn the heat very low. After an
hour put in herbs of choice.

Check once in a while to make sure it isn't drying out. We use a
Calphalon pan with a transparent lid that really seals. Never had to
add water.

After a couple of hours take out the garlic and force it through a
strainer or foodmill to get rid of the skins. Put the pulp back in the
pan. It should coat the shanks.

Beans or lentils go very well with this. Put them in the pan with the
shanks at the end to pickup any juices that might otherwise be lost.




Rodney Myrvaagnes J36 Gjo/a

The destruction of the World Trade Center was
a faith-based initiative. -- George Carlin

jmcquown > wrote:

> I have a couple of really nice meaty lamb shanks in the freezer.

Make a lamb version of osso buco. Here's a very good one I posted
some years ago. It was published in April 1999 issue of Food & Wine.

Victor

Lamb Osso Buco with Tapenade

Have your butcher cut the lamb shanks into thirds. Goin saves the
plastic tubs that the olives come in and uses them for storage in the
restaurant's kitchen.

SERVINGS: 4

Lamb

1/4 cup extra-virgin olive oil
6 garlic cloves, crushed
6 thyme sprigs
1 rosemary sprig, leaves only
4 meaty lamb shanks (6 pounds total), cut crosswise into thirds
Salt and freshly ground pepper
1 medium onion, coarsely chopped
1 small fennel bulb--trimmed, halved lengthwise, cored and coarsely
chopped
1 small carrot, finely chopped
1 1/2 cups dry white wine
3 flat-leaf parsley sprigs
Strips of zest from 1/2 lemon
1 bay leaf
3 cups lamb stock or beef stock, or 11/2 cups canned beef broth mixed
with 1 1/2 cups water

Tapenade

1 anchovy fillet, mashed
1 garlic clove, halved
1/4 cup extra-virgin olive oil
1/2 cup Niçoise olives (about 4 ounces), pitted and chopped
1 tablespoon fresh lemon juice
1 tablespoon chopped flat-leaf parsley
1 teaspoon capers, rinsed
shell beans
1 tablespoon extra-virgin olive oil
2 tablespoons minced shallots
1 teaspoon minced garlic
1 teaspoon thyme leaves
2 cups fresh shelled or frozen beans (about 10 ounces), such as
black-eyed peas or cranberry beans
2 cups water
1/2 teaspoon salt

1. PREPARE THE LAMB: In a large bowl, combine 1/2 cup of the olive oil
with the garlic, thyme and rosemary. Add the lamb and turn to coat. Let
stand at room temperature for 2 to 3 hours, turning occasionally, or
refrigerate overnight.

2. Preheat the oven to 325 F. Scrape off the marinade and season the
lamb with salt and pepper. Heat the remaining 1/4 cup of oil in a large
enameled cast-iron casserole until shimmering. Working in 2 batches,
sear the lamb over moderate heat until well browned all over, 8 to 10
minutes. Transfer to a platter.

3. Add the onion, fennel and carrot to the casserole and cook over low
heat, stirring, until lightly browned, about 6 minutes. Add the wine,
parsley sprigs, lemon zest and bay leaf and boil until reduced by half,
about 6 minutes. Return the lamb to the casserole, add the stock and
bring to a boil. Cover and braise in the oven for 2 1/2 to 3 hours, or
until the meat is almost falling off the bones; turn the lamb twice
during cooking.

4. Using a slotted spoon, transfer the lamb to a platter. Strain the
cooking liquid, pressing the vegetables through the strainer. Skim off
the fat and season with salt and pepper. Return the meat and the sauce
to the casserole and keep warm.

5. MAKE THE TAPENADE: Meanwhile, in a mortar, crush the anchovy and
garlic to a paste. Alternatively, mash the anchovy and garlic with the
side of a large knife. Stir in the olive oil, olives, lemon juice,
parsley and capers.

6. MAKE THE BEANS: Heat the oil in a medium saucepan. Add the shallots,
garlic and thyme and cook over moderate heat until softened. Stir in the
beans, add the water and salt and cook over low heat until tender, about
20 minutes.

7. Drain the beans and spoon them into bowls. Spoon the lamb stew over
the beans, top with the tapenade and serve.

--Suzanne Goin

MAKE AHEAD: The recipe can be prepared through Step 5 and refrigerated
overnight.

jmcquown > wrote:

> I have a couple of really nice meaty lamb shanks in the freezer.

Make a lamb version of osso buco. Here's a very good one I posted
some years ago. It was published in April 1999 issue of Food & Wine.

Victor

Lamb Osso Buco with Tapenade

Have your butcher cut the lamb shanks into thirds. Goin saves the
plastic tubs that the olives come in and uses them for storage in the
restaurant's kitchen.

SERVINGS: 4

Lamb

1/4 cup extra-virgin olive oil
6 garlic cloves, crushed
6 thyme sprigs
1 rosemary sprig, leaves only
4 meaty lamb shanks (6 pounds total), cut crosswise into thirds
Salt and freshly ground pepper
1 medium onion, coarsely chopped
1 small fennel bulb--trimmed, halved lengthwise, cored and coarsely
chopped
1 small carrot, finely chopped
1 1/2 cups dry white wine
3 flat-leaf parsley sprigs
Strips of zest from 1/2 lemon
1 bay leaf
3 cups lamb stock or beef stock, or 11/2 cups canned beef broth mixed
with 1 1/2 cups water

Tapenade

1 anchovy fillet, mashed
1 garlic clove, halved
1/4 cup extra-virgin olive oil
1/2 cup Niçoise olives (about 4 ounces), pitted and chopped
1 tablespoon fresh lemon juice
1 tablespoon chopped flat-leaf parsley
1 teaspoon capers, rinsed
shell beans
1 tablespoon extra-virgin olive oil
2 tablespoons minced shallots
1 teaspoon minced garlic
1 teaspoon thyme leaves
2 cups fresh shelled or frozen beans (about 10 ounces), such as
black-eyed peas or cranberry beans
2 cups water
1/2 teaspoon salt

1. PREPARE THE LAMB: In a large bowl, combine 1/2 cup of the olive oil
with the garlic, thyme and rosemary. Add the lamb and turn to coat. Let
stand at room temperature for 2 to 3 hours, turning occasionally, or
refrigerate overnight.

2. Preheat the oven to 325 F. Scrape off the marinade and season the
lamb with salt and pepper. Heat the remaining 1/4 cup of oil in a large
enameled cast-iron casserole until shimmering. Working in 2 batches,
sear the lamb over moderate heat until well browned all over, 8 to 10
minutes. Transfer to a platter.

3. Add the onion, fennel and carrot to the casserole and cook over low
heat, stirring, until lightly browned, about 6 minutes. Add the wine,
parsley sprigs, lemon zest and bay leaf and boil until reduced by half,
about 6 minutes. Return the lamb to the casserole, add the stock and
bring to a boil. Cover and braise in the oven for 2 1/2 to 3 hours, or
until the meat is almost falling off the bones; turn the lamb twice
during cooking.

4. Using a slotted spoon, transfer the lamb to a platter. Strain the
cooking liquid, pressing the vegetables through the strainer. Skim off
the fat and season with salt and pepper. Return the meat and the sauce
to the casserole and keep warm.

5. MAKE THE TAPENADE: Meanwhile, in a mortar, crush the anchovy and
garlic to a paste. Alternatively, mash the anchovy and garlic with the
side of a large knife. Stir in the olive oil, olives, lemon juice,
parsley and capers.

6. MAKE THE BEANS: Heat the oil in a medium saucepan. Add the shallots,
garlic and thyme and cook over moderate heat until softened. Stir in the
beans, add the water and salt and cook over low heat until tender, about
20 minutes.

7. Drain the beans and spoon them into bowls. Spoon the lamb stew over
the beans, top with the tapenade and serve.

--Suzanne Goin

MAKE AHEAD: The recipe can be prepared through Step 5 and refrigerated
overnight.