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Slow cooked lamb shanks?


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Old 12-07-2009, 09:14
whoever,hey
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Who has a favourite recipe for slow cooked lamb shanks? I got some from the butchers.
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Old 12-07-2009, 10:38
richclever
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Who has a favourite recipe for slow cooked lamb shanks? I got some from the butchers.
Do you have a slow cooker?

What I did was put some onions carrots, bay leaf and garlic in my slow cooker, browned the lamb shanks and placed them in and covered with stock (a bit of red wine too if you have it). Cooked on low for 8 hours then drained the cooking liquor and reduced. Serve with mash. Beautiful!!
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Old 12-07-2009, 10:44
indianwells
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Do you have a slow cooker?

What I did was put some onions carrots, bay leaf and garlic in my slow cooker, browned the lamb shanks and placed them in and covered with stock (a bit of red wine too if you have it). Cooked on low for 8 hours then drained the cooking liquor and reduced. Serve with mash. Beautiful!!
That's about the size of it, you can't really go wrong with lamb shanks if you cook them long and slow.
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Old 12-07-2009, 14:49
degsyhufc
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I remember on a Gary Rhodes program and he had a good tip. Reduce the gravy so it is very think and glossy and paint it over the finished shanks.


There are a few variations just of his lamb shank recipes
http://www.google.co.uk/search?hl=en...nG=Search&meta=
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Old 13-07-2009, 22:31
Espresso
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I obviously spend far too much time being influenced by this board because today I went out and bought lamb shanks.

I've got a slow cooker, but they wouldn't both fit in there, so I did them in the oven with sliced up onion and garlic, a few sprigs of rosemary and a lot of oregano, a drained tin of butter beans, a lemon cut into quarters, a slug of olive oil and a dribble of water, then left them in there with a lid on the pot for about 5 hours on low. Then I crumbled up some feta cheese and stirred it into the juices and put it back in the oven for another half an hour, without the lid. That made the juices go all thick and saucy.

I had some for tea with some crusty bread. Though I bet it would be stonking with rice or new potatoes. Or salad. Or couscous. Or even just on it's own.

To say it's lovely is the understatement of the year. It's absolutely flippin' gorgeous.
YUM.
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Old 15-07-2009, 12:26
Abriel
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I obviously spend far too much time being influenced by this board because today I went out and bought lamb shanks.

I've got a slow cooker, but they wouldn't both fit in there, so I did them in the oven with sliced up onion and garlic, a few sprigs of rosemary and a lot of oregano, a drained tin of butter beans, a lemon cut into quarters, a slug of olive oil and a dribble of water, then left them in there with a lid on the pot for about 5 hours on low. Then I crumbled up some feta cheese and stirred it into the juices and put it back in the oven for another half an hour, without the lid. That made the juices go all thick and saucy.

I had some for tea with some crusty bread. Though I bet it would be stonking with rice or new potatoes. Or salad. Or couscous. Or even just on it's own.

To say it's lovely is the understatement of the year. It's absolutely flippin' gorgeous.
YUM.
That sounds yummy, (I usually do a tomato based sauce but might try yours)did the butter beans dissolve though?
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Old 15-07-2009, 20:13
Espresso
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Some of them must have done, because there don't seem to be quite as many in there as I put in.
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