|
||||||||
Slow cooked lamb shanks? |
![]() |
|
|
Thread Tools | Search this Thread |
|
|
#1 |
|
Forum Member
Join Date: Mar 2006
Posts: 30,072
|
Slow cooked lamb shanks?
Who has a favourite recipe for slow cooked lamb shanks? I got some from the butchers.
|
|
|
|
|
Please sign in or register to remove this advertisement.
|
|
|
#2 |
|
Forum Member
Join Date: Aug 2006
Posts: 3,287
|
Quote:
Who has a favourite recipe for slow cooked lamb shanks? I got some from the butchers.
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!! |
|
|
|
|
|
#3 |
|
Forum Member
Join Date: Aug 2006
Posts: 12,236
|
Quote:
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!! |
|
|
|
|
|
#4 |
|
Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
|
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= |
|
|
|
|
|
#5 |
|
Forum Member
Join Date: Jul 2005
Posts: 17,127
|
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. |
|
|
|
|
|
#6 |
|
Forum Member
Join Date: Aug 2006
Posts: 7,170
|
Quote:
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. |
|
|
|
|
|
#7 |
|
Forum Member
Join Date: Jul 2005
Posts: 17,127
|
Some of them must have done, because there don't seem to be quite as many in there as I put in.
|
|
|
|
![]() |
|
All times are GMT. The time now is 17:27.


