Lamb Shank

Mumha

Anyone got a receipe for Lamb Shank ?

Nevyn

all you need is some saly some rosemary and some garlic.

fresh rosemary if you can get it

rub the skin of the shank with the salt.

slice the garlic in thin lil strips. ( after taking the skin of the clove )

strip the lil leaves off the rosemary.

now with a prety sharp lil knife like one you would use for peeling and paring , make lil vertical slits in the meat of the Lamb and stuff into each one a bit of rosemary and a bit of garlic.

depending on the size of the shank it could take 2 hours or a lil more in the oven. for th efirst hour cook it really high gas 8/9 to get the fats moving it and then turn it dont to gas 5/6 for the rest of the cook time. if you forget to turn it down it will not cook on the inside.

you can either make gravy with the jucies from the roasting or serve with mint jelly.

BigDaddyKone

i would cook it on a low heat for a long time. Basically rosemary and lamb is a perfect combination. Rum also goes well with lamb. it combines well with the natural sweetness of lamb. cook as above, but for the last half an hour drizzle some rum over it.

Mumha

Thanks very much for the advice, I will report back !

Nevyn

must try that with some dark rum

Samson

Port-Braised Lamb Shank with Celeriac Mash by Ed Baines

Ingredients:
50g flour
salt and freshly ground pepper
2 lamb shanks
2 tbsp olive oil
2 garlic bulbs, chopped
2 tbsp finely chopped celery
2 tbsp finely chopped onion
2 tbsp finely chopped carrot
250ml port wint
600ml beef stock
1 sprig of rosemary
2-3 strips of lemon peel

For the Celeriac mash:
1 celeriac, peeled and chopped
2 Maris piper potatoes, peeled and chopped
salt and freshly ground pepper
75-100ml double cream
2 tbsp olive oil
2 tbsp finely chopped sage leaves/parsley

Method:
1. Preheat the oven to 170ºC/Gas 3.
2. Season the flour generously with salt and freshly ground pepper. Dust the lamb shanks in the seasoned flour.
3. Heat the olive oil in a casserole dish. Fry the lamb shanks over medium high heat until browned on all sides.
4. Add in the garlic, celery, onion and carrot. Cook, stirring often, for 5 minutes.
5. Add in the port and bring to the boil. Add in the stock, rosemary and lemon peel.
6. Cover the casserole and bake for 2 hours.
7. Twenty minutes before the casserole has completed baking make the celeriac mash. Cook the celeriac and potato in a large pan of boiling salted water until tender.
8. Drain the celeriac and potato and mash with the double cream and olive oil. Season with salt and freshly ground pepper and mix in the chopped sage. Cover and keep warm until serving.
9. To serve, remove the lamb shanks from the casserole and keep warm. Place the casserole on the hob and cook the remaining liquid briskly until reduced by half. Pass the gravy through a sieve.
10. Serve the lamb shanks on a bed of the celeriac mash, topped with drizzle of gravy.

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Braised Lamb Shanks with Colcannon Mash and Confit Roast Vegetables by Ross Burden

Ingredients:
salt and freshly ground black pepper
4 small lamb shanks, about 175g each
2 1/2 tbsp vegetable oil
1.2 ltr lamb stock
1 bouquet garni
Sprig of fresh rosemary
1.3kg Desiree potatoes, peeled and cut into large chunks
4 tbsp beef dripping
4 small turnips, peeled and cut into small chunks
4 small carrots, peeled and cut into small chunks
1 swede, peeled and cut into small chunks
6 spring onions, trimmed and chopped
1 bunch of fresh chives, chopped

Method:
1. Season the lamb shanks.
2. Place 1 1/2 tablespoons of the vegetable oil in a frying pan, add the lamb shanks and cook for 3-4 minutes, turning, until golden.
3. Transfer the lamb into a large, heavy-based saucepan and pour over the lamb stock. Add the bouquet garni and rosemary. Bring to the boil, then reduce the heat to low, cover and simmer for 40-50 minutes, until the meat is tender and falling apart.
4. Meanwhile, cook the potatoes in a saucepan of lightly salted boiling water for 10-15 minutes, until tender. Place the beef dripping in the frying pan, add the turnips, carrots and swede and cook over a medium-low heat for 6-8 minutes, stirring occasionally, until tender. Place the spring onions and chives in a separate frying pan with the remaining vegetable oil and cook over a low heat for 1-2 minutes, until softened.
5. Remove the lamb from the pan with a perforated spoon and keep warm. Strain the stock, return it to the pan and continue cooking, stirring occasionally, until reduced to a sauce consistency.
6. Meanwhile, drain the potatoes, add the spring onions and chives, and mash.
7. Place a portion of mash on the centre of each serving plate and scatter the cooked root vegetables around the outside. Place a lamb shank on top of each pile of mash, pour over the lamb sauce and serve.

Mumha

They're great receipes to try out thanks !

woosaysdan

UMM sonuds very nice

Gordon

Very yum, Thaeds one is great. With some sweet mint sauce if you have.

Get some roast potatoes going by the way.
Parboil potatoes - cold water, put potatties in pot until it boils - take out.
Empty water put top on pot and shake furiously the tatties. This should give you a floury edge to the potaters which will be nice and crispy when you roast them with some oil in the oven.

Yummo!