Anyone for Lamb Shanks?

dandyrandylou

8 years ago

If so, please share your recipe. TIA

Featured Answer

User

8 years ago

I love, love, love Lamb Shanks. Might be #1 on my top five list.

Two of my favourite ways to prepare lamb shanks. Recipes on are my blog, but are just basic outlines. No need for a formal recipe.

Greek style

Lamb Shanks

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Comments (56)

chloebud
8 years ago
Yes...year round for me, too.
dcarch7 d c f l a s h 7 @ y a h o o . c o m
8 years ago
I don't know if the supermarkets here in NY differentiate lamb shank and leg of lamb..

I don't remember seeing lamb shanks sold.

dcarch
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What to do with lamb shanks?
Q
Comments (9)
I have quite a few recipes for lamb shanks, mostly collected in the 50s and 60s. In the good old days of my youth, if you weren't quick enough to catch the butcher in time, lamb shanks were tossed into the Pet Food Bucket. The butchers would give them away to anyone who asked for them - free! Now, they're a luxury item, with a price tag to match. Braised Lamb Shanks 3 tablespoons olive oil 4 small meaty lamb shanks, trimmed of fat 1 large onion, peeled and chopped 4 carrots, peeled and finely diced 3 small sprigs fresh rosemary 2 bay leaves 4 garlic cloves, minced 3 cups red wine 2 medium turnips, peeled and cut into 1cm dice 2 teaspoons minced fresh rosemary 2 teaspoons finely grated fresh orange rind 1 small garlic clove, minced Preheat the oven to 180°C. Heat the olive oil in a large, deep Dutch oven with a tight fitting lid over moderate heat until hot but not smoking. Season the shanks with salt and pepper and cook, in batches if necessary, turning with tongs, until well browned, about 10 minutes each batch. Remove the shanks with tongs to a plate and set aside. Stir the onions, carrots, rosemary, bay leaves, and garlic into the Dutch oven and cook, stirring, until the onions are very soft, about 5 minutes. Add 2 1/2 cups of the wine and stir in well. Bring the mixture to the boil, reduce the heat, and simmer for 5 minutes. Taste for seasoning. Return the shanks to the pot and braise the mixture, tightly covered, in the oven for 90 minutes, turning the shanks once. Stir in the turnips and the remaining 1/2 cup of the wine, and continue to braise, covered, in the oven for 30 minutes. Discard the bay leaves. Season to taste with salt and pepper. Chop together the rosemary, orange rind, and garlic. Place each shank on a serving plate, top with the vegetables, sprinkle with rosemary mixture, and serve immediately. Braised Lamb Shanks with Caramel Onions and Shallots 4 tablespoons olive oil 500g onions, sliced 5 large shallots, sliced [you can use the onion-shaped shallots, or the things you probably call Spring Onions, which we also call shallots] 1 tablespoon fresh rosemary 6 lamb shanks flour 2 1/2 cups dry red wine 2 1/2 cups beef broth 1 1/2 tablespoons tomato paste 2 bay leaves Heat 2 tablespoons olive oil in heavy large Dutch oven over medium high heat. Add sliced onions and shallots and saute until brown, about 20 minutes. Mix in rosemary. Remove from heat. Sprinkle lamb with salt and pepper; coat with flour. Heat remaining 2 tablespoons olive oil in heavy large frypan over high heat. Working in batches, add lamb shanks to pan and cook until brown on both sides, about 10 minutes per side. Using tongs, transfer lamb shanks to plate. Add 1 cup red wine to same pan and bring to boil, scraping up any browned bits. Pour into Dutch oven with onion mixture. Add remaining 1 1/2 cups wine, beef broth, tomato paste, and bay leaves to Dutch oven. Bring to boil, stirring until tomato paste dissolves. Add lamb shanks, turning to coat with liquid. Bring mixture to boil. Reduce heat, cover, and simmer until lamb in almost tender, turning shanks occasionally, about 1 1/2 hours. (Can be prepared 1 day ahead. Cover and refrigerate.) Uncover Dutch oven. Skim visible fat off the surface. Boil until liquid is reduced to sauce consistency, stirring and turning shanks occasionally, about 30 minutes. Season with salt and pepper. Serve with polenta or mashed potatoes, bread, and a simple salad. Lamb Shanks, Greek Style 4 lamb shanks 3 garlic, cloves, slivered salt and pepper to taste 2 onions, sliced 3/4 cup olive oil 1/2 teaspoon dried oregano pinch cinnamon, optional 3/4 cup dry white wine 2 cups chicken stock 500g tomatoes, coarsely chopped 1 cup orzo rice shaped pasta 1/2 cup grated Parmesan cheese Preheat oven to 240°C. Remove as much of the fat, sinew and translucent membrane as possible from the lamb shanks. Insert garlic slivers into the shanks. Salt and pepper generously. Arrange shanks in roasting pan, strew on onion slices, and drizzle olive oil over all. Roast in the oven for 25 minutes. Remove the pan from the oven and sprinkle with oregano, and cinnamon then spoon tomatoes onto the lamb, mounding up the tomatoes on each shank. Pour the white wine around the meat and return the pan to the oven. Roast for an additional 45 minutes. Remove shanks from the pan and set aside. Add chicken stock to the pan, stirring. Stir in the orzo. Arrange the shanks on top of the orzo and baste them with some of the stock. Return the pan to the oven. Cook until pasta is just tender and nearly all of the liquid has been absorbed (about 15 minutes). Remove from the oven, cover pan tightly with aluminium foil, and let stand about 5 minutes. Serve hot with grated cheese. Lamb Shanks with Barbecue Sauce 4 lamb shanks 2 rashers bacon, chopped 2 tablespoons flour 1 1/2 cups water 1 tablespoon Worcestershire sauce 1 teaspoon mustard 2 tablespoons tomato puree 1 tablespoon brown sugar 1/2 cup vinegar 1 onion, sliced salt to taste Fry bacon for a minute or two, roll the shanks in flour. Place shanks and bacon in a casserole dish. Mix together the tomato puree, water, Worcestershire sauce, vinegar, mustard and onion, add the remaining flour and pour over the shanks. Cover and cook in a moderate oven until tender, approximately 2 hours. Lamb Shanks in Orange Sauce 2 tablespoons butter 2 lamb shanks 1 onion, chopped 1 carrot, chopped 2 stalks celery, chopped roughly 2 tablespoons flour 300ml stock or water 1 dessertspoon tomato paste salt and pepper to taste 1/2 cup orange juice 1 dessertspoon finely grated orange rind Melt butter and brown shanks well all over, remove. Add vegetables and cook in butter until well browned. Add flour, and brown. Remove pan from heat and stir in stock or water and tomato paste. Season with salt and pepper, bring to the boil, stirring constantly, and add shanks. Cover and simmer about an hour or until tender. Remove shanks to a serving dish, strain sauce and reheat with orange juice and rind. Spoon sauce over shanks and serve immediately with buttered rice or noodles. Serves 2. Quantity may be doubled. Pineapple Lamb Shanks 5 lamb shanks slivers of garlic 425g can pineapple pieces 2 teaspoons lemon juice 1 tablespoon soy sauce 3/4 cup beef stock salt, pepper 1 teaspoon grated fresh ginger 1/4 cup beef stock, extra 2 teaspoons cornflour boiled rice Make slits over shanks, insert a sliver of garlic into each, put into a shallow dish. Drain syrup from pineapple pieces, mix together syrup, lemon juice, soy sauce, the 3/4 cup stock, salt pepper and ginger. Pour over shanks and marinate for 4 hours, turning occasionally. Drain shanks, pat dry and quickly brown all over in oil, reduce heat and fry gently for about 1 hour. Pour off oil, add the marinade, cover and continue cooking gently another 45-60 minutes, or until tender, basting frequently. Drain shanks, keep hot. Pour pan juices into a saucepan, add rest of stock and reheat. Mix cornflour with a little water, add to pan and stir until boiling, add pineapple pieces, simmer until reheated. Arrange shanks of a bed of rice, spoon the sauce over. Tarragon Lamb Shanks [my favourite] 6 large lamb shanks fresh tarragon seasoned flour 1 teaspoon salt 1/4 teaspoon pepper 1 teaspoon dried tarragon, extra 1 1/4 cups mixture dry white wine and chicken stock Make slits over each shank and fill with fresh tarragon. Coat shanks with seasoned flour and slowly brown all over in oil. Pour off oil, add salt, pepper and tarragon to pan. Pour in the wine and stock, cover and cook gently for 1 3/4-2 hours until shanks are tender, adding more wine or stock if necessary. Serve with juices poured over. You can make the BEST stock, soups and stews with lamb shanks. Just simmer in water with whatever veges and flavourings you like, and the meat falls away from the bone in easy-to-flake bits that are melt-in-the-mouth tender. I fed them a lot to my babies when were really babies. Then they got to chew on the bones!
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Comments (5)
Of course I use beef shank. (grin) But then, you knew that... I also like to make beef and barley with it, it gives a nice beefy flavor to the barley, but I have to start the shanks first and add the barley later, the shanks take much longer to cook. Elery likes this recipe a lot. He leaves out the mint, I leave out the wine and use beef stock but he likes it better with the wine. It's a Chris Cosentino recipe. Beef Brasato with Pappardelle 2 3/4 pounds trimmed boneless beef shank, cut into 2-inch pieces 1 bottle dry red wine 15 mint sprigs, stems reserved Salt and freshly ground pepper 1/4 cup extra-virgin olive oil 1 can peeled Italian tomatoes, crushed 1 pound fresh pappardelle 4 large garlic cloves, thinly sliced Freshly grated Parmigiano-Reggiano cheese In a large resealable plastic bag, combine the beef with the wine, mint stems and a generous pinch of salt and pepper. Seal the bag and refrigerate overnight. Preheat the oven to 325ÃÂ°. Drain the beef, reserving the marinade; discard the mint stems. Pat the beef dry. In a large enameled cast-iron casserole, heat 2 tablespoons of the olive oil. Add half of the meat to the casserole and cook over moderately high heat, turning occasionally, until well browned all over, about 12 minutes. Transfer the meat to a plate. Brown the remaining meat over moderate heat. Return all of the meat to the casserole. Add the marinade and bring to a boil. Add the tomatoes, season with salt and pepper and bring to a boil. Cover and braise in the oven for about 2 hours and 15 minutes, until the meat is very tender. Using a slotted spoon, transfer the meat to a plate and shred with 2 forks. Boil the braising liquid until reduced to 2 1/2 cups, about 20 minutes. Meanwhile, in a large pot of salted boiling water, cook the pappardelle until al dente. Drain and return the pasta to the pot. Add the meat and the reduced braising liquid and cook over moderate heat, stirring, until the pasta is well coated with the brasato, about 2 minutes. In a small skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Add the garlic and cook until lightly golden, about 1 minute. Add the mint leaves and cook for 10 seconds. Pour the garlic-mint oil over the pasta and toss. Serve in shallow bowls, passing the cheese alongside. Annie
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I LOVE lamb shanks. I prefer to braise them, cooking them at a lower temp than a leg of lamb (I like my leg medium rare, shanks l like more to a near falling off bone texture as there is more collagen in that cut.) These recipes are from my food blog, which is a lot easier for me than copy/paste when it comes to copying onto this site. Lamb shank, leek and rosemary - I served with a side of bok choy, but any good veggie side is fine. Moroccan lamb shanks - this one was awesome. Lamb shank in the slow cooker. My favorite of the above was the Moroccan, but, frankly, I loved all three preps. ## I agree with Georgysmom -- lamb chops are wonderful. I may cook shoulder chops longer than loin chops -- these latter are best rare, much more leeway on the less pricy shoulder chops, where medium is great, too. (I don't tend to buy the loin chops, due to price.) Lamb steaks are cuts from the leg (instead of a whole leg of lamb -- I love these medium rare (pink). They (and the chops) are great on the grill. (Just a little salt, some ground pepper and maybe garlic powder is plenty.) Rack of lamb: for me, rare. Back in March, I ordered and picked up a whole lamb from my local grass-fed farmer. Awesome! Most of it is still in my freezer, waiting on me.
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chloebud
8 years ago
dcarch, you could be right about them not differentiating. There's clearly a big difference since a shank is basically the shin. A leg (boneless or bone-in) is much larger and meatier.

Another example is tri-tip which has been widely available here in Southern CA for years. I've had friends/family in other parts of the country tell me they can't find it anywhere. I'm sure it's mainly due to being labeled with another name. It's just a triangular cut from the bottom sirloin. Not the tenderest cut but one of my favorites with flavor.
dcarch7 d c f l a s h 7 @ y a h o o . c o m
8 years ago
NY is supposed to be the center of everything. Yet, I have never seen tri-tip.

dcarch
User
8 years ago
And the shank is considerably smaller than a leg of lamb. Very common in both grocery stores and butchers here.
chloebud
8 years ago
last modified: 8 years ago
dcarch, tri-tip is at every market here...also Costco and Sam's club. I wonder what a butcher would say if you asked for the bottom triangular cut from the bottom sirloin. Surely they'd know what that is. LOL...if not, ask them to find out! ;-)

Or...show the butcher a photo...
mercurygirl
8 years ago
last modified: 8 years ago
Our stores sometimes have the shanks, but boy, have they gotten expensive. I started cooking them years ago when my dad was visiting, because he loved them. Sometimes I got some that were very fatty or stringy, so I switched to lamb stew, just easier. I haven't made any lamb in a long time, except for maybe shepherd's pie. My recipe for shanks or stew is the easiest thing ever, fabulous results with minimal effort.

2-3 shanks or 1-2 lbs stew meat, sliced thin onions, carrots, celery, 2 cloves garlic, s & p, oregano, thyme, bay, with stew I'd add a few anchovies and potatoes/carrots chunked

1/2 c red wine mixed w/ 1 c tomato sauce over all, no browning

Crockpot low 8-10 hrs or low oven until tender, puree jus

Ann, yours look great, and I agree, it's a "no recipe" after a few times!
User
8 years ago
Do you have a source for venison shanks? They can be used in any lamb or beef recipe. I had been ignoring them for years and did not know what we were missing.
annie1992
8 years ago
last modified: 8 years ago
I have beef shanks and venison shanks, and even our Meijer's here has lamb shanks. My husband loves lamb, so occasionally I cook them.

Tri-tip is a different animal altogether. I seldom see it here, and it is NOT the same as sirloin tip. The tri-tip is actually three parts, according to my processor: the flap, the ball-tip and the tri-tip. Here they mostly cut the tri-tip into something called "coulotte" steaks, leaving only a small "tip". Sometimes those can be a couple of pounds but usually they are smaller and are usually cut into something called "sirloin tips". Anyway, he cut me some 5 pound tri-tips, I'll try to convince Elery to put them in the smoker when the weather breaks a little and in return, I'll agree to make him some lamb shanks!

Annie
marcopolo5
8 years ago
Last year Costco on Long Island had tri tip in vac. packages with a marinade. They were a nice treat. Have not looked for them recently. Think it was a summer grilling kind of meat.
chloebud
8 years ago
last modified: 8 years ago
marcopolo, we grill it year round here. Those vac pkgs. with marinades can sometimes be overly salty. I'm glad yours were good!

I've been buying tri-tip for a very long time. Annie is right...it is NOT sirloin tip, although in some parts of the country it might be labeled that way. It is as common here as ground beef. It's sold as larger, triangular-shaped pieces that are are usually no more than two pounds or so. You can also buy it cut into narrow-ish "steaks" such as in this photo. Again, it's not the tenderest cut but so much good flavor IMO.

We are, in fact, grilling tri-tip tomorrow night. These are two of my favorite marinades for it. I probably use the first one the most, but both are good.

#1 Tri-Tip Marinade

1/3 cup soy sauce
2 T. brown sugar
1 T. red wine vinegar
1/2 tsp. ground ginger
1 clove garlic, minced
2 T. vegetable oil

Combine and pour over meat. Cover and chill for 6-8 hours (turning occasionally) or overnight.

#2 Tri-Tip Marinade

1/4 cup lemon juice
1/4 cup vegetable oil
2 T. sugar
2 T. soy sauce
2 T. McCormick's Montreal Steak Seasoning
1 1/2 tsp seasoning salt
3 large garlic cloves, chopped
1 T. Worcestershire
1 1/2 to 2 pounds tri-tip, trimmed

Combine all ingredients and pour over tri-tip. Cover and marinate in the fridge for 6-8 hours or overnight.
annie1992
8 years ago
Thanks for the marinade recipes, Chloe. I raise grass fed beef and it's lean and flavorful, but not very well marbled and so sometimes needs a bit of tenderizing. Although I think good beef doesn't need any help, flavor-wise, sometimes it does benefit from a good marinade and some time with a tenderizer.

Annie
User
8 years ago
Coulotte steaks here come off the Sirloin Cap.

The cap when I can find it is expensive here. Last one I bought was $15.00 a pound. I buy it whole and grill it. I don't care for flank steaks but love the cap.
2ManyDiversions
8 years ago
Can't find lamb shanks where I live now, either (Eastern part of Tennessee). Shame, too.
writersblock (9b/10a)
8 years ago
Oh my gosh, it all looks so wonderful.

No lamb around here except for Easter, either. We're already down to only a package or two of shoulder chops in the stores here. Publix used to order it in if you wanted it, but now they claim they can't get it, which I don't believe.

I suppose that technically lamb is available here, if you order well in advance from the local farm co-op, but I know I would be like a friend of mine who ordered some once. When I asked him how it was he just said that it was probably excellent, but he really didn't know because he spent all his time eating it thinking, "I can't believe I paid $36 for two lamb chops."
dandyrandylou
Original Author
8 years ago
So many good ideas and thoughts. Will have at the recipes when I can find shanks in our stores. Thanks everyone for posting.
sleevendog (5a NY 6aNYC NL CA)
8 years ago
last modified: 8 years ago
Western Canada, BC and Alberta, has a superior meat selection across the board and the best I've ever had. A bit more expensive than our sad grocery selection but much more affordable than the high end NYC butcher shops.

Every cut can be found in NY, but not at Stop-n-Shop. : ) I don't go near those counters. We just eat smaller portions and get good quality.
chloebud
8 years ago
@Annie, I agree with not doing much to really good beef. Tri-tip is one cut that seems to benefit from a marinade.

dandyrandylou, sorry for the digression to tri-tip!
writersblock (9b/10a)
8 years ago
last modified: 8 years ago
We just eat smaller portions and get good quality.

Unfortunately, the butcher shops around here have the same quality as the big chains, just more different cuts available. But even in an area with some of the wealthiest people in the whole country, prime meat is not easy to find for some reason.
mercurygirl
8 years ago
Sidetrack...AnnT, how did you cook the leeks and turnip/rutabaga? Are they just simmered and buttered? DH has been asking for leeks.
dcarch7 d c f l a s h 7 @ y a h o o . c o m
8 years ago
last modified: 8 years ago
No! No! Don't use leeks. Around this time of the year, for a few days only, ramps (Wild leeks) are available.

Ramps with Lamb! (Yam not shown)

dcarch
sleevendog (5a NY 6aNYC NL CA)
8 years ago
Writerblock. Check your local farms, CSA. Things here have been changing dramatically the last few years. Once pick-up only on certain days and hard to make the restrictions...I can now get chicken and eggs just ten miles away. It is a 25 acre farm that only has CSA veg that I don't need but they have become a drop-off convenient location.

Our meat share had a pick-up 3-6pm and not convenient and a bit rude about it. (if you can't get there, send a friend). Like restaurant chefs that used to complain about special dietary requests, they have taken on the challenge or lose customers.

With more customers they have another drop off that can keep things frozen easily so we have 2 days to swing by.
writersblock (9b/10a)
8 years ago
last modified: 8 years ago
Thanks, Sleevendog, but unfortunately I live in an area that is not amenable to sheep farming. The only option is the co-op I mentioned which has some farms way upstate with sheep, and it is literally $40 lb or more for lamb, to be ordered at least one month in advance, more during the winter when the population is higher. Chickens are only $20/lb, bacon $25/lb, and only thick cut or slab.

I live in an area with many organic vegetable farms but they don't bother with CSAs because they make much more money selling to the fancy restaurants down in Palm Beach County. Several big local farms are transitioning to marijuana and stopping the veggies entirely.

There is one guy who does eggs/poultry locally, but if you aren't already signed up all you're eligible for is duck eggs for the first year.
User
8 years ago
You can order lamb from Amazon. but I almost fainted at the price.
2ManyDiversions
8 years ago
dcarch, again, amazing dish! Ramps are prolific where we live, but digging for them in the National Park was limited/outlawed some time ago. We have ramps in yards and everywhere else tho', and schools will kick kids out for eating wild raw ramps due to the overwhelmingly bad breath, LOL!

I checked again yesterday and only found lamp chops. And those are pretty pricey.
artemis_ma
8 years ago
last modified: 8 years ago
By the way, I linked to three recipes for lamb shanks earlier on in this thread... three of my OWN recipes. The post is now gone. Whomever "reported" it or whatever, come up front and and man up and declare yourself. My cooking blog (and people do post to their own personal cooking blogs on this site) gets absolutely no monetary advantage, not even from Amazon at this point.

I would actually have copy-pasted, but I've discovered in the past that the GW format and the Wordpress format do not mess unless I want to spend at least an extra half hour re-formatting for GW. For each recipe, NO.
User
8 years ago
last modified: 8 years ago
That is weird? I just post links to most recipes from other cooking blogs.(I don't have a blog). They aren't deleted. ETA: I don't know why a link to your blog would be deleted.

Edited to make clear that the links I post sometimes are recipes I like from other blogs.

I for sure didn't flag your post.
2ManyDiversions
8 years ago
Not me, artemis_ma. I've posted links to other's food blogs without them being deleted - is that an issue here, are we not allowed? I didn't know, if so.

I also didn't know you had a food blog! Any way to find it? I'd like to read it : )
User
8 years ago
Could you post the links again? I will save quick to my computer and then print. I saved this thread for ALL the recipes. I probably won't use lamb, but I have lots of venison shanks and they are about the same.

Or post link to blog. Thanks.

I guess I need to go ahead and print all of the above recipes before they disappear.
2ManyDiversions
8 years ago
Sherry, I think what artemas_ma is saying is that she posted a link to 3 recipes on a blog she has, not the actual recipes because they are difficult to type out, and apparently someone reported that post and it was deleted (is that correct?). I am unaware of all the rules here, so I didn't think posting links to food blogs was not allowed.
User
8 years ago
last modified: 8 years ago
Yes, that is what I meant 2many. I just rewrote my post to reflect that. Unless it is something that I just came up with, I just link to the blog for anyone's recipe.

I have saved one person's blog from here, but I am not sure if it is Artemis_ma's or not.
sleevendog (5a NY 6aNYC NL CA)
8 years ago
I doubt anyone would report that. Does your blog have adds? I suppose a direct link is an issue noticed by a 'not-so-visible' moderator.? Does not make sense that anyone here would report.

Actually I have given many links to recipes often...
User
8 years ago
sleevendog, most of the blogs I link a recipe I like to, do have ads. That is how they pay for the blog. I haven't checked, maybe those disappeared also.
User
8 years ago
I just checked, and the one in the deviled egg thread that I linked to, is still there.
User
8 years ago
last modified: 8 years ago
I solved the mystery! Dandyrandylou made two posts and you commented on the second one artemis_ma! Here is the one you commented on. One was in Kitchen Table and one was in Cooking on April 18th.

https://www.gardenweb.com/discussions/5258013/anyone-for-lamb-shanks
2ManyDiversions
8 years ago
Thanks Sherry! Good detective work : ) artemis_ma, I've saved your food blog link now : ) Nice to know no-one deleted/flagged your links : )
moosemac
8 years ago
Here's my go to recipe for Lamb Shanks. I have had it for years and I'll be darned if I know where it came from. LOL

Lamb Shanks

Serves 2:

2 lamb shanks
on the bone

1 medium
onion, sliced thin

3 carrots,
coarsely julienned

1 small red
bell pepper, chopped

2 large
potatoes, cut into bite-sized pieces

1 can of beer
(lager)

2 tbs butter

1 tbs sweet
paprika powder

1 tsp
coriander

4 cloves of
garlic (or to taste), minced

salt and
pepper to taste

Melt the
butter in a frying pan (or do what I do: use a cast-iron dutch oven, so you
don't need to transfer the stew to an oven-proof dish.) Fry the onion and
garlic in the butter until the onion pieces are golden, remove from the pan and
brown the meat pieces. Put meat and onion into an oven-proof dish, add the
vegetables and the beer and seasonings. Bake in a moderate oven (350°F/180°C)
for about 1 hour. Adjust the seasoning, then bake for about 15 minutes more
without the lid, to reduce and thicken the sauce.

Serve with
rice or freshly baked bread and salad.
artemis_ma
8 years ago
last modified: 8 years ago
Yeah, no idea why my post vanished.

I know lots of people post to their, or other, blogs, so I have no idea why. There are ads on it, because it's a free Wordpress blog, but that's the deal if you get one of those (I get no bennies from the ads, but presumably Wordpress does, which is why Wordpress works this way...)

My blog is at: goatsandgreens.wordpress.com -- in the search bar (upper right on a laptop), ask for lamb shank. There should be three recipes, including one that dates back to this past Easter. My favorite is the Moroccan one from a couple or so years ago.

If this doesn't disappear, I may post the specific links again.
User
8 years ago
last modified: 8 years ago
artemis_ma, It DIDN'T vanish! It is on the other thread titled the same as this one. Go up three posts. The link to the other thread is there. The links are still there. Here it is again. This is the cooking forum. The other is in the Kitchen Table forum.

https://www.gardenweb.com/discussions/5258013/anyone-for-lamb-shanks

You posted in the Kitchen Table forum, not this one.
Ellie RK
8 years ago
@dcarch7 d c f l a s h 7 @ y a h o o . c o m

"NY is supposed to be the center of everything. Yet, I have never seen tri-tip."

You can get it here. Not sure where you are, but if you're in or near the city, Ottomanelli & Sons butchers on Bleecker st. carries it (and every other cut.)
User
8 years ago
Moosemac, I used your recipe that is posted above. I used venison shanks and I did have to substitute for the beer. I used 1 cup chicken broth and 1/2 cup chardonnay. it took a little longer to cook, since the vension is tougher than the lamb, but it is fantastic. Don't know if my husband (picky) will like it, he didn't want any supper tonight.

I am going to work my way through all of the recipes on both posts.
annie1992
8 years ago
2many, you live in Eastern Tennessee? That's where my DH is from and his sister still lives in Caryville, his brother in Knoxville. We go there occasionally to visit.

Here I can get lamb shanks at the Mediterranean Market, but it's a 60 mile drive. One of the local farms is trying something new, they'll deliver for a $5.00 fee with a minimum $25 order. It's a little pricey for the lamb though: https://www.provisionfamilyfarms.com/store/c7/Lamb.html

Annie
artemis_ma
8 years ago
Sherry, thanks! I need a tag reminder to know where I am these days!!
User
8 years ago
Well, what was confusing was both posts had the same title and were started on the same day. I didn't find it until I searched for lamb shanks and two came up in a row. I want to try your Moroccan one next. I need to get some of the ingredients first.
2ManyDiversions
8 years ago
Yes, Annie! We're further East than Caryville and Knoxville, about 2 hours from Caryville! Would love to visit with you sometime if you are ever this way... but not now! We are a mess with the demo!
Susan Tencza
8 years ago
I have a Sprouts nearby in NC and they have wonderful fresh lamb. But, mostly in cubes or chops. Around Easter they had whole legs but I was not brave enough to attempt leg of lamb. Last week they had shanks. As I have just learned to appreciate lamb, I may attempt shank . What I did not like about lamb previously was the strong gamey flavor and toughness of the meat. I am now inclined to believe I had old poorly prepared lamb.

As for tri-tip, love a good smoked tri-tip! But, have been told it is a "regional" cut and can't seem to get one in NC.
2ManyDiversions
8 years ago
Hmmm, may have to look for tri-tip now as I've never tried it and I've got a grill and smoker tube waiting for me to fire up!
Susan Tencza
8 years ago
Well, on road back from visiting my granddaughter I stopped and picked up some Lamb Shanks. Now to figure out which recipe to use.
dcarch7 d c f l a s h 7 @ y a h o o . c o m
8 years ago
If you can get American lamb, it is less gamey than New Zealand or Australian lamb.

American lamb is grain fed.

dcarch
chloebud
8 years ago
last modified: 8 years ago
I often buy boneless leg of lamb for grilling which is readily available here. This is probably one of my favorite marinades for grilled lamb. This is enough for 2 to 4 lbs. of lamb.

2/3 cup dry red wine
1/2 cup soy sauce
3 garlic cloves, chopped fine
2 T. chopped fresh mint
1 T. chopped fresh rosemary (or 1 tsp. dried)
1 tsp. ground black pepper

Whisk ingredients together. Pour over meat, cover and marinate in the fridge for at least 6 hours, turning occasionally. Bring to room temp before grilling.

Anyone for Lamb Shanks?

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