BRAISED LAMB SHANKS

BRAISED LAMB SHANKS

This could not be more straightforward.  Lamb shanks are first browned and then placed in a covered pot and braised in a seasoned liquid over low heat until they are meltingly tender.  Shanks are inexpensive, and they can be cooked in advance, making party preparation less frenetic.  Note:

Two kinds of lamb shanks can be found in the grocery.  Foreshanks are larger and meatier, but they have more connective tissue.  The slow cooking should melt most of that tissue, however, and as it melts it improves the taste and consistency of the sauce.  Hind shanks are smaller and leaner, and some think they offer a more elegant presentation.

The dishes that follow can be made as long as 2 days in advance.  Allow them to cool completely in their sauce, then refrigerate them, covered.  Once they are thoroughly chilled,  spoon off and discard the fat that accumulates on the surface of the sauce. Remove them from the refrigerator several hours before you intend to use them, and allow them to come to room temperature.  Reheat them gently before serving.

I have not personally tried this, but I am told that these recipes work well in a slow cooker.  Most recipes tell you to place beans, spices, chopped herbs and vegetables, stock and/or tomato paste into a slow cooker and stir to combine. Season lamb shanks with salt and pepper, brown them as directed (about 8 minutes per batch) in a large, deep skillet, then transfer them to the slow cooker.  Add a cup or so of wine or other braising liquid to the skillet and turn the heat to medium-high.  Bring to a simmer and scrape up any browned cooking residue from the pan bottom.  Pour the contents of the skillet over the lamb in the slow cooker, cover and cook on high for 5-1/2 to 6 hours, or until the shanks are tender and pulling away from the bone.  Remove the shanks to a platter and finish them as directed in the recipes.


OLYMPUS DIGITAL CAMERA LAMB SHANKS BRAISED IN BORDEAUX WITH WHITE BEANS
Lamb, lamb shanks braised in chicken stock with merguez spices 2 LAMB SHANKS BRAISED IN CHICKEN BROTH, CHICKPEAS AND NORTH AFRICAN (MERGUEZ) SPICES
OLYMPUS DIGITAL CAMERA LAMB SHANKS BRAISED IN COFFEE WITH KIDNEY BEANS
Lamb, lamb shanks braised in rose water, saffron and Persian spices 3 PERSIAN-SPICED LAMB SHANKS BRAISED IN ROSE WATER AND SAFFRON
OLYMPUS DIGITAL CAMERA LAMB SHANKS BRAISED IN ORANGE JUICE
OLYMPUS DIGITAL CAMERA LAMB SHANKS BRAISED IN STOUT WITH CLAPSHOT
Lamb, lamb shanks braised in white wine with avgolemono, carrots and potatoes 2 LAMB SHANKS BRAISED IN WHITE WINE WITH GREEK EGG-LEMON SAUCE
OLYMPUS DIGITAL CAMERA LAMB SHANKS BRAISED IN WHITE WINE, BLACK OLIVES AND ORANGES WITH SOFT POLENTA
Lamb, lamb shanks braised in yogurt 3 LAMB SHANKS BRAISED IN YOGURT

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s