Dear friend the internets...|
Do you have a favorite recipe for lamb shanks?
Slow-Cooker Braised Lamb Shanks from Williams-Sonoma recipes
|Date:||November 1st, 2007 04:38 pm (UTC)|| |
Yes. The restaurant down the street makes them and I don't know their recipe. Not very helpful, is it?
Thank you for that input.
|Date:||November 1st, 2007 05:54 pm (UTC)|| |
The same ingredients that work fabulously for the boneless leg-o-lamb that I make for Christmas Eve dinner should do you just fine:
small amount olive oil
copious amounts of rosemary
a fair amount of thyme
several cloves of fresh garlic, smashed/diced/chopped
Juice of 1/2 lemon (or more depending on amount of lamb)
ground black pepper and a pinch of sea salt
The trick with lamb, as a rule, is to NOT overcook it. With shanks, too, it pays to cover the bone bits so they don't scorch. With the leg, I tend to sear it in a hot pan before I toss it in the oven, which helps to keep the juices in.
"copious amounts" with herbs means, for me, several tablespoons of the dried stuff, ground up roughly with a mortar & pestle, and then a sprig or two of fresh stuff in and around the meat.
So are there any standard rules of thumb you follow for how long to cook it, at what heat?
I can highly recommend Cooking Moroccan
for lamb dishes... also lots of good vegetarian dishes. I got it for Asya because she had it on her wishlist, we had lamb shoulder with quince and apricots this week.
I have never cooked lamb...so sadly I am no help! I shall ask my mom though, she's a fan of lamb shanks!