KerrieAnnes Lamb Shanks around the Globe at Tony Hollingsworth Request

I’ve been a big fan of Taste.com for ages and had been adding some of my favourites to their “My Taste” section – where home style cooking foodies can share. The Teenager had insisted I upload some of the favs that were fading fast in my old handwritten notebook.

Too easy, then, to locate some of my favourites I’ve been doing for years and share with Tony Hollingsworth under his AskTonyFood persona. And there’s a lot more of foodie’s Lamb Shank favs over in My Taste too !

My preference is to used Frenched Lamb Shanks and they fit better in the slow cooker that way ! 

 

Lamb Shanks – Slow Simmered Lemony

 

Preparation Time

20 minutes

Cooking Time

120 minutes

Ingredients (serves 4)

  • 4 lamb shanks
  • 2 teaspoons crushed garlic
  • 2 tablespoons plain flour
  • salt & pepper
  • 2 tablespoons olive oil
  • 2 medium onions, thinly sliced
  • 2 sticks celery, sliced
  • 2 tablespoons lemon juice
  • 1 cup of water

 

Method

 

  1. 1. Cut slits in lamb shanks & spoon in crushed garlic

  1. 2. Combine flour with salt & pepper

  1. 3. Coat lamb shanks in seasoned flour

  1. 4. Heat oil in large fry pan & brown lamb shanks all over

  1. 5. Sprinkle with sugar & cook for another 5-7 minutes

  1. 6. Remove from pan

  1. 7. Add onions and celery to pan & fry until onion has softened

  1. 8. Pour off oil from pan

  1. 9. Add lemon juice & water – heat – scraping bottom of pan until boiling.

  1. 10. Replace shanks into fry pan and cover

  1.  

  1. 11. Simmer gently for 2 hours or until tender – add water if drying out

  1.  

  1.  

  1. Serve with liquid from pan spooned over the shanksC

  1.  

  1. Can also add parsnips, swede turnips potatoes cut into chunks

FRENCH LAMB SHANKS ONE POT

Preparation Time

25 minutes

Cooking Time

120 minutes

Ingredients (serves 4)

  • 4 lamb shanks Frenched
  • 4 small onions peeled cut into ¼
  • 2 tsp garlic crushed
  • 2 tsp ginger
  • 1 tsp turmeric
  • 1 tsp cumin
  • ½ tsp cinnamon
  • 1 large carrot, peeled & diced
  • 1½ stalks celery
  • salt & black pepper to taste
  • ½ cup beef stock
  • ¼ cup red wine
  • 220g tin tomatoes
  • 2 sprigs fresh rosemary
  • 8 baby new potatoes

  • Method

  1. PREHEAT OVEN 200 C Fan Forced

  2. Place cut onions on base of large baking dish.

  3. Add prepared shanks on top & roast in oven for 15 minutes

  4. Add garlic, ginger, turmeric, cumin, cinnamon, salt, & pepper.

  5. Return to oven for another 15 minutes.

  6. Turn shanks over & add carrot & celery & roast another 5 minutes.

  7. Pour off any fat. Add stock, wine, tomatoes, rosemary, & potatoes.

  8. Cover with foil.

  9. Reduce heat to 160 C & cook for a further 60 minutes.

  10. Remove foil & return to oven for a further 15 minutes.

  11. Turn shanks & potatoes over for a final 15 minutes.

  12. SERVING

  13. Serve with green peas, garlic bread.

 

Lamb Shanks – Braised

Ingredients (serves 4 – 6)

  • 4 lamb shanks
  • Plain flour for coating
  • 2 tbspns olive oil
  • 1 clove garlic – crushed
  • 1 tspn oregano – dried
  • 1/4 tspn ground black pepper
  • 1 cup chicken stock
  • 1 tbspn honey
  • 1 tbspn lemon juice
  • 4 onions – peeled
  • 4 carrots – peeled & halved
  • 2 stalks celery – quartered
  • 2 potatoes peeled & quartered
  • 4 tbspns Plain Flour – extra

Method

  1. 1. Preheat oven to 180-190oC

  1. 2. Wipe shanks with damp paper towels

  1. 3. Coat with flour

  1. 4. Slowly heat oil in large fry pan then brown shanks – occasionally turning all over

  1. 5. Add garlic, oregano, pepper, stock, honey & lemon juice – mix in

  1. 6. Move shanks and sauce to large greased ovenproof casserole or baking dish – cover

  1. 7. Cook for 90 minutes

  1. 8. Turn shanks then add vegetables – recover

  1. 9. Cook for further 35- 40 minutes

  1. 10. Remove shanks to serving plate & surround with vegetables

  1. 11. Measure out 1 1/2 cups of remaining liquid – skim off excess fat & reserve 1 tbspn

  1. 12. Place fat in saucepan – blend with extra flour. Add stock & heat until smooth & thickened

 

  1. 13. Pour over lamb shanks

 

 

 

 

 

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