CWS4322
Chef Extraordinaire
Besides the lamb ribs, I now have lamb shanks. What's your favourite way to make lamb shanks (help! I haven't had lamb shanks for years).
Thanks, Steve. I'm going to fly off this recipe for inspiration:I don't really have a recipe I use, but they are unbelievably easy to cook, and very forgiving. Shanks lend themselves to long slow braising in liquid. I typically sear them first. Then I put together a tomato based sauce in a heavy Dutch oven with wine, Italian herbs, bay leaf, and plenty of garlic. If I have potatoes, carrots, and/or mushrooms on hand, I'll throw some of those in as well. Add the shanks (they don't have to be fully submerged, but if not you'll need to turn them occasionally), cover, and cook on a low simmer for 2 to 3 hours until the meat is falling off the bone. Optionally, you can also put the whole thing into a 400F oven. It will take about the same amount of time.
A lot of pot roast recipes are also easily adapted for lamb shanks.
The virdict is in. The lamb shanks came our fall off the bone, melt in your mouth tender, with a touch of sweet, a tough of game flavor, and just the right amount of salt. DW said to take the second shank for myself as though she says it's pretty good, she liked the burger just as much, and I really appreciated the lamb.
I'm going to add Klusky noodles to the pot, take the 2nd shank out, and cook the noodles until just right, then add some salt and corn-starch slurry to make gravy. The meat will be removed from the bone and added back into the pot, then cooled. Guess what I'm having for lunch tomorrow. Oh, and I didn't add black pepper in case DW wanted to taste it. I believe this dish needs some black pepper too.
Lamb Shanks grilled for the smoke flavor, then pressure cooked with onion, garlic, carrot, and celery is a wonderful combination.
Seeeeeeya; Chief Longwind of the North