Hi,

When I worked in Manhattan we frequently had lunch in Irish bars such
as Blarney Stone, Blarney Rock, etc. They serves an assortment of
dishes from steam tables and were good, ample and inexpensive. I
remember one dish, lamb shanks in gravy that I particulary liked.
I've tried to make lamb shanks using recipes in cookbooks recently, by
braising the shanks in beef broth. I brown the shanks, rolled in
flour, with some onions, then braise them for about 1 1/2 hours. I've
tried using the braising liquid to make a sauce but for the life of me
I can't get that great flavor the Irish bars achieved.

Does anyone know how they do it.

Thanks in advance,
Joe

"Joe" wrote in message
...
Hi,

When I worked in Manhattan we frequently had lunch in Irish bars such
as Blarney Stone, Blarney Rock, etc. They serves an assortment of
dishes from steam tables and were good, ample and inexpensive. I
remember one dish, lamb shanks in gravy that I particulary liked.
I've tried to make lamb shanks using recipes in cookbooks recently, by
braising the shanks in beef broth. I brown the shanks, rolled in
flour, with some onions, then braise them for about 1 1/2 hours. I've
tried using the braising liquid to make a sauce but for the life of me
I can't get that great flavor the Irish bars achieved.

Does anyone know how they do it.

Thanks in advance,
Joe

Hi Joe:

I do my lamb shanks like you decribe above: Brown 'em first, then cover
with chicken broth including a couple of cups of good white WINE. Add your
vegs (lotsa celery + some onion or shallots, garlic, a carrot & maybe some
artichoke hearts), cove & into the 325-350 oven for 2 hours or so.

Friggen great. I get raves.

Van

On Sat, 03 Jul 2004 06:02:15 GMT, Joe wrote:

Hi,

When I worked in Manhattan we frequently had lunch in Irish bars such
as Blarney Stone, Blarney Rock, etc. They serves an assortment of
dishes from steam tables and were good, ample and inexpensive. I
remember one dish, lamb shanks in gravy that I particulary liked.
I've tried to make lamb shanks using recipes in cookbooks recently, by
braising the shanks in beef broth. I brown the shanks, rolled in
flour, with some onions, then braise them for about 1 1/2 hours. I've
tried using the braising liquid to make a sauce but for the life of me
I can't get that great flavor the Irish bars achieved.

Does anyone know how they do it.

Thanks in advance,
Joe

Joe,
I didn't see any mention of vegetables, herbs and spices, or wine; all
of which will help.

Roughly speaking:

Take 3-4 shanks, cut slits in the wide end and insert slivers of
garlic and sprigs of fresh rosemary. Cut into the fat side a couple
of times with a paring knife and insert more garlic and rosemary.

Put the shanks in a ziplock bag with 1/4 cup of olive oil and 3/4 cup
of dry red wine. Refrigerate overnight.

Take the shanks out of the refrigerator and allow to come to near room
temp. In a heavy pan, (I use a large Le Cruset) brown the shanks
thoroughly, (all sides and end) in EVOO. Toward the end of browning,
I put in a couple of medium onions quartered to let them slightly
caramelize.

Add vegetables such as carrots, more onions, leeks, potatoes (small
red ones, halved) and turnips (diced). Add the marinade and about
another cup of red wine plus enough chicken stock to bring the liquid
up to 1/2 way on the shanks. Simmer covered until the meat is loose
on the bone.

If you like fruit flavors with lamb (I do) add some dried cherries or
pitted prunes to the braise.

When done, remove the lamb and vegetables to a serving platter. If
the braising liquid is sufficiently reduced, season it and serve with
the rest. Otherwise, rapidly boil it down and THEN season (salt,
pepper) it and serve.

Joe wrote:

Hi,

When I worked in Manhattan we frequently had lunch in Irish bars such
as Blarney Stone, Blarney Rock, etc. They serves an assortment of
dishes from steam tables and were good, ample and inexpensive. I
remember one dish, lamb shanks in gravy that I particulary liked.
I've tried to make lamb shanks using recipes in cookbooks recently, by
braising the shanks in beef broth. I brown the shanks, rolled in
flour, with some onions, then braise them for about 1 1/2 hours. I've
tried using the braising liquid to make a sauce but for the life of me
I can't get that great flavor the Irish bars achieved.

Does anyone know how they do it.

Thanks in advance,
Joe

Try braising the shanks in broth flavoured with some vegetables and the
obvious pub addition of some stout. Although I wouldn't necessarily
waste draught Guinness in a braising liquid....