> wrote in message
...
> On Mon, 21 Jan 2013 18:41:06 +0000, David Rance
> > wrote:
>
>>This thread prompts me to add my own simple recipe for lamb shanks. I
>>didn't notice there being any rosemary in any of the recipes mentioned
>>so far and, for me, that is an important flavouring for lamb. This takes
>>little time to prepare but it can then to be left to cook on its own
>>until you are ready.
>>
>>2 lamb shanks
>>1 medium onion, chopped coarsely
>>2 cloves garlic, crushed
>>2 carrots, cut in half-inch rounds
>>2 bay leaves
>>2 sprigs rosemary
>>1 dried chilli
>>quarter pint of stock (beef or lamb), heated to boiling
>>salt to taste
>>
>>Heat some oil in a saucepan. Seal the ends of the lamb shanks for half a
>>minute or so. Transfer to a slow-cooker/crockpot. Then cook the onions
>>and garlic in the oil until translucent and transfer them to the
>>crockpot. Add the rest of the ingredients to the lamb, onions and garlic
>>and then top the crockpot up with boiling water. Make sure that anything
>>you add to the crockpot is hot! Let it simmer for at least four hours
>>but it doesn't matter it you go over this. We usually eat it with fresh
>>bread
>>
>>The above directions are not prescriptive - it's just the way I do it.
>>Since it is such a simple recipe you can add other ingredients according
>>to your taste. (I no longer add garlic as my wife cannot tolerate it any
>>more but it still has a good rounded flavour.)
>>
>>The next day we reduce the remaining liquid to about half and make soup
>>out of it (as Farm1 did!).
>>
>>David
>
> That's pretty much the way I do them but I add a good robust red wine
> as well.
>
> I also love lamb done this way
>
> Afghani Lamb With Spinach
>
> Serving Size: 4
>
> 2 1/2 pounds lamb stew meat
> 1/3 cup olive oil
> 3/4 pound onions, diced large
> 4 teaspoons chopped garlic
> 2 teaspoons tumeric
> 1/4 teaspoon nutmeg
> 1/4 teaspoon ground cardamom
> 1 teaspoon crushed red pepper, or to taste
> 1/2 teaspoon cinnamon
> 1 (32) ounce can tomatoes, drain & chop
> 1 cup rich brown veal stock or 1 cup rich beef stock
> 1/3 pound fresh spinach, wash & drain
> 1/2 cup yogurt
> 1 tablespoon grated lemon peel
> salt, to taste
> 1/4 cup pine nuts, roasted at 350 F for about 3 minutes.
>
> Sear lamb in the olive oil in a cast-iron skillet or Dutch oven. Add
> the onions; saute them for 2 minutes; then add the garlic and sauté it
> for 1 minute.
> Put in the turmeric, nutmeg, cardamom, crushed red pepper and
> cinnamon and sauté the mixture for 1 to 2 minutes more, being careful
> not to burn the onions or garlic. Add the tomatoes and veal stock and
> stir.
> Cover the dish and bake at 350 F for about 1 hour, until the meat is
> tender and begins to break up. Remove the dish from the oven and add
> the spinach, stirring until the spinach is wilted and blended in.
>
> Allow the stew to cool slightly. Add the yogurt, lemon peel and salt
> to taste. Sprinkle with roasted pine nuts.
>
> Yield: 4 to 6 servings. Serve over rice pilaf.

Yum. More shank recipes that look worth trying! Thank you David and
Lucretia.