"Gorf" > wrote in message
...
> ...I have a couple nearing their use by date, anyone have any good
> suggestions what to do with them? I remember having some a while back in
> an italian restaurant that were very good, but can't remember for the life
> in me what was done with them, I can only presume a tomato based sauce.
>
> Any suggestions welcomed.
>
> --
> Gorf

This is really best done with a pressure cooker. At a pinch, you could do
the first boiling part on the stove top in a large covered pan, but you
would need to boil for about 2 hours.

Ideally this should be prepared 1 day in advance, but it can all be done
that day if you don't mind the extra fat!

In a Pressure cooker, put about 2" of water.

Add salt/pepper
A few sprigs of fresh rosemary (dried at a pinch)
2 - 3 cloves of garlic shopped fine
1 large or 2 small onions, topped and tailed and then cut in quarters BUT
leave the brown skin on
2 Bay leaves
2-3 carrots chopped in slices
Pack the lamb shanks in

Bring to the boil with the lid off and then put the pressure cooker lid on
Pressure cook for about 30 minutes.

Remove the shanks to a dish and cover and refrigerate for the next day
Strain the juice and cover and in the fridge to allow the fat to rise and
solidify

The next day, the juice will be a jelly, remove fat and discard most of it.
Heat the solid juice for 3 minutes in the microwave to bring back to a
liquid.

In a covered roasting pan, slice 2-3 onions thickly and make a bed at the
bottom of the pan
Lay the shanks on the onion slices. A sprinkle of salt and pepper will aid
the taste
Pour over the juice

Cover and bake at 180 deg C for 1-2 hours, or if needed, a lower temperature
and longer. KEEP COVERED so they don't dry out.

When ready, take shanks out and on the stove top, thicken the juice/onion
mixture with a little arrowroot or cornflour in water.

Goes nice with a good garlic mashed potato. 1-2 shanks per person, with
some sauce dribbled over them.

Frenchy