I tried a new recipe for lamb shanks the other day and it was worth
repeating.

3 or 4 lamb shanks
2 rashers bacon chopped
2 Level Tblspns flour
1 and a half C water
1 Tblspn Worcestershire sauce
1 level tspn dry mustard pdr
1 tin tomato puree ( I substituted a 400g tin of tom pieces and a couple of
Tblspns of Tom paste)
1 level Tblspn brown sugar
half a C white vinegar
1 sliced onion
1 level tspn salt
Fry chopped bacon and shanks rolled in flour. Drain and place in casserole.
Combine puree, water, sauce, vinegar, mustard, sliced onion and remaining
flour and pour over shanks. Cover and cook in moderate oven until tender,
approx 2 hours.

The remaining 'sauce' was thinned down with water and eaten as a 'soup' the
next day.

On Sun, 20 Jan 2013 22:38:41 +1100, "Farm1" >
wrote:

> I tried a new recipe for lamb shanks the other day and it was worth
> repeating.
>
> 3 or 4 lamb shanks
> 2 rashers bacon chopped
> 2 Level Tblspns flour
> 1 and a half C water
> 1 Tblspn Worcestershire sauce
> 1 level tspn dry mustard pdr
> 1 tin tomato puree ( I substituted a 400g tin of tom pieces and a couple of
> Tblspns of Tom paste)
> 1 level Tblspn brown sugar
> half a C white vinegar
> 1 sliced onion
> 1 level tspn salt
> Fry chopped bacon and shanks rolled in flour. Drain and place in casserole.
> Combine puree, water, sauce, vinegar, mustard, sliced onion and remaining
> flour and pour over shanks. Cover and cook in moderate oven until tender,
> approx 2 hours.
>
> The remaining 'sauce' was thinned down with water and eaten as a 'soup' the
> next day.
>
>
That looks delicious! I'm still chasing the flavor of the "Baby Leg
of Lamb" I used to order at a long gone Armenian restaurant. The next
time I make lamb shanks, I'll try cooking them with some red wine.

--
Food is an important part of a balanced diet.

"sf" > wrote in message
> On Sun, 20 Jan 2013 22:38:41 +1100, "Farm1" >
> wrote:
>
>> I tried a new recipe for lamb shanks the other day and it was worth
>> repeating.
>>
>> 3 or 4 lamb shanks
>> 2 rashers bacon chopped
>> 2 Level Tblspns flour
>> 1 and a half C water
>> 1 Tblspn Worcestershire sauce
>> 1 level tspn dry mustard pdr
>> 1 tin tomato puree ( I substituted a 400g tin of tom pieces and a couple
>> of
>> Tblspns of Tom paste)
>> 1 level Tblspn brown sugar
>> half a C white vinegar
>> 1 sliced onion
>> 1 level tspn salt
>> Fry chopped bacon and shanks rolled in flour. Drain and place in
>> casserole.
>> Combine puree, water, sauce, vinegar, mustard, sliced onion and remaining
>> flour and pour over shanks. Cover and cook in moderate oven until
>> tender,
>> approx 2 hours.
>>
>> The remaining 'sauce' was thinned down with water and eaten as a 'soup'
>> the
>> next day.
>>
>>
> That looks delicious!

It was and I was rather surprised by how good it was. I've treid lots of
other shank recipes but have alwyays gone back to the usual way I cook them
which is in a mix of soy sauce, maple syprup and beef stock. The new recipe
is a keeper.

I'm still chasing the flavor of the "Baby Leg
> of Lamb" I used to order at a long gone Armenian restaurant. The next
> time I make lamb shanks, I'll try cooking them with some red wine.

The would have an affinity with red wine. did the Armenian Baby leg of lamb
(even the name of which sounds good) use red wine?

On Mon, 21 Jan 2013 13:11:42 +1100, "Farm1" >
wrote:

> The would have an affinity with red wine. did the Armenian Baby leg of lamb
> (even the name of which sounds good) use red wine?

I have absolutely no memory. I was in my late teens, early twenties
and I don't think the menu was very descriptive or else I wouldn't be
on this lifelong quest. I even had to find out from a butcher what
"baby" leg of lamb was.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

"sf" > wrote in message
...
> On Mon, 21 Jan 2013 13:11:42 +1100, "Farm1" >
> wrote:
>
>> The would have an affinity with red wine. did the Armenian Baby leg of
>> lamb
>> (even the name of which sounds good) use red wine?
>
> I have absolutely no memory.

Oh blast! I know what you mean. I used to make a beef and pickled walnuts
dish and it was superb and had the most unique piquant flavour but for some
reason the recipe disappeared and do you think I can find it?

I was in my late teens, early twenties
> and I don't think the menu was very descriptive or else I wouldn't be
> on this lifelong quest. I even had to find out from a butcher what
> "baby" leg of lamb was.

Ah! and you can't find any convenient Armenian to ask? ;-))

On Mon, 21 Jan 2013 17:41:33 +1100, "Farm1" >
wrote:

> Ah! and you can't find any convenient Armenian to ask? ;-))
>
I did find a helpful Armenian home cooking web site, but alas - it was
no help with my elusive lamb. However, a topic over in the UK group
drifted over to lamb osso bucco a few weeks ago and that's when I had
the epiphany about red wine. I just haven't had the time to try it
yet - partially due to having a lot of holiday leftovers to consume
and mainly because I had so many other things I wanted to cook after
the holidays that were already in line ahead of it.

I'm not sure why people are getting their panties in a knot because
osso bucco is being made with other meats now. Here is the
introduction to one version of lamb osso bucco served on a bed of
creamy polenta: Ossobuco is Italian for "bone hole" and the dish is
originally made with braised veal shanks. This version is made with
lamb shanks.

I don't make saltimbocca with veal either. I use chicken.

--
Food is an important part of a balanced diet.

"Farm1" wrote in message ...

"sf" > wrote in message
> On Sun, 20 Jan 2013 22:38:41 +1100, "Farm1" >
> wrote:
>
>> I tried a new recipe for lamb shanks the other day and it was worth
>> repeating.
>>
>> 3 or 4 lamb shanks
>> 2 rashers bacon chopped
>> 2 Level Tblspns flour
>> 1 and a half C water
>> 1 Tblspn Worcestershire sauce
>> 1 level tspn dry mustard pdr
>> 1 tin tomato puree ( I substituted a 400g tin of tom pieces and a couple
>> of
>> Tblspns of Tom paste)
>> 1 level Tblspn brown sugar
>> half a C white vinegar
>> 1 sliced onion
>> 1 level tspn salt
>> Fry chopped bacon and shanks rolled in flour. Drain and place in
>> casserole.
>> Combine puree, water, sauce, vinegar, mustard, sliced onion and remaining
>> flour and pour over shanks. Cover and cook in moderate oven until
>> tender,
>> approx 2 hours.
>>
>> The remaining 'sauce' was thinned down with water and eaten as a 'soup'
>> the
>> next day.
>>
>>
> That looks delicious!

It was and I was rather surprised by how good it was. I've treid lots of
other shank recipes but have alwyays gone back to the usual way I cook them
which is in a mix of soy sauce, maple syprup and beef stock. The new recipe
is a keeper.

I'm still chasing the flavor of the "Baby Leg
> of Lamb" I used to order at a long gone Armenian restaurant. The next
> time I make lamb shanks, I'll try cooking them with some red wine.

The would have an affinity with red wine. did the Armenian Baby leg of lamb
(even the name of which sounds good) use red wine?






I wouldn't mind having that recipe, Fran....Sounds an unusual combination,
using Maple Syrup with Soya Sauce!....

Barry Oz

On Sun, 20 Jan 2013 22:38:41 +1100, "Farm1" >
wrote:

>I tried a new recipe for lamb shanks the other day and it was worth
>repeating.
snip
I'm so glad you mentioned lamb parts. You caused me to clean out the
freezer on top of the fridge to find the package of lamb neck bones I
had in there somewhere. You know how the fridge/freezer can get out of
control during the holiday season. I'd forgotten that I had them. I
use them to make a sort of stew that is just for me.
Janet US

On 1/20/2013 11:32 AM, Janet Bostwick wrote:
> On Sun, 20 Jan 2013 22:38:41 +1100, "Farm1" >
> wrote:
>
>> I tried a new recipe for lamb shanks the other day and it was worth
>> repeating.
> snip
> I'm so glad you mentioned lamb parts. You caused me to clean out the
> freezer on top of the fridge to find the package of lamb neck bones I
> had in there somewhere. You know how the fridge/freezer can get out of
> control during the holiday season. I'd forgotten that I had them. I
> use them to make a sort of stew that is just for me.
> Janet US
>
I don't have the freezer out of hand thing. But all this soup and stew
and lamb shanks talk makes me want to look for oxtails. I love oxtail
soup

Jill

On Sun, 20 Jan 2013 18:56:04 -0500, jmcquown >
wrote:

>On 1/20/2013 11:32 AM, Janet Bostwick wrote:
>> On Sun, 20 Jan 2013 22:38:41 +1100, "Farm1" >
>> wrote:
>>
>>> I tried a new recipe for lamb shanks the other day and it was worth
>>> repeating.
>> snip
>> I'm so glad you mentioned lamb parts. You caused me to clean out the
>> freezer on top of the fridge to find the package of lamb neck bones I
>> had in there somewhere. You know how the fridge/freezer can get out of
>> control during the holiday season. I'd forgotten that I had them. I
>> use them to make a sort of stew that is just for me.
>> Janet US
>>
>I don't have the freezer out of hand thing. But all this soup and stew
>and lamb shanks talk makes me want to look for oxtails. I love oxtail
>soup
>
>Jill
me too. I'd love to know what they cost where you are. The last
decent ones I was able to get was a restaurant pack that I got at Cash
and Carry. Really nice meaty ones. Pretty expensive here.
Janet US

On 1/20/2013 7:15 PM, Janet Bostwick wrote:
> On Sun, 20 Jan 2013 18:56:04 -0500, jmcquown >
> wrote:
>
>> On 1/20/2013 11:32 AM, Janet Bostwick wrote:
>>> On Sun, 20 Jan 2013 22:38:41 +1100, "Farm1" >
>>> wrote:
>>>
>>>> I tried a new recipe for lamb shanks the other day and it was worth
>>>> repeating.
>>> snip
>>> I'm so glad you mentioned lamb parts. You caused me to clean out the
>>> freezer on top of the fridge to find the package of lamb neck bones I
>>> had in there somewhere. You know how the fridge/freezer can get out of
>>> control during the holiday season. I'd forgotten that I had them. I
>>> use them to make a sort of stew that is just for me.
>>> Janet US
>>>
>> I don't have the freezer out of hand thing. But all this soup and stew
>> and lamb shanks talk makes me want to look for oxtails. I love oxtail
>> soup
>>
>> Jill
> me too. I'd love to know what they cost where you are. The last
> decent ones I was able to get was a restaurant pack that I got at Cash
> and Carry. Really nice meaty ones. Pretty expensive here.
> Janet US
>
Just for you, Janet, I called Publix. They don't have any oxtails right
now. They're expecting some in this week. The price is $5.49/lb.

Jill

On Mon, 21 Jan 2013 09:09:44 -0500, jmcquown >
wrote:

>On 1/20/2013 7:15 PM, Janet Bostwick wrote:
>> On Sun, 20 Jan 2013 18:56:04 -0500, jmcquown >
>> wrote:
>>
>>> On 1/20/2013 11:32 AM, Janet Bostwick wrote:
>>>> On Sun, 20 Jan 2013 22:38:41 +1100, "Farm1" >
>>>> wrote:
>>>>
>>>>> I tried a new recipe for lamb shanks the other day and it was worth
>>>>> repeating.
>>>> snip
>>>> I'm so glad you mentioned lamb parts. You caused me to clean out the
>>>> freezer on top of the fridge to find the package of lamb neck bones I
>>>> had in there somewhere. You know how the fridge/freezer can get out of
>>>> control during the holiday season. I'd forgotten that I had them. I
>>>> use them to make a sort of stew that is just for me.
>>>> Janet US
>>>>
>>> I don't have the freezer out of hand thing. But all this soup and stew
>>> and lamb shanks talk makes me want to look for oxtails. I love oxtail
>>> soup
>>>
>>> Jill
>> me too. I'd love to know what they cost where you are. The last
>> decent ones I was able to get was a restaurant pack that I got at Cash
>> and Carry. Really nice meaty ones. Pretty expensive here.
>> Janet US
>>
>Just for you, Janet, I called Publix. They don't have any oxtails right
>now. They're expecting some in this week. The price is $5.49/lb.
>
>Jill
Thanks for checking, Jill. I still remember when you told me you
could get a whole tail at your grocery store in TN. You really made
me jealous with that one.
Ah, well, they're expensive for you too. What upsets me, is that for
the $5.49/lb, I will get little, tiny (like human finger bones) pieces
of bone with no meat, fat or connective tissue on them. I want the
tea cup size tails with lots of meat between the wings of the bones.
I've got to ask Cash and Carry if they can get some in for me. A
restaurant pack is over $50, but it is worth it. It is a little
tricky to break the pack apart into family-size amounts, but I can
manage with some of my husband's tools ;o)
Janet US

On Sun, 20 Jan 2013 17:15:43 -0700, Janet Bostwick
> wrote:

> I'd love to know what they cost where you are. The last
> decent ones I was able to get was a restaurant pack that I got at Cash
> and Carry. Really nice meaty ones. Pretty expensive here.

They're expensive here too. Wish I'd noticed the price on what I saw
the other day, but I was focused on something else.

--
Food is an important part of a balanced diet.

On 1/20/2013 7:28 PM, wrote:
> On Sun, 20 Jan 2013 17:15:43 -0700, Janet Bostwick
> > wrote:
>
>> On Sun, 20 Jan 2013 18:56:04 -0500, jmcquown >
>> wrote:
>>
>>> On 1/20/2013 11:32 AM, Janet Bostwick wrote:
>>>> On Sun, 20 Jan 2013 22:38:41 +1100, "Farm1" >
>>>> wrote:
>>>>
>>>>> I tried a new recipe for lamb shanks the other day and it was worth
>>>>> repeating.
>>>> snip
>>>> I'm so glad you mentioned lamb parts. You caused me to clean out the
>>>> freezer on top of the fridge to find the package of lamb neck bones I
>>>> had in there somewhere. You know how the fridge/freezer can get out of
>>>> control during the holiday season. I'd forgotten that I had them. I
>>>> use them to make a sort of stew that is just for me.
>>>> Janet US
>>>>
>>> I don't have the freezer out of hand thing. But all this soup and stew
>>> and lamb shanks talk makes me want to look for oxtails. I love oxtail
>>> soup
>>>
>>> Jill
>> me too. I'd love to know what they cost where you are. The last
>> decent ones I was able to get was a restaurant pack that I got at Cash
>> and Carry. Really nice meaty ones. Pretty expensive here.
>> Janet US
>
> I cooked some yesterday, five of the larger sections $12. Not that
> many years ago people didn't care for them and they were sold
> very cheaply, not so anymore. Then again, marrow bones you just asked
> the butcher and he gave them to you for soup making, now they are $2/3
> a pair. I'm in eastern Canada.
>
I'm probably not old enough to remember the butcher giving out marrow
bones. (If I was and they did, it never occurred to me to ask.) I *am*
old enough to remember when oxtails were dirt cheap.

Jill

On Sun, 20 Jan 2013 18:56:04 -0500, jmcquown >
wrote:

> On 1/20/2013 11:32 AM, Janet Bostwick wrote:
> > On Sun, 20 Jan 2013 22:38:41 +1100, "Farm1" >
> > wrote:
> >
> >> I tried a new recipe for lamb shanks the other day and it was worth
> >> repeating.
> > snip
> > I'm so glad you mentioned lamb parts. You caused me to clean out the
> > freezer on top of the fridge to find the package of lamb neck bones I
> > had in there somewhere. You know how the fridge/freezer can get out of
> > control during the holiday season. I'd forgotten that I had them. I
> > use them to make a sort of stew that is just for me.
> > Janet US
> >
> I don't have the freezer out of hand thing. But all this soup and stew
> and lamb shanks talk makes me want to look for oxtails. I love oxtail
> soup
>
I went to a new grocery store (for me) the other day that is focused
on the Mexican segment of the population and they had huge ox tails at
a price that wouldn't require a new mortgage on the house. I don't
understand how stores can get away with charging so much for things
like ox tails and lamb shanks, but they do and they have for so long
that I can barely remember when those things were sold cheap.


--
Food is an important part of a balanced diet.

On Mon, 21 Jan 2013 08:14:31 -0800, sf > wrote:
snip
>>
>I went to a new grocery store (for me) the other day that is focused
>on the Mexican segment of the population and they had huge ox tails at
>a price that wouldn't require a new mortgage on the house. I don't
>understand how stores can get away with charging so much for things
>like ox tails and lamb shanks, but they do and they have for so long
>that I can barely remember when those things were sold cheap.

Really? A Mexican grocery store . . . I can do that, there are plenty
of those around. Thanks
Janet US

On 1/21/2013 11:14 AM, sf wrote:
>> I don't have the freezer out of hand thing. But all this soup and stew
>> >and lamb shanks talk makes me want to look for oxtails. I love oxtail
>> >soup
>> >
> I went to a new grocery store (for me) the other day that is focused
> on the Mexican segment of the population and they had huge ox tails at
> a price that wouldn't require a new mortgage on the house. I don't
> understand how stores can get away with charging so much for things
> like ox tails and lamb shanks, but they do and they have for so long
> that I can barely remember when those things were sold cheap.

I suppose supply and demand. I used to get lamb shanks very cheaply.
Also ox tails. To me it's weird that chicken wings are so darned expensive.

Jill

On Mon, 21 Jan 2013 12:17:34 -0500, jmcquown >
wrote:

> On 1/21/2013 11:14 AM, sf wrote:
> >> I don't have the freezer out of hand thing. But all this soup and stew
> >> >and lamb shanks talk makes me want to look for oxtails. I love oxtail
> >> >soup
> >> >
> > I went to a new grocery store (for me) the other day that is focused
> > on the Mexican segment of the population and they had huge ox tails at
> > a price that wouldn't require a new mortgage on the house. I don't
> > understand how stores can get away with charging so much for things
> > like ox tails and lamb shanks, but they do and they have for so long
> > that I can barely remember when those things were sold cheap.
>
> I suppose supply and demand. I used to get lamb shanks very cheaply.
> Also ox tails. To me it's weird that chicken wings are so darned expensive.
>
It makes sense with the popularity of "buffalo wings".


--
Food is an important part of a balanced diet.

"Janet Bostwick" > wrote in message
> On Sun, 20 Jan 2013 22:38:41 +1100, "Farm1" >
> wrote:
>
>>I tried a new recipe for lamb shanks the other day and it was worth
>>repeating.
> snip
> I'm so glad you mentioned lamb parts. You caused me to clean out the
> freezer on top of the fridge to find the package of lamb neck bones I
> had in there somewhere. You know how the fridge/freezer can get out of
> control during the holiday season. I'd forgotten that I had them. I
> use them to make a sort of stew that is just for me.

Do the neck bones have enough meat on them to make an Irish Stew? I love a
good Irish stew made with lamb neck chops but it's at it's best when it's 3
days old.

On Mon, 21 Jan 2013 13:13:17 +1100, "Farm1" >
wrote:

>"Janet Bostwick" > wrote in message
>> On Sun, 20 Jan 2013 22:38:41 +1100, "Farm1" >
>> wrote:
>>
>>>I tried a new recipe for lamb shanks the other day and it was worth
>>>repeating.
>> snip
>> I'm so glad you mentioned lamb parts. You caused me to clean out the
>> freezer on top of the fridge to find the package of lamb neck bones I
>> had in there somewhere. You know how the fridge/freezer can get out of
>> control during the holiday season. I'd forgotten that I had them. I
>> use them to make a sort of stew that is just for me.
>
>Do the neck bones have enough meat on them to make an Irish Stew? I love a
>good Irish stew made with lamb neck chops but it's at it's best when it's 3
>days old.
>
I wouldn't consider it so. Being that the meal is just for me, I can
just pick the good stuff from between the bones and savor the flavor
that is imparted to the sauce that I put over rice.
Janet US

On Sun, 20 Jan 2013 22:38:41 +1100, "Farm1" >
wrote:

>I tried a new recipe for lamb shanks the other day and it was worth
>repeating.

We raised sheep for many years and loved lamb cooked many ways. It's
just too bad that there's only two shanks per lamb or we'd have had
them more often (couldn't afford to butcher 3 lambs at the same time
just so we could have half a dozen shanks).
Time consuming, but this is a great recipe for lamb shanks:
http://www.epicurious.com/recipes/fo...-Shanks-105869

Ross.

<Ross@home> wrote in message
...
> On Sun, 20 Jan 2013 22:38:41 +1100, "Farm1" >
> wrote:
>
>>I tried a new recipe for lamb shanks the other day and it was worth
>>repeating.
>
> We raised sheep for many years and loved lamb cooked many ways. It's
> just too bad that there's only two shanks per lamb or we'd have had
> them more often (couldn't afford to butcher 3 lambs at the same time
> just so we could have half a dozen shanks).
> Time consuming, but this is a great recipe for lamb shanks:
> http://www.epicurious.com/recipes/fo...-Shanks-105869

That does sound good. But if I was cooking it for just us two, I'd only use
2 shanks in the same amount of sauce and then just use the left over sauce
to make something else with (if there was any) - maybe incorporate it into a
beef stew or somesuch??

The left over sauce from the recipe I posted made a great soup cut with
water and I think that left over sauce in the recipe you posted would have a
similar use depending on what it tastes like in the end (if there was any
left over after that amount of time cooking).

I think that recipe would also work in a slow cooker too. It doens't look
like there is a lot of liquid for 6 shanks in the oven for so long and I'm
not a big fan of oven heat on unsubmerged shanks and there could be a
possibility they might be a bit dry. Interesting recipe though, and I have
bookmarked it to try sometime so thanks for posting it.

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

--
David Rance writing from Caversham, Reading, UK

On 21/01/2013 1:41 PM, 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.)
>

That is similar to my preferred method but I a few things different.
First of all, I use a large pot to sear the shanks. I then remove them
and saute chopped onion, celery, carrots and a couple cloves of garlic.
Put the shanks back in and add a bottle of dark ale and a cup or two of
broth and a sprig of thyme.


If you want to try something a little more involved but well the effort,
try my signature dish on the RFC web site,

http://www.recfoodcooking.org/sigs/D...%20Onions.html





> The next day we reduce the remaining liquid to about half and make soup
> out of it (as Farm1 did!).
>

> 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.

Farm1 wrote:
> I tried a new recipe for lamb shanks the other day and it was worth
> repeating.
>
> 3 or 4 lamb shanks
> 2 rashers bacon chopped
> 2 Level Tblspns flour
> 1 and a half C water
> 1 Tblspn Worcestershire sauce
> 1 level tspn dry mustard pdr
> 1 tin tomato puree ( I substituted a 400g tin of tom pieces and a couple of
> Tblspns of Tom paste)
> 1 level Tblspn brown sugar
> half a C white vinegar
> 1 sliced onion
> 1 level tspn salt
> Fry chopped bacon and shanks rolled in flour. Drain and place in casserole.
> Combine puree, water, sauce, vinegar, mustard, sliced onion and remaining
> flour and pour over shanks. Cover and cook in moderate oven until tender,
> approx 2 hours.
>
> The remaining 'sauce' was thinned down with water and eaten as a 'soup' the
> next day.
>
>

Yum. Now remind me. Are OZ Tbsps FOUR teaspoons?

"Jean B." > wrote in message
...
> Farm1 wrote:
>> I tried a new recipe for lamb shanks the other day and it was worth
>> repeating.
>>
>> 3 or 4 lamb shanks
>> 2 rashers bacon chopped
>> 2 Level Tblspns flour
>> 1 and a half C water
>> 1 Tblspn Worcestershire sauce
>> 1 level tspn dry mustard pdr
>> 1 tin tomato puree ( I substituted a 400g tin of tom pieces and a couple
>> of Tblspns of Tom paste)
>> 1 level Tblspn brown sugar
>> half a C white vinegar
>> 1 sliced onion
>> 1 level tspn salt
>> Fry chopped bacon and shanks rolled in flour. Drain and place in
>> casserole. Combine puree, water, sauce, vinegar, mustard, sliced onion
>> and remaining flour and pour over shanks. Cover and cook in moderate
>> oven until tender, approx 2 hours.
>>
>> The remaining 'sauce' was thinned down with water and eaten as a 'soup'
>> the next day.
>>
>>
>
> Yum. Now remind me. Are OZ Tbsps FOUR teaspoons?

In that recipe whatever you decide to use as your Tablespoon of choice won't
matter a hill of beans.

Farm1 wrote:
> "Jean B." > wrote in message
> ...
>> Farm1 wrote:
>>> I tried a new recipe for lamb shanks the other day and it was worth
>>> repeating.
>>>
>>> 3 or 4 lamb shanks
>>> 2 rashers bacon chopped
>>> 2 Level Tblspns flour
>>> 1 and a half C water
>>> 1 Tblspn Worcestershire sauce
>>> 1 level tspn dry mustard pdr
>>> 1 tin tomato puree ( I substituted a 400g tin of tom pieces and a couple
>>> of Tblspns of Tom paste)
>>> 1 level Tblspn brown sugar
>>> half a C white vinegar
>>> 1 sliced onion
>>> 1 level tspn salt
>>> Fry chopped bacon and shanks rolled in flour. Drain and place in
>>> casserole. Combine puree, water, sauce, vinegar, mustard, sliced onion
>>> and remaining flour and pour over shanks. Cover and cook in moderate
>>> oven until tender, approx 2 hours.
>>>
>>> The remaining 'sauce' was thinned down with water and eaten as a 'soup'
>>> the next day.
>>>
>>>
>> Yum. Now remind me. Are OZ Tbsps FOUR teaspoons?
>
> In that recipe whatever you decide to use as your Tablespoon of choice won't
> matter a hill of beans.
>
>
True. Unlike baking.

"Farm1" wrote in message ...

I tried a new recipe for lamb shanks the other day and it was worth
repeating.

3 or 4 lamb shanks
2 rashers bacon chopped
2 Level Tblspns flour
1 and a half C water
1 Tblspn Worcestershire sauce
1 level tspn dry mustard pdr
1 tin tomato puree ( I substituted a 400g tin of tom pieces and a couple of
Tblspns of Tom paste)
1 level Tblspn brown sugar
half a C white vinegar
1 sliced onion
1 level tspn salt
Fry chopped bacon and shanks rolled in flour. Drain and place in casserole.
Combine puree, water, sauce, vinegar, mustard, sliced onion and remaining
flour and pour over shanks. Cover and cook in moderate oven until tender,
approx 2 hours.

The remaining 'sauce' was thinned down with water and eaten as a 'soup' the
next day.







Mmmm...That sounds nice, Fran.....I might give it a go........

Barry Oz

"Bigbazza" > wrote in message
> "Farm1" wrote in message ...
>
> I tried a new recipe for lamb shanks the other day and it was worth
> repeating.
>
> 3 or 4 lamb shanks
> 2 rashers bacon chopped
> 2 Level Tblspns flour
> 1 and a half C water
> 1 Tblspn Worcestershire sauce
> 1 level tspn dry mustard pdr
> 1 tin tomato puree ( I substituted a 400g tin of tom pieces and a couple
> of
> Tblspns of Tom paste)
> 1 level Tblspn brown sugar
> half a C white vinegar
> 1 sliced onion
> 1 level tspn salt
> Fry chopped bacon and shanks rolled in flour. Drain and place in
> casserole.
> Combine puree, water, sauce, vinegar, mustard, sliced onion and remaining
> flour and pour over shanks. Cover and cook in moderate oven until tender,
> approx 2 hours.
>
> The remaining 'sauce' was thinned down with water and eaten as a 'soup'
> the
> next day.
>
>
>
>
>
>
>
> Mmmm...That sounds nice, Fran.....I might give it a go........

It was very tasty Bazz, but if you want to do a tasty but even easier shank
recipe just use a third of a cup of each of maple syrup, beef stock and soy
sauce. Cook in a crock pot and then serve the shanks over boiled rice with
the liquid and you've got a minimla effort but tasty meal.

"Farm1" wrote in message ...

"Bigbazza" > wrote in message
> "Farm1" wrote in message ...
>
> I tried a new recipe for lamb shanks the other day and it was worth
> repeating.
>
> 3 or 4 lamb shanks
> 2 rashers bacon chopped
> 2 Level Tblspns flour
> 1 and a half C water
> 1 Tblspn Worcestershire sauce
> 1 level tspn dry mustard pdr
> 1 tin tomato puree ( I substituted a 400g tin of tom pieces and a couple
> of
> Tblspns of Tom paste)
> 1 level Tblspn brown sugar
> half a C white vinegar
> 1 sliced onion
> 1 level tspn salt
> Fry chopped bacon and shanks rolled in flour. Drain and place in
> casserole.
> Combine puree, water, sauce, vinegar, mustard, sliced onion and remaining
> flour and pour over shanks. Cover and cook in moderate oven until tender,
> approx 2 hours.
>
> The remaining 'sauce' was thinned down with water and eaten as a 'soup'
> the
> next day.
>
>
>
>
>
>
>
> Mmmm...That sounds nice, Fran.....I might give it a go........

It was very tasty Bazz, but if you want to do a tasty but even easier shank
recipe just use a third of a cup of each of maple syrup, beef stock and soy
sauce. Cook in a crock pot and then serve the shanks over boiled rice with
the liquid and you've got a minimla effort but tasty meal.






Sounds very easy, Fran.....An unusual combination of Maple Syrup, Beef Stock
& Soya sauce......I suppose you could do a couple of Lamb Shanks in that
much liquid?......Ans approx how long would you slow cook them for,
Fran....and either high or low?

I saw your note in ASP, and Lyndon wants you to also post it there,
Fran......We have a couple of interested cooks there, and could also be an
occasional topic as well..:-)

Can't seem to sleep tonight, as you will notice our Australian time of
posting this!.....3:45am!!

Barry Oz

On Fri, 25 Jan 2013 03:45:05 +1100, "Bigbazza" >
wrote:

>
>
>"Farm1" wrote in message ...
>
>"Bigbazza" > wrote in message
>> "Farm1" wrote in message ...
>>
>> I tried a new recipe for lamb shanks the other day and it was worth
>> repeating.
>>
>> 3 or 4 lamb shanks
>> 2 rashers bacon chopped
>> 2 Level Tblspns flour
>> 1 and a half C water
>> 1 Tblspn Worcestershire sauce
>> 1 level tspn dry mustard pdr
>> 1 tin tomato puree ( I substituted a 400g tin of tom pieces and a couple
>> of
>> Tblspns of Tom paste)
>> 1 level Tblspn brown sugar
>> half a C white vinegar
>> 1 sliced onion
>> 1 level tspn salt
>> Fry chopped bacon and shanks rolled in flour. Drain and place in
>> casserole.
>> Combine puree, water, sauce, vinegar, mustard, sliced onion and remaining
>> flour and pour over shanks. Cover and cook in moderate oven until tender,
>> approx 2 hours.
>>
>> The remaining 'sauce' was thinned down with water and eaten as a 'soup'
>> the
>> next day.
>>
>>
>>
>>
>>
>>
>>
>> Mmmm...That sounds nice, Fran.....I might give it a go........
>
>It was very tasty Bazz, but if you want to do a tasty but even easier shank
>recipe just use a third of a cup of each of maple syrup, beef stock and soy
>sauce. Cook in a crock pot and then serve the shanks over boiled rice with
>the liquid and you've got a minimla effort but tasty meal.
>
>
>
>
>
>
>Sounds very easy, Fran.....An unusual combination of Maple Syrup, Beef Stock
>& Soya sauce......I suppose you could do a couple of Lamb Shanks in that
>much liquid?......Ans approx how long would you slow cook them for,
>Fran....and either high or low?
>
>I saw your note in ASP, and Lyndon wants you to also post it there,
>Fran......We have a couple of interested cooks there, and could also be an
>occasional topic as well..:-)
>
>Can't seem to sleep tonight, as you will notice our Australian time of
>posting this!.....3:45am!!
>
>Barry Oz

I tried the lamb shanks (with maple syrup) over the weekend. They will
not replace my favourite recipe, but they were delicious. The flavour
is not what you would expect from the unusual ingredients.

JB

>
>

"JBurns" wrote in message
...

On Fri, 25 Jan 2013 03:45:05 +1100, "Bigbazza" >
wrote:

>
>
>"Farm1" wrote in message ...
>
>"Bigbazza" > wrote in message
>> "Farm1" wrote in message ...
>>
>> I tried a new recipe for lamb shanks the other day and it was worth
>> repeating.
>>
>> 3 or 4 lamb shanks
>> 2 rashers bacon chopped
>> 2 Level Tblspns flour
>> 1 and a half C water
>> 1 Tblspn Worcestershire sauce
>> 1 level tspn dry mustard pdr
>> 1 tin tomato puree ( I substituted a 400g tin of tom pieces and a couple
>> of
>> Tblspns of Tom paste)
>> 1 level Tblspn brown sugar
>> half a C white vinegar
>> 1 sliced onion
>> 1 level tspn salt
>> Fry chopped bacon and shanks rolled in flour. Drain and place in
>> casserole.
>> Combine puree, water, sauce, vinegar, mustard, sliced onion and remaining
>> flour and pour over shanks. Cover and cook in moderate oven until
>> tender,
>> approx 2 hours.
>>
>> The remaining 'sauce' was thinned down with water and eaten as a 'soup'
>> the
>> next day.
>>
>>
>>
>>
>>
>>
>>
>> Mmmm...That sounds nice, Fran.....I might give it a go........
>
>It was very tasty Bazz, but if you want to do a tasty but even easier shank
>recipe just use a third of a cup of each of maple syrup, beef stock and soy
>sauce. Cook in a crock pot and then serve the shanks over boiled rice with
>the liquid and you've got a minimla effort but tasty meal.
>
>
>
>
>
>
>Sounds very easy, Fran.....An unusual combination of Maple Syrup, Beef
>Stock
>& Soya sauce......I suppose you could do a couple of Lamb Shanks in that
>much liquid?......Ans approx how long would you slow cook them for,
>Fran....and either high or low?
>
>I saw your note in ASP, and Lyndon wants you to also post it there,
>Fran......We have a couple of interested cooks there, and could also be an
>occasional topic as well..:-)
>
>Can't seem to sleep tonight, as you will notice our Australian time of
>posting this!.....3:45am!!
>
>Barry Oz

I tried the lamb shanks (with maple syrup) over the weekend. They will
not replace my favourite recipe, but they were delicious. The flavour
is not what you would expect from the unusual ingredients.

JB

>
>





What is your favourite recipe, JB?......

Barry Oz