Lamb Shanks Redux

Melba's Jammin said:

Heh! Screw Byerly's and their $15/lb shanks! I talked to Dave at
Ready Meats and theirs are $4.29/lb, four to a package, about 5# each
package. I'm gonna get some. Then I'll figure out what I'm going to
do with them!

Now that's more like it! Email me if you want a really yummy lamb shanks
recipe. I posted it years ago but I figure you don't want to bother with
Google. It's so tender, so tasty. Wonderful stuff with a nice sauce.

Jill

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Heh! Screw Byerly's and their $15/lb shanks! I talked to Dave at Ready
Meats and theirs are $4.29/lb, four to a package, about 5# each package.
I'm gonna get some. Then I'll figure out what I'm going to do with them!
--
-Barb, Mother Superior, HOSSSPoJ

OK good for you

Braised lamb shanks are a gift from God and should be buter tender. There are
seveal choices for recipes since I don't usually follow a recipe I would
recommend the following:

1. You don't need no stink'n recipe - just make then lake you would a pot
roast. ( not a great choice but nome the less acceptable)
2. Find an osso bucco recipe and substitute the lamb shanks for the veal
shanks ( a nice option)

3. Here's a recipe from Epicurious (a very very good option "Greeks know
Lamb"😉

Dimitri

GREEK-STYLE BRAISED LAMB SHANKS

At the restaurant, orzo (rice-shaped pasta) is served alongside the gravy-rich
lamb.

3 tablespoons olive oil
6 12- to 14-ounce lamb shanks
2 celery stalks, chopped
1 large onion, chopped
1 large carrot, chopped
6 large garlic cloves, chopped
3 drained canned anchovies
2 cinnamon sticks
2 small bay leaves
2 fresh thyme sprigs
5 juniper berries or 2 tablespoons gin
1/4 teaspoon ground nutmeg
1 tablespoon tomato paste
1 750-ml bottle Merlot
1 14-ounce can low-salt chicken broth
1 14-ounce can low-salt beef broth

Preheat oven to 325°F. Heat oil in large ovenproof pot (wide enough to hold lamb
in single layer) over medium-high heat. Sprinkle lamb on all sides with salt and
pepper. Add lamb to pot and sauté until brown, turning occasionally, about 10
minutes. Transfer lamb to plate. Add next 10 ingredients to pot. Sauté until
vegetables brown, about 20 minutes. Mix in tomato paste. Add wine and all broth;
boil until liquid is reduced by half, stirring occasionally, about 10 minutes.
Return lamb to pot, arranging in single layer; add any accumulated juices. Bring
to boil.
Place lamb in oven and cook uncovered until tender, basting and turning
occasionally, about 2 hours. Transfer lamb to plate. Skim any fat from top of
roasting liquid. Press all liquid and enough of vegetables through sieve set
over large bowl to make sauce with gravy consistency. Return gravy to pot; add
lamb. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly.
Refrigerate uncovered until cold, then cover and keep refrigerated.) Rewarm lamb
over low heat. Transfer to platter and serve.

Makes 6 servings.

Bon Appétit
September 2002
Eat, Somerville, MA

Epicurious.com © CondéNet, Inc. All rights reserved.

In article <[email hidden]>,

jay said:

Melba's Jammin said:

Heh! Screw Byerly's and their $15/lb shanks! I talked to Dave at Ready
Meats and theirs are $4.29/lb, four to a package, about 5# each package.
I'm gonna get some. Then I'll figure out what I'm going to do with them!

Way better. IMO they are more manageable from a serving stand point cut in
half. They should do that for you. Braise 'em.

jay

OK, jay -- get your gun out and be ready to shoot me. Cut in half which
way? Lengthwise or crosswise? Serious.
--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com - Comfort Food for Bob Pastorio, updated
3-16-2007
http://web.mac.com/barbschaller - blahblahblog - Orange Honey
Garlic Chicken, 3-29-2007
http://www.caringbridge.org/visit/amytaylor

In article <[email hidden]>,
"Dimitri" <[email hidden]> wrote:
(snippage)

Quoted message said:

GREEK-STYLE BRAISED LAMB SHANKS

At the restaurant, orzo (rice-shaped pasta) is served alongside the
gravy-rich
lamb.

3 tablespoons olive oil
6 12- to 14-ounce lamb shanks
2 celery stalks, chopped
1 large onion, chopped
1 large carrot, chopped
6 large garlic cloves, chopped
3 drained canned anchovies
2 cinnamon sticks
2 small bay leaves
2 fresh thyme sprigs
5 juniper berries or 2 tablespoons gin
1/4 teaspoon ground nutmeg
1 tablespoon tomato paste
1 750-ml bottle Merlot
1 14-ounce can low-salt chicken broth
1 14-ounce can low-salt beef broth

Screw the anchovies and I'll drink the gin, thanks. I put most of what
was in the bottle in last night's sauerkraut with country ribs. Thanks,
Dimitri!
--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com - Comfort Food for Bob Pastorio, updated
3-16-2007
http://web.mac.com/barbschaller - blahblahblog - Orange Honey
Garlic Chicken, 3-29-2007
http://www.caringbridge.org/visit/amytaylor

In article <[email hidden]>,

jmcquown said:

Melba's Jammin said:

Heh! Screw Byerly's and their $15/lb shanks! I talked to Dave at
Ready Meats and theirs are $4.29/lb, four to a package, about 5# each
package. I'm gonna get some. Then I'll figure out what I'm going to
do with them!

Now that's more like it! Email me if you want a really yummy lamb shanks
recipe. I posted it years ago but I figure you don't want to bother with
Google. It's so tender, so tasty. Wonderful stuff with a nice sauce.

Jill

Hit me! If it is not inconvenient to post again, please do. It
wouldn't be the first recipe that was ever posted here more than once -
and by the same poster. :-)

--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com - Comfort Food for Bob Pastorio, updated
3-16-2007
http://web.mac.com/barbschaller - blahblahblog - Orange Honey
Garlic Chicken, 3-29-2007
http://www.caringbridge.org/visit/amytaylor

Melba's Jammin said:

In article <[email hidden]>,

jay said:

Melba's Jammin said:

Heh! Screw Byerly's and their $15/lb shanks! I talked to Dave at Ready
Meats and theirs are $4.29/lb, four to a package, about 5# each package.
I'm gonna get some. Then I'll figure out what I'm going to do with them!

Way better. IMO they are more manageable from a serving stand point cut in
half. They should do that for you. Braise 'em.

jay

OK, jay -- get your gun out and be ready to shoot me. Cut in half which
way? Lengthwise or crosswise? Serious.

AHAHAHahaha,,

crosswise... going to let you live. Good luck with them. Just thinking
about 'em is making me hungry.

jay

Melba's Jammin said:

Heh! Screw Byerly's and their $15/lb shanks! I talked to Dave at Ready
Meats and theirs are $4.29/lb, four to a package, about 5# each package.
I'm gonna get some. Then I'll figure out what I'm going to do with them!

Way better. IMO they are more manageable from a serving stand point cut in
half. They should do that for you. Braise 'em.

jay

Melba's Jammin said:

Heh! Screw Byerly's and their $15/lb shanks! I talked to Dave at Ready
Meats and theirs are $4.29/lb, four to a package, about 5# each package.
I'm gonna get some. Then I'll figure out what I'm going to do with them!
--
-Barb, Mother Superior, HOSSSPoJhttp://jamlady.eboard.com- Comfort Food for Bob Pastorio, updated
3-16-2007http://web.mac.com/barbschaller- blahblahblog - Orange Honey
Garlic Chicken, 3-29-2007http://www.caringbridge.org/visit/amytaylor

I do lamb shanks a la Mark Bittman, either braised stovetop in red
wine and 8 whole garlic cloves, or in the crockpot. If stovetop, he
says turn the shanks every hour or so, braise 2 1/2 to 3 hours. Then
to finish them, run them under the broiler to get them crispy. Before
or while you're doing that, defat the remaining pan liquids, add a
squeezed lemon, reduce, and season to taste for a sauce.

The idea is, braise, then crisp up under the broiler.

Good luck
Leila

Melba's Jammin said:

In article <[email hidden]>,

jmcquown said:

Melba's Jammin said:

Heh! Screw Byerly's and their $15/lb shanks! I talked to Dave at
Ready Meats and theirs are $4.29/lb, four to a package, about 5#
each package. I'm gonna get some. Then I'll figure out what I'm
going to do with them!

Now that's more like it! Email me if you want a really yummy lamb
shanks recipe. I posted it years ago but I figure you don't want to
bother with Google. It's so tender, so tasty. Wonderful stuff with
a nice sauce.

Jill

Hit me! If it is not inconvenient to post again, please do. It
wouldn't be the first recipe that was ever posted here more than once
- and by the same poster. :-)

I'm not sure I ever wrote the recipe down. It goes something like this:
season the shanks with salt & pepper and brown them well in olive oil with
lots of cloves of garlic 🙂 Deglaze the pan with a glass full of white or
light red wine. Transfer all of it to a deeper pot (unless you have a good
deep covered pan for the browning process - I do.) Add a little chicken
stock or broth. Add some... hmmm, I think I added thyme. Cover the pan and
simmer on very low heat (you're braising, doncha ya know) for 2-3 hours.
Add more liquid (could just be water at this point) and cook until the meat
is falling off the bone tender.

Come to think of it, this is the same way I cooked rabbit when I could find
it (frozen) at the grocery store.

Jill

Melba's Jammin said:

Heh! Screw Byerly's and their $15/lb shanks! I talked to Dave at Ready
Meats and theirs are $4.29/lb, four to a package, about 5# each package.
I'm gonna get some. Then I'll figure out what I'm going to do with them!

I have read that Tom Valenti's lamb shanks at Allison's on Dominick in New
York created a lamb shank explosion in restaurants that made shanks hard to
find for the home cook in the 1980's. It is his most requested recipe.

You will appreciate that it calls for anchovies.

http://entertaining.about.com/library/recipes/bllambshanks.htm

I have not made this recipe but it will be my next attempt at the glorious
and delicious shank of the lamb.

jay

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,
"Dimitri" <[email hidden]> wrote:
(snippage)

<SNIP>

Quoted message said:

Screw the anchovies and I'll drink the gin, thanks. I put most of what
was in the bottle in last night's sauerkraut with country ribs. Thanks,
Dimitri!

If you are going to make this recipe and skip the anchovies the I would
substitute 1 to 2 teaspoons of Worcestershire sauce.

:-)

Dimitri

Melba's Jammin said:

Then I'll figure out what I'm going to do with them!

Here are some suggestions. The first is from _Nose to Tail Eating_ by
the great Fergus Henderson; the second from _Simple French Food_ by the
also great Richard Olney; and the third from April 1999 issue of _Food &
Wine_.

Victor

Lamb Shanks Eben Way (Henderson)

To serve four

4 rear lamb shanks (if front shanks allow 2 per person)
20 raisins
4 cloves of garlic, peeled and each one sliced into 5
4 tbsp red wine vinegar
4 glasses red wine
4 juniper berries
4 whole allspice
10 whole peppercorns
3 bay leaves
sea salt
1 glass of port

Eben uses a leg of lamb, but it is the fatty qualities of the lamb shank
I have found to be most suitable to this dish.

Make 5 incisions into your lamb shanks, into each of which press a
raisin and a slice of garlic. In a plastic or china container place the
lamb shanks and all the other ingredients except the salt and port.
Marinate for at least 2 days (they will not be covered - do not worry),
turning the shanks every half day or so.

You will need a heavy pan with a well-fitting lid (not aluminium,
because of the vinegar). Place the shanks and marinade in it, adding a
healthy pinch of salt. Cover and place in a medium to gentle oven, and
cook for approximately 3 hours, turning the shanks every 30 minutes. If
they arte cooking too fast, turn the oven down: the secret is slow and
low with this dish. The shanks want to be thoroughly giving, but still
just holding on to the bone. When this is achieved, remove the shanks
and keep warm. Add the glass of port to the juice, place it on the
heat, and reduce until your sauce is to your satisfaction. Pour it over
the shanks through a sieve (to remove the spices) and serve.

This dish goes very well with quince cheese, a conserve you can get from
delicatessens, village fêtes and some supermarkets.
_____________________________________________________________________

Shanks with Garlic (Olney)
Souris aux Aulx
(for four)

2 or 3 pounds lamb shanks, outside fat removed
Salt
3 tablespoons olive oil
15 to 20 cloves garlic, unpeeled
A few tablespoons water, 1-2 tsp crumbled mixed dried herbs
1-2 cup dry white wine
Pepper

Use, if possible, a heavy copper pan of just a size to hold the shanks
at their ease. It should have a tight-fitting lid. Brown the shanks,
salted, lightly in the oil, toss in the garlic, and cook over very low
heat, covered, turning them occasionally, for about 1 1-2 hours, or
longer to be very tender. An asbestos pad may be necssary to disperse
the heat - the shanks should only very gently stew in their own juices.
In heavy copper their natural juices will hold for about 1 hour - in
other metals, for a much shorter time. When all liquid has disappeared
and they begin to sizzle in fat, add a spoonful of water from time to
time so that a film of liquid remains always in the bottom of the pan.
Sprinkle with the herbs after about an hour's time.

As the meat approaches the desired tenderness, stop moistening with
water so that all the liquid evaporates. When the meat begins again to
sizzle in pure fat, remove it to a plate, pour off the fat, deglaze he
pan with the white wine, scraping and stirring with a wooden spoon to
dissolve all the caramelized adherences, put the juice and garlic
through a sieve to rid them of the garlic hulls, return to the pan,
reduce the liquid to the staccato bubbling stage, and return the meat to
the pan - there should be only enough sauce to just coat the pieces.
Grind over pepper to taste.
_____________________________________________________________________

Lamb Osso Buco with Tapenade

Have your butcher cut the lamb shanks into thirds. Goin saves the
plastic tubs that the olives come in and uses them for storage in the
restaurant's kitchen.

SERVINGS: 4

Lamb

1/4 cup extra-virgin olive oil
6 garlic cloves, crushed
6 thyme sprigs
1 rosemary sprig, leaves only
4 meaty lamb shanks (6 pounds total), cut crosswise into thirds
Salt and freshly ground pepper
1 medium onion, coarsely chopped
1 small fennel bulb--trimmed, halved lengthwise, cored and coarsely
chopped
1 small carrot, finely chopped
1 1/2 cups dry white wine
3 flat-leaf parsley sprigs
Strips of zest from 1/2 lemon
1 bay leaf
3 cups lamb stock or beef stock, or 11/2 cups canned beef broth mixed
with 1 1/2 cups water

Tapenade

1 anchovy fillet, mashed
1 garlic clove, halved
1/4 cup extra-virgin olive oil
1/2 cup Niçoise olives (about 4 ounces), pitted and chopped
1 tablespoon fresh lemon juice
1 tablespoon chopped flat-leaf parsley
1 teaspoon capers, rinsed
shell beans
1 tablespoon extra-virgin olive oil
2 tablespoons minced shallots
1 teaspoon minced garlic
1 teaspoon thyme leaves
2 cups fresh shelled or frozen beans (about 10 ounces), such as
black-eyed peas or cranberry beans
2 cups water
1/2 teaspoon salt

1. PREPARE THE LAMB: In a large bowl, combine 1/2 cup of the olive oil
with the garlic, thyme and rosemary. Add the lamb and turn to coat. Let
stand at room temperature for 2 to 3 hours, turning occasionally, or
refrigerate overnight.

2. Preheat the oven to 325 F. Scrape off the marinade and season the
lamb with salt and pepper. Heat the remaining 1/4 cup of oil in a large
enameled cast-iron casserole until shimmering. Working in 2 batches,
sear the lamb over moderate heat until well browned all over, 8 to 10
minutes. Transfer to a platter.

3. Add the onion, fennel and carrot to the casserole and cook over low
heat, stirring, until lightly browned, about 6 minutes. Add the wine,
parsley sprigs, lemon zest and bay leaf and boil until reduced by half,
about 6 minutes. Return the lamb to the casserole, add the stock and
bring to a boil. Cover and braise in the oven for 2 1/2 to 3 hours, or
until the meat is almost falling off the bones; turn the lamb twice
during cooking.

4. Using a slotted spoon, transfer the lamb to a platter. Strain the
cooking liquid, pressing the vegetables through the strainer. Skim off
the fat and season with salt and pepper. Return the meat and the sauce
to the casserole and keep warm.

5. MAKE THE TAPENADE: Meanwhile, in a mortar, crush the anchovy and
garlic to a paste. Alternatively, mash the anchovy and garlic with the
side of a large knife. Stir in the olive oil, olives, lemon juice,
parsley and capers.

6. MAKE THE BEANS: Heat the oil in a medium saucepan. Add the shallots,
garlic and thyme and cook over moderate heat until softened. Stir in the
beans, add the water and salt and cook over low heat until tender, about
20 minutes.

7. Drain the beans and spoon them into bowls. Spoon the lamb stew over
the beans, top with the tapenade and serve.

--Suzanne Goin

MAKE AHEAD: The recipe can be prepared through Step 5 and refrigerated
overnight.

Dimitri said:

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,
"Dimitri" <[email hidden]> wrote:
(snippage)

<SNIP>

Quoted message said:

Screw the anchovies and I'll drink the gin, thanks. I put most of
what was in the bottle in last night's sauerkraut with country ribs.
Thanks, Dimitri!

If you are going to make this recipe and skip the anchovies the I
would substitute 1 to 2 teaspoons of Worcestershire sauce.

:-)

Dimitri

Which, of course, includes anchovies 🙂

Jill

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dimitri said:

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,
"Dimitri" <[email hidden]> wrote:
(snippage)

<SNIP>

Quoted message said:

Screw the anchovies and I'll drink the gin, thanks. I put most of
what was in the bottle in last night's sauerkraut with country ribs.
Thanks, Dimitri!

If you are going to make this recipe and skip the anchovies the I
would substitute 1 to 2 teaspoons of Worcestershire sauce.

:-)

Dimitri

Which, of course, includes anchovies 🙂

Jill

See you caught me...

;-o

Dimitri

jmcquown said:

Dimitri said:

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,
"Dimitri" <[email hidden]> wrote:
(snippage)

<SNIP>

Quoted message said:

Screw the anchovies and I'll drink the gin, thanks. I put most of
what was in the bottle in last night's sauerkraut with country ribs.
Thanks, Dimitri!

If you are going to make this recipe and skip the anchovies the I
would substitute 1 to 2 teaspoons of Worcestershire sauce.

:-)

Dimitri

Which, of course, includes anchovies 🙂

Jill

The 4th ingredient after HFCS.

jay

Dimitri said:

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,
"Dimitri" <[email hidden]> wrote:
(snippage)

<SNIP>

Quoted message said:

Screw the anchovies and I'll drink the gin, thanks. I put most of what
was in the bottle in last night's sauerkraut with country ribs. Thanks,
Dimitri!

If you are going to make this recipe and skip the anchovies the I would
substitute 1 to 2 teaspoons of Worcestershire sauce.

:-)

Would fish sauce also do the trick...???

;----)

--
Best
Greg

jay <[email hidden]> wrote in news:q8a7f8y241ux
[email hidden]:

Quoted message said:

jmcquown said:

Dimitri wrote:

Quoted message said:

Quoted message said:

Quoted message said:

If you are going to make this recipe and skip the anchovies the I
would substitute 1 to 2 teaspoons of Worcestershire sauce.

:-)

Dimitri

Which, of course, includes anchovies 🙂

Jill

The 4th ingredient after HFCS.

No HFCS in my Worcestershire - molasses and sugar.

--
Rhonda Anderson
Cranebrook, NSW, Australia

In article <[email hidden]>,

Leila said:

I do lamb shanks a la Mark Bittman, either braised stovetop in red
wine and 8 whole garlic cloves, or in the crockpot. If stovetop, he
says turn the shanks every hour or so, braise 2 1/2 to 3 hours. Then
to finish them, run them under the broiler to get them crispy. Before
or while you're doing that, defat the remaining pan liquids, add a
squeezed lemon, reduce, and season to taste for a sauce.

The idea is, braise, then crisp up under the broiler.

Good luck
Leila

Thank you, Leila. I expect you know from lamb shanks. I have just
returned from Ready Meats with a package of four frozen shanks, about 5#
total, for $20.11. I have to decide if I want to, for my first go with
then, cook all four (for us and two friends) or if I want to at least
partly thaw them, separate them, then refreeze. Meat guy says I can
refreeze them; I'm not sure I believe him. I have friends who won't
mind being my testers.

Question for you: While you're broiling them, how do you defat the
liquid while it's still hot? Do you use a fat separator thing (I have
one) or lay paper towels on the surface? Inquiring Mind wants to know.

That's all there is to the sauce? Lemon juice and what? Pepper? I
appreciate your patience with my questions. This is uncharted water for
me.
--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com - Comfort Food for Bob Pastorio, updated
3-16-2007
http://web.mac.com/barbschaller - blahblahblog - Orange Honey
Garlic Chicken, 3-29-2007
http://www.caringbridge.org/visit/amytaylor

In article <[email hidden]>,

jay said:

Melba's Jammin said:

In article <[email hidden]>,

jay said:

On Tue, 03 Apr 2007 10:57:51 -0500, Melba's Jammin' wrote:

> Heh! Screw Byerly's and their $15/lb shanks! I talked to Dave at Ready
> Meats and theirs are $4.29/lb, four to a package, about 5# each package.
> I'm gonna get some. Then I'll figure out what I'm going to do with them!

Way better. IMO they are more manageable from a serving stand point cut in
half. They should do that for you. Braise 'em.

jay

OK, jay -- get your gun out and be ready to shoot me. Cut in half which
way? Lengthwise or crosswise? Serious.

AHAHAHahaha,,

crosswise... going to let you live. Good luck with them. Just thinking
about 'em is making me hungry.

jay

Oh, shut up! LOL!!! I TOLD you I don't know diddly about these other
than that I like to stick a fork into one. :-) I opted to not have
Dave The Butcher saw them in half because they're cryovac-sealeld and
frozen in a solid piece of four together.
(I know, I was asking for it!)
--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com - Comfort Food for Bob Pastorio, updated
3-16-2007
http://web.mac.com/barbschaller - blahblahblog - Orange Honey
Garlic Chicken, 3-29-2007
http://www.caringbridge.org/visit/amytaylor