Lamb Shank
Joseph Said:
What are lamb shank bones? and are they good for raw feeding/teeth cleaning?We Answered:
The shank is the forearm portion of the shoulder. I've never fed raw shanks myself, but I have heard that you should keep an eye on the dog while consuming them and after wards because they are somewhat fatty and can cause loose stools.Ruben Said:
Does anyone know how to make LAMB SHANK?We Answered:
Braised them in the oven with carrots, onions celery and a rich tomato gravy, just dredge them in flour, saute them put them in a roast pan, add the veg, chopped tomatos and broth, beef is best as it closest to lamb, cook them 2-2 1/2 hours, you will need to reseason the gravy, add a cornstarch slury to thicken it, serve with mashed potatos, noodle, rice and green peas or beans.I like to add oregano and thyme for the seasoning when you start the braising in the oven, I did this quite often when I was a chef, a couple of places I ran, we had them on the menu, ther a crowd pleaser, you will like this way and it can be applied to pork hocks, beef shanks and lamb neck or shoulder steaks
Natalie Said:
lamb shank cooking time?We Answered:
On a grill, 2 pounds will go fast. Put it on the grill for about 40 minutes. Try to turn the shank at least 2 times to get a nice char. If you want a sauce, add heavy cream, a little parmesan cheese, rosemary, beef or lamb broth. Reduce this until thick. Serve the lamb on spinach and au gratin potatoes with the sauce.Doris Said:
Where is a Lamb Shank from? Front or back leg?We Answered:
It can be from both end, but the ones sold in shop/butcher store are hind end, there bigger and meatier than the fore shank, when I was a chef we had them on several menus, and they where huge at times, would have preferred the smaller fore shanks for convenience and serving ease.Stanley Said:
does anyone have a good lamb shank recipe?We Answered:
1/2 teaspoon of rosemary1/2 stick of butter
1/4 cup of pure olive oil
1/3 teaspoon of Italian seasonings
1/8 teaspoon of black pepper
1/16 teaspoon of crush red pepper flakes
1/4 teaspoon of seasoning salt
Mix all these ingredients into a bowl until the butter gets soft then stir together. Add a small amount to each lamb shank cover pan with foil paper and bake at 325 degrees until golden brown (I can't tell you how long because I don't know how thick your shanks are) about one hour or until no pink is in the middle no more than two hours. Let me know if you love this recipe. Serve with roasted potatoes and steamed whole string beans. Cherry pie for desert.
Becky Said:
How do you cook Lamb Shank for one?We Answered:
You can skip the red wine, if you do not want it. Lamb shank has to cook slow and for a long time, it makes the meat moist, soft, and juicy. The best ones are the ones that when you take a bite, the meat kind of melts in your mouth.Enjoy...
Rosemary Braised Lamb Shanks
Rated: 5 of 5 by 111 members
Submitted By: S. HODGE
Photo By: Allrecipes
Prep Time: 30 Minutes
Cook Time: 2 Hours
Ready In: 2 Hours 30 Minutes
Servings: 1
"Lamb shanks that are slowly simmered with fresh rosemary, garlic, tomatoes, and red wine. Great served with polenta, or my family's favorite roasted garlic mashed potatoes, as you need something to soak up the wonderful sauce that is created with these. A fantastic dish for company, as all the prep work is done at the beginning, and then you just have to wait."
Ingredients:
1 lamb shanks
salt and pepper to taste
1 teaspoon olive oil
1/3 onions, chopped
1/2 large carrots, cut into 1/4 inch rounds
1-2/3 cloves garlic, minced
1/8 (750 milliliter) bottle red wine
1/8 (28 ounce) can whole peeled tomatoes with juice
1/8 (10.5 ounce) can condensed chicken broth
1/8 (10.5 ounce) can beef broth
3/4 teaspoon chopped fresh rosemary
1/4 teaspoon chopped fresh thyme
Directions:
You have scaled this recipe's ingredients to yield a new amount (1). The directions below still refer to the original recipe yield (6).
1. Sprinkle shanks with salt and pepper. Heat oil in heavy large pot over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
2. Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours.
3. Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.
Kurt Said:
How many of you will be having a Lamb Shank today ?We Answered:
I will.But not til after me dinner .... lol