show me you recipes for braised lamb shanks

[znfdl]

Does anyone have a good recipe for braised lamb shanks that is not the typical rosemary and wine braise?

[robin3mj]

I’m a big fan of using a base of canned tomatoes & stock.
Chuck in some chickpeas and spinach, plus a bunch of mint, cumin, & whatever other middle eastern type spices you have handy.
Serve with pilau rice.

[guido]

For me, lamb shanks get treated to the other side of the mediterranean: tomatos, olives, capers, bacon, garlic, bay leaves. Or substitute saffron and golden raisins for the olives, capers and garlic...

[ericpmoss]

I'm clueless about meat, but this guy has lots of out-of-the-ordinary recipes: http://https://www.youtube.com/resul...ginrussia+lamb.

His main weakness is not flambeing with Armagnac. ;)

[UnfilteredDregs]

Moroccan.

Check out Paula Wolfert's "The Food of Morocco."

[ericpmoss]

Moroccan.

Check out Paula Wolfert's "The Food of Morocco."

Oh, yum. That's so much better than Andrew Zimmern's tour of Morocco -- I bet he wishes he could re-do that episode using Wolfert's recipes.

[UnfilteredDregs]

Oh, yum. That's so much better than Andrew Zimmern's tour of Morocco -- I bet he wishes he could re-do that episode using Wolfert's recipes.

I didn't see that episode, but Bourdain did one, and it had to do with chicken, where this woman was doing this AMAZING, chicken saute of a whole bird where she roasted it via bathing it in olive oil with a spoon, and then she dumped this egg mixture into the oil and using the spatula was slapping the egg up onto the bird and coating it with the egg...amazing.

[ericpmoss]

I didn't see that episode[...].

Zimmern has a tough stomach, but several times his eyes crossed a bit, color and expression drained from his face, and the words "texture... horrifying" stumbled out. Only the episode with two-week old stinky tofu got him really sick, but the Moroccan stale confit goat with old raw egg for breakfast was a close second.

When Zimmern originally pitched the show to the execs, he wanted it to be 80-90% living history tied together by some of the unique cooking of the areas. What they offered in return was "The Tums Show".

[LarryA]

Used this recipe last week and was quite happy with how it turned out.

Yotam Ottolenghi’s one-pot wonders – recipes | Life and style | The Guardian

[robin3mj]

Used this recipe last week and was quite happy with how it turned out.

Yotam Ottolenghi’s one-pot wonders – recipes | Life and style | The Guardian

FWIW, the entire Ottolenghi cookbook is tremendous.

[gt6267a]

1) We get shanks cut in half by the store butcher. Usually 4-8 shanks. Big time planned over situation … no point in making a small quantity. Cutting in half prevents problems with pot size or shape. It also makes allocating for dinner and planned-overs easier.
2) Brown meat with cel / onion / carrot
3) Deglaze with chicken stock or wine. We normally use $8-10 / bottle Penfolds Shiraz.
4) Toss in a palm full of clove. 2 sticks Cinnamon, 3-4 star anise. Salt. A palm full of Peppercorns. I'm 5'7". TT might you half a palm full :)
5) Braise. Adjust liquid / salt as needed.
6) Pick shanks out and pour liquid through a china-cap.
7) Divvy up shanks into meals with braising liquid.
8) Put in fridge for overnight effect.
9) Freeze prepped meals and/or eat it!
10) –
11) Fry onion with evoo. Add celery and carrot if desired. Deglaze with a little wine (another option is deglaze with sherry) that you are going to drink with the meal. Add flour and butter to make a roux. Get it a little brown.
12) Stir in braising liquid to make sauce.
13) Warm meat in sauce.
14) Served over mashed po.