DIY Lamb Shanks

[LthlThrt]

Righto guys, thought i would put up a differnt sort of DIY, DIY Lamb Shanks.
I'll post up more pics after dinner ok. This takes about 4.5Hrs

Step 1: Put oven onto 160Deg.
Assemble your lamb shanks in a bane like so. get some rosemary, fresh if possible, if not dried is fine.
Put water in the Bane til 3/4 of the Shank is covered, then place in oven for 1Hr.

[LthlThrt]

Step 2: Cook Up Some Gravy, you want to cover the shanks as much as possible so dont be stingy, put some water on the boil, and put some powdered gravy in a bowl with some water and make a paste that coats the spoon like shown. when the water is boiling add the gravy mix slowly, continually mixing, this ensures that you have a smooth lump free gravy. it shouldnt be too thick once finished, should be able to see the spoon slightly, set aside.

[LthlThrt]

Step 3: Once the shanks are finished in the oven, bring them out and turn the oven down to 130Deg. Then pour 1/2 the liquid out, trying to keep as much of the rosemark as possible. Now with some tomato paste put a small amount ontop of each shank, and smear it over each one. pour the gravy over the shanks so they are covered as much as the bane allows, cover with foil or a lid if you are lucky enough to have one fit ,then put in the oven for 3 Hrs on 130Deg.

[LthlThrt]

Step 4: Cook some Rice, Maybe a Few Veggies Carrot, Potato. Should look like this when it comes out of the oven. Plate up and enjoy, this shouldnt need any salt.

[Tim Smtih]

Where's that cooking thread. Ah yes lamb shanks, used to be .50c each back in my day. Back before every aspiring chef decided to take the cheapest cuts and turn them into some tasty fine dining experience, or the illusion of it. Now they're $7.50 for two, ah well.

[LthlThrt]

yea times change, just look at lobster as well, same thing, only the poor ate it, now the rich eat it, funny how things change

[sleepa]

Kinda similar to how I make mine, except I use a slow cooker and cook them for 5+ hours, and I use tinned tomatoes, rosemary like you said and seriously try one of those "slow cooker" mix things you get from the supermarket, it is just some herbs and stock that go well with what you are cooking, I use the lamb one for the shanks and it is bloody awesome.

Lamb shanks slow cooked right are the best!

[LthlThrt]

ive never tried one of those mix things for the slow cooker, ill have to give it a go next time, i do have a slow cooker but it would not of fit all those shanks in the poor little fella. im just used to cooking them at the restaurant, we had to cook nearly 200kg of shanks in the last week, and i wanted to cook it for home so i did, and i thought id share it with everyone.
they just need to fall off the bone nearly. do you put yours with rice?

[sleepa]

I usually have a base of mashed potato, I chuck some carrots in with the shanks when they are cooking too. Your way would be similar to a slow cooker anyway, good idea for people who don't have one.

Have you tried chicken in a foil bag by any chance?

[LthlThrt]

yea or for those feeding an army haha, is that those clear plastic bags, were you put the seasoning and the chicken on there and cook it all up?

[sleepa]

Similar, but you make a foil bag out of aluminium foil.

[ClairBear]

This is my lamb shanks recipe:

Ingredients
6 x lamb shanks
Plain flour for dusting
2 tablespoons olive oil
2 brown onions chopped fine
4 crushed cloves garlic
2 cups red wine
3 cans chopped tomatoes
2 cups water
1 tablespoon caster sugar
4 bay leaves
2 sprigs marjoram

Method

Dust the shanks with the flour. Heat a large heavy-based saucepan and add the oil then shanks. Cook for 2 minutes each side till well browned.
Remove from pan and set aside.

Add onions and garlic to pan and cook for 2-3 minutes. Gradually add wine, then add tomatoes, water, sugar, bay leaves, majoram and shanks. Bring to the boil then reduce and simmer over low heat with lid on for 2 hours or till meat is tender and sauce thickened.

Serve on bed of creamy mashed potatoes. Side serve of vegetables.

[LthlThrt]

Similar, but you make a foil bag out of aluminium foil.

do you mean an "en papillote" baked in paper or something similar? yea ive done it that way, you put all your ingredients in and put in the oven. fish is really good that way

This is my lamb shanks recipe:

Ingredients
6 x lamb shanks
Plain flour for dusting
2 tablespoons olive oil
2 brown onions chopped fine
4 crushed cloves garlic
2 cups red wine
3 cans chopped tomatoes
2 cups water
1 tablespoon caster sugar
4 bay leaves
2 sprigs marjoram

Method

Dust the shanks with the flour. Heat a large heavy-based saucepan and add the oil then shanks. Cook for 2 minutes each side till well browned.
Remove from pan and set aside.

Add onions and garlic to pan and cook for 2-3 minutes. Gradually add wine, then add tomatoes, water, sugar, bay leaves, majoram and shanks. Bring to the boil then reduce and simmer over low heat with lid on for 2 hours or till meat is tender and sauce thickened.

Serve on bed of creamy mashed potatoes. Side serve of vegetables.

that is a good recipe, that is similar to how mum makes them

[jules]

enough talk. let's taste, shall we?

[shireman]

Jamie Oliver does a mean reciepe to yours Sashyre, does it with celeriac mash.
Off now to find some lamb shanks for dinner....

[LthlThrt]

enough talk. let's taste, shall we?

try it see how you go

Jamie Oliver does a mean reciepe to yours Sashyre, does it with celeriac mash.
Off now to find some lamb shanks for dinner....

we use to use cleriac mash at work, i think it was just a cheap way to bulk it out to make more, you need to season celeriac well as it really doesnt have any taste/flavor
enjoy

[scottcalais369852147]

ha im a butcher and i always hear the "back in my day " story from all the oldies, we charge $6.50each cant get enough of them!

[Lumps of cheese]

Damn that looks nice, i'll be trying it for sure. Feel free to add some other recipes to mate

[ClairBear]

ha im a butcher and i always hear the "back in my day " story from all the oldies, we charge $6.50each cant get enough of them!

I guarantee that when you are older you too will start conversations with "when I was young."

I did it myself just last night. Discussing the price of petrol and saying "I remember putting 50 cents worth of petrol in the HQ, buying a pack of smokes for 45 cents and driving around all night smoking."

[minux]

Err, gravox and "leggos" synthetic paste lol? Ruins the entire meal right there.

For people complaining about rip off butchers, hit the markets, make these rip off butchers go broke, or do what we do, grow your own beef/pork/chicken/lamb, much cheaper and much better meat.

[LthlThrt]

Damn that looks nice, i'll be trying it for sure. Feel free to add some other recipes to mate

will do ill put some more recipes up when i get round to cooking at home again. let us know how it goes

Err, gravox and "leggos" synthetic paste lol? Ruins the entire meal right there.

For people complaining about rip off butchers, hit the markets, make these rip off butchers go broke, or do what we do, grow your own beef/pork/chicken/lamb, much cheaper and much better meat.

u wish i had acerage again,so much better having natural grown food. only bad part was the fox always getting to the chickens.
i aggree witht eh gravox and leggos about them not being the best, but these were surprisingly nice, i usually make my own gravy, but i do it the long way, so a couple hours. and the tomato paste, i thought it would be easier to get a jar, but i might add the homemade way as an additional part to both the gravy and paste.

[VL12345]

Yummo!!! Last time I had lamb skhanks was about 12 months ago at a restaurant and it was so expensive. No longer considered a cheap cut