[CH] Rec: Lamb Shanks

Jim Weller (Jim.Weller@salata.com)
23 Jun 00 08:58:04 -0800 

 -=> Quoting "Harold H. Fink" to All <=-

 "HF> Anyone have a spicy favorite receipe for lamb shanks?

She could make lamb Osso Buco or try one of these:

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Braised Lamb Shank with Roasted-Shallot and Yukon Mash
 Categories: Lamb
      Yield: 4 Servings
 
      4    Lamb shanks
      2 tb Vegetable oil
      1    Hd garlic, cut in half
      1    In fresh ginger, sliced
      2    Serrano chilies
      4    Kaffir lime leaves
      1    Lemon-grass stalk, chopped
      1    Bouquet garni (of cilantro,
           Basil and thyme)
      1    Bottle Tree Red Ale
    1/4    Block prepared tamarind
      2 qt Veal or lamb jus
           -(brown stock)
      8    Shallots, peeled (or more)
      1 ts Sugar
    1/2 c  Chicken stock or water
      1 tb Balsamic vinegar
      8 lg Yukon Gold potatoes, peeled
    1/2 c  Whipping cream
           Salt and pepper to taste
      8 sm Beets with tops
      1 bn Gai lan (Chinese broccoli)
      1 bn Young carrots
 
  Heat 1 Tb oil. Season and sear lamb. Heat remaining oil in large
  casserole. Add garlic and ginger and "sweat" until coloured. Add lamb
  and ingredients up to stock and bring to a boil. Cover and put in a
  350F oven for 4 - 4-1/2 hr. Cool to room temperature, strain liquid,
  and reduce by half. Season sauce and keep warm. Brown shallots in pan.
  Add sugar, stock or water, and vinegar. Bake at 350F until just dry,
  stirring occasionally. Mash boiled potatoes with shallots, salt,
  pepper, and cream. Steam vegetables. Reheat lamb in sauce. Spoon
  potatoes onto four pre-warmed plates. Top with vegetables. Add lamb
  shanks and sauce.
  
  by William Willgress
  http://www.vanmag.com/9807/food&wine.html
  From: Michael Loo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chilli Coriander Lamb Shank w/ Tomato Spring Onion Salsa
 Categories: Lamb, British
      Yield: 2 Servings
 
      2    Lamb shanks; french trimmed
           MARINADE:
      2    Red chillies; finely chopped
           -seeds removed
     15 g  Fresh coriander
      1    Garlic clove; crushed
      6    Spring onions; fine chopped
      4 tb Red wine vinegar
      2 tb Olive oil
      1    Bayleaf
      2    Sprigs thyme
      1    Sprig rosemary
      2 pt Chicken stock
      1    Carrot; diced
      1    Stick celery; diced
           Coriander leaves
           TOMATO SPRING ONION SALSA
      3    Plum tomatoes; skinned
      2 tb Olive oil
      4 tb Red wine vinegar
      4    Spring onions
      2 tb Fresh coriander leaves
 
  Mix all the ingredients together and place in the lamb and leave to
  marinate for 1-2 hours. Heat a heavy based pan. Drain and remove the
  marinade from the lamb shank, carefully place into the hot pan, seal
  the meat and glaze. Place into an earthenware casserole and pour in
  the marinade and 2 pints of chicken stock. Cook gently for 2 1/2 hours
  until tender. Once cooked remove from the casserole pan and pour the
  liquid into a clean pan, bring up to the boil and reduce. Strain and
  serve the reduced liquid over the lamb.
  
  Salsa: Seed and dice the tomatoes, pour over the olive oil and red
  wine vinegar. Finely chop the spring onions and mix in. Scatter in the
  fresh leaves and stir. Warm gently to 37-40C and coat over the lamb
  shank.

  Carlton Food Network http://www.cfn.co.uk/
 
MMMMM
 

                                                Jim in Yellowknife