Anne Burell's Braised Lamb Shanks

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karennoca

Well-known member
These are excellent. I followed the lead of many who left reviews and used a 6 oz can of tomato sauce, Used fresh rosemary and thyme from the garden, and near the end added a splash or two of pomegranate syrup, only because I have it and like to play with it.

These are a bit of work, but excellent. Mine took 4 1/2 hours to reach falling off the bone stage. Not sure if it is because we get very large and meaty lamb shanks here or because my oven temperature has recently needed adjusting. The meat cutter split each of the four of them into three chunks for me. He did not cut all

the way through, but they came apart during cooking. I cooked at 400° and actually boosted up to 450° when dinner was an hour away. There was plenty of liquid for us and I used it to top the fresh roasted garlic mashed potatoes. I could not find fresh horseradish for the gremolata, but made it without and it was bright and fresh. Served creamed horseradish on the side, delicious.

Note* I used to say no, when asked if I wanted the shanks split, but this last time, he convinced me to try it. What a difference. they can be manipulated to much better to fit the Dutch Oven, and are not so intimidating on the dish with that huge bone mostly naked. This way, you marrow lovers can also suck out the good stuff. Our dog loves it too, so we share with her.

http://www.foodnetwork.com/recipes/anne-burrell/braised-lamb-shanks-recipe

 
Thank you for posting this--I love good lamb shanks; a local store here. . .

puts them on sale for a good price. I don't think my husband is all that impressed with them but I love them!

 
He cut them in half, but not all the way through. They were very large, so he actually made three

cuts in each shank. As I said, cutting them made them easy to maneuver to fit in my Dutch Oven. Easier to serve and eat. One shank is way to much for one of us to eat. We are having our third dinner from 4 shanks tonight. Neither of us mind this...I could have made tacos or something else with the meat, but the sauce is delicious and I made a lot of mashed spuds, as well. I am making a sheet pan stuffed peppers and sweet potatoes for tomorrow night. I may use the rest of the lamb sauce in place of tomato sauce. I will make that decision tonight.

 
Lamb shanks, pork, veal--LOVE 'em all. I was surprised at the temperature of cooking

however, since I have always done them at no more than 300* for a long slow cook (about 3 hours). I looked at Paula Wolfert's recipe in her Southwest cookbook (beside my bed!) and she does 250* for about 4 hours--or until "falling off the bone".
But whatever works.
I think your shanks (BIG) are what restaurants call "volcano lamb shank" and when you see one on a plate, it's easy to see why. ;o)

 
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