Lamb Shanks finished w/pics

looks wonderful in all three stages.
nice to see a goodly amount of garlic there.... IMHO you can never get
enough garlic!!
When I braise/casserole/stew I sometimes (read nearly always) add
375ml - 600ml ale.
The carbonisation and yeast aids with tenderness and flavour.
Particularly great to use Guinness stout.
Don't mix wine & beer - not sure why I don't, just doesn't seem like
the thing to do.
So next time, if you run out of 'stock' try adding some good old
fashioned beer or stout.

stunning dinner!

LadyJane
--
"Never trust a skinny cook!"

LadyJane said:

looks wonderful in all three stages.
nice to see a goodly amount of garlic there.... IMHO you can never get
enough garlic!!
When I braise/casserole/stew I sometimes (read nearly always) add
375ml - 600ml ale.
The carbonisation and yeast aids with tenderness and flavour.
Particularly great to use Guinness stout.
Don't mix wine & beer - not sure why I don't, just doesn't seem like
the thing to do.
So next time, if you run out of 'stock' try adding some good old
fashioned beer or stout.

stunning dinner!

LadyJane

Thank you so much. I appreciate your kind comments.
I agree with you on adding beer to wine, somehow just doesn't seem
right.

Koko
---
Blog in progress
http://kokoscorner.blogspot.com
updated 4/14 Irish Pub page.

"There is no love more sincere than the love of food"
George Bernard Shaw

Koko said:

Thanks to everyone that helped me with recipes and ideas.

Basically I did what Peter A suggested. Shanks, celery, carrots,
onion, garlic, wine and a small sprig of rosemary.

http://i18.tinypic.com/44bopa9.jpg

Salted, peppered and browned the shanks. Then added the veggies and
some red wine, maybe a cup full. It was not enough and I didn't have
the beef broth some recipes called for so I added a little chicken
broth. Just enough to bring the liquid up a little more.

http://i11.tinypic.com/2ugf31h.jpg

I read Andy's post re: rosemary popovers and thought they would go
perfect with the shanks.
I don't have a popover pan so I used individual little bunt cake pans.
They turned out o.k.. It wasn't the recipe it was the pan. They are
very tasty just not popover-y. I used the two egg version not the
three.
I had some left over mashed potatoes from the boxty experiment this
morning so I warmed them up and served the shanks over them.

http://i12.tinypic.com/359xxja.jpg

The first of many lamb shank recipes I'll try.

Very nice photos, and a success story to go along with it! Thanks, Koko.

Bob

Koko said:

Thanks to everyone that helped me with recipes and ideas.

Basically I did what Peter A suggested. Shanks, celery, carrots,
onion, garlic, wine and a small sprig of rosemary.

http://i12.tinypic.com/359xxja.jpg

The first of many lamb shank recipes I'll try.

Koko

Looks great! And aren't they tasty 🙂

Jill

Koko said:

The first of many lamb shank recipes I'll try.

This looks great Koko!

Heh. I checked the price of our lamb shanks here (after Barb brought up
the prices a little while ago). They work out to USD3.47 per pound,
normal price - not on special. Do you remember what you paid for yours?
--
Cheers
Chatty Cathy

In article said:

Thanks to everyone that helped me with recipes and ideas.

Basically I did what Peter A suggested. Shanks, celery, carrots,
onion, garlic, wine and a small sprig of rosemary.

http://i18.tinypic.com/44bopa9.jpg

Quoted message said:

http://i11.tinypic.com/2ugf31h.jpg

Quoted message said:

http://i12.tinypic.com/359xxja.jpg

The first of many lamb shank recipes I'll try.

Nice pics, K! Thanks. My shanks are still in the freezer. Is that a
helluva much garlic or am I looking at something else? Holy cow!
Re the unpopovers -- I think you'd be better served even with a regular
muffin tin than a mini-tube pan. The whole concept with the tubette pan
is wrong. Next time. If you use a muffin tin, grease well and fill
every other one only.

Quoted message said:

Koko

--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor

Koko said:

The first of many lamb shank recipes I'll try.

Very good job... I like your neat prep work.

Sheldon

On 16 Apr 2007 00:05:03 -0500, "Bob Terwilliger"

virtualgoth@die_spammer.biz said:

Koko said:

Thanks to everyone that helped me with recipes and ideas.

snippady doo dah

Quoted message said:

Quoted message said:

The first of many lamb shank recipes I'll try.

Very nice photos, and a success story to go along with it! Thanks, Koko.

Bob

Thanks Bob. Hope it doesn't sound like too big of a brag but
they_were_ delicious.

Koko
P.S. Don't remember when you said you'd be leaving for the coast, but
have a safe trip.
---
Blog in progress
http://kokoscorner.blogspot.com
updated 4/14 Irish Pub page.

"There is no love more sincere than the love of food"
George Bernard Shaw

jmcquown said:

Koko said:

Thanks to everyone that helped me with recipes and ideas.

Basically I did what Peter A suggested. Shanks, celery, carrots,
onion, garlic, wine and a small sprig of rosemary.

http://i12.tinypic.com/359xxja.jpg

The first of many lamb shank recipes I'll try.

Koko

Looks great! And aren't they tasty 🙂

Jill

Thanks for the compliment. Oh yeah!!! are they ever tasty.

Koko
---
Blog in progress
http://kokoscorner.blogspot.com
updated 4/14 Irish Pub page.

"There is no love more sincere than the love of food"
George Bernard Shaw

Chatty Cathy said:

Koko said:

The first of many lamb shank recipes I'll try.

This looks great Koko!

Thank you.

Quoted message said:

Heh. I checked the price of our lamb shanks here (after Barb brought up
the prices a little while ago). They work out to USD3.47 per pound,
normal price - not on special. Do you remember what you paid for yours?

Yep. $2.99 a pound.
I've never bought them before in my life. I only know what's been
discussed here and from what I've seen that's not a bad price.

Koko
---
Blog in progress
http://kokoscorner.blogspot.com
updated 4/14 Irish Pub page.

"There is no love more sincere than the love of food"
George Bernard Shaw

Melba's Jammin said:

In article said:

Thanks to everyone that helped me with recipes and ideas.

Basically I did what Peter A suggested. Shanks, celery, carrots,
onion, garlic, wine and a small sprig of rosemary.

http://i18.tinypic.com/44bopa9.jpg

Quoted message said:

http://i11.tinypic.com/2ugf31h.jpg

Quoted message said:

http://i12.tinypic.com/359xxja.jpg

The first of many lamb shank recipes I'll try.

Nice pics, K! Thanks. My shanks are still in the freezer. Is that a
helluva much garlic or am I looking at something else? Holy cow!

That was four cloves and it wasn't garlic-y at all.
I'm still relatively new to lamb and I'm honing my lamb cooking
skills. Lots of garlic usually finds it's way into my lamb recipes
because I am still acquiring a taste for it. After Jamie Utter's lamb
kabobs, this is my favorite way to make lamb.

Quoted message said:

Re the unpopovers -- I think you'd be better served even with a regular
muffin tin than a mini-tube pan. The whole concept with the tubette pan
is wrong. Next time. If you use a muffin tin, grease well and fill
every other one only.

Thank you. I will do that next time. They were pretty tasty though.

Koko
---
Blog in progress
http://kokoscorner.blogspot.com
updated 4/14 Irish Pub page.

"There is no love more sincere than the love of food"
George Bernard Shaw

Sheldon said:

Koko said:

The first of many lamb shank recipes I'll try.

Very good job... I like your neat prep work.

Sheldon

Thank you. I appreciate the compliments.

Koko
---
Blog in progress
http://kokoscorner.blogspot.com
updated 4/14 Irish Pub page.

"There is no love more sincere than the love of food"
George Bernard Shaw

Koko said:

That was four cloves and it wasn't garlic-y at all.
I'm still relatively new to lamb and I'm honing my lamb cooking
skills. Lots of garlic usually finds it's way into my lamb recipes
because I am still acquiring a taste for it. After Jamie Utter's lamb
kabobs, this is my favorite way to make lamb.

This is my favorite:

Roast Boned Leg of Lamb
from the Cafe Beaujolais cookbook by Margaret Fox.

1 leg of lamb (about 4 pounds with bone, about 3 1/2 pounds without),
boned,
trimmed of fat and at room temperature
1/2 cup softened unsalted butter
6 cloves of garlic
2 tablespoons of fresh rosemary (or 2 tsp dried rosemary)
2 tsp Herbes de Provence or dried basid and thyme
1/8 teaspoon freshly and finely ground black pepper
1 cup dry Marsala or Madeira
3 cups chicken stock
2 Tbsp fresh rosemary
1/4 tsp salt
4 Tbsp unsalted butter, cut into teaspoon sized pieces

In the bowl of a food processor, place butter, garlic, rosemary,
Herbes de
Provence and pepper. Blend thoroughly and then smear this mixture
all over the
inside of the leg. Roll and tie the lamb. Bake at 375 degrees for
about 1to 1
1/4 hours. Meat is done (rare) when temperature is about 135 degrees.
Remove
roast from oven and wrap in foil.

Degrease contents of baking pan and place the remaining juices in a
pan with
Marsala or Madeira, chicken stock, more rosemary, salt, and pepper. (
I use the
same pan I cooked the lamb in.) Boil over medium heat until reduced
by 2/3 and
thickened. Strain.

Remove lamb from foil and add strained juices to the reduction. Cut
lamb into
thin slices. Whisk butter with lamb juice and reduction over medium
heat. It
will become an emulsion. Dribble sauce over lamb and serve on warmed
plates.

Christine

Christine Dabney said:

Roast Boned Leg of Lamb
from the Cafe Beaujolais cookbook by Margaret Fox.

Delicious looking recipe snipped

Quoted message said:

Christine

That looks great Christine, thank you.

I have that saved and will be fixing it soon.

Koko
---
Blog in progress
http://kokoscorner.blogspot.com
updated 4/14 Irish Pub page.

"There is no love more sincere than the love of food"
George Bernard Shaw

Koko said:

Chatty Cathy said:

Koko said:

The first of many lamb shank recipes I'll try.

This looks great Koko!

Thank you.

Quoted message said:

Heh. I checked the price of our lamb shanks here (after Barb brought
up the prices a little while ago). They work out to USD3.47 per
pound, normal price - not on special. Do you remember what you paid
for yours?

Yep. $2.99 a pound.
I've never bought them before in my life. I only know what's been
discussed here and from what I've seen that's not a bad price.

I was totally shocked at the price Barb posted about them up there in
Minnesota! Your price is more on par with what I'm used to seeing. Of
course it was even less expensive 10 years ago when I first starting buying
them. But price was the reason I started purchasing lamb shanks in the
first place. I adore lamb but unless I could find decent loin chops the
prices were a little off-putting. I'd love to buy a boneless leg of lamb
but I don't have the freezer space for all that leftover meat. The shanks
are delicious and the price is right (at least around here).

Jill