Up until a month ago I have always cooked lamb shanks in my Le Creuset as a braise and have always been happy with the result. The shanks were always dusted with seasoned flour and then browned in oil in frying pan first and then transferred to the casserole along with onion, carrot, tomato paste, thyme, garlic, a can of tomatoes, beef stock and a splash of red wine. This is my basic family recipe although if cooking for adults I often add anchovies or olives and a much bigger splash of red wine.I also really like lamb shanks taken off the bone and turned into a pie topped with parsnip.
After interviewing Hester Guy on Radio Live a couple of weeks ago my shank cooking has turned another direction. Hester’s slow cooked lamb shanks are delicious. The whole dish is cooked in roasting pan so the meat is more roasted than casseroled. Rather than using a splash of red wine Hester opts for the entire bottle – although there is a lot of reducing going on.
I also like thickening with kneaded butter – in this method butter and flour are rubbed together or you can make a bulk amount in the food proccessor and then freeze for further use. The butter crumbs are then sprinkled over a hot (not boiling dish) and gently stirred. This method of thickening makes a more smooth and luscious sauce than the traditional flour and water thickening.
Which ever method you choose for your shanks they are delicious when accompanied by kumara, parsnip or potato mash.
I tried this recipe yesterday, and was very impressed. It was so much easier than having to brown the shanks in a frying pan first. I did wonder though afterwards how much electricity I had used as against doing them in the crockpot for example. Oh well, they were good and I was able to leave them to cook quietly while I got on with some work.
Confession time Zeetra – I agree with you and my 6 year old is the same. The rest of the family and friends seem to love them but personally I prefer a roasted leg or pan fried fillets.
I have never liked lamb shanks even though I love lamb. The cartlidge feels like glue in my mouth is off putting to me. Can you suggest any ways of cooking these so it doesnt happen.