Does anyone have Lamb Shank recipe?

[tickletussler]

I've done searches for "lamb" and "lamb shanks" on ADBB and can't find any recipes for it (although i noticed that Nursey has referred to lamb shanks she has cooked yourself)

Does anyone have an Induction-suitable lamb shank recipe?
The ones I know all use tomato puree or tomato sauce, and I can only add so much fresh tomatoes for one meal even on OWL

[Heidi3]

OMG I LOVE LAMB SHANKS!!!!

do you have a pressure cooker????

if you do...toss the following into it

two nice size lamb shanks
1 cup good red wine dry
garlic cloves (I would use the whole head peeled)
one onion sliced
salt
whole pepper corns like 1/4 cup
juniper berries about a tablespoon (if you do not have these use a sprig or two of rosemary)
1 cup water

10lbs pressure for 35 min...enjoy!!!!!

[not2late]

Braised Lamb Shanks.

4 Lamb shanks
2 tablespoons oil
2-4 cups liquid (broth, water, wine + water, etc.)
1 onion, cut in quarters
3 celery ribs, cut in 2 inch pieces
3 garlic cloves, peeled and left whole
2 bay leaf
1/2 teaspoon salt
1 teaspoon pepper
1 teaspoon rosemary

Preheat oven to 300 degrees F.

Heat a large pan on your stove. Add half the oil. Allow to heat until slightly smoking. Add lamb shanks and brown on all sides. If your pan is small, you might need to do this in batches. Add 1 cup of the liquid and bring to a boil. Add the onion, celery, garlic, bay leaves, salt, pepper, and rosemary. Put in the oven for 2-3 hours. Add more liquid during the hour cooking time if needed and turn the shanks to evenly baste.

At the end of cooking, remove the shanks and bay leaf from the cooking liquid. Scrape the vegetables and cooking liquid into a blender or food processor. Puree. You may need to add more liquid if the sauce is too thick. Return to pan and heat. Add the lamb shanks and serve.

[Miss Phode]

I've made leg of lamb, rack of lamb, and lamb chops. What part of the lamb is the shank?

[tickletussler]

I know this is a little belated - but thank you for posting the lamb shank recipes!

Heidi - I don't think we have juniper berries, but absolutely love rosemary

Megs - all those veggies will puree to an excellent sauce - thanks for the idea!

Aphex - lamb shanks are the lower part of the leg, the bottom half I think, whereas the "leg of lamb" that you may use for roasting, that's the top half and would include lamb shoulder I think

Cheers