need tried and true recipes for lamb shank half

[tbear1923]

Hey everyone. I just bought a lamb shank half (3-4#?) and have no idea what to do with it. I thought I had bought a leg of lamb, don't know how I got the two confused:rolleyes: just one of those days.
So any ideas on how to cook it- I am looking for tried and true recipes but if there are no biters I will take suggestions.....
Thanks ahead of time-
Thea

[RebeccaT]

Not T&T, but I just saw this the other day in my new issue of Real Simple, and was thinking how good it looked! It was from an article on braising.

Lamb Shanks

hands-on time: 20 minutes
total time: 3 to 3 1/2 hours
makes 4 servings

1/4 cup flour
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
4 3/4-pound lamb shanks
2 tablespoons olive oil
3 shallots, minced
2 cloves garlic, minced
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
2 cups good-quality beef stock
1/2 cup dry red wine
1/2 cup crushed canned tomatoes
1/4 cup pitted oil-cured olives
Zest and juice of 1 orange
2 tablespoons fresh chives, snipped

Preheat oven to 325° F.

Combine the flour, salt, and pepper. Dredge the lamb in the flour mixture. Heat the olive oil in a Dutch oven, then add the lamb. Sear on all sides until golden, 3 to 4 minutes per side.

Remove the lamb and set aside. Add the shallots, garlic, cloves, and allspice and cook until the mixture is a rich brown, about 5 minutes. Add the stock, wine, and tomatoes. Using a wooden spoon, scrape any brown bits from the bottom of the pot. Return the lamb to the pot, cover tightly, and transfer to oven. Cook until the lamb is fork-tender, 21/2 to 3 hours. Place the lamb on serving dishes and put the pot over moderately high heat. Add the olives, orange zest, and orange juice and bring to a simmer. Reduce the liquid until slightly thickened, 3 to 5 minutes. Ladle it over the lamb and sprinkle on the chives.

[KCSoccer]

Thea, here’s one I make every fall/winter. It’s wonderful served over polenta. If you don’t have a pressure cooker, just cook it like you would any braise: brown meat, cook aromatic veggies till soft, cook everything at a low simmer until fall-off-the-bone tender.

* Exported from MasterCook *

Lamb Shanks Osso Buco

Recipe By :Cindi (KCSoccer)
Serving Size : 6 Preparation Time :0:00
Categories : Lamb Main Dishes
Pressure Cooker

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ea lamb shank -- about 1 lb. each
1/2 c flour
1 tbsp olive oil
2 slices pancetta -- or bacon, diced
2 ea onions -- chopped*
1 ea fennel bulbs -- chopped (optional)
1 ea red bell pepper -- chopped
2 med carrots -- chopped
1/2 c celery -- chopped
4 cloves garlic -- minced
28 oz canned tomatoes -- diced, undrained
3 tbsp fresh parsley -- chopped
1 tsp dried rosemary
1 tsp dried thyme
2 ea bay leaves
1 tsp grated orange zest -- optional
1/4 tsp nutmeg -- ground
1 tbsp tomato paste
1 c beef stock
1/2 c dry red wine
1 tsp sugar
1 tsp salt
1/2 tsp fresh ground black pepper

Have butcher cut lamb shanks in half.
Place flour in a brown paper sack or large Ziplock bag; add lamb shanks and shake until coated with flour. Shake off any excess flour.
Heat olive oil in pressure cooker. Add bacon, cook 30 seconds. Add lamb shanks and brown on both sides (you may have to do this in 2 batches). Remove shanks and set aside.
Add onions, fennel, red bell pepper, carrots, celery, and garlic and cook until vegetables are soft. Add remaining ingredients to the pot and stir; place shanks on top of the mixture.
Cover and bring up to pressure; cook 30 to 35 minutes after pressure has been reached.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 340 Calories; 12g Fat (32.2% calories from fat); 29g Protein; 27g Carbohydrate; 5g Dietary Fiber; 66mg Cholesterol; 3028mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 2 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

Serving Ideas : Serve with polenta or mashed potatoes

NOTES : *or use 1 onion and 2 med. leeks, chopped