Kitty said: Yes.how do you cook lambshanks?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how do you cook lambshanks?),it will help you,my kids.
im looking for a recipe for twice cooked lambshanks
Answers:
ROASTED LAMB SHANKS
Preparation time overnight
Cooking time over 2 hours
Ingredients
6 lamb shanks, trimmed
1 carrot
1 onion
a few whole peppercorns
2-3 cloves garlic
a bunch fresh thyme
a small bunch fresh rosemary
1 bottle red wine
1 small jar redcurrant jelly
Method
1. Place the shanks in a casserole pot and add a peeled and halved carrot, a peeled and halved onion a few whole peppercorns, the herbs and two to three lightly smashed whole cloves of garlic.
2. Pour over enough wine to cover the meat of the shanks - this is about a whole bottle and then leave overnight. This process will tenderise the meat.
3. The next day, place the pot, covered with a lid in a preheated hot oven at 160C/325F/Gas 3 and cook for about two hours or more. If the simmering becomes too lively during cooking, reduce the temperature slightly. The idea is to cook long and slow.
Slightly uncover the pot for the last hour so that the liquid will start to reduce.
4. Remove the pot from the oven but keep the oven hot. Remove the shanks from the cooking liquid and place in a roasting dish and spoon over a couple of ladles of the liquid to keep moist. Roast the shanks in the oven for 45 minutes to an hour or until falling off the bone.
5. Some of the cooking liquid will have reduced and it is perfect for gravy to serve with the shanks. Remove the vegetables with a slotted spoon or strain the liquid through a sieve.
6. Heat the cooking liquid until boiling, let it reduce to about half its volume and then add a whole small jar of redcurrant jelly to it and let it melt down. The gravy will thicken nicely. Serve with the lamb shanks, creamy mashed potatoes and seasonal vegetables.
Other Answers:
just chuck them in the oven with spuds & onions a bit of oil or lard cook on 180 for 1 1/2 hours put on plate with mint sause or gravy then ENJOY
JUST FRY IT IN HOT OIL. Braise them in the oven. The slower the tastier, use bottom particles for gravy.
heres a website I found for you
You are making my mouth water Hope you will leave some for the rest of us to enjoy if not remember us when you cook them
Enjoy
Twice Cooked Lamb Shanks with Grilled Polenta and Ratatouille Vegetables
Chef: Helmut Geyer - Teshi's
Degree of difficulty: Medium
Preparation Time: 1 hour
Cooking Time: 3 hours
You need:
Lamb Shanks
8 lamb shanks, French trimmed
4 medium carrots
1 leek diced into 20mm dices
2 large onions diced into 20mm dices
100 ml vegetable oil
4 cloves garlic
salt & pepper
2 bay leaves
1 tsp black pepper corns
1 tbsp tomato puree
250 ml red wine
1lt water or stock
Grilled Polenta
250g polenta
1lt water
1 clove of garlic chopped
salt & pepper
chopped parsley
1 tbsp butter
Ratatouille Vegetables
olive oil
1 eggplant diced
1 zucchini diced
1 capsicum diced
1 Spanish onion diced
1 clove of garlic chopped
2 tbsp tomato paste
salt & pepper
1 tbsp butter
chopped mixed herbs
Method:
Lamb Shanks
1. Season lamb shanks with salt and pepper.
2. Seal off the lamb shanks in a large frying pan using half the vegetable oil.
3. Once the meat is sealed and no raw bits of meat are visible take out the shanks and poor the remaining oil into the frying pan.
4. Place the diced vegetables in the hot frying pan and roast until the are dark brown in colour, stirring them regularly, now add the tomato paste and roast for a little longer.
5. Add garlic cloves, bay leaves and pepper corns and deglaze with the red wine.
6. Pour in the Water/ Stock and place the sealed Lamb shanks into the Frying pan.
7. Cover the Pan with a suitable lid or aluminium foil and cook in the oven on about 2000C for about 2 to 2? and a half hours. Before removing from the oven make sure the meat is coming of the bone easily.
8. Take out the lamb shanks and set aside, strain the liquid through a fine sieve and season to taste.
Grilled Polenta
1. Bring the water to the boil in a sauce pan and add garlic salt and pepper
2. Slowly pour in the polenta and cook for at least 15 minutes, constantly siring.
3. Add the butter and chopped parsley and stir well.
4. Spread the Polenta in even thickness of about 15 to 20 mm onto flat tray and chill for at least one hour.
Ratatouille Vegetables
1. Cut all vegetables into same size dices about 8mm square.
2. Heat olive oil in a frying pan and fry off all vegetables.
3. Season with salt and pepper and add the tomato paste.
4. Roast the vegetable and tomato past for a few minutes and add butter and herbs, stir until the butter is dissolved and remove from the heat.
Source(s):
http://www.abc.net.au/farnorth/stories/s868786.htm
correctness,It's Non-profit and only for informational purposes.
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