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Old 02-10-2007, 07:06 PM   #11
Join Date: Jan 2007
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  1. Take some lamb chops from the loin or neck.
  2. Mix some bread crumbs with a little grated Parmesan cheese.
  3. Dip the chops first into clarified butter and bread crumbs, and afterwards into beaten egg and bread crumbs.
  4. Fry the chops as before until they are lightly browned on both sides, dish them in a circle, and send tomato sauce to table in a tureen.
  5. Time, ten to fifteen minutes

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Old 02-10-2007, 07:58 PM   #12
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Actually Philly - the question was about lamb "shanks" which require low-slow braising - not lamb "chops" which can be quick-cooked (pan fry, broil, grilled, etc.)

TreeMan - if they are cut like veal/beef shanks (1-2 inches thick) - you can treat them the same for a Lamb Osso Buco. Actually, I've used lamb shanks in place of beef shanks in several dishes with no problems - but they were all low-slow cooking to allow the connective tissue to melt.

Here are some ideas to get you started ... Lamb Shank Recipes.

I have had braised lamb shanks with beans (like Robo was talking about) and it was great!

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Old 02-10-2007, 09:18 PM   #13
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Even if not cut like osso bucco, the recipe for osso bucco is a good one for lamb shanks--a long slow braise of browned/seared meat.
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Old 02-11-2007, 04:35 AM   #14
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Oh no. lamb shanks! More stuff I love that I've forgotten about. There's a Greek diner near me that makes them every Wednesday. Maybe I'll cheat, just a little bit and learn how to make them myself some other time. Oh rats, wednesday's Valentines Day, guess I'll have to wait.
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Old 02-11-2007, 11:38 AM   #15
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I love baked lamb shanks. First of all, I always buy American lamb. Lamb from Australia and New Zealand is often very "muttony" in taste (strong lamb taste that many people dislike). I use a sharp paring knife to remove the membrane and excess fat from each shank. Season the shanks with salt, pepper, rosemary, herbs of your choice. Put the shanks in a roasting pan (I do not brown them first) and add broth or wine or a combination of both (about 1/2" to 1" of liquid). Smother the shanks with lots of sliced yellow onions and lots of chopped garlic. Sprigs of rosemary are good, too. Cover and bake in a 350ºF oven for 2-4 hours depending on the number of shanks. You'll know when they are ready -- the meat is tender and falls off the bone. Serve with juices over creamy polenta. Delicious!!!
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Old 02-14-2007, 01:29 PM   #16
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The best lamb recipe I've had is this one. Enjoy!

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Old 02-28-2007, 04:49 PM   #17
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This too is a great lamb shank recipe. Carribean style

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