"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Lamb
Click Here to Login

Reply
 
Thread Tools Display Modes
 
Old 06-03-2020, 04:26 AM   #1
Assistant Cook
 
Join Date: Jun 2020
Location: Bristol
Posts: 1
Best way to cook lamb shank

It is my partner's birthday on Sunday and I have a couple of lamb shanks from our butcher in the freezer. It's been a while since I cooked them and can't decide on the best method. I have a sous vide, slow cooker, pressure cooker or ordinary oven. Access to most ingredients. I'm not adverse to starting prepping or cooking a few days in advance, just want it to be as tasty as possible! Any tips and pros/cons of any cooking methods welcome!

Pippachalk is offline   Reply With Quote
Old 06-03-2020, 05:49 AM   #2
Master Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 6,442
We prefer to braise them and often use this recipe:

https://www.foodnetwork.com/recipes/...recipe-3381367
__________________
Emeralds are real Gems! C. caninus and C. batesii.
CraigC is offline   Reply With Quote
Old 06-03-2020, 08:15 AM   #3
Chef Extraordinaire
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,128
Yes. braise them in a low and slow oven.
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 06-03-2020, 03:03 PM   #4
Certified/Certifiable
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 10,658
Another option is to cut the lamb leg against the grain into thin strips, then marinate the strips in a combination of rice wine vinegar, corn starch, onion, garlic, and curry powder, thinned with water to make a slurry. Let the meat sit in the marinade for 20 minutes. Poach the meat in hot, but not boiling water, or 300 degree oil. When the corn starch coating turns opaque, the meat is done. Use it with polenta, couscous, or in pita pockets, as you woul in a gyro. This technique is called velveting and makes an amazingly tender meat. It's usually used in Asian dishes and works equally well with poultry, beef, pork, or lamb.

Just another idea, something a little different.

Seeeeya; Chief Longwind of the North
Chief Longwind Of The North is offline   Reply With Quote
Old 06-04-2020, 03:14 PM   #5
Chef Extraordinaire
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,128
With red wine, tomato paste, fresh herbs ...
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Reply

Tags
cook, lamb, lamb shank, other

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 03:43 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.