Lamb shanks- recipe anyone?

elaine373

Well i just checked mine and its cooking nicely., I would say it could do with a couple of more hours on medium then will be ready.so my estimate of lamb shanks in a slow cooker is 5 hours.

Ronankfan

that sounds about right i have done them before all day on low with various vegetables and they were delicious

Jet

I decided to do mine with some red wine, stock, onions, garlic and rosemary. I found one recipe which suggested 6 hours on high and then 6 hours on low! So I'm glad Ronankfan has said they take 5 hours and not 12!

I'll let you know later, how they turned out.

Lillibet_2

I do mine with loads of red wine, pearl barley, veg & herbs/garlic. Usually takes about 7 hours & is to die for:o:D To make it into a Morroccan tagine, omit the barley & add Morroccan or African 5 spice.

HTH;)

Jet

Cooked lamb shanks for about 6 hours and they were beautiful!

Ronankfan

glad you enjoyed them!!!! I have some in the freezer think i will have to have them this week lol

icecubequeen

Got some lamb shanks hanging about in my freezer, as I can never think of what to do with em.

Have decided to defrost them, to have them for dinner tomorrow.

Im thinking, that if cook them, then get any meat off em I can, I can then use the meat for a casserole.

I'm gonna try and cook the casserole from scratch, not something Ive ever done before, so need some help lol

In my cupboard at mo, Ive got some veg stock cubes, lentil and pulse broth mix thingy and some veg.

Am i right in thinking that if I put....

the lamb bits
lentils and pulses
some veg (carrots, onions, maybe some potato)
couple of stock cubes and some water

into a casserole dish and put it in the oven, on a low heat, and cook slowly, it will make sum sort of casserole? or will I just be making a sloppy mess? :rotfl:

any advice will be helpful

Thanks in advance
Hels xxx

angelavdavis

I cook my lamb shanks in my slow cooker, I put them on top of the following:

One onion - sliced
Two carrots - sliced
stick of celery - sliced
two cloves of garlic chopped finely
bay leaf
tin of tomatoes
pinch of cumin
half a cup of puy lentils
1 pint of lamb stock
salt/pepper

I leave it on low all day. Add chopped fresh parsley (optional) before serving. I serve with spinach or other green veg. Its falling off the bone delicious!

I guess you could do the same cooking them in an oven for a couple of hours in a casserole dish with lid.

Ytaya

Yep! All those things mixed together will make casserole. You could sling a few herbs in if you have them. Rosemary is traditional with lamb, thyme also tastes good.

filigree_2

Are you planning to cook the shanks, cut the meat off and then cook it all over again in a casserole? Because it won't be necessary to do that. Cook the shanks with the stock, pulses and veg as you suggested. Cut the meat off the bones when you come to dish it up. If they're small shanks, or your family are big eaters, just plonk one shank on each plate and let them cut the meat up themselves

Hope that helps, sorry if I misunderstood your post.