Cut from the shoulder, lamb shanks are perfect for braising with flavorful seasonings. From lamb shanks braised with root vegetables to spicy Moroccan versions, these easy recipes are a snap to assemble.See Popular Lamb Shanks Recipes
Rajat Parr braises his ultratender lamb shanks in a rich mix of red wine, tomatoes, and cinnamon.
Lamb shanks are an underutilized and wonderfully flavorful cut of lamb. Ideal for crockery cookers, the meat is tender enough to fall off the bone. Infused with orange and spices, it is the perfect warming supper to serve on chilly late winter evenings.
Butcher-shop owner Tanya Cauthen likes flavoring supremely tender braised lamb with a North African spice blend that includes cumin and fennel seeds. Lamb shanks are great for serving at dinner parties, since they look so dramatic, but lamb stew meat -- cut from the shoulder or the leg -- is equally delicious. Or, for a less gamey flavor, substitute beef short ribs.
Kale is good for more than just chips. Toss a bunch in this lamb dinner recipe and your family will gobble up their greens.
This classic couscous is loaded with slow-cooked lamb and poached vegetables, and spiced with generous amounts of cumin. Generally speaking, couscous isn't really spicy (though harissa, the traditional, fiery chile-garlic North African condiment, can add a bit of a bite), which means it can partner well with a rich, firmly structured red wine such as Merlot.
For a comforting wintry meal, F&W Test Kitchen Supervisor Marcia Kiesel adopts Simple French Food author Richard Olney's method of roasting lamb shanks at a low temperature with no added liquid. The spare ingredients yield an incredibly rich sauce that infuses the beans. The currant and berry notes in a right bank Bordeaux brighten this luxurious dish.
Sometimes you're in the mood to cook something ... different, you know what we mean? Something a little special, if for no other reason than it's Saturday, say, or just because you feel like it.
This recipe, known as Ragu di Stinco d'Agnello con Peperoni in the southern-Italian region of Abruzzi, where it originated, benefits from the additioin of bell peppers; their sweetness provides a perfect counterpart to the gaminess of the shanks.
This one-dish recipe has options for meals to come. Make and serve now and reserve some to store and reheat. Look for dried French green lentils (Puy lentils), with packages of other lentil varieties in the dried bean section of supermarkets.
Slow cook apricots, plums, raisins, lemon juice, and spices to allow the flavors in this Moroccan dish to meld together.
Lamb shanks are the base for this slow-simmering meal-in-a-bowl.
The inspiration for my recipe comes from Richard Olney's where the shanks and garlic are cooked with nothing more than a bit of water. I've updated Olney's version by adding dry white vermouth and a few bay leaves to give the braising liquid an elusive, herbaceous flavor that permeates the meat and intensifies the dish.Lamb throws off a considerable amount of fat as it cooks, so be sure to take the time to thoroughly skim the sauce before serving. Better yet, braise the shanks a day or two before you plan to serve them (see Make-Ahead Tips, below).
Take a trip to Italy with this Tuscan-inspired rub, aromatic with fennel, basil, garlic, rosemary and oregano. Try it on boneless, skinless chicken thighs, salmon steaks or lamb chops.
When we think of lamb, we tend to picture a plate of delicately Frenched chops with rosy middles, or, on the other end of the spectrum, a roasted leg of lamb, fragrant with rosemary and garlic. Lamb shanks tend to be forgotten, but that's a crime -- much like beef brisket, they're layered with fat, which makes them amazingly flavorful if prepared correctly. Since they're also filled with connective tissue, it's important to break down the meat to achieve the tender, falling-of-the-bone result you're looking for.