Lamb Shanks

I usually chuck them in the slow cooker with a maggi mix and a truck load of veges.But what else can I do with them?

Here is a couple of ideas

SECRET LAMB SHANKS

Chef's Note:
I promise you this isthe easiest, most fool proof way to prepare one of the most aromatic and tasty winter dishes designed to warm a New Zealand home. Even the neighbours will be smelling it and knocking on your door with a pen and paper for this recipe!

Out of all the restaurants I've worked in when winter comes there's always been one thing on the menu that we could never prepare enough of. The butcher could not supply us with unless ordered a week in advance and then the dish was always sold out half way through the dinner service anyway. And that's the story with Lamb Shanks !!
For this popular dish you are going to need to do the following :

Step 1 Get them Crispy and brown!! (This is where flavour comes from)
4 Lamb Shanks (Ask your butcher for the Hind Shank -- they are way more succulent)
4 Tbl Spoons Sugar (Brown Preferably)
1 Onion (Red Preferably)
1 Pinch of Salt
Preheat your oven to 220 ° Celsius
Slice your onions in thick rings and lay these at the bottom of a roasting tray. (This is to get your Shanks to stand upright on the tray while they cook).
Sprinkle the shanks liberally with the sugar and salt and the onions will absorb the lovely juices that run out.
You want to cook these until Golden brown roughly half an hour.

Step 2 Finishing touches …( Our Secretaka the twist)
You need your
4Crispy shanks, lie them down flat in the tray (keep the onions)
4: Cloves of Garlic peeled
3Large Carrots cut into chunky "rustic" pieces
1Stick of Celery cut into similar sized pieces (smaller than the carrots)
2Bay leaves,
4Peppercorns,
2: Tblspns Paprika,
½ Tblspn Cinnamon,
2Tblspn Cumin,
1 Tblspn Nutmeg,
½ Tblspn Salt.
1 Whole Tomato roughly chopped
250 ml's red cooking wine
250 ml's Chicken stock
1 Whole Orange quartered including rind
A little water to cover them completely, tinfoil over and into the oven for 3 hours they go !!

Once cooked, you'll notice the orange has penetrated and tenderized the meat beautifully so be careful as you remove these from the liquid and onto another tray. Strain the liquid keeping the carrot, celery and onion to serve on the side. Now boil away the Remaining liquid in a pot until around half the liquid remains. This should havea nice "sheen" and it will have thickened slightly to a very aromatic gravy !!


Sweet Lamb Shanks

4 lamb shanks
2 onions or 6 shallots, sliced into rings
5 cloves garlic sliced
rind and juice of 1 orange
1 cup red wine (shiraz is best)
1 tablespoon worcestershire sauce
2 tablespoons brown sugar (can be substituted with sugar or honey)
2 teaspoons chilli or cayenne powder (optional)
1 cup chicken stock
few sprigs rosemary (dried will suffice)
salt and pepper to taste.
butter or oil for browning.

Method:
Brown all sides of lamb shanks in frying pan in butter or oil. Set in bottom of crock pot with sprigs of rosemary. If using dried rosemary, don't add yet.
Fry onions,garlic and orange rind in lamb juices until onions start to go a little crispy. Add all remaining ingredients (add dried rosemary here, if using) and allow to simmer for 5 minutes then pour onto lamb shanks in crock pot.
Cook on low for 7 hours then on high with the lid off for 1.5 hours.
The liquid should have thickened so can be poured on top of the shanks when served. Make sure everyone gets some onions!
I served it with garlic mash potatoes, steamed green peas and crispy kumera chips... And the rest of the bottle of shiraz!

oooooo it sounds awesome, will give it a go tomorrowThanks