Sorry way off topic.... but do you have a son named Kavan?
nanasee1,
Jan 27, 11:15pm
Two favourites in our house for lamb shanks. Citrus Shanks 4 shanks, 1/4c lemon juice, 1/4 c orange juice, 1/4 tsp salt, 2 cloves crushed garlic, 1 Tbsp Soy sauce, 1 Tabsp honey, 3 -4 good sprigs of mint. Pour over shanks, cover and cook at 150 until tender. Pour juices into small saucepan & thicken with 1.5 Tbsp cornflour mixed with 1/4 c water. Remove mint sprigs and sprinkle with choppedf mint to serve.
Mint & Gingered Shanks 4 shanks, 1/4 c mint sauce, 2 Tabsp Hoisin Sauce, 1 Tabsp oil, 2 Tabsp Soy sauce, 1 clove garlic crushed, 2 teasp grated fresh ginger. Marinate for at least an hour, overnight if time. Add 1 cup water & bake covered at 170 for 2 hours until tender.
I ususally cook the shanks a day before needed then cool the liquid and remove the fat. They taste better in the next day or two after cooking.
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