AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM

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AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM › Camp Oven, Barbecue & Other Recipes › Stews, Curries, Casseroles, Pasta, Tagines & Stir Fries › LAMB SHANKS

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LAMB SHANKS (Read 18795 times)

Reply #20 - Jan 26^th, 2010 at 2:49pm

VicStar Offline
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Springfield Lakes, Qld, Queensland, Australia

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Kingsthorpe David wrote on Jan 25^th, 2010 at 2:34pm:

From what folks are saying here, they are cooked as a stew or braised - rather than baked/roasted like a leg of lamb?

Long slow cooking is the order of the day when it comes to shanks - they are quite sinewy. But cooked this way the meat should fall off the bone and is very, very tastey! YUM!

My life is a performance for which I was never given the chance to rehearse.

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Reply #21 - Feb 3^rd, 2010 at 10:45am

Kingsthorpe David Offline
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Cooked my first lamb shanks for dinner last night (4).
Used a 9" Billmans in a Fire Pot with charcoal (not charcoal briquettes).
Browned them in olive oil. Then raised the level of the pot as the charcoal was running hot, then added a 750ml bottle of Tooheys Old Black Ale, a cup of red wine (and some for the cook) and some minced garlic. Returned to house and chopped up some carrots, potatoes, onions and celery than added to the pot.
Thickened with plain flour and seasoning at the end.
Total cooking time - three hours.
Was very nice.

KD

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Reply #22 - Feb 3^rd, 2010 at 12:17pm