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LAMB SHANKS (Read 18794 times)
 
Jan 13th, 2010 at 7:32pm

outbush   Offline
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Thought I'd do some lamb shanks. 5 lamb shanks spuds and carrots.
4 happy stomachs
 

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Reply #1 - Jan 13th, 2010 at 7:37pm

skiproosel   Offline
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Boy that sure is one tasty looking feed right there Pete.
Who got the 5th shank? I cook my shanks like that with the veggies in the gravy


Skip Smiley
 

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Reply #2 - Jan 13th, 2010 at 7:39pm

Derek   Offline
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Yep, looks the goods for sure.  Well done.


Derek
 

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Reply #3 - Jan 13th, 2010 at 7:40pm

outbush   Offline
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the cook mmm....
 
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Reply #4 - Jan 13th, 2010 at 7:42pm

Mackerel Whisperer   Offline
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Gee they look good, My mouth is watering Smiley Smiley Smiley

Nice work

Jono
 

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Reply #5 - Jan 13th, 2010 at 8:05pm

Saltbush Bill   Offline
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MMMMMMMMMM its hard to beat shanks
SBB
 
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Reply #6 - Jan 13th, 2010 at 8:35pm

69conroy   Offline
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maaaate whots your address
be there with bells on  Cool

Daryl
 
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Reply #7 - Jan 13th, 2010 at 8:42pm

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Looks good, I do a meal in one pot with them also.
 

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Reply #8 - Jan 13th, 2010 at 11:52pm

Robbo   Offline
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Shanks are awesome and they look great.
Now I'm hungry, time to raid the fridge.

Robbo
 

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Reply #9 - Jan 14th, 2010 at 5:00am

Cactus   Offline
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Very good Pete,
Shanks are one of my favorite also. Slow as you go nice and tender.
Muzz
 

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Reply #10 - Jan 14th, 2010 at 8:45am

thedeckie   Offline
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That looks fantastic, any chance of passing on your recipe and cooking method for that dish?

Cheers

Paul
 

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Reply #11 - Jan 14th, 2010 at 9:32am

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That looks very good Pete.
Just a little taste would be nice.
One pot meal, it doesn't get any better than that.

Aart
 

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Reply #12 - Jan 14th, 2010 at 11:33am

outback jack   Offline
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im off to the butcher made, havent had shanks for months

cheers - jack
 

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Reply #13 - Jan 14th, 2010 at 5:21pm

Michaelb   Offline
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Pete Maaate, how far from me do you live
 

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Reply #14 - Jan 14th, 2010 at 8:38pm

outback jack   Offline
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hey pete, should have asked  you earlier apart from the shanks and vegies what else did you put in the co

looks fantastic   Smiley Smiley
 

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Reply #15 - Jan 21st, 2010 at 8:32pm

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Yeah, Pete! Share the recipe! I think we are all dying to know your secret.  Tongue
 

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Reply #16 - Jan 24th, 2010 at 10:19am

outbush   Offline
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Not much to it bottle and a half of bbq sauce and a cup of beef stock one and a half to two hours Wink
 
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Reply #17 - Jan 24th, 2010 at 11:31am

Michaelb   Offline
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outbush wrote on Jan 13th, 2010 at 7:32pm:
5 lamb shanks spuds and carrots.
4 happy stomachs 


Who got he 5th Shank, chefs privilege
 

Don't waste a day, not while your breathing.

Michaelb (A Mexican)
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Reply #18 - Jan 25th, 2010 at 2:34pm

Kingsthorpe David   Offline
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Never cooked em.
From what folks are saying here, they are cooked as a stew or braised - rather than baked/roasted like a leg of lamb?

I have a butterfly leg of lamb for Australia Day - will not be cooked in a camp oven. This comes out very well cooked in Cobb Cooker.


KD
 
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Reply #19 - Jan 25th, 2010 at 7:01pm

69conroy   Offline
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KD
     if you have never cooked shanks
     i pity you / they are one of the best
     thingsyou can cook / try them you will
     be amazed  Tongue Tongue

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

VicStar   Offline
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Kingsthorpe David wrote on Jan 25th, 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!
 

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Reply #21 - Feb 3rd, 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 3rd, 2010 at 12:17pm

Kez   Offline
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Sounds good......Wheres the Smiley KD Sad
 

                                         
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Reply #23 - Feb 3rd, 2010 at 4:47pm

69conroy   Offline
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glad to hear you tried them KD ; do you reckon
you might try them again  Smiley

Daryl
 
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Reply #24 - Feb 4th, 2010 at 12:30pm

Kingsthorpe David   Offline
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Kez wrote on Feb 3rd, 2010 at 12:17pm:
Sounds good......Wheres theKD

Tried to add 5 pics but rejected as too large.

KD
 
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