Lamb

I've bought some lamb shanks for Easter this year. Never made lamb in my life, so now I'm looking at them thinking "crap".

A friend recommended I prick the shanks and put bits of garlic and rosemary into it and put it into a roasting tray with some oil and a bit of water and sort of braise/roast it.

Anyone here have some advice that might help me?

Question, is lamb like beef where it can be cooked rare or medium rare?

I love making lamb shanks. I think it is best to slow cook them on the stove.

Take a large pot and put a bit of olive oil in it, season the shanks with a bit of salt and pepper and brown them in the pot, about 6 minutes. Take them out and put chopped onions and chopped carrots in the pot and saute for a few minutes. Put the shanks back in and add a can of chopped tomatoes, a half a bottle (you could use more) of red wine and a couple cups of stock, anything you like really. Toss in some fresh rosemary and a bay leaf if you like, bring to a boil and then turn down, cover and simmer for about 2 hours. The meat just falls off the bone! When it's done, I usually strain the stock that is in the pot and thicken it with a bit of cornstarch and serve with crusty bread or over pappardelle.

Question, is lamb like beef where it can be cooked rare or medium rare?

lamb is absolutely *gorgeous* served 'pink'.   If it hasnt got a bit of pinkness, i dont really want to eat it.

Anyone here have some advice that might help me?

i make mine in the slow cooker... they really need slow cooking to make them tender.
Also, i know you've already bought the shanks, but if you like them, next time try lamb neck... it's the only cut i ever buy -- so tender, and just the right amount of fat marbled through it.

Lamb should always be served rare to medium-rare.  Grey lamb, ewww!  Always, always pink in the middle.  Also, braising is a great way to cook them to get them tender and moist.  Sear off first, then cook in liquid.  Sounds yummy!

Lamb shanks should be cooked slowly for a long time to ensure they are tender and therefore will not be pink in the middle which is o.k.   pkmac has what sounds like a good recipe.  Most other cuts of lamb like rack, leg, cutlets and chops etc are best cooked medium.

Lamb shanks should be cooked slowly for a long time to ensure they are tender and therefore will not be pink in the middle which is o.k.   pkmac has what sounds like a good recipe.  Most other cuts of lamb like rack, leg, cutlets and chops etc are best cooked medium.

Agreed.  I'd vote for her recipe any day!

Lamb shanks should be cooked really slowly...I have some in my slowcooker now!

Just throw them in there with some onions, garlic, tins of tomatoes, red lentils and let them cook away for hours. Serve with rice or Orzo! Delish!

A pub near us does lamb shanks in this amazing red wine sauce. I have no clue exactly what they do, but it's always absolutely melting so they must cook it forever. I actually don't like lamb that much but whenever I've tasted that particular dish (dh orders it whenever we go there) I'm always amazed how tender it is.

Thank you everyone.

I did it similar to what pkmac suggested and it was freaking gorgeous.

I must do lamb again. Very good.

slow cooked lamb is one of the best things ever!  I was going to post a recipe but I pretty much cook it like pk.  Also I've made spicy lamb pie- can you say yum?!???!!
http://chroniclesofsquidgyboo.co.uk/2007/12/07/mmmm-mmmm-good/

drooling...........must get a lamb shank this weekend and make it--I LOVE lamb shank!!

I must be the odd one out, but I don't really care for lamb. Granted I've never had a proper meal of it, but did make some lamb stew a few weeks ago and just wasn't crazy about the taste. The meat tasted dirty somehow. Is it the cut of meat that I got? I just bought a small package of "stew" cuts, but very few shops where we are even carry it.

Yes sometimes I think cooking lamb smells horrible, but try making a lamb shank (as described below) and I promise your mind will be changed forever!

I must be the odd one out, but I don't really care for lamb. Granted I've never had a proper meal of it, but did make some lamb stew a few weeks ago and just wasn't crazy about the taste. The meat tasted dirty somehow. Is it the cut of meat that I got? I just bought a small package of "stew" cuts, but very few shops where we are even carry it.

A good piece of lamb will not have a strong taste to it.  The 'stew' cuts were most probably the cheaper and tougher cuts of the lamb but that shouldn't really affect the taste.  I would say that if lamb isn't a big seller in your area you are not getting very good lamb.

While staying with my parents in the States a few years ago I fix a roast leg of lamb.  My SIL, neice and nephew were there as well and they are not adventerous eaters so we didn't tell them what it was, just let them think they were eating beef.  My nephew commented on how good it was.  So after he had almost finished his second very large helping I told him it was lamb.  He stopped mid chew and looked like he was going to throw up but then realized it was good as he had already said and continued to eat.