A Lamb Shank Success (Yet Another) - Ellen's Tastes Blog at Allrecipes.com - 268006

Ellen's Tastes

A Lamb Shank Success (yet another) 
Feb. 20, 2012 6:13 am 
Updated: Feb. 28, 2012 4:25 pm
Several years ago, I stumbled onto a recipe for lamb shanks which was created by chef Tom Valenti. It has about 20 ingredients in it (including anchovies!) and is quite yummy. Then, a year or so ago, I came across a variation of Tom's recipe with fewer ingredients and, to my taste, just as delicious. To hubby's taste, it's even better than Tom's ("less rich", says he). And thus, I've been asked to make this dish fairly often.

Yesterday, one of our snowbird neighbors asked if I'd make lamb shanks for him too, because he "just loves 'em". And thus I found myself throwing a small dinner party last night: lamb shanks, steamed green beans, and mashed cannellini beans (with some of the braising liquid added to it). Although I've been off red meat since last July, and avoiding most fats, I admit I joined the festivities. Well, I had to: it just smelled too good.

I've posted the lamb shank recipe here before, but here it is again:

Lamb Shanks for Four:
2 tbsp. olive oil
4 lamb shanks
salt and pepper (sprinkled on the lamb)
1 medium onion, chopped
3 cloves garlic, minced
3/4 c. dry red wine
3/4 c. dry white wine
14 oz. can diced tomatoes
1 c. water
1 tsp. chicken bouillon
2 tbsp. fresh rosemary (1 tbsp. dried)
2-3 twigs fresh thyme (1 tsp. dried)

In a large cooking pan (one that has a cover), warm up the olive oil over medium heat (don't let the oil get smokey though). 
Then add the lamb shanks and sprinkle with salt and pepper. 
Cook on each side (adding salt and pepper as you go) until the lamb is lightly browned (about 10 minutes). 
Remove from the heat and set aside.
Toss the diced onions in the oil, along with the garlic, and stir for about 3 minutes. 
Add the remaining ingredients and stir well. 
Then place the lamb shanks back into the pan and cover. 
Let simmer, covered, turning each shank every half hour until the meat begins fall off the bone (about 2-1/2 to 3 hours).

Mashed Cannellini Beans

2 cans Cannellini Beans, partially drained (add about 1/4 c. liquid to the pot).
2-3 tbsp. of the braising liquid from the lamb.

Add the beans to a pot and heat until hot, then mash them (I use an immersion blender).

Just before serving, stir in some of the braising liquid and mix well.

Steamed Green Beans

2 c. fresh green beans, ends trimmed
1 tbsp. butter

Steam the green beans until just tender (about 15 minutes). Remove the water and steamer from the pot, and toss the beans in butter. 

When serving, mix a small dollop of the mashed white beans in with the green beans.

This is one of those meals that will earn you many kudos. There's enough braising liquid left for a whole other meal, but this time I'll let hubby have my share. It was fun to revisit this tasty menu though.

Tasty Lamb Shanks
Photo Detail
Feb. 20, 2012 8:21 am
You convinced me! I'm heading out to get some lamb shanks!
Feb. 20, 2012 8:22 am
OH! Thanks for the recipe!
Feb. 20, 2012 3:27 pm
LOL Mike! Let me know how it turns out!!
Feb. 20, 2012 6:32 pm
Wow-eee! That sounds good. Lamb will be on sale here in a few weeks. Think I'll give this a whirl. Thanks Ellen for posting the recipe Ellen.
Feb. 21, 2012 9:52 am
Never tried lamb. Sounds like you enjoyed it though.I love beans though and I'm wondering what I could use in place of the braise you used. Any idea?
Feb. 21, 2012 5:05 pm
I love lamb in any form and will be trying this recipe for the shanks. Thanks for sharing it!
Feb. 23, 2012 4:51 am
Rosebud, the primary seasonings in the lamb are garlic, thyme, and rosemary. If you add those to your beans (and maybe a little olive oil) you'll probably come very close. In fact, I might try that myself!
Feb. 23, 2012 4:47 pm
Hi Ellen, thank you for your help on this. I'd really like to try it. I'll let you know how I make out. How are you doing?
Feb. 28, 2012 4:25 pm
my best friend's ex-wife brought in $13418 a week ago. she has been working on the computer and got a $416700 house. All she did was get fortunate and put into action the tips given on this web page >> LazyCash5.com
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About Me
I've loved cooking since I was a kid, and still have my first (very battered) cookbook. Other than cooking, I adore interior design, writing, and playing bridge. Oh... and tasting new wines (or old favorites).
My favorite things to cook
As I've grown older, my tastes and philosophy have changed. I now use organic ingredients whenever I can, and I prefer using unprocessed ingredients.
My favorite family cooking traditions
Well, my mother (bless her) had 8 people to feed, so she made foods that were easy to prepare. My favorites were her baked ribs with barbecue sauce; english muffins topped with cheese, tomato, and bacon, and then broiled; and spaghetti noodles with tomato soup and cheddar cheese stirred in. I wouldn't make these dishes today, but they're full of fond memories.
My cooking triumphs
Adding orange juice to diced tomato sauce • Adding Cointreau to fresh fruit salads or a chocolate sauce • Adding tequila and bittersweet chocolate to chili • "poaching" salmon in orange juice, sprinkled with Old Bay and tarragon • adding cidar vinegar and soy sauce to vegetable soups • adding fresh mint to steamed red potatoes • knowing how to bail out a botched dish (example: over-steamed broccoli mashed with bleu or swiss cheese isn't nearly as bad as over-steamed broccoli on it's own).
My cooking tragedies
Over-steaming broccoli and most any other veggie... and a lasagna that was so loaded with oregano, no one could eat it.
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