Shanks

Lamb Shanks with Dried Fruits
Irish Stew
Braised Lamb Shank Navarin

Lamb Shanks with Dried Fruits

Serves 4

Ingredients:
4 lamb shanks
salt and pepper
1/4 cup flour
2 tbsp butter
2 cloves garlic, minced
1 pkg mixed dried fruit
1/2 cup sugar
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp cloves
1/4 cup vinegar

Preparation:
Dust shanks with salt, pepper and flour. Melt butter with the garlic in a fry pan then brown the shanks on all sides. Put the shanks in a large casserole with all remaining ingredients plus 1-1/2 cups of water. Cover and bake in 350° degree oven for 1-1/2 hours.

Back to Top

Irish Stew
Ontario Fresh Premium Lamb shanks and Ontario root vegetables braised with Guinness

Preparation time 30 minutes
Cooking time 3 hours
Serves 8

Ingredients:
8 lamb shanks
salt & pepper
½ cup (125 ml) all-purpose flour
2 tbsp (25 ml) olive oil
4 garlic cloves
1 tsp (5 ml) each dried rosemary & thyme (or 1 tbsp (15 ml) chopped fresh
2 bottles (341 ml each) Guinness or other stout-based beer
3 cups (750 ml) beef stock
¼ cup (50 ml) butter
3 tbsp (45 ml) packed brown sugar
3 onions, cut in wedges
3 carrots, cut in 1-inch pieces
3 parsnips, peeled and cut in 1-inch pieces
½ rutabaga, peeled and cut in 1-inch chunks
¼ cup (50 ml) chopped fresh parsley

Preparation:
Sprinkle shanks lightly with salt and pepper; coat all over with flour. In large ovenproof casserole or Dutch oven, heat half the oil over medium-high heat. In batches, brown shanks all over, adding more oil as needed and removing browned shanks to plate.

Stir in any remaining flour, the garlic, thyme and rosemary; cook over medium heat for 1 minute, stirring. Remove pan from heat and gradually stir in beer; return to heat and bring to boil, stirring and scraping up any brown bits from bottom of pan. Boil for 5 minutes, covered, or until syrupy, stirring often. Stir in 2 cups of the stock. Return shanks and any juices to pan. Bring to boil, cover tightly. Bake in 350°F oven for about 2-1/2 hours or until lamb in very tender, stirring occasionally.

Meanwhile, in deep skillet, melt butter and sugar over medium heat; stir in onions, carrots, parsnips and rutabaga until well coated. Sprinkle with salt and pepper. Add remaining stock and bring to boil. Bake, uncovered and stirring occasionally, in 350° F oven for about 1-1/4 hours or until vegetables are tender but not mushy. Stir in cooked shanks.

Stew can be cooled, covered and refrigerated for up to 2 days. Remove any fat from top, bring to room temperature for 30 minutes and reheat slowly on stovetop, stirring often; or place in 350°f oven, covered, for about 30 minutes or until bubbly. Sprinkle with parsley to serve.

Nutritional Information:
Serving: 1
Protein: 26 grams
Fat: 20 grams
Carbohydrates: 33 grams
Calories: 436

Back to Top

Braised Lamb Shank Navarin
Submitted by Chef Jeff Ward, Jump Café & Bar

Serves 4 

Ingredients:
4 lamb shanks (about 1 lb. each) -- when buying your lamb from a butcher, ask for the shank to be cut in half
2 field tomatoes
2 cloves garlic
2 tbsp. oil
1 tbsp. flour
salt
freshly ground pepper
3 cups stock (lamb or beef)
4 pearl onions
4 baby carrots
4 baby turnips
½ lbs. snow peas

Preparation:
1. Peel, seed and chop the tomatoes. Peel and crush the garlic cloves.
2. Heat the oil in a large saucepan, add the lamb and sauté over medium high heat until browned on all sides.
3. Add the garlic and let cook for a minute or two longer.
4. Pour off the fat that remains in the pan, sprinkle evenly with the flour and cook over high heat for a minute or two. Add the chopped tomatoes and season with salt and pepper.
5. Cover lamb with stock, bring to a simmer, then cover and let simmer one hour longer.
6. Peel the onions and carrots. Peel and quarter the turnips.
7. Add the onions, carrots and turnips to the lamb and let simmer 30 minutes longer.
8. Place snow peas in a saucepan of boiling salted water and let cook uncovered for 6 minutes.
9. Drain, rinse briefly under cold water and add to the lamb 3 minutes before being ready to serve.

Back to Top