Salt Baked Lamb Shanks Food

SALT-BAKED LAMB SHANKS

Steps:

• First, make the salt-crust dough. Mix the flour and salt together in a large bowl. Add the egg whites and 400ml water, and stir together with a wooden spoon to form a firm dough - add a little more water if needed. Tip the dough onto a lightly floured surface and knead for 10 mins or until smooth. Wrap in cling film and set aside to rest for 1 hr. (You can also make the dough in a freestanding mixer with a dough hook attachment).
• Heat oven to 160C/140C fan/gas 3 and line a baking tray with parchment. Divide the dough into 4 even-sized pieces. On a lightly floured surface, roll each into a circle almost 1cm thick. Place a lamb shank in the centre of each disc of dough and tuck 2 garlic cloves underneath. Brush the edge of the dough with a little water, then gather it up and around the lamb shank, leaving the bone exposed. Make sure all the meat is covered and the pastry is well sealed. Transfer to the lined tray. Can be assembled 1 day ahead and chilled. Put the lamb in the oven and bake for 3 hrs 30 mins, by which time the crust will have turned a dark brown.
• Once the lamb is cooked, leave it to rest for 30 mins. Using a bread knife, open the crust and very carefully remove the shanks and the softened garlic cloves, then discard the crust. Place the shanks on a baking tray and drizzle with a little oil. Blowtorch the lamb (see tip) to give it a crisp, toasty finish. Serve the lamb with the garlic cloves, Soused red cabbage and Beer-braised Puy lentils (see Goes well with for the recipes).

ROASTED LAMB SHANKS WITH LEMON AND HERBS

Steps:

• Make the lamb a day in advance: Make several incisions in the shanks with a paring knife and slide a slice of garlic into each slit. Place the shanks in a large baking dish, drizzle with the lemon juice, turning to coat, and season with salt and pepper on all sides. Mix the parsley, thyme and marjoram in a small bowl, then rub the herbs over the lamb. Cover and set aside at room temperature for 1 hour. After 30 minutes, place a Dutch oven or covered ovenproof pot in the oven and preheat to 500 degrees for at least 30 minutes.
• Transfer the shanks to a plate and drizzle with the melted butter; reserve the marinade. Carefully remove the preheated pot from the oven. Working quickly, add the shanks, making sure at least one side of each touches the hot pot. Return the pot to the oven, uncovered, and place the lid on another oven rack to keep it hot. Roast the shanks for 25 minutes.
• Meanwhile, bring the reserved marinade and 1/2 cup water to a boil in a small saucepan over medium heat. Pour the hot marinade over the shanks, then place a large sheet of heavy-duty foil over the pot and cover with the hot lid. Reduce the oven temperature to 350 degrees and roast 45 minutes, then reduce the temperature to 200 degrees and cook 30 more minutes. Turn off the oven and leave the lamb inside, undisturbed, to finish cooking, 20 minutes.
• Remove the lamb from the cooking liquid and place in a shallow baking dish. Refrigerate the meat and the sauce separately overnight.
• When ready to serve, position a rack in the upper third of the oven and preheat to 350 degrees. Drizzle the shallots with olive oil in a small baking dish and season with salt and pepper. Cover the lamb loosely with foil. Bake the lamb and shallots for 25 to 30 minutes, uncovering the lamb and brushing lightly with melted butter after 15 minutes. Meanwhile, discard the fat from the chilled sauce and bring to a simmer over medium heat. Drizzle the finished lamb and shallots with the sauce and garnish with parsley.

LAMB SHANKS

Steps:

• For the brine:
• Place the water, sugar, and salt into a large container. Carefully add the lamb shanks and soak for 24 hours.
• Preheat oven to 350 degrees F.
• Remove shanks from the brine and pat dry. Season with salt, pepper, and garlic, to taste.
• Coat shanks with flour and saute in 2 to 3-ounces of virgin olive oil in a medium saute pan over medium-high heat until golden brown, about 5 minutes each side.
• Place the shanks in a roasting pan with the crushed tomatoes.
• In same saute pan that the shanks were seared in, saute the carrots, celery stalks, onion, fresh fennel and garlic until tender, about 5 minutes over medium-high heat. Remove from the heat and add to the roasting pan.
• Deglaze saute pan with 1 cup each red wine and orange juice. Reduce by half and add to roasting pan.
• Add 1/2 cup each fresh Italian parsley and fresh oregano to roasting pan. Cover and roast in oven for 2 hours or until tender. After 1 hour, turn shanks and cover for remaining time, making sure shanks are covered in the gravy.
• Garnish with fresh oregano sprigs and parsley and your favorite Italian cheese. Best served with polenta!

BAKED LAMB SHANKS

Steps:

• Preheat oven to 450 degrees.
• Put the oil in a baking dish, add the lamb shanks, turn to coat evenly and bake 30 minutes, turning once.
• Combine the onions with the allspice, nutmeg, salt and pepper, mix well, and spoon the mixture on top of the lamb shanks. Combine the tomatoes with the oregano and spoon on top of the onion mixture. Carefully pour the water around the shanks.
• Turn the oven to 400 degrees and bake for 1 1/2 hours, or until meat is tender, basting occasionally. If the dish begins to dry out, add more hot water. Add chickpeas to the juices 10 minutes before the end of the cooking time. Mix everything gently and spoon some sauce over each shank when serving.

SCHREINER'S BAKED LAMB SHANKS

Steps:

• Place the lamb shanks in an ungreased 13-in. x 9-in. baking pan. Sprinkle with salt and pepper. Bake, uncovered, at 400° for 30 minutes. Remove from the oven and reduce heat to 350°. Add broth to the pan. Combine onion, rosemary, garlic powder and mustard; sprinkle over lamb. Cover tightly and bake for 2-1/2 to 3 hours or until very tender. If desired, make gravy from pan drippings. Serve lamb with gravy and mint jelly if desired.