Lamb Shanks

[Ianab]

It's what's for dinner. 








In days gone by lamb shanks were "leftovers" from butchering, but with slow cookers becoming a thing they are more popular. We got a whole "lamb" as a Christmas bonus, and it was about an 18 month old one, still technically a "lamb", but sheep sized. Plenty of meat on those shanks. 

[Log-it-up]

Lamb is definitely one of my top red meats all cuts of it, we started buying lamb that was older a little more meat on the bone taste just as good 

[Magicman]

I have never eaten lamb, hogget, nor mutton.  Guess that I need to get out more. 

[Texas Ranger]

I have never eaten lamb, hogget, nor mutton.  Guess that I need to get out more. 

If you are ever offered mutton, walk away.

[Southside]

I should have followed that advise when I was offered Borscht one time...

[Magicman]

I had to search "Borscht".  The first thing mentioned was a Sour Soup and then looking at the ingredients was enough for me.  I'll trust your word.  

[Ianab]

Mutton is an "acquired taste" maybe? Lamb has a milder flavour. 

Lamb cooked up as Rogan Josh, with the more "Western" version using tomato as a base. But it's good with the garlic / ginger / chilli seasoning. 

100 years ago exporting lamb and mutton back to the UK was what basically kept NZ running. Now it's not such a big number, but we are still "outnumbered by sheep". 

[rusticretreater]

Lamb Shanks? Wasn't he the son of King Edward "Longshanks", the Hammer of the Scots?  (see the movie Braveheart)

[K-Guy]

Ianab

I love lamb, unfortunately in my experience the North American raised is not as tasty as the New Zealand lamb. Australian lamb is close to NZ but you guys have the best in my book. Usually I like to do a deboned leg roast with lots of garlic and other savory seasonings. Chops are good but too expensive for me here(yes I'm cheap). My son likes it but my wife won't touch it.

[Otis1]

I recently had some lamb mandi from an authentic yemeni or egyptian (not sure of the ethnicity) restaurant in Milwaukee, WI. Just a small hole in the wall type of place in a strip mall. My first time trying that sort of dish, I thought it was good. Definitely a strong flavor. 

[WV Sawmiller]

  I never had lamb till I was over 30 y/o. It was not a dish we found in Florida. I ate it frequently in the mideast in Arabic and Indian dishes and what I got there was pretty good.

Ian,

  Those shanks remind me of some dish made with pork shanks I had in South Africa. I think it was German style dish. It was very good.

  I can't help but wonder how deer shanks would be cooked that way.

[thecfarm]

I think that what's my great granddauther was chomping on.
It has a handle on it so she could hang onto it, but not get much of the meat off. She is only 6 months old. 

[customsawyer]

Grew up on lots of lamb and mutton. Grandfather ran a farm with a couple hundred on it.  Don't get it much now days.

[Ianab]

Found another couple of shanks in the back of the freezer. Not enough for 1 each, so I made a tomato / coconut curry. Slow cooker for ~ 8 hours, then pull the meat off the bones and add it back into the sauce. Probably could have done with a few more spices and an extra chilli, but it was very nice, just served on rice.  Slow cooker tends to mellow out the spices (and scent the kitchen with them all day), so you have to add a bit more for a slow cooker recipe. 

But it was good, set it up at 11am, had lunch and went out to the mill for the afternoon. Got home after 5, and the kitchen smelt great.