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Thread: Lamb Shanks
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17th January 2008, 02:06 PM #16Senior Member
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I normally cook mine in the crock Pot and cook them all day for at least 5 hours on low the recipe we use uses tinned tomatoes as well and ingredients very similar to the above I throw a few fresh mint leaves right at the end to give it that extra bit LOOVVEEE Lamb Shanks!!!!!!
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17th January 2008 02:06 PM # ADSGoogle Adsense Advertisement
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17th January 2008, 02:11 PM #17
We have a Tagine & we use it in the convection oven.
It is fairly high & it would be a tab difficult getting 4 lamb shanks in it unless that had one joint removed (as most do nowdays.)
The 2nd recipe is very good but try the green olives on their own first.
If they are the really big green ones from the gormet deli, they may be just a tad too tangy & you might like to cut back on them.
If they are the small green ones out of a bottle, they may be a bit mild & you may want to add a few more.Cliff.
If you find a post of mine that is missing a pic that you'd like to see, let me know & I'll see if I can find a copy.
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17th January 2008, 05:34 PM #18
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23rd January 2008, 07:37 AM #19
A crockpot is the go! I set it up over breakfast, shanks and a packet of french onion soup, no liquid. Set it on low and leave it 'til dinner time. Nice with moroccan style couscous or rice.
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23rd January 2008, 04:47 PM #20
Cliff
Trying your first one tomorrow night. Let you know how it goes.
Will be with Israeli couscous though
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23rd January 2008, 06:51 PM #21
Sue picked up 6 yesterday
shanks Cliff ooops I mean thanks
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28th January 2008, 03:41 PM #22
Great stuff Cliffy We finally had them last night The missus was not all that keen but it went down a treat with me
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