Recipes

Cooking Finnsheep Lamb Shanks

Recipe of the month

BRAISED LAMB SHANKS WITH BUTTERED TURNIPS

Serves: 2 Prep time: 1 hour Cook time: 3 hrs 30mins INGREDIENTS - 4 lamb shanks - 2 yellow onions, roughly chopped - 2 large carrots, roughly chopped - 4 stalks of celery, roughly chopped - 10 cloves garlic - 1 bottle red wine - 4 cups beef stock - 1 bunch fresh rosemary - ½ bunch fresh thyme - 6 large turnips - 2 tbsp butter - 2 tbsp melted ghee - 2 tbsp parsley, finely chopped - Salt and pepper to taste DIRECTIONS 1. Preheat oven to 300 degrees F. Heat vegetable oil in large dutch oven over medium high heat. Season shanks with salt and pepper, and sear on all sides until golden brown. 2. Remove shanks from pot, and add onions, garlic, carrots, and celery. Cook until dark brown, and deglaze with red wine. Return shanks to pot, and add beef stock, rosemary, and thyme. 3. Bring the pot to a boil, then cover with a lid and transfer to oven. Cook for 3 hours or until tender. 4. Once shanks are tender, remove the meat from the cooking liquid, and set aside in a covered container to keep warm. Strain the solids from the liquid, and return the liquid to the pot. Bring to a boil, then reduce heat to medium and allow to reduce by half. 5. Bring a large pot of salted water to a boil. Peel turnips, and cut into 1 inch cubes. Add turnips to water, reduce to medium heat, and cook until tender, about 20 minutes. 6. Once turnips are tender, transfer to a large bowl, and toss with butter and salt and pepper to taste, tossing until butter is fully melted. 7. To serve, divide turnips among 4 plates, place a shank on each plate, and top with sauce and parsley.

From our kitchen, three ways

Shanks are pure patience rewarded — tough muscle that melts into silk after a slow braise. Nearly impossible to overcook, which makes them the friendliest 'fancy' cut we sell.

Set-and-Forget Slow-Cooker Shanks

Beginner

4 servings · 8 hours on low, 15 minutes of work

Serves: 4 Prep time: 15 minutes Cook time: 8 hours on low INGREDIENTS - 4 Finnsheep lamb shanks - 1 onion, chopped - 4 garlic cloves - 2 carrots, chopped - 1 cup red wine or stock - 1 can crushed tomatoes - 2 tsp salt, 1 tsp pepper, 1 tbsp dried rosemary DIRECTIONS 1. Season the shanks with salt and pepper and put everything in the slow cooker. Browning first is nice but optional. 2. Cook on low for 8 hours. The meat should slide off the bone when nudged with a spoon. 3. Skim the fat from the juices, mash the vegetables into the sauce, and serve over mashed potatoes, polenta, or buttered noodles.

Red Wine Braised Shanks

Weeknight cook

4 servings · 3 hours, mostly in the oven

Serves: 4 Prep time: 25 minutes Cook time: about 2½ hours at 325°F INGREDIENTS - 4 Finnsheep lamb shanks - 2 tbsp ghee - 1 onion, 2 carrots, 2 celery stalks, chopped - 4 garlic cloves - 2 tbsp tomato paste - 1½ cups red wine - 2 cups lamb or beef stock - 2 bay leaves, a few thyme sprigs DIRECTIONS 1. Brown the seasoned shanks deeply in ghee in a Dutch oven — this crust is where the sauce gets its flavor. Remove. 2. Soften the vegetables, stir in tomato paste, then add the wine and scrape the browned bits off the bottom. 3. Return the shanks, add stock to come halfway up, and braise covered at 325°F for 2 to 2½ hours, turning once, until spoon-tender. 4. Rest the shanks while you simmer the sauce to a glossy consistency. Strain if you want it restaurant-smooth.

Shank Osso Buco with Gremolata and Saffron Risotto

Ambitious / pro

4 servings · 3½ hours

Serves: 4 Prep time: 40 minutes Cook time: about 3 hours INGREDIENTS - 4 Finnsheep lamb shanks, flour-dusted - 1 onion, 1 carrot, 1 celery stalk, finely diced - 1 cup dry white wine - 2 cups chicken stock - 1 strip of orange zest, 1 bay leaf - Gremolata: ½ cup parsley, zest of 1 lemon, 1 garlic clove, all minced fine - Risotto: 1½ cups arborio rice, a pinch of saffron, 5 cups hot stock, butter, parmesan DIRECTIONS 1. Brown the floured shanks, then braise with the vegetables, white wine, stock, orange zest, and bay at 325°F for about 2½ hours until the meat nearly falls from the bone. 2. With 30 minutes to go, start the risotto: toast the rice, add saffron, and ladle in hot stock a cup at a time, stirring, until creamy and just tender, about 20 minutes. Finish with butter and parmesan. 3. Reduce the braising liquid to a glaze and strain. 4. Plate a spoonful of risotto, set a shank upright on it, spoon over the glaze, and shower with gremolata — the raw lemon-garlic brightness is what lifts the whole dish.

From notable chefs

Recipes we admire from the pros — these open on the chefs' own sites, where the originals live.

Shared by our customers

BRAISED LAMB SHANKS WITH BUTTERED TURNIPS
Serves: 2 Prep time: 1 hour Cook time: 3 hrs 30mins INGREDIENTS - 4 lamb shanks - 2 yellow onions, roughly chopped - 2 large carrots, roughly chopped - 4 stalks of celery, roughly chopped - 10 cloves garlic - 1 bottle red wine - 4 cups beef stock - 1 bunch fresh rosemary - ½ bunch fresh thyme - 6 large turnips - 2 tbsp butter - 2 tbsp melted ghee - 2 tbsp parsley, finely chopped - Salt and pepper to taste DIRECTIONS 1. Preheat oven to 300 degrees F. Heat vegetable oil in large dutch oven over medium high heat. Season shanks with salt and pepper, and sear on all sides until golden brown. 2. Remove shanks from pot, and add onions, garlic, carrots, and celery. Cook until dark brown, and deglaze with red wine. Return shanks to pot, and add beef stock, rosemary, and thyme. 3. Bring the pot to a boil, then cover with a lid and transfer to oven. Cook for 3 hours or until tender. 4. Once shanks are tender, remove the meat from the cooking liquid, and set aside in a covered container to keep warm. Strain the solids from the liquid, and return the liquid to the pot. Bring to a boil, then reduce heat to medium and allow to reduce by half. 5. Bring a large pot of salted water to a boil. Peel turnips, and cut into 1 inch cubes. Add turnips to water, reduce to medium heat, and cook until tender, about 20 minutes. 6. Once turnips are tender, transfer to a large bowl, and toss with butter and salt and pepper to taste, tossing until butter is fully melted. 7. To serve, divide turnips among 4 plates, place a shank on each plate, and top with sauce and parsley.