Lamb Shank

The various places that I procure them seem to have trimmed any outrageous amount of fat off. As to the connective bits - with a long slow cook it always seems to sort of break down and "melt". The tendons are soft enough to easily chew and add a textural contrast. There is nothing that I find should have been eliminated before cooking or even at service.

I think I might prep Lamb Shank Birria Tatemada soon... you marinate the Lamb (or Goat) Shank in Adobo for Birria (Dried Ancho, Guajillo & Arbol Chiles, Vinegar, Cloves, Ginger, Mex Oregano, Thyme, Marjoram etc.,) over night.

Then you drain them & sear them over a very smokey mezquite grill... or to be very traditional you set them right on the hot mezquite coals... while you do that fry the drained Adobo for about 5 minutes until it reduces to a velvety texture.. put the smoke seared shanks in a tightly covered clay pot with adobo & bake for 4 to 6 hours at 225 to 250F... the searing step will toughen the meat but even the fibers will loosen up & fall off the bone.

Then you drain them & sear them over a very smokey mezquite grill... or to be very traditional you set them right on the hot mezquite coals... the searing step will toughen the meat but even the fibers will loosen up & fall off the bone.

So the sear is to add the charred flavor? It sounds delicious. I am still nibbling at mine from yesterday (praise for microwave reheating)

Then you drain them & sear them over a very smokey mezquite grill... or to be very traditional you set them right on the hot mezquite coals... the searing step will toughen the meat but even the fibers will loosen up & fall off the bone.

So the sear is to add the charred flavor? It sounds delicious. I am still nibbling at mine from yesterday (praise for microwave reheating)

Yup... the word tatemar is to char or blacken... and of course the mesquite ain't bad either

What is egullet's position on the gland-removal issue?

What is egullet's position on the gland-removal issue?

Gland? Where is it?

What is egullet's position on the gland-removal issue?

Gland? Where is it?

OK I googled it - the popliteal gland embedded in the fat if one was butchering the shank from the leg. Since I am buying already butchered shanks it is not an issue. From what I read I suppose the issue is whether the removal is a good or bad thing for taste as it will infuse "gaminess".

Here is a nice oven braised lamb shank

Ingredients: lamb shanks, lamb stock, white wine, onion, mushrooms, sage, rosemary, thyme, oregano, marjoram, sprinkle of parmesan and breadcrumbs - then baked in an oven for 1 hour. Remove the meat then reduce the sauce even further to concentrate it. Make up some vegetables, lay the shank on top, and pour the sauce over.

What is egullet's position on the gland-removal issue?

Can't speak for eG as a whole, but I hunt it down and remove it (same as I do with venison); I've always understood that if left in, especially if the leg is from an older animal, it can make for an aroma that is beyond just 'gamey'.

What is egullet's position on the gland-removal issue?

Can't speak for eG as a whole, but I hunt it down and remove it (same as I do with venison); I've always understood that if left in, especially if the leg is from an older animal, it can make for an aroma that is beyond just 'gamey'.

I think this is why I sometimes enjoy lamb shank and sometimes find it inedible. I prefer it with the gland removed. A friend made an amazing braised version once and she'd bought it at a halal butcher, where perhaps they remove the gland as standard?

I love a good lamb shank. The lady thinks it is too much meat. Did you buy or make the lamb stock?

2 weeks ago in the sweltering bizarre heat of Los Angeles in September (!) I had an uncontrollable craving for lamb shanks. Without realizing that I had done the almost same prep as in my post #45 above a year ago. I did add various fresh thymes from the garden. I got a shot of it ready to go into the oven but it was so delicious there are no shots before it was devoured. I used to think osso buco was my favorite slow cooked meat but I think lamb shanks have edged it out.

Serendipity or something like that. I have lamb shanks simmering away as I type this.

My method has the usual onion, carrots, celery & parsley, but I add lots of green lentils & a bit of garlic & a dab of tomato paste then simmer in red wine for several hours on top of the stove.

We'll eat them in about another hour. (just had to add some water as the wine was getting a bit low)

At the same time I'm making lamb stock. I've saved bones from out last couple of 1/2 lamb purchases. I've roasted the bones & roasted carrots, onion, garlic & a bit of tomato as well. they're together now in the pot. I'll simmer for 4-5 hours before straining then reducing.

I do love lamb.

I mentioned in the Wild Fork topic that I purchased lamb shanks for my dad's 101 today. Started yesterday in crockpot. Only opton as his wife detests the smell of lamb. So no sear, on a bed of rough cut onion, Mexican oregano, black pepper and garlic head cut in quarters. Splashed with soy sauce and sprinkled with chicken powder. Liquid just a bit of water and a cuple glugs of pom juice languishing in fridge. Also a smear of grainy mustard. 5 hours on high in garage. Into fridge overnite. Removed solid fat. Back to garage for 3 hours from cold. Perfect. Had to keep seasoning low key for the bday boy. Liquid cooling to be made into a soup base with the bones tomorrow. 

I made Nalli Gosht last night with four goat shanks.

Recipe was courtesy of Maunika Gowardhan https://maunikagowardhan.co.uk/cook-in-a-curry/nalli-gosht-lamb-shanks-cooked-in-a-spiced-yoghurt-curry/#

Shanks were marinaded over two nights and will sit in the fridge after cooking for at least 24 hours to let the flavours develop. Cooked long and slow the shanks tend to maintain their shape rather than looking like it a big meat lollipop with a long bone handle sticking out. I took a photo half way through the cooking process.