Type what you have

Ingredients

• ✓ lamb shank
• cumin seed
• red chile pepper
• apple cider vinegar
• garlic
• vegetable oil
• onion
• ginger garlic paste
• tomato paste
• cayenne pepper
• turmeric
• cinnamon
• clove
• salt
• water
• cilantro

Instructions

1. 1 Place the cumin seeds into a dry skillet over medium heat, and toast them, stirring constantly, until they give off a roasted fragrance and turn a darker brown, about 1 minute. Scrape the seeds into a bowl, and allow to cool. When cool, grind them with a mortar and pestle or a clean spice grinder. Set the ground seed aside.
2. 2 Remove stems of chiles if necessary, and soak pods in the apple cider vinegar in a bowl until soft, at least 1 hour. Place the softened chiles with vinegar, cumin, and garlic into a blender or food processor, and pulse until ground into a paste, 30 seconds to 1 minute or as needed.
3. 3 Heat the vegetable oil in a large pot over medium heat, and cook and stir the onions until lightly browned, about 10 minutes. Stir in ginger garlic paste and about 1 teaspoon of the Grandmother's Chile Paste mixture or as desired. Reduce heat to medium-low, and fry the onions with the spice pastes for 5 minutes to blend flavors. Stir in tomato paste, ground red pepper, turmeric, cinnamon, and cloves, and bring to a simmer. Cook to blend flavors, about 20 minutes.
4. 4 Mix in the lamb shank pieces, and stir in salt to taste; simmer for 20 minutes, and stir in the water. Bring the lamb and sauce to a boil, reduce heat to a simmer, and simmer until lamb is very tender and sauce has thickened, 45 more minutes. Sprinkle with chopped cilantro to serve.

By Allrecipes Member

Ingredients

• ✓ lamb shank
• olive oil
• garlic
• onion
• rosemary
• salt
• black pepper
• white wine

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add shanks; brown on all sides, about 12 minutes. Transfer to a plate.
2. 2 Reduce heat to medium-low. Add garlic to the skillet; cook for 30 to 40 seconds. Add onion; cook until translucent, 6 to 8 minutes. Return shanks to the skillet; season with 2 teaspoons rosemary, salt, and black pepper. Pour in wine. Increase heat to medium-high; bring to a simmer.
3. 3 Reduce heat to low and cover skillet tightly; simmer until shanks are very tender when pierced with a knife, 2 to 2 ½ hours, flipping once or twice during cooking. Add water as necessary to maintain original liquid level. Garnish servings with rosemary sprigs.

By Misty Noriega

Ingredients

• ✓ lamb shank
• olive oil
• rosemary
• thyme
• basil
• parsley
• mint
• black pepper
• salt
• cayenne pepper
• lemon juice
• honey

Instructions

1. 1 Cut slits into lamb shank in a criss-cross pattern about 1 inch apart and 1/2 inch deep; place into a shallow dish.
2. 2 Whisk olive oil, rosemary, thyme, basil, parsley, mint, black pepper, salt, and cayenne pepper together in a bowl; brush evenly over the lamb shank. Refrigerate lamb at least 1 hour.
3. 3 Preheat grill for medium heat and lightly oil the grate.
4. 4 Stir lemon juice and honey together in a small bowl until smooth.
5. 5 Cook lamb shank on preheated grill, basting every 15 minutes with the lemon juice mixture, until browned on the outside and red in the center, about 30 minutes per side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C).

By slowcooker

Ingredients

• ✓ lamb shank
• onion
• red wine
• balsamic vinegar
• olive oil
• garlic
• lemon
• tomato
• basil
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place the onions in a layer in the bottom of a Dutch oven or medium roasting pan with a lid. Arrange the lamb shanks on top of the onions. Pour the wine, balsamic vinegar and olive oil over the lamb. Place a clove of pressed garlic next to each shank, and a quarter of a lemon on each side. Pour the tomatoes over everything, then season with salt, pepper and basil.
3. 3 Cover and place in the preheated oven. Cook for 3 hours. Use juices from the pan to make a nice flavorful gravy.

By Mrs Savage

Ingredients

• ✓ lamb shank
• all-purpose flour
• salt
• black pepper
• butter
• white wine
• tomato
• onion
• chicken broth
• celery
• thyme

Instructions

1. 1 Put flour into a shallow wide bowl. Season lamb shanks with salt and pepper; dredge through flour until coated, shaking off any excess flour.
2. 2 Heat a large skillet over medium heat; add butter and heat until foaming. Cook lamb shanks in hot butter until golden, about 5 minutes per side. Transfer lamb shanks to a slow cooker.
3. 3 Pour wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; transfer to the slow cooker. Add tomatoes with their juice, onion, chicken broth, celery, and thyme leaves to the slow cooker.
4. 4 Cook on Low until lamb is very tender and almost falling off the bone, 6 to 8 hours. Transfer lamb shanks to a platter and cover with aluminum foil.
5. 5 Transfer sauce in the slow cooker to a large skillet; simmer over high heat until sauce is reduced to about 2 cups, 10 to 15 minutes. Season sauce with salt and pepper.

By Nancy Powlowsky

Ingredients

• ✓ lamb shank
• salt
• black pepper
• olive oil
• onion
• carrot
• celery
• garlic
• tomato paste
• beer
• rosemary
• cayenne pepper

Instructions

1. 1 Season lamb shanks with salt and pepper.
2. 2 Heat olive oil in a deep-sided pan or pot over medium-high heat. Add lamb and cook, turning as needed, until browned, about 5 minutes. Remove from pan and reduce heat to medium.
3. 3 Place chopped onion, carrot, celery, and garlic in the pan. Season with a large pinch of salt. Cook and stir until vegetable juices start to come out, about 2 minutes. Add tomato paste and stir to coat, about 1 minute. Pour in beer and stir in rosemary. Raise heat to high and bring sauce mixture to a simmer.
4. 4 Toss lamb shanks in with the sauce mixture. Reduce heat to low. Cover and simmer until lamb is nearly fork-tender, flipping lamb after 1 hour, about 2 hours. Remove from heat and let cool to room temperature, at least 30 minutes. Refrigerate, 8 hours to overnight.
5. 5 Skim the fat off the top of the sauce, if desired. Cover and bring lamb to a simmer over low heat. Flip and continue simmering until meat is fork-tender and nearly falling off the bone, about 45 minutes. Place lamb shanks in a bowl to keep warm.
6. 6 Bring sauce to a boil over high heat. Boil until reduced by half but not too thick, about 3 minutes. Season with salt and cayenne pepper. Plate the lamb shanks and spoon sauce on top.

By John Mitzewich

Ingredients

• ✓ lamb shank
• salt
• pepper
• olive oil
• carrot
• onion
• garlic
• red wine
• tomato
• chicken broth
• beef broth
• rosemary
• thyme

Instructions

1. 1 Gather all ingredients.
2. 2 Season lamb shanks with salt and pepper.
3. 3 Heat oil in a large, heavy pot or Dutch oven over medium-high heat. Working in batches, cook lamb shanks until brown on all sides, about 8 minutes. Transfer shanks to a plate; set aside.
4. 4 Add carrots, onions, and garlic to the pot and sauté over medium heat until golden brown, about 10 minutes.
5. 5 Stir in wine, tomatoes, chicken broth, beef broth, rosemary, and thyme.
6. 6 Return lamb shanks to the pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover and simmer until lamb is tender, about 2 hours.
7. 7 Remove the lid and simmer to allow flavors to concentrate, about 20 minutes. Transfer lamb shanks to a platter; cover with foil to keep warm. Continue boiling sauce until thickened, about 15 minutes.
8. 8 Spoon sauce over lamb shanks before serving.

By S HODGE

Ingredients

• ✓ lamb shank
• salt
• black pepper
• vegetable oil
• onion
• garlic
• tomato paste
• chipotle chile powder
• ancho chile powder
• cinnamon
• chicken broth
• jalapeno pepper
• red bell pepper
• cilantro

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Generously season lamb shanks with salt and black pepper.
2. 2 Heat vegetable oil in a large Dutch oven over medium-high heat. Add lamb shanks; cook until browned on all sides, about 10 minutes. Transfer shanks to a plate; drain off all but 1 tablespoon oil.
3. 3 Add onion, garlic, and 1 pinch salt to the Dutch oven; decrease heat to medium-low and cook, stirring, until onion is softened and translucent, about 5 minutes. Add tomato paste, chipotle chile powder, ancho chile powder, and ground cinnamon; stir to combine.
4. 4 Pour 1 cup chicken broth over onion mixture; increase heat to high and bring to a boil. Return lamb shanks to the Dutch oven; cover and cook in the preheated oven for 90 minutes.
5. 5 Place Dutch oven on stovetop. Stir in jalapeño peppers, bell pepper and remaining 1/2 cup chicken broth; bring to a boil. Return Dutch oven to the oven; cook, uncovered, until lamb shanks are fork-tender, about 20 minutes. Transfer shanks to plate.
6. 6 Return Dutch oven to the stovetop over high heat; bring liquid to a boil and cook, skimming off any foam, until reduced and thickened, about 5 minutes. Stir in cilantro; season with salt and black pepper. Spoon sauce over lamb shanks then serve.

By John Mitzewich

Ingredients

• ✓ lamb shank
• olive oil
• all-purpose flour
• celery
• carrot
• onion
• leek
• garlic
• bay leaf
• black peppercorn
• thyme
• rosemary
• chicken stock
• red wine
• sea salt

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Heat olive oil in a heavy, metal roasting pan on the stove over medium-high heat. Toss shanks with flour to coat well; then shake off excess. Sear shanks in hot oil until well browned on all sides, then remove from the pan and set aside.
3. 3 Add celery, carrots, onion, leek, and garlic to the roasting pan. Cook until softened and lightly browned, stirring constantly; about 5 minutes. Season with bay leaf, peppercorns, thyme, and rosemary. Pour in chicken stock and red wine, increase heat to high, and bring to a simmer. Season to taste with salt. Place the lamb shanks on top of the vegetables.
4. 4 Cover the roasting pan tightly with heavy aluminum foil and place into the preheated oven. Bake gently until meat is tender and falls off the bone, 2 1/2 to 3 hours.
5. 5 Remove bay leaf and herb stems before serving shanks with vegetables and sauce.

By Lasse's Solskinn

Ingredients

• ✓ lamb shank
• olive oil
• onion
• garlic
• water
• turmeric
• black pepper
• carrot
• green lentil
• rice
• spinach
• parsley
• cilantro
• salt
• lemon

Instructions

1. 1 Heat olive oil in a 4-quart Dutch oven or other heavy-bottomed pot over medium heat. Add onion; cook until translucent, about 5 minutes. Add garlic; cook 1 minute more. Add lamb shank and sear until lightly browned on all sides, about 6 minutes total.
2. 2 Add the water, turmeric, and pepper. Bring to a boil. Reduce heat and simmer, covered, until lamb is almost cooked, about 40 minutes.
3. 3 Add carrot, lentils, and rice. Cover and cook 20 minutes more. Stir in spinach, parsley, and cilantro. Cook over medium-low heat 10 minutes more.
4. 4 Remove lamb shank and let cool slightly. Separate meat from bone, shred it into medium pieces, and return it to the soup.
5. 5 Season with salt and additional black pepper as needed. Add lemon juice just before serving.

By Shadi HasanzadeNemati

Ingredients

• ✓ lamb shank
• vegetable oil
• onion
• garlic
• carrot
• celery
• tomato paste
• beef broth
• stout
• porter
• thyme
• parsley
• bay leaf
• rosemary
• salt
• pepper

Instructions

1. 1 Heat oil in a Dutch oven or large, wide pot over medium-high heat until oil begins to smoke. Sear lamb shanks in hot oil on all sides until browned, about 10 minutes. Remove lamb shanks and set aside. Drain excess grease.
2. 2 Add onion and garlic to the Dutch oven over medium heat. Cook and stir until onion is softened and translucent, about 5 minutes. Stir in carrots, celery, and tomato paste; cook for 5 minutes more.
3. 3 Return lamb shanks to the Dutch oven and pour in broth and stout beer. Use kitchen twine to tie together thyme, parsley, and bay leaf into a secure bundle; add to lamb shanks. Bring to a boil.
4. 4 Reduce heat to medium-low, cover, and simmer, stirring occasionally, until lamb is tender and nearly falls off the bone, 2 to 3 hours. Stir in rosemary sprig and season with salt and pepper during the last 10 minutes of cooking. Remove rosemary sprig and herb bundle before serving.

By Nick Russell

Ingredients

• ✓ lamb shank
• butter
• olive oil
• sea salt
• black pepper
• onion
• carrot
• celery
• garlic
• thyme
• rosemary
• basil
• chicken broth
• red wine
• butternut squash

Instructions

1. 1 Preheat oven to 275 degrees F (135 degrees C).
2. 2 Heat 2 tablespoons butter and olive oil in a large oven-safe pan over medium-high heat. Season lamb shanks with 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook until browned, about 2 minutes per side.
3. 3 Stir onion, carrots, and celery into the pan. Add 1/2 teaspoon salt, 1/2 teaspoon pepper, garlic, 2 teaspoons thyme, 1 teaspoon rosemary, and basil. Pour in chicken broth and wine; bring to a boil. Remove from heat and cover.
4. 4 Place covered pan in the preheated oven; bake until lamb shanks are tender, about 6 hours. Check level of liquid every 2 hours, adding more chicken broth or red wine if too much evaporates.
5. 5 Place butternut squash in a large pot of water with 1 teaspoon salt; bring to a boil. Reduce heat and simmer until tender, 15 to 20 minutes. Drain and return to the pot.
6. 6 Stir 2 tablespoons butter, 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon thyme, 1/2 teaspoon rosemary. Mash with a fork until smooth. Reheat over medium heat before serving with lamb shanks.

By Cindy Anschutz Barbieri

Ingredients

• ✓ lamb shank
• olive oil
• salt
• black pepper
• rosemary
• thyme
• butter
• onion
• celery
• carrot
• all-purpose flour
• garlic
• red wine
• chicken broth
• water
• balsamic vinegar
• cinnamon
• rosemary

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Place lamb shanks in a roasting pan. Drizzle with oil; season generously with salt and black pepper. Sprinkle with 1/2 teaspoon dried rosemary and thyme.
3. 3 Roast in the preheated oven until lamb shanks are brown, about 30 minutes.
4. 4 Reduce the oven temperature to 325 degrees F (165 degrees C).
5. 5 Melt butter in a saucepan over medium-high heat. Add onion, celery, and carrot; cook until onion is browned, about 10 minutes. Stir in flour until combined. Add garlic; cook, 1 minute. Stir in wine, scraping up the brown bits of food off the bottom of the pan with a wooden spoon. Stir in broth, water, vinegar, and cinnamon; pour over lamb shanks.
6. 6 Cover the roasting pan with aluminum foil, sealing it loosely so sauce can reduce slightly as it cooks.
7. 7 Bake lamb shanks in the preheated oven for 1 hour. Flip lamb shanks; place foil back on pan. Continue baking until lamb shanks are fork-tender, about 1 hour more. Transfer lamb shanks to a large bowl, cover with foil, and rest for 10 minutes.
8. 8 Meanwhile, transfer braising liquid to a saucepan over high heat; boil for 10 minutes, skimming fat as it reduces and slightly thickens. Stir in 1 teaspoon minced fresh rosemary; taste and adjust seasonings. Serve lamb shanks with sauce.

By John Mitzewich

Ingredients

• ✓ lamb shank
• olive oil
• salt
• turmeric
• cinnamon
• cardamom
• black pepper
• cumin
• nutmeg
• onion
• garlic
• water
• lime
• rosewater
• saffron
• red wine
• parsley
• thyme
• lime zest
• bay leaf
• chicken broth

Instructions

1. 1 Rub 1 tablespoon olive oil over lamb shanks and cover with salt.
2. 2 Mix turmeric, cinnamon, cardamom, black pepper, cumin, and nutmeg together in a small bowl. Sprinkle over lamb shanks. Let lamb shanks marinate for 1 hour at room temperature.
3. 3 Heat 1 tablespoon olive oil in a large pot. Cook and stir onion until browned, 10 to 15 minutes. Stir in garlic; cook and stir until fragrant, about 1 minute. Remove from heat.
4. 4 Whisk hot water, lime juice, rose water, and saffron together in a small bowl. Cover and let steep for 10 minutes.
5. 5 Heat remaining 2 tablespoons olive oil in a large pot over medium-high heat. Cook lamb shanks in batches until browned, 5 to 8 minutes per batch. Transfer lamb shanks to a plate.
6. 6 Whisk wine into the pot, scraping any browned bits off the bottom. Add onion and garlic mixture, steeped saffron mixture, parsley, thyme, lime zest, and bay leaves. Return lamb shanks to the pot. Cover with chicken broth. Bring to a boil; reduce heat to medium-low and simmer, covered, until lamb shanks are tender, about 2 1/2 hours.
7. 7 Preheat the oven to 250 degrees F (120 degrees C).
8. 8 Uncover pot and simmer until broth reduces slightly, about 20 minutes. Transfer lamb shanks to an oven-safe dish.
9. 9 Place lamb shanks in the preheated oven to keep warm.
10. 10 Bring broth to a boil; simmer until thickened, about 10 minutes. Spoon broth over lamb shanks.

By Andraya Winters

Ingredients

• ✓ lamb shank
• cilantro
• brown sugar
• ghee
• black pepper
• mustard
• cumin
• cinnamon
• paprika
• cayenne pepper
• garlic
• ginger
• water
• cherry tomato
• onion
• black pepper
• salt
• salt
• tamarind concentrate
• garam masala
• vegetable oil
• cider vinegar

Instructions

1. 1 Whisk cider vinegar, oil, garam masala, tamarind concentrate, and 2 teaspoons salt together in a bowl; pour into a resealable plastic bag. Add lamb shanks, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
2. 2 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil; grease foil.
3. 3 Remove lamb shanks from marinade and shake off excess; place on the prepared baking sheet and season with salt. Reserve marinade.
4. 4 Roast in the preheated oven until well-browned, 15 to 20 minutes.
5. 5 Meanwhile, combine 1 chopped onion, cherry tomatoes, water ginger, and garlic in a blender; blend until smooth. Set aside.
6. 6 Combine cayenne pepper, paprika, cinnamon, cumin, dried mustard, and black pepper in a small bowl.
7. 7 Melt clarified butter in a large stockpot over medium-high heat. Add remaining 1 chopped onion; cook and stir until softened and well-browned, about 30 minutes. Reduce heat to medium; add cayenne spice mixture. Cook and stir until spices are aromatic, about 2 minutes.
8. 8 Add reserved marinade to the stockpot; stir in tomato-onion mixture and brown sugar. Bring to a simmer; add lamb shanks and reduce heat to low. Cover and cook, turning occasionally, until lamb is tender and easily pierced with a fork, 3 to 4 hours.
9. 9 Remove lamb from the pot; cover with foil. Increase heat; simmer sauce for 3 to 5 minutes, skimming fat from the top. Taste; add salt if needed. Spoon sauce over lamb shanks; garnish with cilantro.

By John Mitzewich

Ingredients

• ✓ lamb shank
• olive oil
• parmesan cheese
• egg
• flat leaf parsley
• milk
• ground pork
• bread crumb
• ground beef
• white sugar
• turkey sausage
• olive oil
• black pepper
• salt
• tomato
• water
• tomato paste
• garlic
• onion
• red pepper flakes
• mint
• basil
• beef rib
• beef chuck
• pork rib
• pork neck bone
• olive oil

Instructions

1. 1 Heat 1/4 cup olive oil in a stockpot over medium heat; add neck bones, pork rib, beef chuck, beef rib, and lamb shank. Cook, flipping often, until browned on all sides, 7 to 10 minutes; transfer to a large bowl.
2. 2 Add 1/4 cup olive oil to the same stockpot over medium heat; add 1 pinch each basil, mint, and red pepper flakes. Add onion; cook and stir until translucent, about 5 minutes. Add 1 clove minced garlic; cook and stir 1 minute. Stir in tomato paste until incorporated. Add water and crushed tomatoes; bring to a low boil. Add remaining 2 pinches each basil, mint, and red pepper flakes; season with salt and black pepper.
3. 3 Return browned meats to stockpot; bring to a simmer and cook 2 1/2 hours, stirring every 15 minutes. Remove and discard neck bones.
4. 4 Heat 2 tablespoons olive oil in a skillet over medium heat; crumble in Italian sausage. Cook and stir until crumbly, evenly browned, and no longer pink, 5 to 7 minutes. Drain and discard any excess grease. Stir sausage and sugar into tomato sauce; heat to a simmer and cook 1 1/2 hours.
5. 5 Combine ground beef, bread crumbs, ground pork, milk, parsley, eggs, Parmesan cheese, and remaining 1 clove minced garlic in a large bowl with your hands until evenly mixed; shape into 2-inch meatballs.
6. 6 Heat 1 1/2 teaspoons oil in a skillet over medium heat. Add meatballs; cook until evenly browned, 5 to 7 minutes.
7. 7 Add meatballs to tomato sauce; simmer for 1 hour, adding water as needed to keep sauce from becoming too thick. Let sit off heat 2 to 3 minutes. Skim and discard any fat from top of sauce.

By owensjo

Ingredients

• ✓ lamb shank
• thyme

Instructions

1. 1 Place lamb shank in a saucepan, cover with water, and add thyme. Cover and bring to a boil over medium-high heat. Reduce heat to a simmer and cook until meat is falling off bone, 45 minutes to 1 hour.
2. 2 Transfer lamb and 16 ounces cooking liquid to two separate containers. Place in the refrigerator to chill, 1 hour to overnight. Discard remaining cooking liquid.
3. 3 Skim off any solidified fat from chilled cooking liquid and discard.
4. 4 Remove meat from bone and place in a food processor. Discard bone, excess fat, and tendons. Add 2 1/2 ounces cooking liquid to meat and process until a fine, even texture is achieved, adding more liquid as needed.

By Diana Moutsopoulos

Ingredients

• ✓ lamb shank
• olive oil
• kosher salt
• black pepper
• paprika
• cinnamon
• rosemary
• onion
• garlic
• chicken broth
• saba
• rosemary

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Place lamb shanks into a large bowl; drizzle with olive oil. Sprinkle with salt, black pepper, smoked paprika, cinnamon, and rosemary. Toss the lamb shanks to spread oil and seasonings over the meat.
3. 3 Spread onion slices and garlic cloves into the bottom of a heavy 9x12-inch baking dish. Lay lamb shanks over onions and garlic.
4. 4 Bake lamb in preheated oven for 30 minutes. Reduce oven temperature to 200 degrees F (95 degrees C).
5. 5 Combine chicken broth and saba in a bowl. Pour mixture over the lamb shanks. Cover baking dish tightly with foil and place baking dish on a baking sheet.
6. 6 Bake lamb in the oven until a knife pierces the meat easily, 2 1/2 to 3 hours. The meat will be tender but not falling off the bone. Use tongs to turn the shanks over in the pan sauce. Increase temperature to 350 degrees F (175 degrees C).
7. 7 Return shanks to oven and bake, uncovered, until meat is fork-tender and the sauce has thickened slightly, 10 to 15 minutes. Turn shanks over in the sauce after 10 minutes and check for tenderness; if still not tender enough, return to oven for 10 to 15 more minutes and test again.
8. 8 Transfer lamb shanks to a bowl and keep warm. Strain pan juices into a saucepan and place over medium heat. Bring to a boil and cook, stirring often, until thickened, about 5 minutes. Skim any excess grease from top of sauce. Taste and season with salt; stir in fresh rosemary. Serve sauce drizzled over lamb shanks.

By John Mitzewich