Lamb Shanks Recipes

I use organic ingredients.

Note on beans:
I use this year's organic dry beans obtained from the farmer.
I don't need to soak or pre cook them.
If you are using last year's beans or commercially bought beans, you'll need to soak them at least and maybe pre cook them.

Preparation time: 15 minutes
Cooking Temperature: High
Cooking Time: 5-7 hours
Serves: 4

Courtesy of Bobby Flay

Delicious combination of flavours. If you have time to marinate the shanks in the red wine and spices overnight then so much the better.

Best to use a presure cooker if you have one but if not then translate the cooking time for a slow cooker or casserole. Bottomline, you have to cook this long and slow to achieve the desired effect.

As the meat will 'fall off' the bone during cooking this is an ideal dish to place on the table and let everyone serve themselves. We had it with side dishes of lentils and barley and long beans and bok choy sauteed in garlic.

There might be more than 4 oz of meat on each shank, so you may have to re-calculate the servings, just remove meat from bones before serving..Add or omit spices and veggies according to your taste.
i use very little salt so everyone can add at the table.

Incredibly difficult to quantify the lamb shanks! This recipe is for 8 standard Australian lamb shanks. I think I got this right-ish in the end - I estimated each shank would have about 200g of meat.

Recipe allows for 200g meat from a lamb shank. That would probably be 1 standard lamb shank (but check against recipe)

First time I had this was on a Cal 26 in Key West Florida. I never know living on a boat could be so wonderful...
Thank you Ashton and Dorothy

Great DInner Party Dish (by Ainsley Harriet, improvised)

from Rosemary Stanton's Health Eating

A deliciously warming meal for winter. Even better when reheated the next day.

Comfort food at it's best

Delicious Greek Dish

From the Clay-Pot cookbook. This is to be cooked in a Morocan-style tagine clay-pot.

From Donna Hay Magazine
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***