List Review

We bake Lamb Shanks when the weather is cooler, raining or snowing. An excellent Comfort Food. Don't overcook so you keep the meat moist. Serve with buttered mash potatoes.

I can say no more.

The wonderful scent of them takes me back to my home.

I prepared my lamb shanks at 200C for 35 minutes in my air fryer after marinating them for more than 24 hours in some spices and red wine.

It was incredible!!!!

You will not be disappointed!

シチューの煮込み、オーブンでロースト、どちらの料理法でも美味しくいただけました。

I'm not a big fan of stewed or otherwise long-cooked meats, but I just had to try some lamb shanks. These were a good size and the meat just fell off the bone after a few hours in a dutch oven.

I have found that after I spice the lamb shanks, that it works out quite well for me to marinade the lamb shanks in red wine for about 12 to 24 hours.

The result is that the meat is even MORE tender and gets the nice light infusion of the wine flavor into the meat.

These give me a wonderful taste of home!

I've used these lamb shanks many ways. But I generally find that giving them a quick bit of color in the fry pan before adding them to the pressure cooker, then adding aromatics and/or liquids is the best and fastest way to cook them to perfection. I use an Instant Pot so I can sauté and pressure cook in the same pot. I've made lamb and artichokes using both frozen and canned artichokes. I've also cooked them in a soup-like Italian-flavored tomato base that was also delicious. I haven't tried this technique to create a lamb BBQ, but boy! doesn't that sound good? The shanks are delicious, fall-off-the-bone and definitely not greasy. Buy them, you'll like them.

My friends often come around on a Saturday because they just want to eat these on my BBQ!

I braise these in my slowcooker, I roast them in my oven, I slow roast them in my BBQ. Just awesome. Absolutely awesome