moondog, prufrock, carmenere and all foodies....help me find a superb recipe for lamb shanks!

[Heathcliffscathy]

am entertaining CD and Mr CD tomorrow night. they have high standards.

accompaniments are to be roasted and pureed butternut squash and sauteed wild mushrooms.

i need a gorgeous slow cooking recipe for lambshanks please?

I have a wonderful one with chickpeas from the Eagle cookbook - will go and dig out.

onions, celery, leeks, dash of tomato, half bottle of white wine and chickpeas. Stewed long and slow. If that sounds the kind of thing, I will type the whole thing out!

I did Nigella's Express one the other week and it was very good.

express lamb shanks? really? how long did they take? imo you need a good half-day.

I dont know the recipe aitch but believe that in that book express reate to how much work you have to put in rather than short cooking time iyswim.

ah right, that would make sense.

this is a BRILLIANT recipe by the way, couldn't be simpler. on the advice of vitomum from here, who first made it for me, i don't add water to it but put wedges of lemon round the edge of the dish. it looks spectacular and the effort is 5 mins. but it's lamb shoulder, not shanks.

i'm after a red winey one? possibly?

but all of them look very interesting, and yes aitch, i'll be putting it on in the morning and serving at night!

I don't really have a recipe for lamb shanks.
I'd just be swishing in a lot og garlic and onions and wine (maybe a bit of Kikkoman soy sauce for colour and flavour.) The older I get,the simpler my cooking becomes.

I am wondering if the combo might be a bit wet? Would roasted (and not pureed) squash be better?

Starters?
Pudding?
Booze?

Details please.

i tend to think cypriot for lamb anyway. cumin etc. this delia one sounds good, although i hate cannellini beans so would do it with borlotti for preference.

I always do lamb shanks in red wine with redcurrant jelly .. it was a waitrose recipe - not on their website - but can dig out if you like.

yes please wheelybug!

quails eggs to start, i'm roasting the squash so won't be watery before pureeing.

raspberries and home made chocolate sorbet for dessert.

gigondas with main,

barsac with dessert.

That sounds nice.
Quail eggs as they are?

celery salt. just hard boiled i.e. creamy.

might do squid or prawns to start too.

depends how far i can be arsed

bloody hell were you waiting for this thread to come up or what?

cheeeeeeese on toast - what?

Am very greedy.

Seafood might gild the lily?

Maybe some good nuts and olives?
I went to Chester on Wednesday for dinner at the grosvenor and had these.Forgotten how great they can be when really fresh.

rhuby whaaa????

moony you're so right. i'll be getting myself to the deli

cheese on frikkin' toast. That is, cheese, put on toast, and melted.

you know if it was the right cheese. and the right toast. it would be fabulous.

however, you are not helping me with my lamb shanks woman!

Right - hope its not too late this morning -

Lamb shanks with rosemary thyme and garlic
(serves 2)
2 lamb shanks
tbsp olive oil
knob butter
1 small onion
1 tbsp flour
600ml lamb or chicken stock
100ml red wine
2 sprigs thyme
2 sprigs rosemary
1 clove garlic
1 bay leaf
S&P
3 tbsp redcurrant jelly

preheat oven 170c/GM3

Heat oil and butter in casserole and brown shanks. Remove, keep warm
Add onion (peeled, chopped) and fry 2-3 mins
sprinkle over flour and cook 1 min
Remove from heat
gradually pour over stock and wine
bring to boil and add thyme and rosemary, garlic, bay leaf & seasoning
Return shanks to casserole, bring to boil and place in oven
Cook 2 - 2.5 hours until tender/meat comes away from bone etc
remove lamb and keep warm
Stir in reducrrant jelly and boil for 3 mins to reduce and thicken.