Lamb is an easily digestible and quite healthy meat, which forms the basis of the diet of the inhabitants of many eastern countries. However, in our country this product is not so popular, because many young housewives simply do not know how and what to cook from it. In today's article, you will find several original recipes for lamb shanks.
General recommendations
For baking, stewing or frying, it is best to use part of the carcass of a young lamb who has not reached the age of one and a half years. Such meat is distinguished by a lighter color of the fat layer and a delicate shade of the muscle tissue itself. It has a delicate taste and does not emit a specific aroma.
Regardless of the selected recipe, beef shank, photos of dishes from which will be presented below, are rinsed with hot water to wash off all adhering dirt and freed from the upper layer of fat. To make the leg more juicy, you do not need to make punctures on its surface through which all the juice that flows will flow out. If desired, the shank is marinated in a mixture of aromatic spices, and then subjected to heat treatment. It can be baked in the oven, cook in a slow cooker, stew in a pan or fry in a skillet.
With garlic and spices
Those who love flavored baked meat can be advised to pay attention to this simple recipe for lamb shanks. In the oven, the meat will not only become incredibly soft, but will also get a delicious ruddy crust. To feed your family a delicious dinner, you will need:
- Lamb shanks with a total weight of about 2 kg.
- 5 sprigs of rosemary.
- 10 cloves of garlic.
- Salt, olive oil, dried juniper berries, peppercorns and Provence herbs.
First you need to do spices. Pepper and juniper are crushed into crumbs, and then combined with crushed garlic, minced rosemary and olive oil. The resulting mixture is carefully applied to pre-washed and salted mutton. All this is packed in polyethylene and put into the refrigerator. Not earlier than four hours later, the foot is carefully released from the film, laid on the grill and subjected to heat treatment. In the lower part of the oven, a container is installed for draining the released fat. The first twenty minutes the dish is baked at 230 ° C. Then the temperature is reduced to 180 ° C and wait another hour and a half.
With mustard
Those who will soon be organizing a family celebration will surely like this original recipe for a lamb shank. A photo of the dish itself will be available a little later, but now we find out what is included in its composition. This time you will need:
- Leg of lamb.
- 1 tbsp. l grain mustard.
- 5 cloves of garlic.
- 1.5 tbsp. l wine vinegar.
- Salt, soy sauce, dried herbs and olive oil.
Washed and dried lamb leg is freed from excess fat. Then it is rubbed with marinade made from crushed garlic, spices, mustard, salt, soy sauce, wine vinegar and olive oil. All this is packed in a plastic sleeve and put into the refrigerator. Not later than six hours later, the marinated lamb is sent to the oven and baked at 210 ° C. After half an hour, the temperature was reduced to 180 ° C and another sixty minutes were expected. After the designated time has elapsed, the sleeve is gently opened, and its contents are returned to the oven for another half hour so that it can brown.
With vegetables and potatoes
Mistresses who have at their disposal modern kitchen appliances will need this interesting recipe for lamb shanks. In a slow cooker, you can quickly cook a full-fledged dish that does not need additional side dishes. To do this, you will need:
- 500 g of mutton drumsticks.
- 6 potatoes.
- 2 onion heads.
- 3 ripe tomatoes.
- 4 cloves of garlic.
- Medium carrot.
- Salt, herbs, water and vegetable oil.
Onions and carrots are passer in a greased multicooker tank. As soon as they lightly brown, they add peeled tomatoes and continue cooking. After a few minutes, washed lamb is sent to the vegetables. All this is salted, seasoned, poured with a glass of water and left in the "Extinguishing" mode. After a little more than half an hour, the contents of the multicooker are supplemented with slices of potatoes. After another thirty minutes, sprinkle the finished dish with herbs, season with crushed garlic and insist briefly under the lid.
With wine and leek
Fans of unusual meat dishes are advised to replenish their personal collection with another original recipe for lamb shanks. To play it you need:
- 2 large carrots.
- 4 lamb shanks.
- Stem Leek.
- 2 onion heads.
- 12 cloves of garlic.
- 5 tbsp. l flour.
- 1.5 cups of red wine.
- 3 cups chicken stock.
- Sea salt, olive oil, rosemary, thyme, parsley and peppercorns.
Pre-processed drumsticks are rolled in flour and fried in a greased pan. As soon as they are browned, they are transferred to a refractory form and supplemented with sautéed vegetables, stewed with garlic, spices, wine and broth. All this is covered with foil and baked at 180 ° C for at least two and a half hours. Before serving, take out the lavrushka and grass stems from the common vessel.
With celery and canned tomatoes
Those who do not know what to submit for the holiday dinner are advised to try repeating the recipe for mutton shanks described below. To do this, you will need:
- 850 g of tomatoes in its own juice.
- 4 lamb shanks.
- 500 ml of water.
- 50 g of garlic.
- 220 g of root celery.
- 230 g of carrots.
- 250 g of sweet pepper.
- 350 g of onions.
- 1.5 tbsp. l mustard.
- Salt, lavrushka, vegetable oil and spices.
Reproduction of this recipe for lamb shanks should begin with processing the main ingredient. It is washed, cleaned from films, rubbed with salt and mustard, and then cleaned to the side. After half an hour, the shanks are fried in a red-hot oiled pan and laid out in a pan. Passaged vegetables, mashed tomatoes, spices and water are sent there. All this is covered and languished on the lowest heat for about two hours.
With potatoes and onions
This is one of the most popular and delicious lamb dishes . We will present a step-by-step recipe and a photo of lamb shanks a little lower, and now we will figure out what is needed for baking. In this case, at your fingertips should be:
- 2.5 kg of lamb shanks.
- 4 cloves of garlic.
- 450 g of potatoes.
- 2 onion heads.
- 1 tsp mixtures of aromatic dried herbs.
- Salt, olive oil, lemon juice and saffron.
Instruction:
- Lamb is washed, dried, punctured in several places and stuffed with garlic.
- Meat processed in this way is lubricated with a mixture of olive oil, lemon juice, dried herbs, salt and saffron dissolved in a tablespoon of water.
- All this is covered with cling film and sent for a couple of hours in the refrigerator.
- Potato circles and onion half rings are placed at the bottom of a heat-resistant greased form. Lamb is laid on top.
- All this is sprinkled with salt and sent for heat treatment. Baked meat with vegetables for about two hours at 180 ° C.