Any clues, hints to cook lamb shanks until the meat is falling off the bones? Mum always slowly, slowly simmered them in the old meat dish before braising and adding carrots, celery, spuds etc. Every time I buy expensive shanks they never ever are as tender as Mum's. They were such a cheap meal then...

johnnom1 - 2018-03-21 22:20:00

As you say, long and slow.
Braising is with liquid, in effect you are making a casserole.....How long do you cook them for? That is probably the issue.

lythande1 - 2018-03-22 08:35:00

Slow cooker, set to turn on at lunchtime. Add the veges when you get home from work.
Pressure cooker works well too, but that takes a little trial and error to get right.

floydandu2 - 2018-03-22 08:58:00

30-45 minutes in the pressure cooker then into what ever sauce you want for a quick simmer.

smallwoods - 2018-03-22 09:09:00

I Fan bake them in oven for about an hour on about 180 Dont use Oil. Use Water as it draws the fat out of them. I make gravy too mixed up with Soya Sauce, Flour & pepper & salt. I use cold water as hot water makes its Lumpy.
Bit of mint sauce on Lambs Shanks too.

Edited by ferrit47 at 10:56 am, Thu 22 Mar

ferrit47 - 2018-03-22 10:47:00

i use water to, cover dish with tinfoil then fanbake on 110 for 2hrs then uncover and turn up to 180 for 30 mins. for mutton hocks same but fanbake 4hrs. then uncover and turn up

pussy01 - 2018-03-22 19:54:00

Roast them for several hours...long and slow...don't time them, just check till they're almost falling off the bone...delicious every time!! If you want to add a whole lot flavours, go for it, but I don't add a thing except a bit of oil or fat to roast them in.

Edited by rainrain1 at 9:39 am, Fri 23 Mar

rainrain1 - 2018-03-23 09:37:00

rainrain1 wrote:

Roast them for several hours...long and slow...don't time them, just check till they're almost falling off the bone...delicious every time!! If you want to add a whole lot flavours, go for it, but I don't add a thing except a bit of oil or fat to roast them in.

Dont add oil. Just use water as draws fat out.

ferrit47 - 2018-03-23 11:36:00

ferrit47 wrote:

Dont add oil. Just use water as draws fat out.

Yes, that too!!

rainrain1 - 2018-03-23 14:11:00

**bump**

autumnwinds - 2019-03-21 23:35:00

This is how I have done them for many years. Absolutely scrumptiously delicious!

GLAZED LAMB SHANKS with red onions, bacon, honey & mustard:

Preheat oven to 180C . Brush 4 lamb shanks with olive oil, bake 30 mins until brown (or brown in pan on stove).
Saute 2 sliced red onions, 3 rashers bacon & crushed garlic until soft & golden. Add 250g button mushrooms (halved), cook 1 min.
Add 1 tbsp flour, 1/3 cup lemon juice, 1 cup chicken stock, 2 tbsp whole grain mustard,
1 tbsp honey, ½ tsp ground cumin – bring to boil. Pour this mixture over shanks. Cover.

Bake 90mins - 2hrs or until meat is falling off bones. Baste with the liquid now and then during cooking.

Edited by fluffyb at 1:47 pm, Sat 23 Mar

fluffyb - 2019-03-23 13:47:00

Slow cooker all day with carrots and onions. Meat just falls off the bone.

angie117 - 2019-03-23 14:54:00

in a slow cooker in an oven bag, 2 tablespoon of water and whatever else you want to flavour them with, soy sauce, onion, garlic, parsley, etc - perfect.

articferrit - 2019-03-23 16:51:00

Please enlighten me on the use of water instead of oil... and how about dusting them with flour or not?

maxi42 - 2019-05-14 15:32:00

Into an oven bag, with some mint sauce, and what ever else you want in with it, tie top to leave a hole for air, into the crock pot, cook till melts in your mouth. No cleaning up

rainrain1 - 2019-05-14 17:06:00