shanks – 2 easy recipes for lamb and veal shanks

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Rita and I tasting oysters in Bergen , Norway
Slow cooking
Casserole of lamb with rosemary
8 lams s
salt and pepper
2bsp olive oil
50 butter
2 pieces of celery
1 large carrot
1 large onion
2 glasses
1 small bunch of fresh rosemary
1 small bunch parsley
6 anchovies
3 dl stock
Season the lambs shanks with salt and pepper, then brown the lams shanks in a thick casserole, with butter and oil, remove from the pan
Chop the vegetables for the soffritto in pieces of 2 cms and fry in the same pan return the lam to the pan
Add the white wine allow to cook for a few minutes, add the stock bring to the boil, then add then the herbs and the anchovies, place the lid on the pan and bake in the oven at 175 C for 11/2 hours to 2 hrs on a low heat until the meat is very tender
If desired sieve the sauce and thicken the sauce if necessary with a little arrowroot
Soffritto: In olie of boter gebakken mengsel van gehakte groenten en kruiden waarmee soepen, sauzen en vleesgerechten op smaak worden gebracht. De samenstelling hiervan verschilt per streek maar bestaat meestal uit wortel, ui, selderij en peterselie.
A mixture of chopped vegetables and herbs which are fried in oil or butter and used to flavour soups, sauces and meat dishes. The combinations vary per region but is mostly carrot, onion, celery and parsley.
I made the next recipe tonight but used lamb shanks. I bought these at the stall of Lindenhoff ( my old supplier ) LCF days , on the market in Amsterdam Zuid last Saturday (Jacob Obrecht Plein /Johan’s Verhulst straat) This market is an initiative of the local inhabitants. A regular haunt of mine theses days.. Well Worth a visit.
The guys from Brand and Levy are to be found there to, plus great organic vegetables, which stand is manned by the locals. Takes a time but worth it.
Just amble around and take your time.
Veal Osso bucco with baby carrots
8 stukjes veal shank or lambs shanks which I used
salt and pepper
2 tbsp light oil
50g butter
a bouquet from herbs:- thyme,1good bunch/10 sprigs
cloves 8
,peppercorns see photo!
2 large onions
1 glass white wine
1 kilo organic carrots
Method :
Season the veal . Heat the oil in a large casserole then add the butter, when foaming fry a few pieces of veal at a time at a time .Set the veal aside .
Add the onions to the pan and fry for a few minutes .
Add the herbs, pour over a glass of white wine and a little water. Place the shanks of veal on top of the onions and roast covered with a lid for 1 ½ to 2 hours .before adding the carrots
Clean the carrots and cut into thick slices , add to the casserole after one hour and continue cooking until the carrots are cooked approx 30 minutes
Chop the parsley finely .
Serve the osso bucco sprinkled with the parsley
My new butteryfly and bee garden, created where the tree fell down last September

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