Quick And Delicious Lamb Shanks

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Occasionally I organize Turkish Cooking Classes for “Men Only”. Last time I was whispered that they would like some meat; so I included Lamb Shanks to the menü. We cooked it a bit differently. So here is the recipe.

To begin, without adding anything at all, we placed the meat in a pressure cooker. The meat first left out and then soaked back up all its water. Then we started with the real cooking. We cooked until the meat was almost ready to fall off the bones.

Then we prepared a sauce and brushed it all over the shanks.

Then the shanks were ready to go off to the oven.

We cooked until  shanks were crispy on top. Served with Orzo Pilaf with Vegetables. 

Check the following recipe for the the details and exact measurements.

Enjoy.

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Quick Lamb Shanks

Follow the tips for making a quick but very presentable main dish.

Course Main Course

Cuisine Mediterranean

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Soaking 1 hour hour

Total Time 2 hours hours 10 minutes minutes

Servings 4 servings

Calories 390kcal

Ingredients

• 4 lamb shanks similar sizes
• 2 garlic cloves chrushed
• 1 tablespoon tomato paste
• 1 tablespoon plain yogurt
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon red pepper flakes optional
• 1/2 teaspoon cummin
• 1 tablespoon butter

Instructions

Meat

• Soak the meat in a large bowl full of water. Set aside for about an hour. This will bring it to room temperature and the meat will leave out blood and tiny bones, if any.
• Rinse the meat and place it all in a large pot or preferrably in a pressure cooker. Do not add anything else.
• Cook over low to medium heat; until the meat first leaves and then absorbs back most of its own water. It will take around half an hour. The lid must be kept closed.
• If you are using a pressure cooker close the lid and cook the meat until the lamb shanks are well done and almost parting from their bones.
• If you are using a normal pot, again cook as stated, just more time will be needed.
• When the lamb shanks are cooked enough, spread generously the sauce all around and place them in an oven tray or dish. Cook in a pre-heated oven at 175°Celcius for about 30 minutes.

Sauce

• Melt the butter in a sauce pan. Close the heat.
• Combine all the sauce material in the sauce pan.
• Filter the stock of the meat and add to the sauce material and mix well to make it creamy.
• If there is not enough meat stock, you can use warm water. Make sure the water is not boiling, or else the yogurt will be cooked too quickly.