Best way to cook lamb shanks? Do I just brown them then put

>>8959736

Braise them.

Tented foil, roasting pan, low and slow.

Spice how you like.

>Hot pan
>Olive oil
>Gently set them in away from you
>Salt
>Pepper
>Tilt the pan
>"Beautiful"
>Jump cut to finished lamb shanks
>"Delicious"

I make a lamb stock gravy in a heavy, lidded casserole then sear the shank on all sides, put it in the casserole with the gravy and braise it in the oven a few hours.
The gravy is the thickened with a compound roux built on lamb's tallow and compounded with chopped onion, fresh black pepper and a little allspice. When I add the shanks, I add a laurel or two to the gravy as well.
I serve it with a simple mash. It's nothing special, but it's delicious and cheap.

>>8959739
this.

>>8959736
gimme the recipe for OP pic
looks amazing

>>8960090
never mind, found plenty braised lamb recipes, cant wait

OP here, I didnt trim my shanks, how fucked am I? I dont want to waste meat, dont care too much about presentation (Im the one eating it) and enjoy the fat on meat

Ill post pics in a bit when they're done

>>8960141

>in a bit
>braising for 2 hours

Enjoy your rubber. I'd leave them in there for 5 hours, minimum.

https://www.youtube.com/watch?v=1ud9MUTPNqk

>>8960148
I was planning on like 3.5 or 4, they've already been cooking for like 1.5 hours and its only 3pm here, so I really could do 5 hours no problem.

Obviously Im not just going to take them out after 2 hours, I just havent had much experience cooking lamb. Wasn't sure if I should cook them kind of like pork or more like wild meat, but it appears its more of a stew or roast-style kind of meat, which I have no problem with

>>8960216

Good. Post results when done.

File: 20170521_180248.jpg (2MB, 2592x1944px) Image search: [Google]

2MB, 2592x1944px

It fell apart a bit when I was taking it out of the pot, but tastes delicious so fuck it

>>8960877
lookin moist. i wanna put my dick in it.

>>8960877
>but

you want it to fall apart. that's the whole fucking point of braising at low temp for long time. to make it "fall off the bone" tender

>>8960877
Looks exactly like it's supposed to. I'll bet it's delicious.