Braised Lamb Shanks

---

INGREDIENTS

• 10 pieces of American Lamb shanks, bones trimmed to fit the pan

Spice Blend

• 1 1/2 teaspoon each salt and pepper

• 2 teaspoons chili flakes (optional)

• 1 tablespoon oregano

• 1 tablespoon onion powder

Braising

• 1/4 cup unsalted butter, (divided)

• 2 onions, (grated and water removed)

• 6 garlic cloves, (minced)

• 1/2 tablespoon whole peppercorns

• 1/2 teaspoon whole coriander seeds (optional)

• 1 large cinnamon stick

• 3 fresh bay leaves

• 3 sprigs fresh rosemary

• 1/2 cup crushed tomatoes

• 6 -8 cups stock (wine is added as part of the total liquid)

• 1/4 cup pomegranate molasses (or balsamic reduction)

• Dry red wine (optional)

To Serve

• Mashed potatoes

• Orange zest

• Fresh rosemary

• Freshly cracked pepper

• Chili flakes

DIRECTIONS

Season the lamb with the spice blend on all sides.

Preheat a heavy duct oven pan—at least 7 quarts on medium high heat and add in 2 tablespoons of butter.

 Start by adding the seasoned lamb shanks in two batches to avoid overcrowding the pan.  Get a nice golden sear on each lamb shank.  You will need about 3 minutes per side for each lamb shank to be golden.  Continue adding more shanks to the pan as long as they are in a single layer.

Once all shanks are done and seared, use the same pan to proceed with braising.  Add in the remaining amount of butter to the pan and add in the grated onion.  Cook the onion for 3 minutes before adding in the garlic, cooking it for a minute.

Add the remaining sauce ingredients and turn the heat up to bring it to a boil.  At this point add the lab shanks back to the pan and cover the pan.  Drop the heat to medium low and cook the lamb shanks on a gently simmer for about 2 hours, making sure to flip the shanks half way to distribute the heat. The shanks should be tender when pierced with a fork,  at that point the shanks are ready.

 Remove the shanks along with other tough pieces of whole spice and herb stalks and the bay leaves. Allow the sauce to boil for 3-4 minutes to thicken slightly.

You can add dry red wine and stock to make a robust sauce with amplified flavors. (Pinot Noir, Cabernet Sauvignon, Merlot, or Malbec will work best).

 Use an immersion blender for easy clean up, or a blender if you do not have access to an immersion blender.  Blend the sauce into a smooth and luscious gravy.

 Serve the lamb shanks over mashed potatoes, drizzled generously with the gravy,

Finish off with fresh rosemary an orange zest, some freshly cracked pepper and chili flakes if you prefer.

Notes

The USDA recommends that lamb reach an internal temperature of at least 145 degrees F with a 3-minute rest.

Greek Style Braised Lamb Shanks

---

INGREDIENTS

• 4 lamb shanks

• ½ cup olive oil

• 1 yellow onion, (peeled and finely grated)

• 1 rib celery, (finely grated)

• 1 carrot (peeled and finely grated)

• 4 garlic cloves (finely grated)

• 1 cup red wine

• 2 cans (28-ounce)whole peeled tomatoes crushed by hand

• 2 teaspoons dry oregano

• 1 teaspoon dry thyme

• 1 cinnamon stick

• 8 all-spice berries

• 1 pound orzo

• Sea salt and pepper to taste

• Fresh oregano, thyme, and parsley, (chopped )for garnish (optional)

DIRECTIONS

Season the lamb shanks well on all sides with salt and pepper.

Add the oil to a large rondeau pot over high heat until it begins to smoke lightly. Add the lamb shanks to the pot, turn the heat down to medium-high heat, and sear them until well browned on all 4 sides.

Set the lamb to the side.  Drain off the oil if it is too dark and appears burned and replace it with 3 tablespoons of olive oil.

Add in the onions and cook until browned over low to medium heat, for about 20 minutes.

Stir in the celery and carrots and cook for 3 to 4 minutes. Add in the garlic and cook just until fragrant, which takes about 30 to 45 seconds.

Deglaze with the wine and cook until au sec or almost gone.

Add in the tomatoes, cinnamon stick, all-spice berries, oregano, thyme, salt, and pepper, and mix to combine.

Place back in the lamb shanks, cover with a lid and bake in the oven for 2 1/2 hours or until they are tender enough to fall off the bone.

With about 20 minutes left in the lamb braising process, add the orzo to a large pot of boiling salted water and cook for 6 to 7 minutes or until al dente. Drain the orzo completely.  Add the orzo to a large sauté pan with olive oil and cook for 2 to 3 minutes over medium heat to gently toast the orzo.  Season with salt and set to the side and keep warm.

To serve, add some of the orzo to a serving bowl and place the lamb on top with some of the sauce and chopped fresh herbs.

Notes

The USDA recommends that lamb reach an internal temperature of at least 145 degrees F with a 3-minute rest.

Scotch Broth

---

INGREDIENTS

• 4 tablespoons lard

• 2 1 ½ pound American lamb shanks

• 128 ounces beef stock

• 1 sliced large leek

• 1 peeled and small diced yellow onion

• 5 finely minced cloves of garlic

• 1 peeled and large diced turnip

• 4 peeled and large diced carrots

• 4 ribs of large diced celery

• 2 peeled and large diced russet potatoes

• ¼ green cabbage cut into 1” inch pieces

• 1 recipe for cooked barley

• 1 recipe for cooked split peas

• ¼ cup chopped fresh parsley

• Salt and pepper to taste

DIRECTIONS

Season the lamb shanks well on all sides with salt and pepper. Next, add some oil to a large pot or rondeau over high heat until it begins to smoke. Place in the lamb shanks and sear them until golden brown on all sides.

Pour in 96 ounces of stock (or enough to where the lamb is at a minimum half submegred), season with salt and pepper, and braise over medium-low heat for 3 hours or until the lamb becomes very tender and falls off the bone. USDA recommends lamb reach an internal temperature of 145F with a 3 minute rest.

In the meantime, prepare the barley and set it aside.

Next, prepare the split peas and set them aside as well.

Add some oil to a separate large pot over medium heat and cook the leeks and onions until browned, which takes about 20 minutes. Stir in the garlic and cook just until fragrant, which usually takes about 1 minute. Add in the vegetables and sauté for 5 to 6 minutes over low heat to medium heat.

Remove the lamb shanks and chop into small pieces. This should be very easy since it will be so tender.

Add the lamb along with the braising liquid to the pot of vegetables. Add additional stock until your desired consistency.

Cook over low to medium heat until the vegetables are tender, which takes about 25 minutes.

Season the soup with salt and pepper and stir in the chopped parsley.

Serve the soup by adding it to a serving bowl and spoon in the desired amount of barley and split peas.

One Pot Barbacoa Tacos

---

INGREDIENTS

For the Lamb

• 1 and 1/2 lbs boneless lamb shank, cut into large cubes Have your butcher do this

• 1-2 tbsp olive oil

• 6 large garlic cloves, minced

• 2 and 1/2 tsp cumin

• 2 tsp oregano

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1 small lime, zested & juiced (about 2 tbsp)

• 1 tbsp chili powder Use chopped chipotle chilis if you want more spice

• 3/4 cup beef broth

For Serving

• tortillas

• cotija cheese

• red onion

• cilantro

• any other toppings as desired

DIRECTIONS

Marinate the Lamb: Add all lamb ingredients to a large tupperware container and stir to combine. Add the lamb and refrigerate at least 2 hours or up to 24.

Braise the Lamb: Preheat your oven to 350° F. Heat 1 tbsp olive oil in a large dutch oven (or similar oven-safe pot) over medium heat. Brown the lamb on all sides, working in batches as needed. Once lamb has been browned, pour in the marinade, and add a bit of extra beef broth so the lamb is at least halfway submerged in liquid. Add the lid, and place in the oven. Cook for 1 hr 45 minutes to 2 hrs 15 minutes. The lamb meat will fall apart tender when tested with a fork when done. USDA recommends lamb reach an internal temp of 145F with a 3 minute rest.

Remove meat from the pot and skim any fat from the braising liquid. Return the meat to the liquid, then get out your taco fixings and serve!

Store leftovers in an airtight container for 3-4 days.

American Lamb Birria Tacos

---

INGREDIENTS

Birria Meat

• 4 lbs. American lamb shanks  

Birria Sauce/Marinade          

• 4 Guajillo chiles soaked in 1 cup hot boiling water      
  1 can chipotle in adobo

• 1/2 cup crushed tomatoes

• 1/4 cup vinegar white

• 6 garlic cloves

• 1 1/2 teaspoon oregano Mexican oregano is best

• 1 teaspoon paprika

• 1 1/2 teaspoon chili powder

• 1/2 teaspoon cumin

• 1 teaspoon salt and pepper more or less to taste

• 1/2 teaspoon chili flakes optional for extra heat

Birria Stew

• 2 onions diced

• 1 tablespoon oil

• 3 bay leaves

• 1 cinnamon stick whole

• 5 cloves whole

• 2 cups stock chicken, beef or veggie

Birria Tacos

• 24 mini tortillas flour or corn, plain or flavored

• 2 cups cheese Monterey, cheddar or your favorite

• 1/4 cup cilantro chopped

• 1 white onion diced finely

• 2 jalapenos sliced (optional for extra heat)

DIRECTIONS

Start by soaking your Guajillo chiles in the hot water in a bowl and cover the bowl with a plastic wrap so it softens up. Once the peppers are softened, they're ready to use. Usually this takes around 15 minutes.

In a blender add all the marinade ingredients. Add to them the soaked and ready Guajillo chiles. Blend until smooth and silky.

Coat the meat with the blender sauce and marinade. You can marinate the meat for as little as 10 minutes or up to 12 hours.

To make the birria stew: sauté the onions with the oil. You can use an instant pot or large stovetop pan.

Once the onions are translucent, add in the meat and sauce/marinade mixture all at once. Add to that the whole spices. Then add in the stock and cook the stew.

For instant pot --select pressure high and cook for 40 minutes. For stove top -- cover the pot and cook for 1 hour and a half. USDA recommends lamb reach an internal temp of 145F with a 3 minute rest

If you want to bake the birria -- place all ingredients with onions in an oven safe dish and cover the dish with foil. Roast in a 400 degree oven for 1 hour and half. The stew is ready when the meat comes out tender.

Preserve the sauce and set aside.

Take the meat and use a fork to shred it into fine shreds on a wooden board. Add the shredded meat to a bowl along with 3 ladles of the reserved sauce to flavor up the meat.

Make the tacos: Dip each tortilla into the reserved sauce to flavor it up. Make sure to quickly dip and remove the tortilla-- this will prevent it from being soggy.

In a heavy duty pan, place the coated tortilla in to the pan and add cheese over half of the tortilla. Pile up the meat over the cheese. Fold over the tortilla to cover the meat and press it down. Flip the tacos when ready and golden and allow it to sear on both sides a total of 5 minutes.

Sprinkle the tacos with cilantros and jalapeños.

For the dipping sauce : take 2 cups of the reserved birria stew sauce and add to it the onions and remaining cilantro.

Citrus Honey Glazed Lamb Shanks

---

INGREDIENTS

FOR THE LAMB SHANKS:

• 4 American lamb shanks

• 2 tablespoons olive oil

• salt, to taste

• fresh ground black pepper, to taste

• 8 cloves garlic

• 7 sprigs fresh rosemary

FOR THE CITRUS HONEY GLAZE:

• juice of two oranges, about 1 cup

• 4 tbsp honey

DIRECTIONS

Pre-heat your oven to 425°F. Place the lamb shanks in a roasting pan just large enough to fit them in one layer and rub with olive oil. Season shanks generously with salt and pepper.

Roast for 20 minutes to achieve a nice brown color on the shanks. Remove roasting pan from the oven and turn the temperature down to 325°F. While you wait for the oven to cool down, scatter the garlic cloves and rosemary over and around the lamb.

Wrap the braising or roasting pan very tightly with several layers of heavy-duty aluminum foil and return to the oven.

Roast lamb shanks for an additional 2 hours. When the lamb is almost done roasting, mix the orange juice & honey until well combined. After 2 hours of roasting, remove the foil, spoon the citrus honey glaze over the shanks. Increase the heat to 400°F.

Roast shanks for another 15 minutes. Baste & rotate shanks, then roast for another 15 minutes. The lamb shanks are done when they are nicely browned and fork-tender. Note: USDA recommends an internal temperature of 145F with a 3 minute rest.

Transfer the lamb shanks to a serving platter and spoon over some of the juices, garlic cloves, and rosemary. Serve with roasted potates and a salad.

Braised Lamb Shank Taquitos

---

INGREDIENTS

Lamb Filling

• 1 tablespoon olive oil 

• 3 American lamb shanks 

• 1 white onion, sliced 

• 3 cloves fresh garlic 

• 5-6 dried New Mexico chili pods 

• 2 tablespoons kosher salt 

• 2-3 cups water 

 Taquitos 

•  16 corn tortillas 

• 2 cups neutral oil 

• 4 cups shredded braised American lamb shank 

 Creamy jalapeño & cilantro sauce 

•  1 1/2 cups sour cream 

• 2-3 tablespoons olive oil 

• 1/8th of a white onion 

• 2 green onions 

• 1 jalapeño 

• Juice of one juicy lime 

• Salt and pepper to taste 

DIRECTIONS

Preheat the oven to 300 degrees. 

Heat a 5-quart enamel coated or heavy bottom baking dish with a lid over medium heat. Add the olive oil. Brown the shanks on all sides, add the onions, garlic, paprika, and dried chilies. Add the water. Place the lid on and braise in the oven 3-4 hours. Check the liquid levels every hour to make sure it hasn’t evaporated. Add more if needed. 

Remove the shaks and allow to cool slightly. Remove the meat and any cartilage from the bones. 

Note: USDA recommends lamb be cooked to an internal temperature of 145F with a 3 minute rest.

To make the taquitos

Heat the oil in a skillet to roughly 300 degrees. Cook each tortilla 10-15 seconds to soften. Remove and place onto a paper towel lined plate to soak up excess oil. 

Lay the cooked tortillas on a board and gently fill with 2 tablespoons of shredded lamb shank. Roll tightly away from yourself.  Repeat this process until you’ve filled all tortillas. 

Gently place the rolled taquitos seam side down in the oil and fry in batches of 5 or 6 roughly 5-7 minutes total. Rotate the taquitos often to brown evenly. 

Remove taquitos and set on a paper towel lined plate to drain excess grease.  

To make the creamy jalapeño & cilantro sauce

 Place all ingredients into a food processor and whirl until smooth. Keeps up to 4 days in the fridge.

American Lamb Shank Ragu

---

INGREDIENTS

• 2 tablespoons avocado oil⁠

• 3-4 lb American lamb shank, bone in⁠ generously season with salt & pepper⁠

• 3 garlic cloves⁠

• 1 yellow onion, diced⁠

• 1 red pepper, diced⁠

• 28 oz. can crushed tomatoes⁠

• 2 tablespoons tomato paste⁠

• 1/2 tablespoon dry rosemary⁠

• 1/2 tablespoon dry thyme⁠

• 1/4 teaspoon red pepper flakes⁠

• 1 cup beef bone broth⁠

• 1 bay leaf⁠

• 1 lb. pappardelle⁠

• 1/2 cup Basil Pesto⁠

• Fresh Burrata⁠ - crumbled

DIRECTIONS

Season both sides of lamb with salt & pepper.⁠
Set Instant Pot to Sauté mode. Add 1 T of avocado oil. Then add lamb, sear both sides for 3-4 minutes until browned. Remove lamb from instant pot and set aside.⁠

Add 1 T of avocado oil and onion. Sauté 3 -4 minutes. Then add garlic, sauce for 30 seconds and stir. Add in red pepper. Sauté for 2 minutes.⁠

Now pour in crushed tomatoes, tomato paste, herbs, and red pepper flakes. Stir and let simmer for 2-3 minutes⁠

Add lamb back to the IP along with beef bone broth and bay leaf. Secure the lid. Set Instant Pot to Meat or Pressure Cook mode on HIGH for 40 minutes. Do a natural release for 10 minutes. Remove shank from IP and shred the meat. Add lamb meat back to the IP with the sauce.⁠

Bring a pot of water to a boil. Season with salt. Add in pappardelle pasta, cook until al dente.⁠

Toss lamb ragu with pasta. Top with pieces of burrata and dollops of basil pesto.⁠ Devour!

Note: USDA recommends lamb be cooked to an internal temperature of 145F with a 3 minute rest

American Lamb Shanks with Yogurt

---

INGREDIENTS

Lamb

• 6 lamb shanks - American Lamb

• ¼ cup ketchup

• 3 tablespoons balsamic vinegar

• 2 tablespoons soy sauce

• 2 teaspoons kosher salt

• 1 tablespoon fresh black pepper ground

• ½ teaspoon nutmeg

• Onion water (2 grated onions squeezed using a paper towel)

• ½ cup olive oil

• 2 onions cut in half

• 2 heads of garlic

• 3 whole cardamoms

• 2 cinnamon sticks

• 2 tablespoons whole peppercorns

• 3 bay leaves

• 2 cups stock

Yogurt Sauce

• 2 cups plain yogurt

• 1 teaspoon garlic paste

• ¼ cup fresh dill, minced

• 1 tablespoon lemon juice

• Salt and pepper to taste

• ½ teaspoon chili flakes (optional)

 Garnish

• Fresh parsley and dill

• Pomegranate arils

• Toasted pine nuts

• Cracked Black pepper

DIRECTIONS

Preheat the oven to 375 degrees F.

In a large bowl add the lamb shanks and flavoring ingredients (from the top until the olive oil only) and toss well.

 Spread the lamb in an oven safe baking dish. Add in the whole spices, cut up onions and garlic. Try to squeeze them in the dish and divide them evenly so the flavor spreads evenly as well. Pour the stock over the lamb dish and cover the plate with foil. 

 Roast the shanks until tender--this should take between 100-120 minutes (depending on the size of your lamb shanks).

 Once ready, remove the foil and if the lamb requires more browning, leave it in the oven for an extra 10 minutes. Note: USDA recommends cooking lamb to a minimum 145 degree internal temperature with a 3  minute rest.

 n the meantime, make the yogurt sauce. Mix all ingredients together in a bowl until blended.

 On a serving plate, spread the sauce. Add the lamb shanks on top and garnish with your choice of garnishes. 

Braised American Lamb Shanks with Preserved Lemons and Herbs

INGREDIENTS

• 4 American lamb shanks

• Kosher salt, to taste

• Freshly ground black pepper, to taste

• 2 tablespoons olive oil

• 1 yellow onion, thinly sliced

• 2 leeks, white and light green parts thinly sliced

• 1 pound parsnips, sliced into 2-inch pieces on the bias

• 6 garlic cloves, thinly sliced

• 1 teaspoon dried thyme

• 2 cups dry white wine

• 6 cups vegetable stock

• 1 preserved lemon rind, thinly sliced

• 1 bunch cilantro, stems thinly sliced, leaves roughly chopped, divided

• 1 cup mint leaves, roughly chopped

• 1/2 cup dill, roughly chopped

DIRECTIONS

Preheat the oven to 300˚F.

Blot the lamb shanks dry with paper towels on all sides.

On a cutting board, generously season the lamb shanks with salt and pepper on all sides.

Heat the olive oil in a large pot or Dutch oven or medium high heat. Once the oil begins to shimmer, add the lamb shanks, working in batches, and brown each side, about 4 minutes per side. Transfer the lamb shanks to a paper towel-lined plate.

Add the onion, leeks, and parsnips and cook until the onion starts to soften, about 6 minutes.

Add the garlic and thyme and cook until aromatic, about 1 minute.

Add the white wine and cook, scraping up any brown bits, until the smell of alcohol has burned off, about 2 minutes.

Nestle the lamb shanks back into the pot, then pour the vegetable stock in and bring to a boil.

Place the lid on the pot and transfer to the oven. Braise the lamb shanks until the meat is fork-tender and easily pulls apart, 3 1/2 to 4 hours.

Remove the lamb shanks from the pot and transfer to a bowl. Set the pot back over medium high heat and reduce the braising liquid until reduced by half, about 30 minutes. Add the preserved lemon and cilantro stems to the reduced braising liquid and stir to combine.

Serve the lamb shanks with the braising liquid spooned over. Top with the cilantro leaves, mint, and dill.

Poutine with Savory American Lamb Gravy

---

INGREDIENTS

For the gravy:

• 2 American Lamb shanks (about 1 and a half pounds)

• 1 cup sliced leeks (white parts only)

• 1 cup diced celery

• 1 cup diced carrot

• 6 cloves garlic, sliced

• 1 tablespoon kosher salt

• 1 bay leaf

• 1 tablespoon porcini mushroom seasoning

• 1 1/2 cups sliced Portobello mushrooms

• 4 cups (32 ounces) vegetable or chicken stock

• 2 teaspoons Worcestershire sauce

• 1-2 each fresh sprig of rosemary, sage and thyme

• 1 heaped tablespoon cornstarch

• 1/4 cup water

• 1 tablespoon apple cider vinegar

• 1/2 cup fresh cheddar cheese curds or torn fresh mozzarella cheese

• Salt, black pepper and fresh thyme to taste

For the fries:

• 2 medium russet potatoes

• 1 tablespoon olive oil

• 1 teaspoon salt (I highly recommend truffle salt)

• 1 teaspoon cracked black pepper

DIRECTIONS

In a large heavy bottomed pot over medium heat, brown lamb shanks for 5 minutes per side. Add leeks, celery, carrot, garlic, salt, bay leaf and seasoning then cook for 5 minutes stirring once or twice. Add mushrooms, stock and Worcestershire sauce and herbs then place a lid on and simmer for 2 ½ to 3 hours until the lamb is very tender. If the liquid evaporates too much during cooking, top it up with some stock or water.

Remove lamb shanks from the pot, pull all meat from the bone and set aside. Strain the broth or remove the bay leaf then puree everything using an immersion blender for a richer broth. Make a slurry with the cornstarch and water, whisk into the pot and stir until thickened. Add the pulled lamb back into the gravy, add apple cider vinegar and season to taste. Set aside until ready to assemble.

Cut the potatoes into fries and soak in cold water for 10 minutes. Strain and drain on a clean kitchen towel, patting dry. Add fries to a bowl or sheet pan and toss with olive oil and salt then air fry for 15-20 minutes at 375F depending on thickness.

To bake: Preheat your oven to 375F and spread the fries evenly in a single layer on the sheet pan. Cook for 20 minutes, turn the heat to 425F and continue baking until crisp (about 10-20 minutes). The time will depend on the thickness of your fries, so watch it halfway through and test for doneness.

To assemble: Place fries on a plate, add cheese curds and spoon a few ladles of lamb gravy over. Finish with fresh herbs and pepper. Serve immediately.

Eggplant American Lamb Stew

Recipe provided by | Cosette's Kitchen

Serves: 8 Preparation Time: 20 minutes Cook Time: 2.5 hours

---

INGREDIENTS

• 4 American lamb shanks

• 4 teaspoons kosher salt, divided*

• 3 teaspoons pepper, divided

• 4 teaspoons all spice, divided

• 2 medium sized onions, cut in large chunks

• 4 cloves of garlic

• 2 large eggplants, cut in large chunks

• 1 can of whole tomatoes, 28 ounces 

• 2 cinnamon sticks

• 2 bay leaves

• 2 cups red wine and/or beef stock

• Additional salt and pepper to taste

DIRECTIONS

Stew

Preheat oven to 350 degrees and place rack toward the lower 1/3 of your oven.

Begin by seasoning your lamb shanks with 2 teaspoons of kosher salt, 1.5 teaspoons of pepper and 2 teaspoons of all spice. If you are using table salt, be sure to cut in half – see note below.

Place your dutch oven on a strong burner on your stovetop on medium-high heat. Once hot, add in your lamb shanks, as many as you can fit and begin searing on each side, flipping to ensure all sides are seared and browned. Repeat with any shanks that were not able to fit at the bottom of your pot. Each seared side should take 3-4 minutes.

Remove shanks and set aside.

In the same dutch oven, add your onions, garlic, eggplant and remaining spices (salt, pepper and all spice). Allow these aromatics to cook and brown slightly – about 6-8 minutes.

Once browned and eggplant wilted down, add in your cinnamon sticks, bay leaves and canned tomato. Finally top with lamb shanks and pour your wine and/or stock.

You can use all wine, or split half and half wine and beef stock.

Be sure to nestle your lamb shanks into the liquid and softened aromatics.

Place your lid on and pop into a 350 degree oven for 2.5 hours.

Lebanese Rice

In a bowl, add your rice. Begin rinsing your rice, fill the rice bowl with water and you’ll notice a cloudy white form. Drain that water and begin again. You’ll repeat the fill, rinse and drain until the water runs clear. It usually takes about 10 times or so. Drain in a small strainer and set aside.

In a non-stick rice pot, melt your butter on medium-high heat and add your cut vermicelli noodles. Continue to stir until noodles become a golden brown. Be sure to keep watch as they can burn quickly if not watching.

Once browned, add your rinsed rice to the pot and continue to cook. Allow your rice to coat with the butter vermicelli mixture and begin to slightly toast - about 10 minutes. 

Next, add 4 cups of water to your rice pot, 2 teaspoons kosher salt and set to high heat and allow to come to a boil. Once it comes to a boil, cover and reduce to a simmer and set a timer for 20 minutes.

After 20 minutes, turn off heat and when ready, fluff with a fork and enjoy with your lamb stew

Braised American Lamb Shanks with Creamy Polenta

Recipe provided by | The Original Dish

Serves: 4-6 Preparation Time: 15 minutes Cook Time: 3 hours

---

INGREDIENTS

• 4 1/2 pounds American lamb shanks

• kosher salt, as needed

• olive oil, as needed      

• 1 large shallot, thinly sliced  

• 1 large onion, diced

• 4 garlic cloves, minced

• 1 teaspoon fennel seeds

• 1 pound carrots, peeled and diced

• 1 pound roma tomatoes, cut into large chunks

• 1 pound cherry tomatoes

• 2 tablespoons tomato paste

• 1/2 cup red wine

• 2 cups beef broth

• 4 sprigs oregano

• 2 sprigs rosemary

• 3 cups water

• 1 cup polenta

• 8 ounces gouda cheese, shredded

• 3 tablespoons butter

• 1 tablespoon honey

• 1 teaspoon freshly cracked black pepper

DIRECTIONS

For the Braised Lamb Shanks:

Season the American lamb shanks with a generous pinch of salt on all sides. Heat a large Dutch oven over medium heat. Add enough olive oil to coat the bottom. Once hot, work in batches to sear the lamb shanks, about 4-5 minutes per side, or until golden brown. Transfer the lamb to a plate.

Add the shallot and onion to the pot. Sauté for about 6 minutes until beginning to caramelize, stirring often. Add the garlic, fennel seeds, and a pinch of salt. Stir well and cook for another minute or so. Add the carrots. Continue to cook for 5 minutes. 

Add the roma tomatoes and cherry tomatoes. Stir well and cook for another 5 minutes. Stir in the tomato paste. Add the red wine and simmer for 2-3 minutes. Stir in the beef broth, oregano, and rosemary. 

Add the lamb shanks to the liquid. Bring the liquid to a simmer. Reduce the heat to medium-low, cover the pot with a lid, and simmer for 1 ½ hours. Remove the lid and continue to gently simmer for another hour, or until the lamb is fork tender and the sauce has reduced. 

Spoon the creamy polenta (recipe below) into a shallow bowl. Place the lamb shanks onto the polenta. Spoon a generous amount of the tomato sauce over top.  

For the Creamy Polenta:

Add the water and a good pinch of salt to a small Dutch oven. Bring to a boil. Pour in the polenta and reduce the heat to low. Cook the polenta for about 5 minutes, stirring often, until thickened. 

Stir in the gouda cheese until melted. Add the butter, honey, and black pepper. Stir well until the butter has melted. Serve immediately. 

Braised American Lamb Tacos

Recipe provided by | Well Seasoned Studio

---

INGREDIENTS

For the lamb:

• 4 American Lamb shanks about 3-4 lbs

• 3 tablespoons canola or vegetable oil

• 1 tablespoon kosher salt

• 2 tablespoons chili powder

• 1 tablespoon cumin

• 1 teaspoon ground cinnamon

• 3 cups beer

• 2 Tbsp red wine vinegar

• 2 Tbsp tomato paste

• 6 cloves garlic peeled and smashed

• 2 bay leaves

• 1 large onion peeled and quartered

• 1 orange halved

• 1 cup water

For serving:

• Small corn or flour tortillas

• 1 cup radishes thinly sliced

• 1 medium onion minced

• ½ cup cotija cheese

• Cilantro

• Lime wedges for serving

• Additional topping suggestions

• Salsa

• Guacamole

• Hot sauce

DIRECTIONS

To make the lamb:

Preheat oven to 325 F. Pat lamb shanks dry with a paper towel, then season on all sides with kosher salt.

Combine chili powder, cumin, and cinnamon in a small bowl, then whisk to combine.

Heat canola oil in a large dutch oven over medium-high heat. When hot, add lamb shanks and sear until browned on all sides, about 10 minutes total. Transfer lamb to a plate.

Add beer to the hot pan, then use a wooden spoon or spatula to scrape up any brown bits at the bottom. Add vinegar, tomato paste, and spice blend, then whisk to combine.

Return seared lamb shanks to the pot, then add garlic, bay leaves, quartered onion, and halved orange. Pour water on top.

Cover and cook until meat is fork tender and falls off the bone, about 3 – 3 ½ hours. Uncover and allow lamb to rest about 15 minutes until cool enough to handle.

Transfer lamb to a plate, then pull meat by shredding with two forks or using your hands. Discard fat and bones.

Optional: strain braising liquid into a medium sauce pan. Cook over medium-high heat until reduced and thickened, about 10 minutes. Can serve on the side.

To assemble tacos:

Place a spoonful of lamb on top of two stacked tacos. Garnish with radishes, onion, cotija, and cilantro. Serve immediately with lime wedges (and reduced sauce, if using).

BBQ American Lamb Shanks

Recipe provided by | Running to the Kitchen

Serves: 6-8 Preparation Time: 10 minutes Cook Time: 4 hours

---

INGREDIENTS

• 4 American lamb shanks

• 3 tablespoons brown sugar

• 1 tablespoon paprika

• 1 tablespoon smoked paprika

• 1 1/2 tablespoons cumin

• 1 tablespoon ground mustard

• 1 tablespoon onion powder

• 1 tablespoon garlic powder

• 1 teaspoon kosher salt

• 1/2  cup BBQ sauce (*optional)

DIRECTIONS

Preheat oven to 275°F and line a heavy duty baking sheet with aluminum foil. Mix together spices in a bowl.

Place the lamb shanks on the baking sheet and rub the spice mixture all over, coating the entire surface of each shank. Tightly cover the lamb shanks with another sheet of aluminum foil and bake in the oven for 3.5-4 hours until fork tender. Meat should easily pull away from the bone.

Preheat outdoor grill on high. If desired, brush the lamb shanks with BBQ sauce (you can leave them dry if preferred) then place on the heated grill. Grill for 3-5 minutes per side brushing with additional BBQ sauce after flipping. (*see note)

Remove from grill and let rest a few minutes before serving.

Note: *Watch carefully to ensure shanks don't catch on fire while grilling as can happen when the fat from the shanks drips down the grill grates onto the flame.

Red Wine Braised American Lamb Shanks

Recipe provided by | Blue Bowl

Prep Time: 30 Minutes Cook Time: 1 hour 45 minutes

Serves: 4

---

INGREDIENTS

• 1 tablespoon olive oil

• 4 lbs lamb shanks

• salt + pepper

• 1 medium yellow onion, diced

• 3 large carrots, chopped

• 4 large cloves garlic, minced

• 1/4 cup all-purpose flour

• 2 cups beef broth

• 1 and 1/2 cups red wine No need to buy anything expensive or fancy!

• 14 ounce can of tomato sauce

• 1 tsp fresh rosemary, chopped

• 2 bay leaves Find these in the spice aisle

DIRECTIONS

Prep: Preheat oven to 350 degrees F. Let the lamb shanks sit out for 10 minutes before beginning to brown them. This is a good time to chop your carrots, onion, and garlic.

Prepare the Lamb: Add 1 tablespoon olive oil to a large dutch oven over medium heat. Season the lamb shanks all over with salt and pepper, and brown them on all sides, working in batches if necessary to make it easier. Set aside on a plate.

Add the onion and carrots, and cook, stirring, for a few minutes, until the onion is soft and translucent. Add the garlic and cook a minute more.

Coat the lamb shanks in the flour - don't worry about making it perfectly even. Add them on top of the veggies, and pour in the red wine, beef broth, and tomato sauce. Try to make sure all the meat is covered with the liquid, or covered as much as possible. Add the rosemary and bay leaves, and bring to a simmer over medium heat on the stove. Once it's simmering, turn off the heat, cover with the lid, and place in the oven.

Cook: Cook for 1 hour at 350 degrees, and rotate any pieces of meat that are sticking out above the level of liquid in the pot. Return to the oven, turn the oven temp down to 325 degrees, and cook 35-45 more minutes. The meat should be fork-tender and should shred easily when done.

Serve + Store: Enjoy immediately! Serve with couscous, mashed potatoes, orzo, or any other side you might have on hand. Store leftovers in an airtight container in the fridge for up to 5 days.

Fasolia Bi Lahme (Middle Eastern Lamb and Stew)

Recipe provided by | Cosette’s Kitchen

---

INGREDIENTS

FASOLIA

• 3–4 pounds American lamb shanks (2–3 lamb shanks)

• 2 cinnamon sticks

• 2 bay leaves

• 1 large onion, diced

• 5 cans of white cannellini beans (rinsed and drained)

• can sub standard kidney beans if you can’t locate cannellini beans

• 1 can tomato paste, 6oz

• 2 tsp Middle Eastern 7 Spices or mixed spice

• can be found online or middle eastern grocery store

• salt and pepper

• 4–5 cups of broth from cooking lamb)

LEBANESE RICE

• 2 cups Jasmine rice, or other long grain rice

• 3 Tbsp butter

• 2/3 cup cut vermicelli noodles

• 4 cups water or broth

• salt to taste

DIRECTIONS

FASOLIA

1. Prepare your lamb shanks by generously salting the exterior using a fine kosher salt, such as Diamond brand. For 2 shanks, I’ll use about 2-3 teaspoons and 1 teaspoon black pepper.

2. In a heavy bottomed pot, heat 1 tablespoon of oil on medium-high heat and place shanks to begin searing. Sear on all sides, flipping and placing on sides as needed until all sides are browned.

3. After browning, fill your pot with water, enough to cover the shanks.

4. Add in your cinnamon sticks and bay leaves and bring to a boil.

5. Once liquid comes to a boil, lower to a low simmer and allow shanks to cook for 2.5 hours until fork tender. Add liquid as needed to keep shanks covered. Every 30 minutes or so, move shanks around in pot to flip sides allowing to cook evenly.

6. Skim any scum that comes to the top of the surface as the lamb cooks.

7. Once shanks are tender, meat falling off the bone, remove carefully and drain liquid into a heatproof container, set aside.

8. Add 2 teaspoons of olive oil and begin to cook your diced onions on medium-high heat, add 1 teaspoon of kosher salt. Cook until translucent. Add 1 cup of your reserved broth to deglaze the pot.

9. Add your rinsed and drained beans and finally your tomato paste, 7 spice and 4-5 cups of your reserved broth. Nestle your shanks back into the pot (you may also remove the meat from the bone and add in). Season with additional salt and pepper to taste.

10. Cover, reduce heat to low and allow to cook for another 20-25 minutes.

11. Serve with rice and enjoy!

LEBANESE RICE

1. Begin by placing your rice in a bowl and fill with cold water. The water will be cloudy, drain and refill, gently working the rice between your fingers to allow the excess starch to release.

2. Repeat soaking rice and draining water 8-9 times, or until water runs clear. Set aside.

3. In a non-stick pot on medium-high, add your butter and then your vermicelli noodles.

4. Continue to stir watching to make sure noodles brown but don’t burn.

5. Once noodles are a golden brown, add your rinsed rice to the pot.

6. Cook rice for 4-5 minutes with the noodles and butter, continuously stir.

7. Add in your water/broth and allow to come to a boil on high heat.

8. Once pot comes to boil, reduce heat to low, cover pot and set timer for 20 minutes.

9. After 20 minutes, remove from heat but leave lid on for another 10 minutes.

10. Fluff rice with fork and salt if you like. Enjoy with fasolia.

Instant Pot American Lamb Shanks with Red Wine

Recipe provided by | Zestful Kitchen

Prep Time: 45 minutes | Cook Time: 1-1/2 hours | Serves: 4

---

INGREDIENTS

·4 (10- to 12-ounce) American lamb shanks, trimmed

·3/4 teaspoons salt

·1 tablespoons extra virgin olive oil

·1 onion, chopped

·2 carrots, peeled and cut into 1-inch pieces

·2 celery ribs, cut into 1 inch pieces

·4 garlic cloves, minced

·1 tablespoon tomato paste

·1 tablespoon herbs de Provence

·1 cup dry red wine (Côtes du Rhône, Cabernet Sauvignon or Zinfandel)

·1 tablespoon red wine vinegar

·Black pepper

·Celery root mashed potatoes or polenta

·Chopped fresh parsley

DIRECTIONS

Pat lamb shanks dry with paper towels; sprinkle with 1/2 teaspoon salt.

Set Instant Pot to high sauté function, add oil to pot and heat until smoking, about 5 minutes. Brown 2 shanks on all sides, 8–10 minutes. Transfer shanks to a plate; repeat with remaining shanks.

Add onion, carrots, and celery to pot; cook until vegetables start to soften, about 5 minutes. Stir in garlic, tomato paste, herbs de Provence, and remaining ¼ teaspoon salt and cook 1 minute. Stir in wine, scraping up any browned bits.

Nestle shanks into pot; adding any accumulated juices. Lock lid in place and close pressure release valve. Select high pressure cook functions and cook for 60 minutes.

Turn off Instant Pot and let pressure release naturally for 15 minutes. Quick-release any remaining pressure, then carefully remove lid, allowing steam to escape away from you. Transfer shanks to a serving dish, tent with foil, and let rest while preparing the sauce.

Skim fat off top of braising liquid in pot. Transfer de-fatted braising liquid and vegetables to blender, add vinegar and blend until smooth; season with salt and pepper taste.

Serve braised lamb shanks with mashed potatoes or creamy polenta.

Notes:

Instructions for braising lamb shanks in the oven

Balsamic and Caramelized Onion Braised American Lamb Shanks over White Bean & Winter Greens Risotto

Recipe provided by | Cooking with Cocktail Rings

---

INGREDIENTS

For the balsamic and caramelized onion braised lamb shanks:

• 3 tablespoons extra-virgin olive oil

• 4 bone-in American lamb shanks

• Kosher salt, as needed

• Freshly ground black pepper, as needed

• 2 tablespoons all-purpose flour

• 2 tablespoons unsalted butter

• 1 medium yellow onion, thinly sliced

• 1 medium red onion, thinly sliced

• 1/4 cup balsamic vinegar

• 4 cups beef stock

• 2 sprigs thyme

For the white bean and winter greens risotto:

• 3 tablespoons extra-virgin olive oil

• 2 cloves garlic, minced

• 1 bunch red chard, stems removed and roughly chopped

• 1 cup arborio rice

• ½ cup white wine

• 3 cups chicken stock, warmed

• 1/3 cup grated Parmesan

• Kosher salt, as needed

• 1 (15-ounce) can cannellini beans, rinsed and drained

DIRECTIONS

For the balsamic and caramelized onion braised lamb shanks:

Preheat oven to 325ºF.

Pat the lamb shanks dry then season them all over with salt and pepper. Sprinkle with the flour and set aside. Heat a large Dutch oven over medium heat, add the olive oil and heat through. Add the lamb shanks (working in batches if necessary) and sear until golden brown all over, about 6 minutes total. Remove the lamb shanks to a plate, reserving as much oil in the pot as possible and return the Dutch oven to medium heat.

Add the butter and allow to melt. Add the onions and sauté until wilted and opaque. Turn heat down to reduce the heat to medium-low and cook, stirring occasionally, until the onions are light brown and begin to caramelize, about 20 minutes. Add the balsamic vinegar then return the lamb shanks to the pot and pour in the beef stock and thyme.

Turn up heat to high and bring to a boil then cover and move to the oven. Braise the lamb shanks, turning once, until fork tender, about 2 hours.

For the white bean and winter greens risotto:

Heat a large pot over medium heat, add the olive oil and heat through. Add the garlic and cook until fragrant, about 30 seconds. Add the chard and sauté until wilted and tender, about 5 minutes. Add the rice and stir, cooking until the rice is toasted, about 2 minutes.

Add the wine and cook until absorbed, about 2 minutes. Add ¼ cup of the chicken stock. Reduce heat to medium-low and stir constantly until all stock has been absorbed. Continue adding the stock ¼ cup at a time, stirring frequently, until all of the stock has been used and rice is al dente, about 20 to 25 minutes. Once the risotto is al dente remove from heat and stir in Parmesan cheese and the beans. Season to taste with salt then set aside and keep warm.

For serving:

Divide the risotto among 4 warmed serving bowls. Top each with a lamb shank then spoon some of the sauce and onions over the top. Serve immediately.

Slow Cooker American Lamb Curry {Stovetop + Instant Pot}

Recipe provided by | Platings and Pairings

---

INGREDIENTS

• 3 pounds bone-in or 2 pounds boneless, American lamb stew meat, lamb shanks, and/or lamb shoulder steaks

• 2 tablespoons extra virgin olive oil

• 2 medium onions minced

• 4 cloves garlic minced

• 2 tablespoons curry powder

• 1 tablespoon ground coriander

• 1 tablespoon cumin

• 1 teaspoon kosher salt

• 1 cup crushed tomatoes

• 1 cup bone broth or chicken stock

• 1/2 cup greek yogurt

• salt and pepper to taste

• juice of lemon

FOR SERVING:

• basmati rice

• yogurt

• cilantro

• tomatoes and cucumbers

DIRECTIONS

Heat olive oil in a large, heavy skillet over medium high. Once hot, add the lamb and brown on all sides, working in batches if necessary to avoid crowding the pan. Place in slow cooker.

Add onions, garlic and curry powder to the skillet and cook until onions have softened, 3-4 minutes. Place in slow cooker.

Add remaining ingredients (except yogurto slow cooker and cook on LOW for 6 hours. Stir in yogurt and season to taste with salt and pepper. Serve with basmati rice, yogurt and cilantro, if desired.