🔕 🔔

Follow friends and influencers

By following your friends and influencers you'll be able to see what they're saving in real time.
Sign up Feed preview
Loading…
All questions

Mutton shanks

I have a couple of mutton shanks left over from butchering a ram. It was a 2 year old sheep, but the meat tastes like spring lamb - very tender and mild flavour. Just a bit more fat that a regular lamb.

Any thoughts on how to cook these?

I was toying with the idea of curing them in brine (like a pork hock) with loads of garlic, rosemary, and juniper. Then smoking them for a couple of hours (then finishing in the oven to get the internal temp upto - I think it's 140 or 150?). Then, I would somehow make a pot of beans with the shank... not sure how to do this as I usually use salt pork or bacon. (don't worry, I will already have the smoker going for some Montreal style smoked meat)

Are there any traditional recipes for mutton (or lamb) shanks? I know it's a tough cut of meat, and it's not one we see in the shops here very often.

trampledbygeese is a trusted home cook.

asked about 5 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

2 answers 2082 views
WileyP
added about 5 years ago

There's a good braising recipe here (http://mackhillfarm.com... )

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

SeaJambon
added about 5 years ago

WileyP- that looks like a lovely recipe. A long, slow, braise is the key, and you'll have a fall off the bone, deep flavored, treat. You can add dried beans to the braise (very classic French -- I believe Julia Child has a recipe for exactly that) and they will absorb that lovely flavor. Alternately, you could add softer veggies (carrots, potatoes, that kind of thing) toward the end of the braise. When I think lamb, I also think garlic and rosemary, so think about those too. A quick google of "braised lamb shanks" reveals a ton of recipes.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.