I got a leg shank that I de-boned.

I don't cook or eat this meat very often and I would welcome some suggestions on prep/etc.

Rosemary about the only spice I know of that works, but there has to be more...

i recommend you trade it for a steak. i had lamb once or twice. i didn't care for it.

Grill it. Medium rare. Montreal steak seasoning.

Rosemary and garlic are good too.

Serve it with mint jelly.

J

get a good salt, like celtic sea salt. It will really bring out the favor of meat. A little goes a long way. I have found it a several grocery stores and even Tj max in their home goods section.

I use it on most of the meat I cook.

GYROS!!!!

Lamb = severe gout attack!

:(

for shanks, I'd braise them in the oven.

braising liquid is up to you but I'd start with some stock and finely chopped veggies/herbs.....some wine, etc.

Cook this until the veggies all but disintegrate......add more liquid as required.

Salt/pepper the shanks and sear quickly then add the braising liquid.

Into the oven at 350 for a couple hours (depends on how many, etc.

Cover or not dependent on the recduction of the liquid desired.

Don't overseason the stock......it will get salty as it reduces.

also.....don't throw away those good bones!!!

Lamb loves garlic and rosemary....mmmmmm. Never cooked shanks before, but we love chops in a garlic/fresh rosemary/sea salt/olive oil crust. Did a boneless leg roast last week marinaded overnight in wine, OJ, rosemary, garlic, thyme and olive oil. Cook it RARE or med RARE..mmmmmmmmmmmmmm.

SALT and PEPPER, MINT SAUCE is an absolute Necessity !

Whatever you doooooooooo...........

DON'T PUT F$CKIN CURRANTS ON IT like every f$ckin restaraunt did when I was traveling up the West Coast from San Francisco to Seattle in 1994.

Also STAY AWAY FROM GREEN MINT JELLY which they always put on the side.

Both those spices make me GAG!!!!!!!!!!!!!!!!!

Salt,pepper and GARLIC. Grill, or roast & broil it. Even stab holes and put slivers of garlic in them b4 cooking.

Cross & Blackwell make an outstanding mint sauce. Not really sweet like jelly..delicious

If it's a shank it's going to take a long slow preparation. You really should have left it on the bone. The best lamb shank I ever made was prepared almost exactly like veal osso buco "Milanese". It's easy to find a recipe for it. The addition of some fresh rosemary and a bit of Dijon mustard makes it awesome.

I love lamb-kabobs but the animal has to be slaughtered young enough before the meat develops that liver flavor.

Had grilled lamb chops last night. Tandoori style. mmmmmm!

Mixed up my own garam marsala, (Indian spice mix.)

Probably wouldn't be as good with a shank. Andy's idea sounds good.

If you do decide to grill. I would suggest marinading for a day or at least overnight with some sort of acid based marinade.

My Tandoori recirpe is based on Pucks's recipe off the food channel site.

I've made the chops following his recipe but have since tweaked it like I do most recipes.

I got rid of the yogurt and added fresh lemon juice to the aromatic mix for the marinade.. Works quite well.

big chief,

www.recipezaar.com

is your friend.

^^Yup - a standby! www.recipesource.com is another.