Lamb Shanks

Oleander

Does anyone know how much lamb shanks are in the butchers? I know they can be expensive to order in a restaurant but is it expensive to buy?

antocann

i usualy buy thm in the butchers for the dogs , not sure about anywere else buit i pay most 1.50 for them

Tazz T

For a supposedly 'cheap' cut, they're fairly pricey. Between 6 and 7 euro for pre cooked pack of two in a gravy in Lidl. You won't get much cheaper than that in the butcher and you'll still have to add the ingredients and cook for a couple of hours in the oven.

Oleander

Well, I was thinking of buying one in the butchers and cooking it myself, just curious as to how much they are. Thanks.

Darkginger

They're around €1.50 - €2 each in my local butchers. Lovely meat - bit gelatinous, but that's not a bad thing.

chubnut

Good to see the Irish inquiring about something other than Bacon & Cabbage
Make sure you get the butcher to saw each shank vertically down the bone, that not only gives 4 portions but releases the marrow from the bone while cooking. :eek: the only way to cook shanks is in a slow oven gas mark 3 for minimum 4 hours loosely wrapped in silver foil.

Marinade the shanks prior to cooking preferably overnight in a base of olive oil, roughly chopped garlic, dried oregono, salt and cracked pepper. Of course any marinade of your choice can be administered and served with roasted whole peppers and potatoes. :pac:

huskerdu

The price is very dependent on the amount of meat on each shank.
Some butchers cut a shank of only 4 or 5 inches and sell them cheap.

Some butchers make a much bigger shank that is almost half a leg.
( I know this is incorrect, but you do see some butchers do this).

It means that it is hard to compare prices unless you see what
you are getting

dazed+confused

I pay €2-€2.50 each for them in the butchers.

Its supposed to be a cheap cut, it's mostly bone with some very tasty meat that has been hacked off the leg of a young sheep.

Wagu beef it is not!

The Hill Billy

chubnut wrote: »

Good to see the Irish inquiring about something other than Bacon & Cabbage

Smart assed comments like that won't make you any friends here. Just a bit of a 'head's-up' - ok.

tHB

maringo

Thanks for the advice chubnut will try your recipe this week

anigheh

been talking about buying some for quite a while..... thats it im getting some tomorrow!!!!

stick girl

Shanks from most butchers should be fairly cheep...around 2-4 euro depending on size. Wouldn't recommend having the butcher slice vertically as the meat distribution will be uneven. Also, if you've got a healthy appetite, one whole shank is the perfect portion.

So, just rub with salt and pepper and sear in braising pan. take out and sautee onions carrots and celery until soft. add thyme and or rosemary, and a good many rough chopped cloves of garlic. mix in and then deglaze with red wine. About 1/4-1/2 bottle. add shanks back in, and add enough stock (beef is fine) to cover meat. put lid on and roast in oven (150ish) for a 2-3 hours till meat is falling off the bone... (you can take the extra step at this point of straining braising liquid and reducing until it's a jus consistency. serve on mash with green beans and a healthy glass of red....food of the Gods my friend!

Oleander

chubnut wrote: »

Good to see the Irish inquiring about something other than Bacon & Cabbage
Make sure you get the butcher to saw each shank vertically down the bone, that not only gives 4 portions but releases the marrow from the bone while cooking. :eek: the only way to cook shanks is in a slow oven gas mark 3 for minimum 4 hours loosely wrapped in silver foil.

Marinade the shanks prior to cooking preferably overnight in a base of olive oil, roughly chopped garlic, dried oregono, salt and cracked pepper. Of course any marinade of your choice can be administered and served with roasted whole peppers and potatoes. :pac:

Mmm, that sounds lovely, the OP mentioned about the gelatinous bit, that kinda put me off the whole idea, that's prob the same as the marrow coming off during the cooking is it??

Oleander

Thanks to all for feedback on prices and recipes too.