|Roasts (Master Chefs)|
|by Janeen Sarlin|
This volume is part of a series which brings together 24 chefs and cookery writers to present ten of their favourite recipes.
Tip: Try lamb shank for more results.
1 - 9 of 9 for roasted lamb shank
Have butcher cut lamb shanks in 2 places ... or tomato juice. Roast in a 375 ... Meat should cook a total of 2 hours. Serve with a Romaine lettuce salad.
Brown lamb in a Dutch ... liquid in pan. Cook, stirring constantly until gravy thickens and boils 1 minute; remove bay leaf. Serve gravy in a separate bowl.
Brown lamb shanks in frying pan ... onion. Slice green pepper and spread over top. Cover roasting pan or cover with foil. Bake at 325 degree oven for 3 hours.
Bake in 375 ... 1 hour.. Put lamb shanks in oven in ... and salt (optional). Roast 1/2 hour. Remove ... Meat should be fork tender and buttery dill flavor.
Wash and pat dry whole leg of lamb or either shank end (my preference) ... end. Rub entire roast with cooking oil. ... Thermometer should not touch bone.
In 10 inch ... is tender. Place lamb flat on work ... salt and pepper. Roast in 325 degree oven for two hours or until meat thermometer reaches 160 degrees.
Place shanks in a roasting ... only beef or veal shanks, use any combination of the following: lamb necks, ham hocks, and veal, beef, pork or lamb shanks.
Cook celery in ... into pocket of lamb leg. Skewer opening ... middle of lamb roast. Bake in ... Continue roasting, basting occasionally. Makes 10 servings.
Combine lemon juice, ... over surface of lamb. Place roast, fat side ... during this time, remove roast when temperature is 5 degrees below doneness desired.
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