Lamb Shank Recipes

The meat is tender and delicious. There are many ways to cook lamb shanks. We know that lamb is very tender and delicious, especially lamb shanks, which are more delicious and have high therapeutic value. There are many ways to cook lamb shanks. They can be made into roasted lamb legs, stewed, hot pot, etc., which are all good methods. Eating some lamb properly is good for body conditioning, especially in cold weather.

Lamb Shank Recipes

Ingredients: 1000 grams of lamb front leg meat, auxiliary ingredients: 200 grams of carrots, 150 grams of onions (white skin), seasoning: 30 grams of butter, 5 grams of white garlic, 3 grams of bay leaves, 4 grams of salt, 4 grams of pepper, 4 grams of fennel seeds [cumin seeds]. Method: 1. Wash the onion, carrots and garlic slices, cut the onion into thin slices, cut the carrots into small round slices, and mash the garlic. 2. Heat the butter in a stew pot until it melts, then add the lamb and fry it on all sides with a spatula. Add sliced ​​onion, carrot, garlic and spices, sprinkle with salt and pepper, add water (or broth) and bring to a boil. Cover the pot and simmer over low heat for 2 hours. 3. After the lamb is stewed, heat the plates and pots (place them on a large pan of boiling water, or heat them for 5 minutes and then turn off in the oven). 4. Place the lamb on the chopping board, remove the string, cut into slices of equal size, and place on a baking tray. 5. Discard the seasoning spices, add a small amount of hot water, scrape the bottom of the pot with a wooden spoon to prevent the onions and carrots from sticking, bring to a boil, cook the lamb with its original sauce, and eat it hot.

Roast Lamb Leg

Ingredients: one leg of lamb Seasoning: chili powder, Sichuan pepper powder, black pepper powder, cumin powder, cumin granules, cooking wine, salt, flour, egg Method 1. Clean the leg of lamb and make a few cuts in the thick part of the meat, making sure each cut reaches the bone. Then wipe it with cooking wine. 2. Mix chili powder, pepper powder, black pepper powder and cumin powder together, rub it evenly on the lamb legs and marinate for 20 minutes. 3.Mix flour and eggs into a batter, and spread the batter evenly on the lamb legs. 4. Cover the baking tray with tin foil, brush oil on the tin foil, put in the lamb legs, and bake in the oven at 220 degrees on the upper and middle layer for 25 minutes, turn over, and bake for another 25 minutes. Take out and sprinkle with cumin grains, and bake for about 5 minutes more. Wait until the aroma of the cumin grains overflows, then take out and serve.