Best Basque Lamb Shanks Recipes

BASQUE LAMB SHANKS

Steps:

• Combine the flour and salt in a resealable plastic bag. One at a time, add the lamb shanks and shake until evenly coated.
• Place a large sauté pan over medium-high heat and add the oil. Add the lamb and cook, turning, for 15 to 20 minutes, until browned on all sides.
• Transfer the lamb to the slow cooker. Add the beans, garlic, water, wine, and tomatoes. Cover and cook on low for about 5 hours. Add the squash and cook on low for another 3 hours, until the lamb and squash are very tender. (In a pinch, the squash can be added at the beginning of cooking and left in the entire time.)
• Just before serving, stir in the olives and thyme and season to taste with salt and pepper.

BASQUE LAMB SHANKS

Steps:

• Combine the flour and salt in a zip-lock plastic bag.
• One at a time, add the lamb shanks and shake until evenly coated.
• Place a large saute pan over med-high heat and add the oil.
• Add the lamb and cook, turning, for 15-20 minutes, until browned on all sides.
• Transfer lamb to the slow cooker.
• Add in the beans, garlic, stock, wine, and tomatoes.
• Cover and cook on LOW for about 5 hours.
• Add in the squash and cook on LOW for another 3 hours, until the lamb and squash are very tender.
• Just before serving, stir in the olives and thyme and season to taste with salt and pepper.

BASQUE LAMB SHANKS

Steps:

• Brown the shanks in a Dutch oven in 2 tbsp oil, remove shanks.
• Add 4 cloves of garlic and the mushrooms, brown well.
• Return shanks to the pot, add wine and the broth.
• Cook covered, in a 350F oven for about 2 hours (add more broth if needed) until the meat falls off the bone.
• Meanwhile prepare your beans, if starting from scratch boil the beans with 4 cloves of garlic until they are tender, if using canned bring them to a boil with the garlic and let them steep.
• Remove the garlic from the beans.
• Remove bones from the shanks.
• Add beans to the meat and heat through.
• Meanwhile prepare the sauce combining 4 cloves of minced garlic,salad oil, parsley and vineger, You may warm the sauce or have it at room temp.
• Serve the sauce on the side.