3 Ways To Cook Lamb Steaks Wikihow Recipes

HOW TO COOK LAMB SHANKS

Steps:

• Preheat the oven to 325 °F (163 °C).
• Wash and trim the shanks. Wash the shanks and use a sharp knife to remove some of the larger deposits of fat, but don't trim the shanks of all visible fat. The fat will render and contribute to the flavor of the final dish.
• Heat the oil. Pour the oil into a large dutch oven or another oven-safe dish and place it over medium high heat. Allow it to heat completely, until it begins to smoke just slightly.
• Brown the lamb shanks. Season the shanks with salt and pepper on all sides. Place them in the hot oil and brown them on all three sides. Brown each side for about 4 minutes, enough to get a good sear on each side. Don't cook the lamb shanks all the way through. Browning them will bring out the deep flavor of the shanks, but longer cooking will bring about the soft, fall-apart texture you want. Make sure the oil is nice and hot before you put the shanks in the pot.
• Add the vegetables, peppercorns and wine. Arrange the vegetables and garlic cloves around the lamb shanks, and drop in the peppercorns. Pour the wine over the entire contents of the pot. Let the red wine come to a boil, and boil it for three minutes. Add the water and reduce the heat to bring everything to a quick simmer. Boiling the wine for three minutes will lower the alcohol content a bit, leaving the deep flavor of the wine behind. With the addition of the water, the shanks and vegetables should be fully submerged in liquid. If they aren't, add a little more water.
• Cover the dish and transfer it to the oven for braising. If you don't have a tight-fitting lid for the dutch oven, cover it tightly with aluminum foil. Place it in the oven and braise it for 1 hour and 30 minutes. Every half hour, remove it from the oven and turn the shanks so they cook evenly. After 1 hour and 30 minutes, the shanks should be quite tender. If they aren't, return them to the oven and continue braising, checking every 15 minutes until they've reached the correct texture.
• Strain and reduce the braising liquid. Transfer the cooked lamb shanks to a serving platter. Pour the braising liquid through a fine-mesh sieve to strain out the vegetables and keep the liquid. Pour the liquid into a saucepan and cook it over medium heat, stirring often, until it has reduced and become a thick sauce. Season it with salt and pepper to taste. To make the sauce thicker, add a teaspoon of cornstarch.
• Serve the lamb shanks. Pour the braising liquid over the lamb shanks and serve the dish with roasted vegetables or mashed potatoes. Each shank is enough for one serving.

LAMB STEAKS WITH CRISPY POTATOES & MINTED BEANS

Steps:

• Mix the balsamic vinegar, 1 tsp olive oil and rosemary together in a bowl. Add the lamb steak, ensuring that it is completely covered in the marinade, and set aside.
• Boil the potatoes until tender. Lift out of the pan with a slotted spoon, keeping the pan of water simmering. Heat 2 tsp of the oil in a frying pan, add the potatoes and garlic, and fry gently until golden.
• Sprinkle a little salt over the potatoes, then push to the side of the pan. Remove the garlic. Season the lamb and fry alongside the potatoes for 1-2 mins each side, depending on the thickness of your steak. Remove the lamb and potatoes and leave to rest in a warm place.
• Keep the pan on the heat and add the stock. Bring to the boil, scraping any sticky bits from the bottom of the pan, and let it bubble until reduced by half. Stir through the redcurrant jelly until melted. Taste and season, adding a dash of balsamic vinegar if it is too sweet.
• Meanwhile, blanch the beans in the simmering water for 3 mins, then drain. Return to the pan and stir through the butter, mint and seasoning.
• Serve the lamb with the potatoes and beans, and the sauce spooned over.