Banana Leaf-Wrapped Lamb Shank Tamales with Morita Chile Salsa
These smoky braised-lamb tamales, favorite at event producer Paola Briseño González's holiday tamale parties, get a pop of freshness from bright cilantro-onion relish, while a wrapper of banana leaves perfumes the masa with a softly sweet aroma as they steam. The banana leaf wrappers also yield tamales with a dense, custard-like texture. The rich, slow-cooked flavor of lamb shanks is the perfect partner for the intense smokiness of morita chiles; substitute chipotles in a pinch.
Lamb Kebab and Bean Stew
Chef Ludo Lefebvre applies a rustic French accent to chargrilled lamb. He wakes up the rich pieces of boneless meat with a marinade infused with fresh mint and tons of garlic, then packs it onto a spit, shaping it into a large roast. For serving, the smoky layered meat gets thinly sliced—as for a gyro sandwich—and it’s served with creamy beans, drizzled with nutty brown butter. Slideshow: More Lamb Recipes
Lamb Shank Recipes
Whether you're craving a classic osso buco or something a little lighter (like a veggie-packed stew), tender lamb shanks are an easy way to make a beautiful supper.
Braised Lamb Shanks with Peas, Mint & Rhubarb
Michael Solomonov braises lamb shanks with sweet date molasses until the meat is tender, then adds tangy rhubarb to the sauce. The dish can also be prepared with tart fruits like quince or crabapples when rhubarb isn’t in season. Slideshow: Great Braising RecipesRecipe from Food & Wine America's Greatest New Cooks