Anonymous wrote:You just grill it for a few minutes, then toss it on the seder plate. It's not for eating, it's just for representing.

You are missing out if you think lamb shanks are just for representing!

You just grill it for a few minutes, then toss it on the seder plate. It's not for eating, it's just for representing.

My crockpot insert had a simple version and we now use it, generally from memory. It mainly involves rubbing them with salt & pepper, browning them a bit, then putting them on top of 1-2 cut onions, a few cut-up carrots and celery stalks, and adding 1-2 cans diced tomato over top. Cook in crockpot for up to 8 hours on high. Remove shanks, puree sauce with a stock blender and reduce if you like over the stove-top. Serves well over polenta or egg noodles (kids favorite).

David Tanis has a great recipe:

http://cooking.nytimes.com/recipes/1015873-lamb-shank-tagine-with-dates

A few more recipes:

http://www.npr.org/templates/story/story.php?storyId=123786078

I make Easy Osso Buco from Epicurious.
http://www.epicurious.com/recipes/food/views/Easy-Osso-Buco-88

My first thought was Osso Bucco, but I don't have a good recipe.

My other thought was this fabulous Shepherd's Pie, but it is extremely labor intensive. Definitely worth the effort!

http://www.epicurious.com/recipes/food/views/Braised-Lamb-Shank-Shepherds-Pie-with-Creamed-Spinach-104641

Title says it all. I have four beautiful shanks and looking for a great recipe.