Ideas to use leftover braised lamb shanks and leg?

Chili.

BDL
 

Shepherds pie or lamb stew would be my top picks if I didn't just heat it with the left over sauce and serve it with mashed potatos. If you don't have any gravy left then maybe some fresh hash.

Dave

saute some onions and maybe some mushrooms and serve it over egg noddles,and top it off with a little polenes

you treat it like you would any pulled pork recipe.

Hash!  I love hash.  Oh Rapture!

Cook your hash until it's almost done, use a spatula to push it together into patties of a size you can handle, then drizzle a little heavy cream through them.  When the cream cooks on the griddle it turns into a lacy, wonderful crust.  Pour a little more cream on top,  turn and get that cream crust on both sides.   

And a barely cooked poached egg.  DuckFat is a genius.

BDL

Hash is a great idea.  I've had duck confit hash with yogurt and an egg.  I bet it would work with lamb...I mean, lamb and yogurt, pretty traditional.

FWIW, my vote is a curried lamb & veg stew over jasmine rice and then what’s the name of that drink, lassi, that’s it!  A fresh fruit lassi for dessert, oh my, my stomach just gave out a huge growl…

Fun topic.  How about a grilled eggplant roulade stuffed with the lamb and some good feta, a nice ragu with the tomatoes and onions, and some grilled potato? 

Or a hash...that one's tough to beat!

Quote:

Originally Posted by French Fries 

Haha... sounds very good kaneohegirlinaz (I can never remember how to type that name ) ...

 

K~girl works …

It seems that Hash is the consensus ??  

No tomatoes in hash, nor anything else which will turn to mush while cooking.  You want the hash components (or les componentes de hashe as the French say) still moist, but want want crispy GBD on the edges. 

Par cook the potatoes.  For lamb, I might go with celery instead of peppers or use both or neither.  My first thought is celery tops, chopped fine.  Cut your aromatics and herbs fine.  But you want enough size on the potatoes and aromatics so they have some texture, and enough size on the herbs so they're visible as more than specks.  At least that's my aesthetic.

Don't use too much heat, or too little.  It's a combination "brown" and "heat," not a sear or gentle rewarming.     

BDL

Lamb Burritos or Spring Rolls

Quote:

Originally Posted by boar_d_laze 

Hash!  I love hash.  Oh Rapture!

And a barely cooked poached egg.  DuckFat is a genius.

 

BDL

Thank you for the compliment Sir. One day we will have to meet and do some cooking and sharpening!

Dave

Hash sounds wonderful - maybe use celery root and parsnip instead of the potatoes.  Whatever you decide don't forget to make some lentil soup with the bones.  Greek style with broth that seems thinner than water.  OK I just made myself hungry.
 

I've been thinking about Lamb Curry every since K-girl mentioned it. Bought a leg-o-lamb today for just that purpose!

Dave

You probably already ate but I had to post! I was thinking curry immediately just because of the nature of the ingredient. If you had enough ingredients on hand a lamb pot pie sounded good to me until I thought about how hot it has been.

My final vision is a fusion lamb "carne asada" taco (with flour tortillas to stand in for pita) with a tzatziki sauce. Mexigreek? Serve with a side of saffron rice dressed with an herbed vinaigrette, kalamata olives, and cubed feta!

rogan josh

Cold slices of lamb with mustard on bread

Croquettes (or bitterballen, these are like small round croquettes and absolutely fabulous)

Lamb pie,

Curry, or stew

Stir fry

Maybe some form of pasta sauce?

Sheraton Hotel Dutch Salad

Sliced Julianne of lamb                       All tossed in a dusseldoff mustard  sauce(not sweet)

sliced red onion

sliced dill pickle

chopped hard cooked egg garnish on top on top of bibb lettuce

Can also be done with beef.

Save the bones for a cool rainy day and make a scotch broth or a good stock.

Now if your a meat and potatoes man you may like "Lamb Champvallon".

Petals.