A new way to make lamb shanks tender and juicy (1964)
Bargain cuts cook fork-tender in “Quilted” Kaiser Foil. Beats old-time pot roasting. Rich juices are in! Pot washing is out!
California lamb shanks with orange sauce recipe
1 6-oz. can frozen orange juice concentrate, unthawed
1/4 cup lemon juice
1/2 teaspoon salt
1/4 cup butter or margarine
6 1-pound lamb shanks
“Quilted” Kaiser Broiling Foil
Combine orange, lemon juices, butter and salt; bring to boil. Simmer 3 minutes.
Heat oven to 325 F. Place each shank on strip of foil big enough to cover completely. Cup up foil; pour sauce over each shank. Fold foil across top to make packet, triple seal ends.
Put packets in shallow pan. Bake 1-1/2 hours, or until tender. To brown, open foil last 1/2 hour.
>> Also see: 5 savory spring lamb recipes (1907)
Grilled lamb shanks (1965)
Flavorful, economical, easy to prepare, this barbecue recipe from Mrs Kenneth J. Hardy of San Jose, Calif. The foil-packaged shanks can be prepared in the oven to serve indoors if it rains.
6 lean lamb shanks
1 envelope (1-3/8 ounces) onion soup mix
3 tomatoes, cut into chunks
Cut 6 pieces heavy-duty aluminum foil large enough to wrap each lamb shank. Distribute half the onion soup mix and tomato chunks on the piece of foil. Place lamb shanks on vegetable mixture. Distribute remaining soup mix and tomatoes over shanks. Wrap securely.
Grill over moderate heat, turning occasionally, for 2-1/2 to 3 hours. Or, place wrapped shanks in a shallow pan. Bake at 300F for 3-1/2 hours.
Published in the Honolulu Advertiser (Hawaii) – August 15, 1965
Lamb shanks in bundles, cooked with vegetables in foil (1966)
Here is an idea for the busy holidays ahead; a meal that can be put into the oven and forgotten ’til it’s ready to serve. Meat and vegetables are all cooked in the same bundle and can be served right from the foil.
6 lamb shanks
6 tablespoons bottled steak sauce
3 medium-size onions
6 tender carrots
Minced garlic (optional)
Purchase meaty lamb shanks, each sufficient for one serving. Trim off excess fat.
Place each on a large square of heavy-duty foil. Brush with steak sauce. Add the vegetables, whole if they are small, cut in halves or quarters if larger.
Divide them between the packages and sprinkle each serving with seasonings. Seal the foil to make tight packages and place on a shallow pan.
Bake at 325 degrees Fahrenheit for 1-1/2 hours. Serve packages on plates, letting each person open his own. Vegetables may be varied to suit family tastes.
Published in the Baltimore Sun (Maryland) – November 17, 1966