Black Pepper Braised Lamb Shanks Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Heat a Dutch oven over high heat and add the oil. Sprinkle the lamb on all sides with salt and pepper. When the oil begins to smoke lightly, use a pair of metal tongs to arrange the lamb in a single layer in the hot oil. Brown the lamb on all sides, 12 to 15 minutes total. Remove the lamb to a medium bowl.
• Stir the onions into the grease and sprinkle them lightly with salt. Cook until tender, 5 to 8 minutes. Stir in the carrots, garlic and parsnips. Season with salt and add the brown sugar. Cook until the vegetables become slightly tender, 5 to 8 minutes.
• Add the vermouth and cook until all of the liquid cooks out, an additional 5 to 8 minutes. Stir in the beef stock, miso paste and mustard. Add the lamb back into the stew. Cover and place in the center of the oven. Cook until the meat is tender when pierced with the tip of a knife, 2 to 2 1/2 hours.
• Use a large spoon to skim any excess fat or impurities from the surface of the sauce. Taste for seasoning. Stir in the vinegar. Allow to rest for 15 minutes, then top with the coarsely ground pepper and parsley. Serve immediately.

Steps:

• Preheat the oven to 350 degrees F. Heat the oil in a large Dutch oven or deep ovenproof skillet over medium heat. Add the onion, celery, carrot, and season with 2 teaspoons salt and pepper to taste. Cook, stirring occasionally, until the vegetables are tender and just beginning to brown, about 20 minutes. Add the garlic and tomato paste, mix well and cook until the tomato paste darkens, about 3 minutes.
• Salt and pepper the lamb shanks and lay them in a single layer, over the vegetables in the Dutch oven. Add enough stock to surround but not cover the shanks and bring to a simmer. Transfer to the oven. Braise the shanks, uncovered, turning every 30 minutes or so, until the meat is fork tender, about 2 hours. (The meat will brown during the final stages of braising.) Remove from the oven and set aside to cool for about 15 minutes to allow the fat to rise to the surface of the sauce. Transfer the meat to a plate.
• Skim the fat from the surface of the braising liquid. Strain the sauce through a fine mesh strainer into a bowl, pressing down on the vegetables with a spoon to extract as much liquid as possible. Discard the vegetables. Degrease the sauce again if necessary and return to the Dutch oven. Simmer the sauce until reduced by about half. Return the shanks to the sauce, and warm gently over low heat. Taste the sauce and adjust the seasoning with salt and pepper to taste. Transfer to a warm serving dish and serve.

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. Heat a large Dutch oven over medium-high heat. Season shanks with salt and pepper, dredge in flour, and shake off excess. Add oil to pan and brown shanks all over, about 15 minutes. Transfer to a plate.
• 3. Add celery, onion, and carrots to pot and season with salt and pepper, to taste. Cook, stirring occasionally, until tender and brown, about 20 minutes. Stir in garlic, thyme, and rosemary and cook until fragrant, about 3 minutes. Add wine, increase heat to high, and scrape up browned bits in pan with a wooden spoon. Reduce heat and cook until wine lightly coats vegetables. Return shanks to pot, add broth, and bring to a simmer. Transfer pot to oven and cook, uncovered and turning shanks once about halfway through, until fork-tender, about 2 1/2 hours.
• 4. Transfer shanks to a plate and cover with foil to keep warm. Let sauce settle on stove top, about 10 minutes; skim fat. Bring to a boil, and cook until slightly thickened, about 5 minutes. Season with salt and pepper, to taste. Return shanks to sauce; turn to coat and heat through. Spoon sauce and vegetables over meat, scatter parsley on top and serve. Serve shanks with polenta if desired.

Steps:

• Preheat oven 300 degrees.
• Sprinkle shanks with 1 tsp salt and 1/2 tsp pepper.
• Place shanks in oven-proof pot just large enough to hold them.
• Add 12 unpeeled garlic cloves, bay leaves, and thyme sprigs.
• On stove top, cook over moderate heat until browned.
• (15 minutes).
• Cover and put in the ovent for 2 hours or til very tender.
• Turn every 20 minutes.
• Remove the pot from oven and let stand covered for 20 minutes.
• Remove the shanks and set aside.
• Add chicken broth to pot and boil over high heat, scraping brown bits from bottom of the pot.
• Boil until reduced to 2 cups.
• Skim frequently.
• (about 10 minutes).
• Strain stock and return to pot.
• Add peeled garlic cloves and simmer til tender.
• (20 minutes).
• Return lamb to casserole.
• Add peppers and thyme leaves.
• Cover and cook til peppers are tender.
• (10 minutes).
• Transfer shanks to serving plates.
• Stir butter into the saunde and season with remaining salt and pepper.
• Spoon sauce around shanks.

Steps:

• Pat dry lamb shanks. In a heavy casserole or Dutch oven that will hold all the shanks, heat oil on medium-high. Add lamb shanks and brown on all sides, about 10 minutes. Remove to a platter. Season with salt and pepper. Reduce heat to medium-low.
• Add bell peppers and onions to the pan. Sauté, stirring, until the vegetables wilt and just begin to color, 5 to 6 minutes. Add garlic, dill seed, paprika and cinnamon. Stir. Add stock and wine. Bring to a simmer. Stir in tomato paste and oregano. Season with salt and pepper. Stir in lemon juice. Return lamb shanks to the pot along with any juices on the platter. Cover them with a piece of parchment or waxed paper, cover pot with lid, reduce heat to very low and cook about 2 hours, basting the shanks occasionally and turning them at least once until the meat is very tender when pierced with a knife.
• Remove shanks from the pot. Increase heat to medium and reduce sauce by about a third, about 10 minutes. Taste and season with salt and pepper as needed. Return shanks to the pot, baste and reheat. Serve directly from the casserole or transfer to a serving dish. Strew with fresh dill before serving.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Place lamb shanks into a roasting pan and drizzle with olive oil; season with salt, black pepper, dried rosemary, and thyme. Toss lamb shanks to coat with oil and seasonings.
• Roast in the preheated oven until lamb is browned, about 30 minutes.
• Reduce oven heat to 325 degrees F (165 degrees C).
• Melt butter in a saucepan over medium-high heat; cook and stir onion, celery, and carrot in the hot butter until onion is browned, about 10 minutes. Stir flour into vegetables until combined; mix in garlic. Cook and stir for 1 more minute.
• Pour red wine into vegetable mixture, stir to combine, and mix in chicken stock, water, balsamic vinegar, and cinnamon. Pour sauce over lamb shanks in the roasting pan. Cover roasting pan with aluminum foil, sealing foil loosely so that the sauce can reduce slightly as it cooks.
• Bake lamb shanks for 1 hour; flip lamb shanks and place foil back on dish. Continue baking until a fork inserts easily into the meat, about 1 more hour. Transfer lamb shanks to a large bowl, cover with foil, and let rest for 10 minutes.
• Pour braising liquid into a saucepan, place over high heat, and boil for 10 minutes, skimming fat as it reduces and thickens slightly. Stir chopped rosemary into sauce, check levels of salt and pepper, and serve lamb shanks with pan sauce.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Place lamb shanks into a large bowl; drizzle with olive oil. Sprinkle with salt, black pepper, smoked paprika, cinnamon, and rosemary. Toss the lamb shanks to spread oil and seasonings over the meat.
• Spread onion slices and garlic cloves into the bottom of a heavy 9x12-inch baking dish. Lay lamb shanks over onions and garlic.
• Bake lamb in preheated oven for 30 minutes. Reduce oven temperature to 200 degrees F (95 degrees C).
• Combine chicken broth and saba in a bowl. Pour mixture over the lamb shanks. Cover baking dish tightly with foil and place baking dish on a baking sheet.
• Bake lamb in the oven until a knife pierces the meat easily, 2 1/2 to 3 hours. The meat will be tender but not falling off the bone. Use tongs to turn the shanks over in the pan sauce. Increase temperature to 350 degrees F (175 degrees C).
• Return shanks to oven and bake, uncovered, until meat is fork-tender and the sauce has thickened slightly, 10 to 15 minutes. Turn shanks over in the sauce after 10 minutes and check for tenderness; if still not tender enough, return to oven for 10 to 15 more minutes and test again.
• Transfer lamb shanks to a bowl and keep warm. Strain pan juices into a saucepan and place over medium heat. Bring to a boil and cook, stirring often, until thickened, about 5 minutes. Skim any excess grease from top of sauce. Taste and season with salt; stir in fresh rosemary. Serve sauce drizzled over lamb shanks.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Generously season lamb shanks with salt and black pepper.
• Heat vegetable oil in a large Dutch oven over medium-high heat. Place lamb shanks in the Dutch oven, cook, turning, until browned on all sides, about 10 minutes. Transfer shanks to a plate. Drain off remaining oil and fat so only 1 tablespoon remains in the Dutch oven.
• Stir onion, garlic, and a pinch of salt into the Dutch oven; decrease heat to medium-low and cook, stirring, until onions are softened and translucent, about 5 minutes. Add tomato paste, chipotle chile powder, ancho chile powder, and ground cinnamon; stir to combine.
• Pour 1 cup chicken broth over onion mixture. Increase heat to high; when liquid boils, place lamb shanks in Dutch oven. Cover and cook in the preheated oven for 90 minutes.
• Remove Dutch oven and stir in jalapeno pepper, red bell pepper and 1/2 cup chicken stock; bring to a boil on the stovetop. Return pan to the oven and cook, uncovered, until lamb shanks are fork tender, about 20 minutes. Transfer lamb to plate.
• Place Dutch oven on the stovetop over high heat; bring liquid to a boil and cook, skimming off any foam, until liquid is reduced and thickened, about 5 minutes. Stir in cilantro; season with salt and pepper to taste. Spoon sauce over lamb shanks and serve.

Steps:

• Make Rub
• In a heavy, dry skillet over moderate heat, toast cardamom, coriander, peppercorns, cumin, allspice, and chiles, stirring often, until fragrant, about 1 to 2 minutes. Remove from pan and let cool. Using spice or coffee grinder, grind spices and chiles to semi-fine powder. In small bowl, stir together spice powder and salt.
• Make Lamb
• Pat lamb shanks dry. Measure 1 teaspoon spice mixture into separate small bowl and set aside. Rub remaining mixture over shanks and refrigerate at least 6 hours and up to 24 hours.
• Make Lamb
• Preheat oven to 350°F.
• In 8-quart heavy pot over moderately high heat, heat 1 tablespoon oil until hot but not smoking. Working in batches (wipe pan clean and add 1 tablespoon oil between batches), sear shanks, turning occasionally, until brown on all sides, about 5 minutes per batch. Transfer as browned to large roasting pan.
• Do not clean fat from pot. Lower heat to moderate and add onions, cloves, and bay leaves. Sauté until onions are soft, about 8 minutes. Stir in reserved teaspoon spice mixture and sauté until fragrant, about 30 seconds. Whisk in wine, lamb stock, tamarind paste, rosemary, thyme, brown sugar, celery root, ginger, garlic, and salt, then raise heat and bring to boil. Pour mixture over shanks, cover tightly with foil, and braise in middle of oven until meat is very tender, about 2 1/2 to 3 hours.
• Transfer shanks to large plate and cover loosely with foil to keep warm.
• Pour braising liquid through fine-mesh strainer into 6-quart heavy saucepan, pressing on solids with back of spoon. Place saucepan over moderately high heat and bring to boil, then lower heat and simmer, uncovered, until sauce is reduced by half (to about 4 cups), about 25 minutes.
• Remove string from shank and serve with 1/2 cup of sauce.