Braised Asian Lamb Shanks With Shitake Mushrooms And Sweet Potato Coriander Mash Recipes

Steps:

• Dust the shanks in the seasoned flour, shaking off any excess. Heat half the oil in a heavy based pan over high heat and brown the lamb on all sides-this might need to be done in a couple of batches. Remove and set aside.
• Add the remaining oil to the pan and cook the onion for a 2-3 minutes. Add the garlic, chilli, ginger and five spice and cook stirring for 1-2 minutes until fragrant.
• Add the remaining ingredients, stir well and bring to the boil.
• Return the lamb to the pan, reduce the ehat to low and simmer covered for 1 1/2 hours or the meat is almost falling off the bone and very tender.
• Check the seasonings and skim off any excess oil.
• Serve over mash (wasabi mash is good) or rice, with steamed green veg and lime wedges.

Steps:

• Preheat oven to 300 degrees F.
• Heat 3 tablespoons of the olive oil in a large deep, ovenproof pot over medium heat until hot. Season the shanks with salt and pepper. Brown on all sides, about 10 minutes, and remove to a plate.
• Raise the heat to medium-high, add the mushrooms, and do not move them until they begin to brown (about 1 minute). Season with salt and pepper. Saute until brown all over, about 5 minutes. Remove to another plate and reserve for final assembly.
• Reduce the heat to medium; add the remaining 3 tablespoons olive oil to the pot. Add the garlic and saute briefly until light brown. Add the onion, carrot and celery. Season with salt and pepper, and saute for another 10 minutes. Add the wine and bay leaf. Bring to a boil over high heat and cook until reduced by half. Add the stock and tomatoes and bring to a boil again. Add fresh oregano. Season with salt and pepper.
• Return the meat to the pot, cover, and place in the oven to braise until fork tender. Test at 2 hours, but the shanks may take as long as 4 hours. Allow the meat to cool in the liquid to room temperature. Remove from the braising liquid and reserve separately. Skim off and discard the fat from the braising liquid. (The recipe may be made to this point a day ahead, covered, and refrigerated).
• Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 12 minutes, then drain.
• Pour the defatted braising liquids into a saucepan and bring to a boil. Reduce the heat and simmer for 10 minutes. Add the basil and return the shanks to the sauce and simmer gently, just until heated. Remove and keep warm. Add the mushrooms and pasta to the sauce and heat gently until warmed through. Pour onto a large, deep platter or divide among plates and top with the shanks.

Steps:

• Preheat the oven to 350 degrees. Heat the olive oil in a large, deep Dutch oven with a tight-fitting lid over moderate heat until hot but not smoking. Season the lamb shanks with salt and pepper and cook, in batches if necessary, turning with tongs, until well browned, about 10 minutes each batch. Remove the lamb shanks with tongs to a plate and set aside.
• Stir the onions, carrots, rosemary, bay leaves, and garlic into the dutch oven and cook, stirring, until the onions are very soft, about 5 minutes. Add 2 1/2 cups of the wine and deglaze the pan. Bring the mixture to a boil, reduce the heat, and simmer for 5 minutes. Taste for seasoning.
• Return the lamb shanks to the pot and braise the mixture, tightly covered, in the oven for 1 hour. Uncover and braise for 2 more hours, turning the shanks every 30 minutes. Stir in the turnips and the remaining 1/2 cup of the wine, and continue to braise, in the oven for 30 minutes. Discard the bay leaves. Season to taste with salt and pepper.
• While the lamb shanks are braising, make the gremolata: chop together the rosemary, orange zest, and garlic. Place each lamb shank on a serving plate, top with the vegetables, sprinkle with gremolata and serve immediately.

Steps:

• Set oven to 325 degrees.
• In a large Dutch oven or oven-proof pot heat oil over high heat.
• Season lamb shanks with salt and pepper then brown on both sides (about 6-7 minutes per side) transfer to a platter or plate.
• Add in onions, garlic, mushrooms, thyme, majoram and crushed red pepper; saute for about 7-8 minutes or until veggies are tender.
• Return the lamb back to the pot.
• Add in wine and bring to a boil; simmer for about 6-8 minutes.
• Add in broth, Worcestershire sauce and crushed tomatoes; bring back to a boil.
• Cover the pot and transfer to the oven to cook for about 2-1/2 - 3 hours, or until the lamb is very tender.
• Season with salt and pepper about the last 30 minutes or cooking.
• Meanwhile cook the pasta in boiling salted water until JUST firm-tender; drain and place the pasta in a large bowl.
• Spoon the sauce over the cooked pasta, sprinkle with grated Parmesan cheese, then place the shanks on top.
• Serve and pass more Parmesan cheese separatel at the table.

Steps:

• 1. Heat oven to 170C. 2. First, prepare the condiment vegetables: remove the outer stalks of the lemongrass. No need to chop but bruise. Peel and halve the shallots. Cut the chilli in half lengthways and deseed. Cut the ginger in half. Trim the stalks of the mushrooms and leave whole. 3. Then seal the meat. Firstly, season the lamb with salt and pepper. Then heat the vegetable oil in a casserole dish and fry the lamb shanks for 2-3 minutes, turning regularly until browned all over. 4. Remove the lamb and add the onions, garlic, chilli and mushrooms. Fry them for about 1min. Then add the five spice powder and stir again for about 30 seconds. Then add the soy, fish sauce, lime juice, balsamic vinegar and sugar. Heat gently, stirring constantly for another minute or so. Finally add the stock, ginger and lemongrass. 5. Put the lamb back in, cover the casserole with a lid and cook in the oven for 2 hours, until the lamb is really tender, almost falling off the bone. 6. While you're waiting for the lamb, start on the mash. Peel then cut the potatoes into large, fairly even-sized chunks. Bring a large saucepan of salted water to the boil, tip in the potatoes and cook for 15 minutes, until tender but not slushy. 7. While the potatoes are boiling, deesed and finely chop the chilli and the coriander leaves. 8. When the potatoes are done, drain well and return to the saucepan. 9. Push the potatoes to one side of the pan and put the butter into the space. Return the saucepan to a very low heat and let the butter melt. Start mashing the potatoes. 10. Now add the milk and mash the potatoes vigorously, until smooth. Then stir in the chili, coriander, salt and pepper. Take off the heat, put the lid on and keep warm until you're ready to serve.

Steps:

• Heat oven to 160C/140C fan/gas 3. Heat 1 tbsp oil in a heavy-bottomed casserole, season the shanks, then brown them 2 at a time on all sides, adding the remaining oil for the second batch. Remove the lamb and add the onions. Fry them quite briskly, about 30 secs, add the ginger, garlic and chopped chilli, then turn the heat down and cook for 1 min. Add 1 tbsp sugar, stir, then add the star anise, lemongrass, stock, purée and seasoning. Bring to the boil.
• Cover and cook in the oven for 1½ hrs, then add the sweet potatoes and cook for 1 hr more. The lamb should be completely tender and almost falling off the bones. Stir in the fish sauce, lime juice and 1 tsp sugar to just lift the flavour, then scatter with the mint, basil and the sliced chilli to serve.

Steps:

• Heat oven to 200C/fan 180C/gas 6. Pour the oil in a casserole dish or roasting tray large enough to fit all the shanks. With the pan set over a high heat on the hob, spend a good 10 mins browning the lamb all over.
• Remove the lamb, add the onion and carrot and cook for 10 mins until starting to brown. Stir in the herbs and garlic and cook for a few mins more. Stir in the flour and tomato purée, season well then pour over the wine and stock.
• Return the lamb shanks to the pan. Bring to a simmer, cover with a lid or tightly with foil and cook in the oven, undisturbed, for 1½-2 hrs until lamb is tender. Remove the lamb from the sauce and set aside.
• Put pan back on the hob and bubble the sauce down for about 15 mins until rich and glossy. Pass through a sieve into a jug. The lamb and sauce can be stored in the fridge for two days or frozen for one month. To serve, reheat the lamb in the sauce, adding a splash of water if the sauce is too thick.

Steps:

• Combine all ingredients except the bok choy, oil, rice and scallions in large pot that can later be covered; bring to a boil and simmer, covered, until the flavors have melded, about 15 minutes.
• Sauté the bok choy in the oil until tender; stir it into the stew at the last minute and serve over rice, garnished with the scallions.