Braised Lamb Shanks In Orange Merlot Sauce Passover Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the onions in a layer in the bottom of a Dutch oven or medium roasting pan with a lid. Arrange the lamb shanks on top of the onions. Pour the wine, balsamic vinegar and olive oil over the lamb. Place a clove of pressed garlic next to each shank, and a quarter of a lemon on each side. Pour the tomatoes over everything, then season with salt, pepper and basil.
• Cover and place in the preheated oven. Cook for 3 hours. Use juices from the pan to make a nice flavorful gravy.

Steps:

• Heat oil in a Dutch oven or large, wide pot over medium-high heat until the oil begins to smoke. Brown the lamb shanks in the hot oil on all sides until well browned, about 10 minutes. Remove lamb shanks and set aside. Pour the excess grease from the Dutch oven, reduce heat to medium, and stir in the onions and garlic. Cook and stir until the onions have softened and turned translucent, about 5 minutes. Stir in the carrots, celery, and tomato paste; continue cooking 5 minutes more.
• Return the lamb shanks to the Dutch oven, and pour in the stout beer and beef broth. Bring to a simmer over high heat. While you're waiting for the beer to simmer, use kitchen twine to tie together the thyme sprigs, parsley sprigs, and bay leaf into a secure bundle; add to the lamb shanks.
• Once the lamb shanks begin to simmer, reduce the heat to medium-low, cover, and simmer until the lamb is very tender and nearly falling off of the bone, 2 to 3 hours. Stir the lamb occasionally as it cooks, and add water if needed to keep the cooking liquid from becoming too thick. You want the cooking liquid to have reduced into a nice sauce by the time the lamb shanks are done. Stir in the rosemary sprig, and salt and pepper to taste during the last 10 minutes of cooking. Remove rosemary sprig and herb bundle before serving.

Steps:

• Preheat the oven to 400°F (200°C).
• Season the lamb shanks all over with salt and pepper.
• Heat the canola oil in a large Dutch oven over medium-high heat.
• Sear 2 lamb shanks at a time until a dark brown crust forms on one side, 3-5 minutes. Sear the other sides of the meat until evenly browned. Remove the shanks from the pan and set aside. Remove all but 2 tablespoons of fat from the pan.
• Add the minced carrots, onion, celery, and minced garlic to the pot. Season with salt and pepper, and cook until the vegetables are deeply caramelized, 15-20 minutes.
• Add the tomato paste and cook until it browns and is aromatic, 5 minutes.
• Add the red wine and scrape the bottom of the pot to release the flavorful browned bits stuck to the bottom. Cook until the wine reduces by half and thickens slightly, 3 minutes.
• Add the chicken stock, orange juice, lemon juice, rosemary, thyme, and bay leaves. Stir and bring to a boil.
• Return the lamb shanks to the Dutch oven, cover, and place in the oven for 2 hours, turning the shanks halfway through, until the lamb is tender and the braising liquid has thickened.
• About halfway through the lamb cooking time, add the oblique-cut carrots, Brussels sprouts, red pearl onions, and whole garlic cloves to a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to combine. Roast in the oven for 1 hour, or until the vegetables are tender.
• Right after the potatoes finish boiling, drain and transfer to a large bowl. Season with plenty of salt and a bit of white pepper, and mash the potatoes until as smooth as possible.
• Fold in the butter, sour cream, and heavy cream until smooth and light.
• Make the citrus gremolata: In a small bowl, combine the parsley, lemon zest, flaky salt, garlic, chives, horseradish, and orange zest.
• To serve, scoop mashed potatoes onto a plate. Add roasted vegetables and a lamb shank. Top with the braising liquid and citrus gremolata.
• Enjoy!

Steps:

• Preheat oven to 300°F.
• In a suitable casserole dish, sweat the diced vegetables in some of the olive oil without browning until tender.
• Add the thyme, bay leaves, garlic, tomato, wine and lamb stock or water, along with most of the orange zest and juice (retain a few pinches of zest and 1 tbsp of juice).
• Bring to the boil and lower to a gentle simmer.
• Heat a little more olive oil in a separate pan and brown the lamb shanks on all sides, seasoning with a little salt and pepper as you go.
• Transfer to the casserole dish and cover with its lid.
• Transfer to the oven and cook for approx 2hours or until the meat is completely tender and coming off the bone.
• Remove the shanks from the pan and keep warm while you finish the sauce.
• Skim off some of the fat that is floating on it. Taste for seasoning and to assess its intensity, boil to reduce if you think it needs it.
• Stir in the reserved juice to refresh the citrus flavour.
• Serve one lamb shank on each warmed plate with a generous amount of sauce spooned over.
• Sprinkle each shank with a little parsley and a pinch of the reserved zest.

Steps:

• Combine the basil, oregano, rosemary, orange juice, orange zest, Merlot and garlic and pour over the rinsed lamb shanks in a wide glass dish (shanks should be in a single layer).
• Turn the shanks to coat and cover.
• Marinate 2 hours at room temperature, turning the meat every half hour or marinate in the refrigerator, turning meat occasionally.
• Remove the shanks from the marinade and dry them with paper towels. Reserve the marinade.
• Preheat the oven to 450 degrees F.
• Season the lamb with a pinch of salt and freshly ground black pepper.
• Heat a large skillet over high heat for 20 seconds. Add the olive oil and heat for 10 seconds then lower the heat to medium-high and add the lamb shanks.
• Cook each side for approximately 2 minutes until browned on all sides.
• Place shanks in a single layer in a casserole dish and pour the chicken stock into the hot pan.
• Scrape up any meat particles, add them to the reserved marinade and pour over the shanks in the casserole and cover with a lid (use foil if no lid).
• Put casserole in the preheated oven and immediately reduce the heat to 350 degrees F. (The hot oven will sear the meat initially, but the mixture needs to cook at a lower temperature or the meat will toughen.).
• Roast for 45 minutes then baste and cook for another 1-1 1/2 hours, or until the meat is very tender and easily pulls away from the bone.
• If the liquid has reduced greatly, add 1/2 cup of water to the pan.
• Remove the shanks to a serving platter and keep warm.
• If the gravy is too watery, boil the liquid down 5-10 minutes, or until it is the consistency of tomato sauce.
• Drizzle some of the sauce over the shanks and serve.

Steps:

• Preheat the oven to 350°F (180°C).
• Trim off any excess fat from the lamb shanks.
• Sprinkle the shanks with the salt and pepper.
• Spread the flour on a plate and turn the shanks in the flour, shaking off any excess.
• In a large, heavy ovenproof pot over high heat, warm 2 tablespoons of the olive oil.
• Add the shanks (in batches, if necessary) and brown well on all sides, about 5 minutes.
• Transfer the shanks to a plate.
• Wipe out the pot.
• Add the remaining 2 tablespoons oil to the pot over medium-high heat.
• Add the onion and cook, stirring frequently, until soft, 3-4 minutes.
• Return the shanks to the pot along with the potatoes, carrots, garlic, bay leaves, thyme, wine, and stock.
• Bring to a boil, cover, and transfer to the oven.
• Bake for 1 1/2 hours. Uncover and continue to bake until the Iamb is very tender, about 30 minutes longer.
• Transfer the shanks to a platter.
• Using a slotted spoon, transfer the potatoes and carrots to the platter.
• Cover and keep warm.
• Using a large spoon, skim off any fat from the surface of the sauce remaining in the pot.
• Lift out and discard the bay leaves and the thyme.
• Place the pot over high heat and bring to a boil.
• Cook the sauce until it reduces and is lightly thickened, 3-5 minutes.
• Pour the sauce around the meat.
• Sprinkle the meat and vegetables with the parsley and mint.

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.
• In a large, heavy casserole, heat the oil until almost smoking over medium-high heat.
• Add the lamb shanks and brown on all sides, about 15 minutes. If you cannot fit the shanks without crowding, just do 2 at a time.
• Stir in the onion, adjust the heat down to medium, and cook until the onion is wilted and pale, about 4-5 minutes.
• Blend in the lemon and orange slices, tomatoes, stock, wine, honey, cinnamon stick, salt and pepper. Bring the liquid to a boil, stir to combine the ingredients, cover the casserole and transfer to the preheated oven.
• Bake the lamb shanks until they are very tender, about 1 hour and 45 minutes.
• Remove the cover and skim off the fat, return the pot to the oven, partially covered, for another 15 minutes, turning the shanks a couple of times during this time.
• Serve over cooked pasta or bulgur.

Steps:

• Finely grind star anise in spice grinder or in mortar with pestle. Rub half of ground star anise over lamb shanks. Sprinkle lamb with salt and pepper. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Working in batches, add lamb to pot; brown on all sides, about 12 minutes per batch. Transfer lamb to bowl. Add 1 tablespoon oil to pot; add onions, celery, carrots and garlic and sauté until golden, about 10 minutes. Return lamb to pot. Add all stock, orange juice, peel and remaining star anise. Bring to boil. Reduce heat; cover and simmer until lamb is tender, about 1 hour 45 minutes. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat before continuing.)
• Transfer lamb to large bowl. Cover with foil. Working in batches, transfer cooking liquid and vegetables to processor; puree until smooth. Return liquid to pot. Boil until liquid is reduced to 6 cups, about 20 minutes. Mix in honey. Season to taste with salt and pepper. Pour over lamb and serve.

Steps:

• In large frypan or saucepan, I use my cast iron dutch oven, heat oil over medium high heat, brown lamb on all sides.
• Sprinkle with salt and pepper.
• Drain off fat.
• In bowl, combine orange rind and juice, teriyaki sauce, garlic and curry powder, pour over lamb.
• Bring to boil.
• Reduce heat, cover and simmer, turning occasionally, for 1 to 1 1/4 hours or until lamb is tender.
• Transfer to plate, tent with foil and let stand for 10 minutes.
• Meanwhile, skim fat from pan juices.
• In bowl, whisk flour into 1/4 cup of the pan juices, whisk back into pan and simmer, whisking for about 5 minutes or until slightly thickened.
• Serve over lamb.
• Garnish with orange slices and parsley.