BRAISED LAMB SHANKS WITH HERBS
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.
Nutrition Facts : Calories 810, Fat 34 grams, SaturatedFat 9 grams, Cholesterol 313 milligrams, Sodium 602 milligrams, Carbohydrate 16 grams, Fiber 2 grams, Protein 101 grams
BRAISED LAMB SHANKS
Provided by Nancy Harmon Jenkins
Categories dinner, main course
Time 3h20m
Yield Eight servings
Number Of Ingredients 11
Steps:
- Trim the fat off the lamb shanks, leaving only a thin layer. Salt and pepper them.
- Select a pan with a tight-fitting lid that is large enough for the shanks to rest side by side. Without adding any oil or water, warm the pan over low heat, place the shanks inside and brown them on all sides, allowing about 15 minutes for each side. This will take about 1 hour.
- When the shanks are browned, remove them from the pan. Add the diced carrot and shallots and the garlic cloves to the pan and cook for 5 minutes, stirring occasionally.
- Deglaze the pan by adding 1/2 cup of water and scraping the bottom with a spoon. Add another cup of water, along with the thyme sprigs and celery leaves, and return the shanks to the pan. Lower the heat so that the liquid is barely simmering and cover the pan tightly to prevent steam from escaping. Braise the shanks for 2 hours.
- Remove the shanks from the pan and place them in a warm oven while you prepare the sauce. To make the sauce, puree the cooking juices, vegetables and garlic cloves in a food processor. Put this mixture into another pan, warm over low heat and add a generous amount of black pepper. Thin the sauce with water if necessary; it should be slightly viscous but still capable of being poured in an even stream.
- Mix the gremolata ingredients together and set aside. Remove the meat from the bones and arrange it on a warm platter or individual plates. Pour the sauce over and around the meat and sprinkle liberally with the gremolata.
Nutrition Facts : @context http, Calories 992, UnsaturatedFat 29 grams, Carbohydrate 11 grams, Fat 64 grams, Fiber 2 grams, Protein 89 grams, SaturatedFat 30 grams, Sodium 1553 milligrams, Sugar 3 grams
BASIC BRAISED LAMB SHANKS
A friend shared this recipe with me many years ago. My son-in-law loves these lamb shanks as part of a hearty meal with baked potatoes, a hot vegetable and fresh fruit salad. Of course, I include mint jelly on the side. -Jeanne McNamara, Camillus, New York
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place lamb in a greased 2-1/2-qt. baking dish. Combine the broth, soy sauce, brown sugar, garlic and mustard; pour over meat. Cover and bake at 325° for 1-1/2 to 2 hours or until the meat is tender.
Nutrition Facts : Calories 451 calories, Fat 21g fat (9g saturated fat), Cholesterol 159mg cholesterol, Sodium 2419mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 48g protein.
BRAISED LAMB SHANKS WITH FRESH ROSEMARY
A wonderful blend of flavors- perfumes the whole house. Perfect for company, since it can be made the day before. Everyone raves about it! I've doubled and tripled the recipe with success. It's from a 1998 Bon Appetit and Recipe #50881 that I've posted goes well with this--spoon some of the veggies and sauce over the polenta. Wonderful !!
Provided by Leslie in Texas
Categories Lamb/Sheep
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle lamb with salt and pepper.
- Heat oil in heavy, large pot over medium-high heat.
- Working in batches, add lamb to pot and cook until brown on all sides, about 8 minutes.
- Transfer to bowl.
- Remove all but about 2 tablespoons of oil from pan.
- Add onions, carrots, and garlic to pot and sauté till golden, about 10 minute.
- Stir in all remaining ingredients.
- Return lamb to pot, pressing down to submerge.
- Bring liquid to boil, reduce heat to medium low, and cover.
- Simmer until meat is tender, about 2 hours.
- Uncover pot; simmer till meat is very tender, about 30 minutes.
- (Can be made 1 day ahead. Chill until cold, cover, and keep chilled. Rewarm over medium heat before continuing.) Transfer lamb to platter; tent with foil.
- Boil juices in pot till thickened, about 15 minutes.
- Season with salt and pepper and spoon over lamb.
Nutrition Facts : Calories 827, Fat 38.9, SaturatedFat 14.6, Cholesterol 242.1, Sodium 671.9, Carbohydrate 18.2, Fiber 3.2, Sugar 7.3, Protein 75.4
BRAISED LAMB SHANKS WITH FISH SAUCE
A full ½ cup of fish sauce goes into this recipe: half into a garlicky marinade and half into a sauce with dried chiles, cilantro stems, and sautéed shallots.
Provided by James Syhabout
Categories Bon Appétit Braise Lamb Lamb Shank Garlic Fennel Carrot Cilantro Chile Pepper Shallot Lime Dinner Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 13
Steps:
- Place smashed garlic in a resealable plastic bag along with lamb shanks and 1/4 cup fish sauce. Seal bag, pressing out air. Turn lamb shanks to coat and chill at least 4 hours and up to 1 day.
- Let lamb sit at room temperature 1 hour.
- Preheat oven to 300°F. Heat oil in a large Dutch oven or other heavy pot over medium-high. Remove lamb shanks from bag and add to pot; discard marinade. Cook shanks, turning occasionally, until browned evenly on all sides, 14-18 minutes. Transfer to a large plate.
- Reduce heat to medium and cook shallots, cilantro stems, and finely chopped garlic in the same pot, stirring often and scraping up browned bits from the bottom, until shallots are golden, 5-7 minutes. Add chiles, lime leaves, bay leaves, stock, and 1/4 cup fish sauce, and stir, scraping up any remaining stuck-on bits from bottom of pot. Bring to a simmer, return lamb to pot, and cover. Transfer to oven and braise until meat is pulling away from bones but not quite fork-tender, 50-60 minutes.
- Turn shanks and add fennel and carrots to pot, submerging in liquid. Cover and braise until meat is very tender and nearly falling off the bone, 40-50 minutes. Let rest 15-20 minutes before serving.
- Serve lamb shanks with fennel and carrots and some braising liquid (for a thicker sauce, simmer the braising liquid until it reduces slightly), topped with cilantro, basil, and/or celery leaves, and seasoned with a few more drops of fish sauce if desired.
- Do Ahead
- Lamb and vegetables can be braised 2 days ahead. Let cool; cover and chill. Reheat over low before topping with herbs and more fish sauce.
CHEF JOHN'S BRAISED LAMB SHANKS
You don't often see lamb cooked with these spices, but they really work together wonderfully. The final plate ended up being a sort of North African/Central American fusion thing, with the fragrantly spiced meat and peppers resting on a simple bed of couscous.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb Shanks
Time 2h25m
Yield 4
Number Of Ingredients 16
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.
Nutrition Facts : Calories 289.1 calories, Carbohydrate 9.5 g, Cholesterol 89.3 mg, Fat 15 g, Fiber 2.3 g, Protein 28 g, SaturatedFat 5.1 g, Sodium 81.7 mg, Sugar 4.2 g
BRAISED FIVE-SPICE LAMB SHANKS WITH SOY AND GINGER
For this recipe, two lamb shanks are seared and then braised for about two hours before being simmered in a fragrant mixture of soy, ginger and a few other things. Sauté some bok choy, stir it into the simmer and serve it all over rice. It is a savory Sunday night supper.
Provided by Mark Bittman
Categories dinner, quick, main course
Time 2h30m
Yield 6 servings
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 105, UnsaturatedFat 1 gram, Carbohydrate 19 grams, Fat 2 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 0 grams, Sodium 313 milligrams, Sugar 1 gram
BRAISED LAMB SHANKS
Steps:
- Preheat the oven to 400˚F.
- Season the lamb generously with salt. Coat a large sauté pan with olive oil and bring to medium-high heat. Add the lamb to the pan and brown well on all sides; this may take up to 20 minutes. This is an incredibly important step-it's where all the big brown flavors start to develop-DON'T rush it.
- While the lamb is browning, put the onions, carrots, celery, and garlic in a food processor and purée to a coarse paste; reserve.
- When the lamb shanks are very brown on all sides, remove them from the pan and transfer to a roasting pan. Ditch the fat, add a bit of fresh olive oil to the sauté pan, and add the puréed veggies. Season generously with salt, and cook until the veggies are very brown and a crud has formed on the bottom of the pan, 8 to 10 minutes. Scrape the crud and let it reform. Don't rush this step.
- Add the tomato paste and cook, stirring frequently, until it starts to brown, 1 to 2 minutes.
- Add the wine, bring it to a boil (BTB), and stir frequently to scrape the crud from the bottom of the pan (this is the big-money flavor). Continue cooking until reduced by half, 3 to 4 minutes.
- Add 3 to 4 cups water to the pan and stir to loosen the mixture. Taste to make sure it's delicious and reseason if needed. It will by no means be done, but it should taste good. Pour this over the shanks in the roasting pan. The liquid should come two-thirds of the way up the shanks; if it doesn't add more water. Toss in the rosemary, bay leaves, and thyme bundle, cover with aluminum foil, and cook in the oven for 2 1/2 to 3 hours. Check the shanks every 45 minutes, turn them, and if the liquid has reduced significantly, add more water. When the meat is done, it will be very tender but not falling off the bone.
- Remove the foil for the last 30 minutes of cooking time for maximum browning and to allow the liquid to reduce and thicken up. Serve with lots of sauce.
- BROWNING AND BRAISING: Because Brown Food Tastes Good!
- When I was in culinary school, I didn't get braising; it seemed like a pain in the neck. I had to go through so many steps to get started and I just didn't think it was worth the trouble. Now that I get it, it's my favorite cooking technique by far. Trust me: Braising is the technique that will showcase your skill as a cook! It doesn't matter what you're braising-if you follow my method you will make a beautiful, brown braise every time.
- First, season generously and brown your protein well-whether it's a shank or a short rib, take your time. This is where the first big brown flavors develop and it takes patience-so don't rush it. What's important at this point is what's happening in your pan, not on the clock.
- Once your meat is nice and brown, remove it, ditch the fat, add a splash of fresh olive oil to the pan, add your puréed veggies, and season again. These vegetables are what we call soffritto and they're the base of almost all braised dishes. Like the meat, you want to brown the crap out of the soffritto. Cook it until you see a crud start to form on the bottom of the pan, then scrape off the crud and let it form again. This is where we take things to the edge of disaster and yank them back. Food is the most flavorful one step before disaster!
- After the soffritto is nice and brown, add your wine and tomato paste. Let the wine reduce by half, toss the protein back in the pan, and add enough water to cover it by about two-thirds-it should be nice and soupy. Then toss in a thyme bundle and bay leaves, bring it to a boil (BTB), reduce it to a simmer (RTS), and cook until things are nice and tender, usually a couple of hours.
- Properly braised food should be very tender but still maintain its integrity and shape-it should NOT be falling off the bone. So check your braise along the way, and if the liquid level gets low, add a bit more water until the meat is perfectly tender and the sauce is super-flavorful. Follow this basic braising technique and your brown food will taste great . . . every time!
BRAISED LAMB SHANKS
I love lamb shank recipes and always on the look out for new ones, this one is from Australian Master Chef and posting here for safe keeping. Mastic is a greek ingredients (can be ordered on line or a specialised gourmet shops here in Australia) and is the resin from a shrub common the the Mediterranean area. Please note have not allowed for the overnight draining of the yoghurt.
Provided by ImPat
Categories Lamb/Sheep
Time 4h25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Spoon the yoghurt into a fine meshed sieve and place over a bowl, cover and refrigerate overnight to allow esxcess liquid to drain from the yoghurt.
- Preheat oven to 165C conventional or 140C fan forced.
- Heat a large deep ovenproof frying pan over high heat until hot.
- Seaon shanks well with salt and pepper,.
- Cover the base of the pan with oil and cook shanks in two batches for 5 minutes, turning until golden all over.
- Retrn all shanks to the pan and deglaze the pan wih the wine.
- Pour in the chicken stock and then remove the pan from the heat.
- Spoon the yoghurt over the lamb to cover.
- Scatter over the shallots, garlic, thyme, lemon rind, mastic and drizzle with honey.
- Place a cartouche (round of baking paper) onto the surface of the lamb and cover with a tight fitting lid.
- Transfer to the oven and cook for 4 hours.
- Remove the lid, cartouche and sprigs of thyme.
- Carefully transfer the lamb to a warm serving platter and spoon over some of the thick yoghurt on top.
- Strain the juices into a saucepan and bring to a simmer over medium heat.
- Squeeze in the juice from half a lemon.
- Remove from the heat, insert a stick blender into the sauce and while blending add 2-3 tablespoons of extra virgin oil.
- Taste and season with salt and pepper.
- Pour the sauce over the lamb, scatter with parsley and serve.
Nutrition Facts : Calories 865.5, Fat 47.4, SaturatedFat 18.9, Cholesterol 269.2, Sodium 393.1, Carbohydrate 23.2, Fiber 0.1, Sugar 18.9, Protein 80.2
BRAISED LAMB SHANKS
Succulent braised lamb shanks slow cooked in a red wine, tomato, and fresh basil sauce. Serve with mushroom risotto and grilled zucchini.
Provided by Mrs Savage
Categories Meat and Poultry Recipes Lamb Shanks
Time 3h20m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 572.4 calories, Carbohydrate 34.4 g, Cholesterol 86.3 mg, Fat 25.2 g, Fiber 6.3 g, Protein 32.5 g, SaturatedFat 4.9 g, Sodium 1851.3 mg, Sugar 17.9 g
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BRAISED LAMB SHANKS WITH FISH SAUCE RECIPE | BON APPéTIT
From bonappetit.com
5/5 (6)Estimated Reading Time 2 minsServings 4
- Place smashed garlic in a resealable plastic bag along with lamb shanks and ¼ cup fish sauce. Seal bag, pressing out air. Turn lamb shanks to coat and chill at least 4 hours and up to 1 day.
- Preheat oven to 300°. Heat oil in a large Dutch oven or other heavy pot over medium-high. Remove lamb shanks from bag and add to pot; discard marinade. Cook shanks, turning occasionally, until browned evenly on all sides, 14–18 minutes. Transfer to a large plate.
- Reduce heat to medium and cook shallots, cilantro stems, and finely chopped garlic in the same pot, stirring often and scraping up browned bits from the bottom, until shallots are golden, 5–7 minutes. Add chiles, lime leaves, bay leaves, stock, and ¼ cup fish sauce, and stir, scraping up any remaining stuck-on bits from bottom of pot. Bring to a simmer, return lamb to pot, and cover. Transfer to oven and braise until meat is pulling away from bones but not quite fork-tender, 50–60 minutes.
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- Season the lamb shanks generously with salt and pepper. Brown the lamb shanks in a large, deep oven-proof pot/pan until well-browned on both sides. Remove from the pan and set aside.
- In the same pan, fry the onion, carrot, celery and garlic until soft and fragrant. Add the herbs and tomato paste and cook for 30 seconds before adding the red wine and stock. Allow to come to a simmer then add the lamb shanks back into the sauce.
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