Braised Lamb Shanks With Peppers 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 (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:

• Sprinkle shanks with salt and pepper. Heat oil in heavy large pot or Dutch oven over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
• Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours.
• Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over 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:

• 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:

• 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.

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:

• 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.