SPICED LAMB SHANKS WITH ORANGE AND HONEY
There are many ways to cook lamb shanks throughout the year, but these taste like the beginning of spring. The orange fragrance and the honey's perfume are complemented by the similarly sweet carrots and turnips. A shower of freshly snipped herbs adorns the dish just before serving. The recipe is easy to prepare in two parts: The shanks are simmered to tenderness first, which produces the broth. This can be done several hours ahead or up to 2 days in advance. Then, the bones are removed, and the meat can be finished in the sauce.
Provided by David Tanis
Categories dinner, meat, main course
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 29
Steps:
- Cook the lamb shanks: Season shanks generously with salt and pepper. Transfer to a large pot and add cumin seed, fennel seed, coriander seed, onion, cloves, thyme and bay leaf. Pour in enough water to cover shanks, place pot over high heat and bring to a boil. Put on the lid, reduce to a simmer and cook for 1 to 1 1/2 hours, until meat is very tender when probed with the tip of a paring knife.
- Remove shanks from pot and place on a baking sheet to cool. Strain the broth into a bowl, and skim off any rising fat. Measure 4 1/2 cups broth and set aside. When shanks are cool enough to handle, gently remove the bone from each with your hands, leaving the meat in one or two large pieces.
- Make the sauce: In a large, heavy-bottomed pot, warm the olive oil over medium-high heat. Add onion, season with salt and pepper and cook, stirring, until softened and slightly browned. Add garlic, saffron, cayenne, tomato paste and honey and stir to incorporate.
- Add orange zest, orange juice, broth and wine to the pot, and bring to a boil. Turn heat to a brisk simmer and return the meat to the pot. Simmer for 20 minutes, until broth has reduced by an inch or so. Taste broth and adjust seasoning. Add arrowroot mixture and cook for a minute or two, until slightly thickened.
- Meanwhile, cook the vegetables: In a separate pot, melt butter over medium heat. Fill the pot with 1 inch of water. Add carrots and turnips, salt lightly, cover and turn heat to high. Cook for 10 minutes, or until probed with the tip of a paring knife.
- To serve, transfer meat and sauce to a large, deep platter or serving dish. With a slotted spoon arrange vegetables around the meat. Sprinkle with parsley, mint, dill and basil.
LAMB SHANKS WITH TOMATOES AND FRESH HERBS
Steps:
- Mix first 6 ingredients in small bowl; rub all over lamb. Let stand 30 minutes.
- Preheat oven to 350°F. Heat oil in large ovenproof pot over medium-high heat. Add lamb and sauté until brown, turning with tongs, about 12 minutes; transfer to plate. Reduce heat to medium. Add capocollo and stir 1 minute. Add onion, carrots, and celery. Cover and cook until vegetables are soft, stirring occasionally, about 10 minutes. Mix in garlic; cook 1 minute. Mix in lemon peel strips, bay leaves, and thyme. Add wine and bring to boil, scraping up browned bits. Add tomatoes and broth. Return lamb to pot. Bring to boil; cover and transfer pot to oven.
- Cook lamb until just tender, turning occasionally, about 1 1/2 hours. Remove pot from oven. Tilt pot and spoon off fat that rises to top of sauce. Place pot over medium heat and boil uncovered until sauce reduces enough to coat spoon and lamb is very tender, about 30 minutes. Season to taste with salt and pepper. Discard lemon peel and bay leaves. (Can be made 1 day ahead. Cool 30 minutes, chill uncovered until cold, then cover and keep chilled. Rewarm over low heat before continuing.)
- Mix parsley, grated lemon peel, and 1/2 teaspoon pepper in small bowl for gremolata. Transfer lamb to large shallow bowl. Sprinkle with gremolata and serve.
BRAISED LAMB SHANKS WITH TOMATO AND FENNEL
Braising lamb shanks makes them meltingly tender. Serve with Polenta for a hearty meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees. Season lamb all over with salt and pepper. Place flour in a shallow bowl. Dredge lamb in flour, turning to coat evenly; shake off excess. Heat oil and butter in an 8-quart Dutch oven or skillet over medium heat. Working in two batches, cook until shanks are well browned, about 5 minutes per side. Transfer shanks to a large plate; drain off all but 2 tablespoons fat from the skillet.
- Place skillet over medium heat; add onions and leek, and saute until they are lightly browned, about 6 minutes. Add garlic; cook 4 minutes more. Add red wine; deglaze pan by scraping up any browned bits with a wooden spoon. Return shanks to skillet, and add chicken stock, tomatoes, tomato paste, thyme, and bay leaves. Bring to a boil; cover, and place in oven. Braise 2 hours; add fennel, and cook 30 minutes.
- Using a slotted spatula, transfer shanks and vegetables to a large bowl. Cover; set aside. Using a ladle, skim fat from surface of cooking liquid; cook over medium heat until liquid is thickened, 5 to 7 minutes. Return shanks and vegetables to pan; cook until heated through. Remove from heat, and season with salt and pepper.
FENNEL & TOMATO LAMB SHANKS FOR KIDS
This is an easy, healthy recipe that the whole family will love. Don't be scared to substite the lamb shanks for another cut of meat if you don't like lamb. Chuck steak or gravy beef (stewing steak) would go well.
Provided by djmastermum
Categories Lamb/Sheep
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place seasoned flour into a plastic bag, add lamb shanks and toss to coat.
- Shake off excess flour. Heat oil in a large oven-top casserole or deep frying pan over medium-high heat until hot.
- Add lamb shanks and cook, turning often, until well browned. Remove to a plate.
- Add remaining oil, garlic and onion to pan and cook, stirring often for 3 minutes or until onion is soft.
- Add fennel and cook, stirring often, for 2 minutes.
- Return lamb shanks to pan, add tomatoes and stock and season with salt and pepper to taste. Stir to combine, cover and simmer,.
- stirring and turning lamb shanks occasionally, over medium-low heat for 1 hour.
- Remove cover and cook for 10 minutes to reduce cooking liquid slightly.
- Serve lamb shanks with mashed potatoes and lemon wedges.
Nutrition Facts : Calories 771.9, Fat 41.1, SaturatedFat 14.8, Cholesterol 242.1, Sodium 470.8, Carbohydrate 23.1, Fiber 6.8, Sugar 6.8, Protein 75.8
LAMB CHOPS WITH FENNEL AND TOMATOES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with foil. Toss the fennel and tomatoes with 2 tablespoons olive oil and season with salt and pepper. Spread the vegetables on the baking sheet, with the tomatoes cut-side up. Roast until the tomatoes are soft and the fennel is golden, about 30 minutes, turning halfway through.
- Meanwhile, cook the garlic in the remaining 1 teaspoon olive oil in a medium saucepan over medium heat until golden, about 3 minutes. Add the beans and 2 1/2 cups water and cook, stirring occasionally, until the liquid thickens, about 15 minutes. Stir in the oregano and parmesan, if desired.
- Heat a grill pan over medium-high heat. Season the lamb with salt and pepper and grill until marked on the bottom, about 4 minutes. Flip and cook until just firm to the touch, 4 to 5 more minutes for medium-rare. Divide the beans among plates and top with the lamb and roasted vegetables.
Nutrition Facts : Calories 416, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 62 milligrams, Sodium 442 milligrams, Carbohydrate 35 grams, Fiber 11 grams, Protein 30 grams
TOMATO AND FENNEL BRAISED LAMB SHANKS
From The Cook's Book of Intense Flavors by Robert and Molly Krause: The versatile sweet tomato makes a great base for anise-flavored fennel and tangy mustard. Plus, you can employ many different cooking techniques to both the tomato and fennel. Use them both raw for a fresh salad with a Dijon fennel seed vinaigrette. Roast the tomato and fennel and season them with mustard seed for a brothy soup. Puree all three ingredients for a creamy soup. Or go the route of the application recipe and season a braised lamb dish with this ingredient combo. These flavors are well suited to fish, chicken, beef, or lamb. This dish needs several hours in the oven so start early if you plan to eat it the same day you cook it. Serve these shanks in a shallow bowl with something such as polenta to absorb the delicious braising liquid.
Provided by College Girl
Categories Lamb/Sheep
Time 3h15m
Yield 4 shanks, 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 375.
- Season all sides of the lamb shanks with salt and pepper and then dredge in flour to coat.
- In a large skillet, heat 1/4 c of olive oil and the butter over medium high heat. Sear the lamb until brown, turning to cook all sides. Transfer shanks to a roasting pan.
- In the skillet, spoon out all but a couple of spoonfuls of fat. Over medium heat, deglaze the pan with the red wine, stirring to remove the stuck scraps. Whisk in the mustard and cook for 2 minutes. Coat the lamb shanks with the red wine-mustard mixture and set aside.
- In a large, clean skillet, heat the remaining 2 T of olive oil over medium heat. Add the onions and leek and cook until tender, 5 minutes. Add garlic and cook for an additional 2 minutes.
- Add the Pernod and increase the heat to medium-high, cooking for 2 minutes. Add the chicken stock, tomatoes, tomato paste, thyme, and bay leaves; stir to incorporate the tomato paste. Add the sliced fennel to the roasting pan with the lamb. Pour the skillet's contents over the lamb and fennel and cover with aluminum foil.
- Braise for 2 1/2 bours. Skim any fat off the surface of the liquid. Serve braised shanks with vegetables and cooking broth.
Nutrition Facts : Calories 1649.8, Fat 92, SaturatedFat 32.9, Cholesterol 477.9, Sodium 652.7, Carbohydrate 45.5, Fiber 8.4, Sugar 12.2, Protein 144.3
BRAISED LAMB SHANKS WITH FENNEL, TOMATOES, TURNIPS AND CARROTS
Categories Lamb Tomato Braise Marinate High Fiber Fennel Leek Carrot Turnip Red Wine Winter Parsley Jam or Jelly Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 24
Steps:
- For topping: Mix all ingredients in medium bowl to blend. (Can be prepared 8 hours ahead. Cover and refrigerate.)
- For lamb: Whisk chicken broth, beef broth, 1/2 cup wine, 1/3 cup currant jelly, herbes de Provence, vinegar and garlic in large glass baking dish to blend. Add lamb shanks; turn to coat. Cover and chill overnight, turning occasionally.
- Preheat oven to 325°F. Remove lamb from marinade; reserve marinade. Pat lamb dry with paper towels. Sprinkle with salt and pepper. Heat oil in heavy large skillet over high heat. Working in batches, add lamb; cook until brown on all sides, about 8 minutes. Transfer to large roasting pan. Add all vegetables to roasting pan.
- Pour reserved marinade into same skillet. Bring to boil, scraping up any browned bits. Pour over lamb. Cover; bake until lamb and vegetables are very tender, turning occasionally, about 2 hours. Using slotted spoon, transfer lamb and vegetables to large serving bowl. Tent with foil.
- Spoon fat off top of cooking liquid. Melt butter in heavy large saucepan over medium-high heat. Add flour. Stir until golden, about 5 minutes. Whisk in cooking liquid. Add 1/3 cup wine, 1/3 cup jelly and tomato paste. Boil until sauce thickens enough to coat spoon, whisking occasionally, about 10 minutes. Season with salt and pepper. Spoon sauce, then topping, over lamb and vegetables.
More about "fennel tomato lamb shanks for kids recipes"
LAMB SHANKS BRAISED WITH TOMATOES AND FENNEL | RICARDO
From ricardocuisine.com
5/5 (15)Category Main DishesServings 4Total Time 3 hrs 15 mins
LAMB SHANKS RECIPE | KIDS EAT BY SHANAI | FALLING OFF THE …
From kidseatbyshanai.com
LAMB SHANKS BRAISED WITH TOMATO RECIPE | MYRECIPES
From myrecipes.com
RORY'S LAMB SHANKS WITH TOMATOES AND ALMONDS - RTE.IE
From rte.ie
BRAISED LAMB SHANKS WITH TOMATO AND FENNEL RECIPE
From epicurious.com
Servings 4Author Condé Nast
BRAISED LAMB SHANKS WITH FENNEL | METRO
From metro.ca
LAMB SHANKS WITH FENNEL, OLIVES AND FETA – THE IRISH TIMES
From irishtimes.com
LAMB SHANK WITH CHEDDAR MASH RECIPE - LOVEFOOD.COM
From lovefood.com
TOMATO-BRAISED LAMB SHANKS - HONEST COOKING
From honestcooking.com
FENNEL & TOMATO LAMB SHANKS FOR KIDS - LUNCHLEE
From lunchlee.com
BRAISED LAMB SHANKS WITH FENNEL | METRO
SUPER TENDER BRAISED LAMB SHANKS (SLOW COOKER OPTION)
From themediterraneandish.com
FENNEL & TOMATO LAMB SHANKS FOR KIDS RECIPE - YOUTUBE
WELSH LAMB SHANK CASSEROLE - MY FUSSY EATER | EASY …
From myfussyeater.com
INDIAN-INSPIRED RECIPES FOR WEEKNIGHT COOKING - LOS ANGELES TIMES
From latimes.com
BRAISED LAMB SHANKS WITH FENNEL AND BABY POTATOES
From bonappetit.com
You'll also love