Lamb Shank Braised In White Wine With Rosemary Recipes

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BRAISED LAMB SHANKS WITH ROSEMARY

My husband and I love this recipe; it never fails and is easy to put together. I found it at Williams-Sonoma.com.

Provided by JenInCA

Categories     Lamb/Sheep

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 11



Braised Lamb Shanks With Rosemary image

Steps:

  • Preheat oven to 350ºF.
  • Season the lamb shanks with salt and pepper. In a large, deep pan (I like to use my Le Creuset dutch oven) over a medium-high flame, warm the olive oil and then brown the shanks on all sides, about 5 minutes in all.
  • Transfer the shanks to a dish.
  • Add the onions, carrots, and celery to the pan and cook until onions are translucent.
  • Add the wine to the pan, and bring to a simmer, stirring up any bits off the bottom.
  • Add the stock, rosemary, garlic, bay leaf and shanks to the pan and bring to a boil.
  • Place the lid on the pan, and put it in the preheated oven. Cook about 2 hours. Serve with mashed potatoes or rice and a nice salad.

Nutrition Facts : Calories 814.9, Fat 40.7, SaturatedFat 14.8, Cholesterol 242.1, Sodium 443, Carbohydrate 13.1, Fiber 2.5, Sugar 4.9, Protein 73

4 lamb shanks, fat trimmed
salt and pepper
2 tablespoons olive oil
2 yellow onions, diced
2 celery ribs, diced
2 carrots, diced
2 cups full-bodied red wine
1 cup beef stock
1 tablespoon dried rosemary
3 garlic cloves, crushed
1 bay leaf

ROSEMARY BRAISED LAMB SHANKS

Lamb shanks are slowly simmered with fresh rosemary, garlic, tomatoes, and red wine. Great served with polenta, or my family's favorite--roasted garlic mashed potatoes--as you need something to soak up the wonderful sauce. A fantastic dish for company, as all the prep work is done at the beginning, and then you just have to wait.

Provided by S. HODGE

Categories     World Cuisine Recipes     European     Italian

Time 2h30m

Yield 6

Number Of Ingredients 12



Rosemary Braised Lamb Shanks image

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.

Nutrition Facts : Calories 480.5 calories, Carbohydrate 17.6 g, Cholesterol 92.7 mg, Fat 21.8 g, Fiber 3.1 g, Protein 30.3 g, SaturatedFat 7.7 g, Sodium 758.7 mg, Sugar 7.3 g

6 lamb shanks
salt and pepper to taste
2 tablespoons olive oil
2 onions, chopped
3 large carrots, cut into 1/4 inch rounds
10 cloves garlic, minced
1 (750 milliliter) bottle red wine
1 (28 ounce) can whole peeled tomatoes with juice
1 (10.5 ounce) can condensed chicken broth
1 (10.5 ounce) can beef broth
5 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme

LAMB SHANK BRAISED IN WHITE WINE WITH ROSEMARY

Wonderfully tender, these lamb shanks are melt in your mouth juicy.

Provided by Misty Noriega

Categories     Meat and Poultry Recipes     Lamb     Shanks

Time 3h

Yield 4

Number Of Ingredients 7



Lamb Shank Braised in White Wine with Rosemary image

Steps:

  • In a large frying pan, heat oil over medium-high heat. Add shanks to hot pan, and brown all sides; this should take about 12 minutes. Transfer to a plate.
  • Reduce heat to medium-low, and add garlic to the pan; cook for 30 to 40 seconds. Stir in onion, and continue cooking until translucent, 6 to 8 minutes. Return shanks to the pan, and season with 2 teaspoons fresh rosemary and salt and pepper to taste. Pour in wine, raise heat to medium-high, and bring to a simmer. Reduce heat to low, cover tightly, and simmer until the shanks are very tender when pierced with a knife, 2 to 2 1/2 hours. Turn once or twice during cooking, and add water as necessary to maintain original level of liquid. Serve shanks garnished with rosemary sprigs.

Nutrition Facts : Calories 369.2 calories, Carbohydrate 4.6 g, Cholesterol 89.4 mg, Fat 21.5 g, Fiber 0.4 g, Protein 27 g, SaturatedFat 6 g, Sodium 69.3 mg, Sugar 1.4 g

3 tablespoons olive oil
4 lamb shanks
5 cloves garlic, sliced
1 small onion, chopped
2 teaspoons chopped fresh rosemary, plus sprigs for garnish
1 pinch salt and freshly ground black pepper
1 cup dry white wine

BRAISED LAMB SHANKS

Provided by Food Network

Time 4h10m

Yield 4 servings

Number Of Ingredients 12



Braised Lamb Shanks image

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.

3 tablespoons olive oil
4 small meaty lamb shanks (about 4 1/2 pounds), trimmed of fat
1 large onion, peeled and chopped
4 carrots, peeled and finely diced
3 small sprigs fresh rosemary
2 imported bay leaves
4 garlic cloves, minced
3 cups big-bodied young red wine
2 medium turnips (about 1 pound), peeled and cut into 1/2 inch dice
2 teaspoons minced fresh rosemary
2 teaspoons finely grated fresh orange zest
1 small garlic clove, minced

SPRING LAMB SHANKS BRAISED IN WHITE WINE

I'm generally not a huge fan of lamb, but this is my exception. Ridiculously good, make only for company that deserves it. From "The New York Times Passover Cookbook"

Provided by Kishka

Categories     Lamb/Sheep

Time 3h45m

Yield 8 serving(s)

Number Of Ingredients 17



Spring Lamb Shanks Braised in White Wine image

Steps:

  • Heat half the oil in a large, heavy, covered casserole or roasting pan, large enough to hold the lamb shanks. Add the lamb shanks, a few at a time, and brown them well on all sides over medium-high heat. Remove from the pan.
  • Preheat the oven to 350 degrees.
  • Add the remaining oil to the pan, lower the heat and saute the onion, leeks and celery until they are soft and lightly browned. Stir in all but 1/2 tsp of the garlic, then add the wine. Simmer for a few minutes, scraping the browned bits from the bottom of the pan.
  • Stir in the rosemary, parsley sprigs and bay leaves. Season the mixture with salt and pepper, then return the lamb to the pan. Cover and place in oven to bake until the lamb is very tender, about 3 hours.
  • While the lamb is baking, mix the remaining 1/2 tsp garlic with the minced parsley and lemon peel and set aside.
  • When the lamb is tender, remove it from the pan. Bring the liquid to simmer on top of the stove and taste it for seasoning, adding more salt and pepper, if necessary. Dissolve the potato starch in the cold water and stir it in to thicken the sauce, then stir in the lemon juice.
  • Return the lamb to the pan and baste it with the sauce. Can be prepared in advance and reheated before serving. Transfer the lamb to a platter and spoon the sauce over it. Sprinkle with the minced parsley, garlic and lemon peel mixture and serve.

Nutrition Facts : Calories 876.1, Fat 49.2, SaturatedFat 18.2, Cholesterol 306, Sodium 231.5, Carbohydrate 4.8, Fiber 0.6, Sugar 1.4, Protein 90.3

1/4 cup olive oil
6 lbs lamb shanks (8 med. to sml.)
1/2 cup onion, finely chopped
1/2 cup leek, chopped
1/2 cup celery, finely chopped
3 garlic cloves, minced
1 1/2 cups dry white wine
4 sprigs rosemary
4 sprigs Italian parsley
2 bay leaves
salt
fresh ground pepper
2 tablespoons parsley, finely minced
1 tablespoon lemon peel, finely grated
2 teaspoons potato starch
1 tablespoon cold water
1 lemon, juice of

RED WINE AND ROSEMARY BRAISED LAMB SHANKS

Make and share this Red Wine and Rosemary Braised Lamb Shanks recipe from Food.com.

Provided by JustJanS

Categories     Lamb/Sheep

Time 2h50m

Yield 6 serving(s)

Number Of Ingredients 12



Red Wine and Rosemary Braised Lamb Shanks image

Steps:

  • Sprinkle shanks with salt and pepper.
  • Heat oil in heavy large pot over medium-high heat.
  • Working in batches, cook shanks until brown on all sides, about 8 minutes: transfer browned 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, and simmer about 20 minutes longer.
  • Transfer shanks to platter, place in a warm oven.
  • Boil juices in pot until reduced and thickened, about 15 minutes.
  • Spoon over shanks.

Nutrition Facts : Calories 827, Fat 38.7, SaturatedFat 14.5, Cholesterol 242.1, Sodium 703, Carbohydrate 19.2, Fiber 3.5, Sugar 8.2, Protein 74.8

6 lamb shanks
salt and pepper
2 tablespoons olive oil
2 large onions, diced
3 large carrots, cut into 1/4 inch rounds
10 cloves garlic, minced
750 ml red wine
2 (440 g) cans whole peeled tomatoes with juice
250 ml chicken broth
250 ml beef broth
5 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme

BRAISED LAMB SHANKS WITH ROSEMARY

A braise is like a stew, but requires less liquid and has a longer cooking time. Allow about two and a half hours for the lamb to cook on top of the stove. Serve green beans and the polenta with it. Pour a Cabernet Sauvignon.

Categories     Garlic     Herb     Tomato     Braise     Lamb Shank     Red Wine     Winter     Bon Appétit

Yield Serves 6

Number Of Ingredients 12



Braised Lamb Shanks with Rosemary image

Steps:

  • Sprinkle shanks with salt and pepper. Heat oil in heavy large pot over medium-high heat. Working in batches, add shanks to pot and cook until brown on all sides, about 8 minutes. Transfer shanks to bowl.
  • Add onions, carrots and garlic to pot and sauté until golden, about 10 minutes. Stir in all remaining ingredients. Return shanks to pot, pressing down to submerge. Bring liquids to boil. Reduce heat to medium-low. Cover; simmer until meat is tender, about 2 hours.
  • Uncover pot; simmer until meat is very tender, about 30 minutes longer. (Can be made 1 day ahead. Chill until cold; cover and keep chilled. Rewarm over medium heat before continuing.) Transfer shanks to platter; tent with foil. Boil juices in pot until thickened, about 15 minutes. Season with salt and pepper. Spoon over shanks.

6 lamb shanks (about 5 pounds total)
2 tablespoons olive oil
2 medium onions, chopped
3 large carrots, peeled, cut into 1/4-inch-thick rounds
10 garlic cloves, minced
1 750-ml bottle dry red wine
1 28-ounce can diced tomatoes with juices
1 14 1/2-ounce can low-salt chicken broth
1 14 1/2-ounce can beef broth
5 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
2 teaspoons grated lemon peel

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



Braised Lamb Shanks With Fresh Rosemary image

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

6 lamb shanks (I have also used leg of lamb, ask the butcher to cut it in 1 1/2 in. slices or use a cut-up boneless)
2 tablespoons olive oil
2 medium onions, chopped
3 large carrots, peeled and cut into 1/2 inch thick rounds
10 garlic cloves, minced
1 (750 ml) bottle dry red wine (Sangiovese is good)
1 (28 ounce) can diced tomatoes with juice
1 (14 1/2 ounce) can low sodium chicken broth
1 (14 1/2 ounce) can beef broth
5 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
2 teaspoons grated lemon zest

BRAISED LAMB SHANKS WITH TOMATOES AND ROSEMARY

Categories     Lamb     Onion     Tomato     Braise     Rosemary     White Wine     Fall     Kosher     Parsley     Gourmet

Yield Serves 6

Number Of Ingredients 11



Braised Lamb Shanks with Tomatoes and Rosemary image

Steps:

  • Pat the lamb shanks dry, season them with salt and pepper, and in a large heavy kettle brown them, 3 at a time, in the oil over moderately high heat, transferring them as they are browned to a roasting pan just large enough to hold them in one layer. To the kettle add the onion, cook it over moderate heat, stirring, until it is softened, and stir in the garlic. Cook the mixture for 3 minutes, stir in the tomatoes, the wine, the broth, the dried rosemary, the allspice, and salt and pepper to taste, and bring the sauce to a boil. Ladle the sauce over the lamb shanks. Braise the shanks, covered tightly with foil, in the middle of a preheated 350°F. oven for 1 1/2 hours, or until they are tender, transfer them to a heatproof platter, and keep them warm, covered. Pour the sauce into the kettle, cleaned, and boil it for 10 minutes, or until it is reduced to about 4 cups. The lamb shanks and the sauce may be made 2 days in advance, cooled to room temperature, and both kept in the roasting pan, covered and chilled. Heat the lamb shanks in the sauce in a preheated 350°F. oven until they are hot and transfer the shanks to the heatproof platter. Into the sauce stir 2 teaspoons of the parsley and 2 teaspoons of the fresh rosemary. Divide the shanks among 6 heated plates, spoon the sauce over them, and sprinkle it with the remaining parsley and fresh rosemary.

6 lamb shanks (about 1 pound each)
2 tablespoons olive oil
4 cups chopped onion
4 garlic cloves, minced
two 28-to-32-ounce cans tomatoes, drained and chopped
1 1/2 cups dry white wine
1 1/2 cups chicken broth
1 1/2 teaspoons crumbled dried rosemary
3/4 teaspoon ground allspice
1 tablespoon minced fresh parsley leaves
1 tablespoon minced fresh rosemary leaves

STEWED LAMB SHANKS WITH WHITE BEANS AND ROSEMARY

Provided by Molly O'Neill

Categories     dinner, main course

Time 2h45m

Yield Eight servings

Number Of Ingredients 14



Stewed Lamb Shanks With White Beans And Rosemary image

Steps:

  • Season the shanks with 1 teaspoon of the salt and freshly ground pepper. Heat the olive oil in a heavy, large skillet over medium-high heat. Add as many shanks as will fit without crowding. Brown the shanks well on all sides, about 10 minutes per batch. Set the browned shanks aside and repeat with the remaining shanks, pouring off the fat between batches.
  • Place the garlic, onion, carrots and celery in the skillet and saute until softened, about 10 minutes. Pour in the wine and cook for about 2 minutes, scraping the bottom of the skillet with a wooden spoon to loosen any browned bits.
  • Transfer the vegetable and wine mixture to a large stockpot. Add the tomatoes and use the back of a spoon to break them into small chunks. Add the remaining ingredients, including the shanks. Bring to a boil. Reduce heat and simmer, skimming as necessary, until the lamb and beans are very tender, about 2 hours. If the lamb is done before the beans, take out the shanks and cover with foil to keep them warm until the beans are done.
  • Skim off as much fat from the top of the liquid as possible. Use tongs to remove the shanks from the liquid, placing 1 shank on each of 8 plates. Season the bean mixture with additional salt if needed. Discard rosemary and bay leaves. Using a slotted spoon, arrange some of the beans and vegetables around each shank. Spoon some of the liquid over and around the shank and serve immediately.

Nutrition Facts : @context http, Calories 997, UnsaturatedFat 26 grams, Carbohydrate 33 grams, Fat 56 grams, Fiber 6 grams, Protein 82 grams, SaturatedFat 25 grams, Sodium 1818 milligrams, Sugar 10 grams

8 meaty lamb shanks, about 1 pound each (your butcher should saw off most of the exposed bone)
4 teaspoons kosher salt, plus more to taste
Freshly ground pepper to taste
2 teaspoons olive oil
5 large cloves garlic, peeled and minced
1 large onion, peeled and diced
4 medium carrots, peeled and diced
3 celery stalks, peeled and diced
1 cup dry red wine
1 28-ounce can whole plum tomatoes packed in tomato puree
1 pound dried Great Northern beans, soaked in water overnight, drained
8 cups chicken broth, homemade or low-sodium canned
3 sprigs fresh rosemary
2 bay leaves

BRAISED LAMB SHANKS

Lamb shanks are good value, and as each one is a portion, serving is a cinch. You can braise the shanks up to two days ahead

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 2h40m

Number Of Ingredients 11



Braised lamb shanks image

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.

Nutrition Facts : Calories 295 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Protein 25 grams protein, Sodium 0.41 milligram of sodium

2 tbsp olive oil
8 lamb shanks
1 onion, roughly chopped
2 carrots, roughly chopped
few sprigs fresh rosemary
3 fresh bay leaves
4 garlic cloves, left whole
2 tbsp plain flour
1 tbsp tomato purée
350ml white wine
500ml lamb or chicken stock

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2 cups dry red wine. 2-3 cups chicken or beef stock. a couple sprigs of rosemary. 1-2 bay leaves. Preheat the oven to 325°F. Pat your lamb shanks dry with paper towel and …
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EASY LAMB SHANKS WITH GARLIC AND FRESH HERBS, WHITE WINE AND …
Remove the lamb and put the carrot and onion in the pot. Cook for 10 minutes, then add the garlic and herbs and cook for 2 minutes. Stir in the flour and tomato paste, add salt and black …
From victoriahaneveer.com


ROMAN-STYLE LAMB SHANKS - TLN
Add oil and when hot, add lamb shanks. Cook, turning to brown on all sides, about 8 to 10 minutes. Add chopped garlic and rosemary. Cook for 1 to 2 minutes. Add white wine and 1 …
From tln.ca


BRAISED LAMB SHANKS IN RED WINE SAUCE WITH MUSHROOMS AND …
Place red wine, mustard, apple cider vinegar, salt, pepper, garlic and rosemary in a medium-sized stainless steel mixing bowl. Whisk together well. Set aside. To cook shanks: Warm olive …
From thenourishedepicurean.com


LAMB SHANKS BRAISED IN RED WINE RECIPE - THE SPRUCE EATS
6 pounds lamb shanks, about 6 shanks, excess fat removed. 1/4 cup canola oil, or vegetable oil. 1 1/2 cups red wine, divided. 5 garlic cloves, slightly crushed. 2 medium celery …
From thespruceeats.com


WHITE-WINE-BRAISED LAMB SHANKS RECIPE - FOOD & WINE
Transfer the lamb shanks to a plate. Strain the sauce into a bowl, then pour the sauce back into the casserole, discarding the vegetables. Bring the sauce to a boil and cook over high heat …
From foodandwine.com


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