Lamb Shanks In Barbecue Sauce Recipes

Steps:

• Wipe the lamb shanks with a damp cloth.
• Remove the rind from the bacon and chop.
• Heat the butter in a flameproof casserole, add the onion and bacon and saute until golden brown, remove from the casserole. Roll the lamb shanks in flour and brown evenly all over in remaining fat in casserole. Return the onion and bacon to the casserole, add the remaining ingredients and bring to a boil. Cover the casserole and cook in a moderate to slow oven for about 2 hours or until the shanks are tender. Serve with creamy mashed potatoes and a green vegetable.

Steps:

• For the brine:
• Place the water, sugar, and salt into a large container. Carefully add the lamb shanks and soak for 24 hours.
• Preheat oven to 350 degrees F.
• Remove shanks from the brine and pat dry. Season with salt, pepper, and garlic, to taste.
• Coat shanks with flour and saute in 2 to 3-ounces of virgin olive oil in a medium saute pan over medium-high heat until golden brown, about 5 minutes each side.
• Place the shanks in a roasting pan with the crushed tomatoes.
• In same saute pan that the shanks were seared in, saute the carrots, celery stalks, onion, fresh fennel and garlic until tender, about 5 minutes over medium-high heat. Remove from the heat and add to the roasting pan.
• Deglaze saute pan with 1 cup each red wine and orange juice. Reduce by half and add to roasting pan.
• Add 1/2 cup each fresh Italian parsley and fresh oregano to roasting pan. Cover and roast in oven for 2 hours or until tender. After 1 hour, turn shanks and cover for remaining time, making sure shanks are covered in the gravy.
• Garnish with fresh oregano sprigs and parsley and your favorite Italian cheese. Best served with polenta!

Steps:

• Heat the oil in a heavy-bottom saucepan. Add the lamb shanks and sear over medium heat until golden brown, about 5 minutes per side. Remove and set aside. Add the onion and the garlic. Saute until the onions are translucent, about 5 minutes. Add the wine, increase the heat to high and simmer until reduced to 1/2 cup, about 5 minutes.
• Add the remaining ingredients, except the parsley. Stir to combine. Return the shanks to the saucepan. Partly cover and simmer over medium-low heat until the meat falls off the bone, about 3 hours. Remove the bay leaf. Season to taste with salt and pepper. Divide the shanks among 4 plates. Ladle the sauce over each shank. Garnish with parsley and serve immediately with white bean puree (recipe below).

Steps:

• Cut slits into lamb shank in a criss-cross pattern about 1 inch apart and 1/2 inch deep; place into a shallow dish.
• Whisk olive oil, rosemary, thyme, basil, parsley, mint, black pepper, salt, and cayenne pepper together in a bowl; brush evenly over the lamb shank. Refrigerate lamb at least 1 hour.
• Preheat grill for medium heat and lightly oil the grate.
• Stir lemon juice and honey together in a small bowl until smooth.
• Cook lamb shank on preheated grill, basting every 15 minutes with the lemon juice mixture, until browned on the outside and red in the center, about 30 minutes per side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C).

Steps:

• Preheat the oven to 350°. Grab a knife and make a couple of shallow slits through the silver skin on both sides of each shank. Sprinkle the meat on both sides with a generous amount of salt and pepper.
• Schlepp a big, heavy frying pan over to the stove and heat it over medium-high. Pour in 1/3 cup olive oil and get it hot and fragrant. Add as many shanks as will fit comfortably in the pan without crowding, and cook til richly browned, about 4 minutes. Flip them over and brown the other side. Pull the shanks out and drop them in a roasting pan. Continue browning the rest of the shanks. Once all of them are done, clean out the pan and pour in the remaining 1/4 cup olive oil.
• Drag the pan back over medium-high heat and add the onions, seasoning them with salt and pepper. Cook til soft; then toss in the garlic and cook 1 minute more. Pour in the wine and broth and bring to a boil. Add the rosemary, Mutha Sauce, and cinnamon stick. Pour everything over the shanks and cover the roasting pan tightly with foil. Shove it in the oven to braise for 1 hour; then pull it out and give the shanks a flip. Pop them back in the oven to cook for another hour.
• Once the shanks are tender and the meat is pulling away from the bone, lift them out onto a good-looking platter. Cover and keep warm. Strain the braising liquid, and skim the grease. Pour the braising liquid into a small pan and reduce by half. Keep warm.
• Line up some dinner plates and mound a portion of Garlic & Cheddar Grits in the center of each one. Set a shank into each mound, spoon some of the sauce over each shank, and bring them to the table.

Steps:

• Combine lamb shanks, Port or wine, and garlic in a skillet just large enough to hold shanks. Turn heat to high and bring to a boil; cover and adjust heat so that the mixture simmers gently. Cook, turning about every 30 minutes, until shanks are tender and a lovely mahogany color, at least 2 hours and more likely longer.
• Remove shanks and strain the sauce. If time allows, refrigerate both, separately; skim fat from top of sauce. Preheat a charcoal or gas grill or the broiler; the rack should be 4 to 6 inches from the heat source, and the fire hot.
• Grill or broil shanks until nicely browned all over, sprinkling them with salt and pepper and turning as necessary; total cooking time will be about 15 minutes. Meanwhile, reheat the sauce gently; season it with salt and pepper, then add vinegar or lemon juice. Taste and add more seasoning if needed. Serve shanks with sauce.