LAMB SHANKS
Provided by Food Network
Categories main-dish
Time P1DT2h45m
Yield 4 servings
Number Of Ingredients 19
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!
LAMB SHANKS & ORZO
Steps:
- Preheat the oven to 325 degrees.
- Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a bowl and dredge the lamb shanks in the mixture, shaking off the excess. In a large (13-inch) Dutch oven such as Le Creuset, heat 3 tablespoons of the grapeseed oil over medium-high heat. Add 2 lamb shanks and cook for 10 minutes, turning every few minutes, until browned on all sides. Transfer the shanks to a plate, add more grapeseed oil, and brown the remaining 2 shanks.
- Wipe out the Dutch oven with a paper towel, add the olive oil, and heat over medium to medium-high heat. Add the onions, carrots, celery, and rosemary and cook for 8 to 10 minutes, until the vegetables are tender. Add the garlic and cook 1 more minute. Add the tomatoes, beef broth, wine, 4 teaspoons salt, and 2 teaspoons pepper. Add the lamb shanks, arranging them so they're almost completely submerged in the liquid. Tuck in the bay leaves and bring to a simmer on top of the stove. Cover the pot and place it in the oven for 2 hours, turning the shanks once while they cook.
- Stir in the orzo and return the lamb shanks to the oven for 20 to 30 minutes, until the orzo is cooked and the lamb shanks are very tender. Discard the bay leaves, stir in 2 to 3 tablespoons of white wine, and taste the orzo for seasonings. Serve hot.
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
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.
MOROCCAN SPICED LAMB OR LAMB SHANKS W. LEMON, PRUNES AND SAFFRON
From this months Delicious Magazine (June 2006). Modified slightly. The lamb shanks can be replaced by 1.1 kg lamb cubed.
Provided by Wendys Kitchen
Categories Lamb/Sheep
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Season lamb with salt and pepper, dust lightly with flour.
- Heat half oil in pan and brown lamb. (Do this in batches if necessary so the meat does not "stew").
- Remove lamb and set aside.
- Heat remainder of oil and brown onions.
- Add garlic, cumin, coriander, ginger, paprika and harissa paste and cook 2 minutes.
- Add remaining flour, sugar, stock, lemon and tomatoes.
- Bring to boil.
- Return lamb to dish, bring back to boil, then reduce heat to low and simmer for 30 minutes covered.
- Uncover and simmer a further 1 hour turning meat occasionally.
- Combine saffron with a little hot water to infuse.
- Skim excess fat from surface increase heat to medium-high and add saffron water.
- Cook further 30 minutes.
- In last 5 minutes of cooking add prunes.
- Sauce should be thick and meat very tender.
- Sprinkle over fresh coriander and serve.
Nutrition Facts : Calories 1022.4, Fat 52.6, SaturatedFat 16.6, Cholesterol 242.1, Sodium 1526.6, Carbohydrate 60.2, Fiber 7.6, Sugar 35.2, Protein 78.9
SLOW-COOKER LAMB SHANKS
Make this slow-cooker lamb shank recipe for chilly evenings when you need something simple and hearty. Serve with mash, fettuccine or a crispy baked potato
Provided by Lulu Grimes
Categories Dinner, Main course, Supper
Time 5h10m
Number Of Ingredients 12
Steps:
- If you need to preheat your slow cooker then turn it on now. In a large hot frying pan, add half the oil and brown the lamb shanks all over, then transfer them to the slow cooker. This will take you about 10 mins and you may need to do it in batches. Add the remaining oil to the frying pan and fry the onion gently until it starts to turn translucent, then stir in the tomato purée and flour and cook for a minute.
- Add the red wine and bring it to a boil, stirring the flour and purée into the wine until you have a smooth sauce around the onion pieces. Tip into the slow cooker. Pour the stock into the same pan and bring it to a boil, then tip into the slow cooker. Add the carrots garlic, bay leaves, thyme and parsley stalks to the slow cooker and put the lid on. Cook on low for eight hours or on high for four hours. Turn the shanks over at some point during the cooking.
- After eight hours the lamb should be tender and starting to fall off the bone. If the sauce is too thin lift out the lamb and carrots and tip the sauce into a pan, boil it rapidly until it starts to thicken before adding the parsley.
Nutrition Facts : Calories 547 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 37 grams protein, Sodium 0.32 milligram of sodium
LAMB SHANKS W/ WHITE BEANS & SUN-DRIED TOMATOES
Make and share this Lamb Shanks W/ White Beans & Sun-Dried Tomatoes recipe from Food.com.
Provided by mermaidmagic
Categories Lamb/Sheep
Time 6h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Soak beans overnight (8 hours or more) in water to cover by 3 inches.
- Drain and pick over beans and rinse.
- Place the beans in the slow cooker.
- Trim the lamb shanks of as much visible fat and silver skin as possible.
- Season with salt and pepper.
- Heat olive oil in a skillet over medium-high heat.
- When hot, add the seasoned lamb shanks and brown well on all sides.
- Remove and reserve.
- Pour off excess fat from the pan.
- Reduce heat to low and add chopped onions and garlic.
- Cook over low heat until onions are softened and translucent, about 3 to 4 minutes.
- Stir onion mixture into slow cooker with the beans.
- Add sun-dried tomatoes, sun-dried tomato oil, and rosemary.
- Tuck the browned lamb shanks into the bean mixture.
- Add the stock and wine.
- Set to cook on low setting for 6 hours.
- Remove lamb shanks, degrease using a fat mop.
- Mash some of the beans if desired.
More about "lamb shanks w recipes"
LAMB SHANKS RECIPE | AUSTRALIAN WOMEN'S WEEKLY FOOD
From womensweeklyfood.com.au
Cuisine Modern EuropeanCategory Midweek Dinner, Workday LunchesServings 6Total Time 3 hrs 30 mins
- Heat oil in a large flameproof casserole; cook lamb shanks, in two batches, for 5 minutes or until browned all over. Remove from dish.
- Add onion and garlic to same dish; cook, stirring, until onion softens. Add paste; cook, stirring, for 2 minutes. Stir in wine; bring to the boil. Boil for 5 minutes or until reduced by half.
- Return lamb to dish with stock, tomatoes, sugar and rosemary. Cover; transfer to oven. Cook for 2 hours. Remove lid; bake for a further 1 hour or until lamb is tender. Season to taste.
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Estimated Reading Time 3 mins
MOROCCAN-STYLE LAMB SHANKS RECIPE - FOOD & WINE
From foodandwine.com
5/5 Published 2013-12-07Servings 4
- Preheat the oven to 325°. In a large enameled cast-iron casserole, heat 2 tablespoons of the oil. Season the shanks with salt and pepper. Add them to the casserole, 2 at a time, and cook over moderately high heat until browned all over, about 12 minutes.
- Heat the remaining 2 tablespoons of oil in the casserole. Add the onion, carrots and garlic and cook over moderate heat, stirring, until lightly browned, about 5 minutes.
- Add the tomatoes and 1 cup of the chicken stock to the casserole. Season with salt and pepper and bring to a boil. Nestle the lamb shanks in the liquid.
- Spread the almonds in a pie pan in an even layer and toast for about 10 minutes, or until golden.
- Strain the sauce into a bowl, pressing on the vegetables; skim any fat. Return the sauce to the casserole and boil over high heat until reduced to 1 cup, about 10 minutes.
- In a small bowl, mix the mint with the cilantro and almonds and season lightly with salt and pepper.
- Melt the butter in a medium saucepan. Add the shallot and cook over moderately high heat until softened, about 2 minutes. Stir in the couscous and cook until lightly browned, 2 to 3 minutes.
- Mound the couscous in the center of a large platter. Arrange the lamb shanks around the couscous and spoon the sauce on top. Sprinkle with the remaining herb-almond mixture and serve.
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