Lamb Shanks W Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LAMB SHANKS

Provided by Food Network

Categories     main-dish

Time P1DT2h45m

Yield 4 servings

Number Of Ingredients 19



Lamb Shanks image

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!

1 gallon water
1/2 cup sugar
1/2 cup salt
4 to 6 lamb shanks
Salt and freshly ground black pepper
Granulated garlic, to taste
All-purpose flour, to coat
2 to 3-ounces virgin olive oil
1 (96-ounce) can crushed tomatoes
2 carrots, chopped
3 celery stalks, chopped
1 large yellow onion, chopped
1 bulb fresh fennel, chopped
4 cloves garlic, chopped
1 cup red wine
1 cup orange juice
1/2 cup freshly chopped Italian parsley leaves, plus sprigs for garnish
1/2 cup freshly chopped oregano leaves, plus sprigs for garnish
Italian Cheese, for garnish

LAMB SHANKS & ORZO

Provided by Ina Garten

Categories     main-dish

Time 3h15m

Yield 4 servings

Number Of Ingredients 15



Lamb Shanks & Orzo image

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.

1 cup all-purpose flour
Kosher salt and freshly ground black pepper
4 lamb shanks (1 to 1 1/2 pounds each)
Grapeseed oil
2 tablespoons good olive oil
3 cups chopped yellow onions (2 to 3 onions)
2 cups medium-diced carrots (4 to 5 carrots)
2 cups medium-diced celery (3 stalks)
1 tablespoon minced fresh rosemary leaves
3 large garlic cloves, minced
2 (14.5-ounce) cans diced tomatoes, including the liquid
2 cups canned beef broth
1 1/2 cups dry white wine, plus extra for serving
2 bay leaves
2 cups orzo

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

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



Moroccan Spiced Lamb or Lamb Shanks W. Lemon, Prunes and Saffron image

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

4 lamb shanks, frenched
1 1/2 tablespoons flour
80 ml olive oil
2 onions, chopped
3 garlic cloves, crushed
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground ginger
1 1/2 teaspoons paprika
2 teaspoons harissa or 2 teaspoons minced red chilies
2 tablespoons sugar
6 cups hot beef stock
3 slices lemon zest
400 g chopped tomatoes
1 pinch saffron thread
250 g pitted prunes
1/4 cup coriander leaves, roughly chopped

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



Slow-cooker lamb shanks image

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

4 lamb shanks
2 tbsp olive oil
1 onion, finely chopped
2 tbsp tomato purée
250ml light red wine (such as pinot noir)
2 tbsp plain flour
500ml stock, vegetable, chicken or lamb
2 carrots, chopped
2 garlic cloves, peeled
2 bay leaves
2 thyme sprigs
1 bunch parsley, leaves chopped separately to the stalks

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



Lamb Shanks W/ White Beans & Sun-Dried Tomatoes image

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.

1 lb dried white bean (navy or cannellini)
4 (3/4 lb) lamb shanks
1 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 tablespoon extra virgin olive oil
8 ounces yellow onions, peeled and chopped
2 garlic cloves, peeled and chopped
1 cup sun-dried tomato packed in oil, drained and slivered
1 tablespoon oil, from sun-dried tomatoes
2 teaspoons rosemary
1 1/2 cups chicken stock
1/2 cup white vermouth (not chardonnay) or 1/2 cup dry white wine (not chardonnay)

More about "lamb shanks w recipes"

LAMB SHANKS RECIPE | AUSTRALIAN WOMEN'S WEEKLY FOOD
Method. Preheat oven to 150°C/300°F. Heat oil in a large flameproof casserole; cook lamb shanks, in two batches, for 5 minutes or …
From womensweeklyfood.com.au
Cuisine Modern European
Category Midweek Dinner, Workday Lunches
Servings 6
Total 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.
lamb-shanks-recipe-australian-womens-weekly-food image


LAMB SHANK RECIPES | FOOD & WINE
Lamb shanks are great for serving at dinner parties, since they look so dramatic, but lamb stew meat--cut from the shoulder or the leg--is equally …
From foodandwine.com
Estimated Reading Time 3 mins
lamb-shank-recipes-food-wine image


MOROCCAN-STYLE LAMB SHANKS RECIPE - FOOD & WINE

From foodandwine.com
5/5
Published 2013-12-07
Servings 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.


SLOW COOKED LAMB SHANKS - FLANNERYS
2. Add the onion & garlic to the pan and cook until onion softens. Transfer to slow cooker with the lamb shanks. 3. Add the balsamic vinegar, diced tomatoes, rosemary & broth to the slow cooker. 4. Cook covered on low for around 6 hours and then remove the lid and cook for a further 2 hours on high to reduce the sauce a little. 5.
From flannerys.com.au


BRAISED LAMB SHANKS WITH BALSAMIC - THE FAMILY FOOD …
Instructions. Preheat oven to 300ºF/150ºC. Season the lamb well with salt and pepper. In a Dutch Oven or heavy bottomed saucepan with a lid, brown the lamb shanks in one tablespoon olive oil on a medium high heat. Turn occasionally …
From thefamilyfoodkitchen.com


HOW TO COOK LAMB SHANKS | GOODTO
Transfer to the bowl of a slow cooker. Deglaze the pan with the red wine and add to the slow cooker, along with the stock, vegetables, and herbs. Make sure that the liquid covers at least a third to a half of the meat and bring to a gentle simmer. Turn the slow cooker on high and leave to cook for 8 hours.
From goodto.com


HOW TO COOK LAMB SHANKS IN OVEN?
2. Season the lamb shanks with salt and pepper. Heat olive oil in a large oven-proof skillet over medium-high heat, and sear the lamb shanks on all sides until browned. 3. Remove the lamb from the skillet and add the onion, garlic, and carrot. Sauté for 5 minutes until softened. Add the red wine and beef broth, and bring to a boil.
From howtocookguides.com


WHAT IS LAMB SHANK? - THE SPRUCE EATS
Lamb shank is a tough cut from the lamb leg that becomes tender and juicy with slow and low cooking. The foreshank comes from the front legs and is smaller than the hind shank, which comes from the back legs and is much meatier. As with all hard-working muscles, lamb shank is full of connective tissue and collagen that requires stewing or braising.
From thespruceeats.com


BEST STEWED LAMB SHANKS RECIPES | FOOD NETWORK CANADA
Add the lamb shanks back to the Dutch oven along with the juniper berries, thyme, rosemary and bay leaves. Step 11. Bring to a boil, reduce heat to medium-low and cover the pot. Step 12 . Simmer for 1 1/2 to 2 hours or until lamb shanks are tender and falling off the bone. Step 13. Remove the lid, increase the heat to medium-high and add the black currants and …
From foodnetwork.ca


LAMB SHANKS RECIPE | GOOD FOOD
Method. Method. Preheat oven to 180 degrees. Heat oil in large baking dish and brown shanks. Remove and set aside. Add a little more oil if needed and cook leeks and other vegetables until leek has softened. Season vegetables with a little salt and pepper, return shanks to the dish, with the garlic and thyme. Add the wine and place dish in the ...
From goodfood.com.au


SLOW COOKED LAMB SHANKS - SOUVLAKI FOR THE SOUL
Wash and pat dry with a paper towel. Preheat your oven to 160 deg C (not fan-forced). Heat the olive oil in a safe oven pot and sear the lamb shanks until well browned all over. Transfer them to a plate and keep them covered with foil. In the same pot add the onions, garlic, carrots and celery.
From souvlakiforthesoul.com


BRAISED LAMB SHANKS W/ OLIVES & RED WINE - MARX FOOD
Submerge them as much as possible in the wine and vegetable mixture. Add the kalamata olives, capers, tomatoes, red pepper flakes, bay leaf, parsley and beef/lamb stock. 7. Bring the liquid to a simmer, then cover the pot and move it to the oven to braise. 8. Braise until the meat is fork tender (approximately 3-3 ½ hours), then remove the shanks.
From marxfood.com


MOROCCAN INSPIRED LAMB SHANKS - FOOD GYPSY
Moroccan Inspired Lamb Shanks – Recipe. Prep time: 20 minutes Cooking time: 2 – 2½ hours Serves: Six. 6 meaty lamb shanks salt & pepper 3 tablespoons olive oil, for cooking 1 teaspoon paprika 1 teaspoon curry powder 1 teaspoon chili powder 1 teaspoon dried thyme ½ stick of cinnamon 2 medium onions, chopped 3 cloves garlic, chopped fine ¼ ...
From foodgypsy.ca


WELSH LAMB SHANK CASSEROLE - MY FUSSY EATER | EASY KIDS RECIPES
Add the stock, wine, tomato puree and herbs and mix well. Bring the mixture to the boil and then turn off the heat. Add the lamb shanks back into the casserole dish and place in the oven. Cook for 2.5 hours. Half way through the cooking time turn the lamb shanks over and add the button mushrooms whole. Serve with mashed potato and cooked fresh ...
From myfussyeater.com


BRAISED AND GRILLED LAMB SHANKS | METRO
Preparation. Trim and season lamb shanks. In a casserole, lay lamb shanks on top of the mirepoix, add water to cover and simmer for 21/2 hours. Remove and reserve shanks. In a bowl, combine marinade ingredients. Put hot shanks in marinade, turning to coat evenly, and marinate for 2 hours. Preheat barbecue to high.
From metro.ca


BEST BRAISED LAMB SHANKS RECIPE - HOW TO MAKE BRAISED LAMB …
Directions. Preheat oven to 350°. Season lamb shanks with salt and pepper. In a large Dutch oven over medium-high heat, heat oil. Add lamb and cook until golden all over, about 4 minutes per side ...
From delish.com


LAMB SHANK RECIPE - A DELICIOUS DISH FOR A SPECIAL OCCASION
Preheat the oven to 150°C (gas mark 2). Heat the olive oil in a heavy, metal roasting pan on the cooker over medium-high heat. Toss the …
From thesouthafrican.com


LAMB SHANKS, CREAMY MASH AND THE ULTIMATE ONION GRAVY | FOOD …
Preheat the oven to 180°C. Remove the lamb from the packaging and place the meat back into the foil tray. Place in the oven for about 30-45 minutes or until warmed through. To serve, place the mash on your serving plates topped by the lamb shanks and ultimate onion gravy.
From foodloversmarket.co.za


SLOW COOKED LAMB SHANKS IN RED WINE SAUCE - RECIPETIN …
Instructions. Preheat the oven to 350F/180C. Pat the lamb shanks dry and sprinkle with salt and pepper. Heat 2 tbsp of olive oil in a heavy based pot over high heat. Sear the lamb shanks in 2 batches until brown all over, about 5 minutes. Remove lamb onto a plate and drain excess fat (if any) from the pot.
From recipetineats.com


LAMB SHANK RECIPES - BBC FOOD
Lamb shank recipes. This meaty cut from the lower end of the leg is full of flavour and will become meltingly tender, and fall from the bone after …
From bbc.co.uk


LAMB SHANKS - FOOD NETWORK
Carefully add the lamb shanks and soak for 24 hours. 2) Preheat oven to 180°C / gas mark 4. Remove the shanks from the brine and pat dry. Season with salt, pepper, and garlic, to taste. 3) Coat the shanks with flour and saute in the virgin olive oil in a medium saute pan over a medium-high heat until golden brown, about five minutes each side.
From foodnetwork.co.uk


BRAISED LAMB SHANKS WITH POMEGRANATE - CRUMB: A FOOD BLOG
It's still got fall-off-the-bone tender lamb, tender chickpeas and carrots, loads of gorgeous silky sauce flavoured with sweet-and-sour pomegranate molasses, and a vibrant punch of mint and cilantro stirred in right at the end to cut through the richness. The best part of making this dish is that the shanks make it swank enough for a casual ...
From crumbblog.com


SPICED LAMB SHANK RECIPE | SBS FOOD
Heat mustard oil in a heavy-bottomed pan to high heat. Brown lamb shanks in hot oil until browned on all sides. Takes about 4-5 minutes. Remove lamb …
From sbs.com.au


THE FIJI TIMES » FOOD: BRAISED LAMB SHANKS
Add the shanks, along with the reserved marinade. and star anise. Cook, uncovered, for another 5 minutes to allow the flavours to. meld and penetrate the lamb. Add enough water to just cover. the ...
From fijitimes.com


LAMB SHANK RECIPES | BBC GOOD FOOD
Kleftiko-style lamb shanks. 13 ratings. Make these Greek-style lamb shanks for a one-pot dinner that's sure to please – and without too much washing-up. Lemon, herbs and feta mean it's full of flavour. See more Lamb shank recipes.
From bbcgoodfood.com


10 BEST LAMB SHANK RECIPES FOR A COZY NIGHT [2022] (MUST TRY!)
Return the lamb to the pot, spoon some sauce on top, and seal the lid. Cook for 45 minutes on high pressure. Allow 15 minutes for the pressure to naturally release before manually releasing the remaining pressure. Serve the lamb with polenta or mashed potatoes, and garnish with fresh parsley if desired.
From beefsteakveg.com


SMOKED LAMB SHANKS - ANOTHERFOODBLOGGER
Warm the milk with the bayleaf and garlic on a low heat until simmering. Remove the bayleaf and slowly add the polenta in – whisking all the time. Cook the polenta on a low heat for 4 minutes. Add the parmesan cheese, butter & mascarpone and cook for a further 2-3 minutes until the polenta is a semi-firm consistency.
From anotherfoodblogger.com


MUSHROOM BRAISED LAMB SHANKS - CHEF'S PENCIL
Preheat oven to 160 degrees (320 fahrenheit). Roll the lamb shanks in plain flour seasoned with salt and pepper. Brown the floured shanks in some butter and oil in a large pan, once brown transfer them to a deep oven dish. In medium saucepan on medium heat pour enough oil to cover the base and sauté onion, celery, French shallot, and garlic ...
From chefspencil.com


SLOW-COOKER LAMB SHANKS - AUSTRALIAN WOMEN'S WEEKLY FOOD
Bring to the boil; pour over the lamb in the slow cooker, making sure the lamb is covered by the liquid. Cover; cook for 6-8 hours on the low setting or until lamb is soft and falling off the bone. 4. Remove the lamb from the slow cooker; cover to keep warm. Turn the cooker to the high setting; cook, uncovered, for about 30 minutes or until ...
From womensweeklyfood.com.au


LAMB SHANKS GREEK STYLE — TML FOOD
6. Nestle the lamb shanks on top. 7. Mix your olive oil, lemon, oregano, garlic and mix well. Pour it over the lamb shanks and make sure to massage the shanks with the mixture. 8. Pour in the water and beef stock from the sides. Place in your bay leaves & rosemary, salt pepper to your liking. 9. Give it another good drizzle with olive oil. 10 ...
From tml-food.com


BEST LAMB SHANKS RECIPES | EASTER | FOOD NETWORK CANADA
Season the lamb shanks with salt and pepper. Sear in a hot cast iron pan using vegetable oil. Brown on all sides. Step 2. Remove the shanks from the pan. Pour off excess fat and add the celery and carrot. Step 3. Cook for 2 minutes. Add the ginger, saffron, and onion; cook until the onions are coloured. Step 4. Add the wine, coriander, cumin, cloves, baby leaf …
From foodnetwork.ca


DELICIOUSLY NUTRITIOUS LAMB SHANK RECIPE - THEFOODXP
Prepare the marinade, mix the chilies, oregano, cumin seeds, smoked paprika, cinnamon stick, 1 chopped garlic, a teaspoon of olive oil, and seasoning. Rub all the spices all over the lamb shank. Keep it aside for an hour. Preheat the gas or oven. Drizzle the olive oil to roast the shank until kit gets brown.
From thefoodxp.com


LAMB SHANKS BRAISED WITH RED WINE & ROSEMARY - ITALIAN FOOD …
Heat the oil in a large cast iron dutch oven over medium heat. Salt and pepper the shanks, then brown them on all sides, about 8 minutes. Remove the shanks to a plate. Add the onions, carrots, celery, and garlic to the pot, and cook until lightly browned, about 10 minutes. Pour in the wine, tomatoes, paste, broth, rosemary, and oregano, and ...
From italianfoodforever.com


LAMB SHANKS - SUCCULENTLY TENDER AND DELICIOUS - THE SOUTH AFRICAN
Method. Fry the onions and lamb shanks together. Add salt and pepper. Add the wine and boil until the sauce has reduced. Add the tomato paste and coriander. Simmer at low heat until the lamb ...
From thesouthafrican.com


SUPER TENDER BRAISED LAMB SHANKS (SLOW COOKER OPTION)
Transfer the lamb to a large slow cooker. Add the vegetables, then add 1 cup wine (instead of 2), add broth and remaining ingredients. Cover the slow cooker. Set on Low and cook for 8 hours or on High and cook for 5 to 6 hours or until …
From themediterraneandish.com


SLOW COOKER LAMB SHANKS: SUPER TENDER! - HEALTHY RECIPES BLOG
Season the lamb shanks with salt, pepper, garlic powder, cumin, and rosemary. Place the shanks in your slow cooker. Cover and cook on HIGH for 4 hours or on LOW for 7 hours, until the lamb is very tender. When the lamb shanks finish cooking, set the slow cooker to WARM. Transfer the cooked lamb shanks to a plate.
From healthyrecipesblogs.com


MUSTARD BRAISED LAMB SHANKS | RICARDO
Preparation. With the rack in the middle position, preheat the oven to 350°F (180°C). In a large pot, brown the shanks in half the butter. Season with salt and pepper. Add the mustard seeds and cook for 2 minutes. Set the meat aside on a plate. In the same pot, cook the vegetables in the remaining butter. Season with salt and pepper.
From ricardocuisine.com


SLOW BRAISED LAMB SHANKS - SIMPLY DELICIOUS
Pre-heat the oven to 160ºC/320ºF. Season the lamb shanks generously with salt and pepper. Brown the lamb shanks in a large, deep oven-proof pot/pan until well-browned on both sides. Remove from the pan and set aside. In the same pan, fry the onion, carrot, celery and garlic until soft and fragrant.
From simply-delicious-food.com


SLOW BRAISED LAMB SHANKS FOR ALL SEASONS (WITH SAUCE …
Instructions. Heat the olive oil in a medium sized casserole dish, saucepan or Dutch oven over high heat, and brown the lamb shanks on all side. This will take about 5 minutes. When done, take the shanks out, and place them on a plate until later. Lower the heat to medium and fry the onions for 1 minute.
From linsfood.com


Related Search