Lamb Shanks With Mushroom Bolognese Recipes

Steps:

• Preheat the oven to 300°F.
• Heat 3 tablespoons of the olive oil in a large, deep, ovenproof pot over medium heat until hot.
• Season the shanks with salt and pepper and brown on all sides, about 10 minutes.
• Remove to a plate.
• Raise the heat to medium-high, add the mushrooms, and do not move them until they begin to brown, about 1 minute.
• Season with salt and pepper and sauté until brown all over, about 5 minutes.
• Remove to another plate and reserve for final assembly.
• Reduce the heat to medium, add the remaining 3 tablespoons olive oil to the pot, and heat until hot.
• Add the garlic and sauté briefly until light brown.
• Add the onion, carrot, and celery, season with salt and pepper, and sauté until light brown, about 8 minutes.
• Add the wine and bay leaf, bring to a boil over high heat, and cook until reduced by half.
• Add the stock and tomatoes and bring to a boil again.
• Season with salt and pepper.
• Return the meat to the pot, cover, and place in the oven to braise until fork tender.
• Test at 2 hours, but the shanks may take as long as 4 hours.
• Let the meat cool in the liquid to room temperature.
• Remove from the braising liquid and reserve separately.
• Skim off and discard the fat from the braising liquids.
• (The recipe may be made to this point a day ahead, covered, and refrigerated. See Chef's Note.) Bring a large pot of water to a boil.
• Add salt and the pasta and cook until al dente, about 12 minutes.
• Drain.
• Meanwhile, pour the defatted braising liquids into a saucepan and bring to a boil over high heat.
• Reduce the heat and simmer for about 10 minutes, skimming the surface all the while.
• Add the basil and oregano.
• Return the shanks to the sauce and simmer gently just until heated through, then remove and keep warm.
• Add the mushrooms and pasta to the sauce and heat gently until warm through.
• Pour onto a large, deep platter or divide among plates and top with the shanks.
• Serve immediately.
• Variation: If you wish to serve the meat off the bone (which turns this into a pasta dish rather than meat on a bed of pasta), tear the meat into big chunks and return it to the sauce with the mushrooms.
• Cook just until reheated.
• Add the pasta, stir, and heat through.
• Taste for seasoning and serve immediately.
• Chef's Note: It is acceptable and even preferable to do this dish a day ahead.
• It is much easier to defat the braising liquid after it has been refrigerated.
• The meat can even cook while you sleep.
• For example, from midnight to 6:00 a.
• m.
• at 250°F.
• You can also cook the whole dish in a covered pot on the stove-top.
• There is a caramelization of flavors in oven braising that stove-top cooking does not replicate.
• If the shanks are cracked — cut through the bone in the middle — they will cook through to tenderness more rapidly, closer to 2 hours than 4 hours.

Steps:

• In a large bowl (or covered container) large enough to hold the lamb, mix together salt, paprika and pepper. Add shanks and rub all over with spice mix. Cover and marinate for at least 4 hours (or up to 24 hours) in the refrigerator.
• Heat oven to 325 degrees. In a large skillet over medium heat, heat a very thin film of olive oil. Sear the lamb in batches to avoid overcrowding the pan, adding more oil as needed. Take your time with this, making sure to brown the lamb all over. Transfer browned lamb to a roasting pan.
• When all the lamb is cooked, add onion to empty skillet and cook it in the lamb drippings, adding a more oil if pan looks dry, until limp and lightly browned at the edges, about 5 minutes.
• Add garlic, coriander, cayenne and allspice and cook until the garlic is very fragrant and opaque, 1 to 2 minutes longer. Pour in wine and bring to a simmer, scraping up the browned bits on bottom of pan. Let mixture simmer until thickened and reduced by about a third (about 5 minutes). Pour over lamb.
• In a bowl, toss together scallions, spicy greens, and herbs. Sprinkle lamb with half the herb mixture and set remaining half aside for serving. Cover pan with two layers of foil (or heavy-duty foil) and bake until meat is falling off the bones, 3 to 3 1/2 hours total, turning shanks every hour so they cook evenly. If the bottom of the pan starts to dry out before lamb is done, add a few tablespoons of the stock or water to moisten it.
• When shanks are tender, transfer to a heated serving platter and cover with foil to keep warm. If you like, at this point you can tear the meat off the bones; or, serve the shanks bone-in.
• On top of the stove, heat roasting pan over medium-low heat. If pan is dry, add remaining stock or water and bring to a simmer. (If drippings in pan seem very fatty, spoon off some of the fat.) Add currants and bring drippings to a simmer, scraping up the browned bits on bottom of pan.
• Once the liquid is reduced to a thin glaze, add butter to pan along with all but 2 tablespoons of the remaining herbs (save those 2 tablespoons for garnish). Whisk sauce until smooth, then taste and add lemon juice as needed. Pour sauce over the lamb and garnish with chopped herbs. Serve immediately.

Steps:

• Preheat oven to 325°F. Heat oil in heavy large ovenproof pot over high heat. Sprinkle lamb shanks with salt and pepper. Add to pot and brown on all sides, about 12 minutes. Transfer lamb shanks to platter. Add onions, mushrooms, garlic, basil, rosemary and crushed red pepper to pot and sauté until vegetables are tender, about 8 minutes. Return lamb to pot. Add wine and boil until liquid has evaporated, about 6 minutes. Add 3 cups beef stock and tomatoes to pot; return to boil.
• Cover pot, transfer to oven and bake until lamb is tender, about 1 1/2 hours. Using tongs, transfer lamb to large bowl. Cool 10 minutes. Cut meat off bones into generous 1/2-inch pieces (discard bones). Return meat to sauce. Season to taste with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold; cover and keep refrigerated. Rewarm over medium-low heat before continuing.)
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Transfer pasta to large serving bowl. Spoon sauce over pasta. Serve, passing Parmesan cheese separately.

Steps:

• Set oven to 325 degrees.
• In a large Dutch oven or oven-proof pot heat oil over high heat.
• Season lamb shanks with salt and pepper then brown on both sides (about 6-7 minutes per side) transfer to a platter or plate.
• Add in onions, garlic, mushrooms, thyme, majoram and crushed red pepper; saute for about 7-8 minutes or until veggies are tender.
• Return the lamb back to the pot.
• Add in wine and bring to a boil; simmer for about 6-8 minutes.
• Add in broth, Worcestershire sauce and crushed tomatoes; bring back to a boil.
• Cover the pot and transfer to the oven to cook for about 2-1/2 - 3 hours, or until the lamb is very tender.
• Season with salt and pepper about the last 30 minutes or cooking.
• Meanwhile cook the pasta in boiling salted water until JUST firm-tender; drain and place the pasta in a large bowl.
• Spoon the sauce over the cooked pasta, sprinkle with grated Parmesan cheese, then place the shanks on top.
• Serve and pass more Parmesan cheese separatel at the table.

Steps:

• Place the porcini mushrooms in a small bowl and cover with the boiling water; let stand until softened, about 10 minutes. Drain and save the liquid. Rinse the porcini and chop them.
• Meanwhile, working in batches if needed, combine the cremini mushrooms, button mushrooms and shiitake mushrooms in a food processor and pulse until finely chopped. Transfer to a large bowl. Add the onion, carrot, celery and garlic to the food processor and pulse until finely chopped. Transfer to the bowl with the mushrooms.
• Heat enough oil to generously cover the bottom of a large pot over medium-high heat. Add the chopped vegetables, thyme, rosemary, oregano, tomato paste and red pepper flakes and season with salt and pepper to taste. Cook, stirring occasionally, until caramelized, about 20 minutes.
• Add the wine, soy sauce and the porcinis and their soaking water to the pot. Cook until the wine evaporates, then add the diced tomatoes. Cover, reduce the heat to low and simmer, stirring occasionally, until the sauce is deep red in color, 30 minutes to 1 hour. Taste and adjust seasoning as needed.
• Meanwhile, bring a large pot of water to a boil and cook the pasta according to package directions until al dente. Drain, reserving 1/4 cup of the cooking water. Keep the pasta warm if the sauce is still cooking.
• Add the pasta and pasta water to the pot with the sauce and toss to combine. Divide among plates or bowls and sprinkle with nutritional yeast if using and basil. Serve and enjoy!

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.