HEAVENLY LAMB SHANKS
This is simply gorgeous because it's so comforting! The lamb shanks are slow cooked in a generous amount of red wine. Preparation is easy, too, it goes from stovetop to oven. This is best served with the pan juices poured over a creamy mashed potatoes, sweet potatoes, pumpkin, risotto, or even soft polenta.
Provided by Lasse's Solskinn
Categories Meat and Poultry Recipes Lamb Shanks
Time 3h20m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Heat the olive oil in a heavy, metal roasting pan on the stove over medium-high heat. Toss shanks with flour to coat well; then shake off excess. Sear the shanks in hot oil until well browned on all sides, then remove from pan and set aside.
- Add the leek, celery, carrot, onion, and garlic to the roasting pan. Cook until softened and lightly browned, stirring constantly; about 5 minutes. Season with the bay leaf, peppercorns, thyme and rosemary sprigs. Pour in the red wine and chicken stock, increase heat to high, and bring to a simmer. Season to taste with sea salt, and place the lamb shanks on top of the vegetables.
- Cover the roasting pan tightly with heavy aluminum foil, and place into the preheated oven. Bake gently until the meat is tender and falls off of the bone, 2 1/2 to 3 hours. Remove the bay leaf and herb stems before serving shanks with vegetables and sauce.
Nutrition Facts : Calories 824.3 calories, Carbohydrate 34.8 g, Cholesterol 173.4 mg, Fat 41.3 g, Fiber 3.7 g, Protein 60.8 g, SaturatedFat 8.7 g, Sodium 792.9 mg, Sugar 6.4 g
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!
BRAISED LAMB SHANKS WITH FRESH HERBS
Bone-in lamb shanks are perfect for braising. The marrow in the bones releases into the sauce, deepening its flavor, while the tough meat softens into perfect tenderness during the long, slow cooking. In this recipe (very loosely based on a Georgian stew called chakapuli) the shanks are cooked with a prodigious amount of fresh herbs, adding fragrance and body. You can braise this several days in advance, then reheat it on the stove. The flavors get even better after having a chance to meld. Just don't add the final herbal garnish until right before serving. A little bread, polenta or rice would be just the thing to soak up the heady sauce, though a spoon works, too.
Provided by Melissa Clark
Categories dinner, soups and stews, main course
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 22
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.
Nutrition Facts : @context http, Calories 852, UnsaturatedFat 28 grams, Carbohydrate 12 grams, Fat 57 grams, Fiber 4 grams, Protein 64 grams, SaturatedFat 24 grams, Sodium 1184 milligrams, Sugar 4 grams, TransFat 0 grams
LAMB SHANKS WITH VERJUICE
I just love lamb shanks and am hoping to try this soon before lamb goes up to much in price. The recipe is from our state daily paper The West Australian. Verjuice is made from white grapes, so at a pinch you could use a dry white wine.
Provided by ImPat
Categories Lamb/Sheep
Time 3h40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 160°C.
- On the stove heat the oil in a large casserole dish (that is ovenproof).
- Season the lamb shanks with the sea salt and freshly ground pepper.
- Add 3 shanks to the casserole dish and cook over moderate heat until browned all over (about 8 minutes), rest to one side.
- Add the remaining 3 shanks and the rosemary to the casserole dish and cook until browned and then add the minced garlic and cook for another minute.
- Remove from the heat and return the first 3 shanks to the casserole dish or pot.
- Remove the pulp from the lemon and cut the lemon rind into 8 pieces and add the the lamb along with the verjuice, stock, garlic cloves, bay leaves, cracked peppercorns and salt.
- Bring to the boil and cover tightly and braise in the oven for 3 hours or until the meat is tender, turn the shanks occasionally.
- Transfer the lamb to a platter and cover to keep warm.
- Discard the rosemary stems and bay leaves and skim as much fat as possible from the sauce in the casserole dish.
- Return the shanks to the sauce and cook over moderate heat until warm.
- Spoon into bowls and serve.
- I would serve with mashed potato and steamed vegetable.
BRAISED LAMB SHANKS
Provided by Food Network
Time 4h10m
Yield 4 servings
Number Of Ingredients 12
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.
BRAISED LAMB SHANKS WITH GARLIC AND VERMOUTH
The inspiration for this recipe comes from Richard Olney's Simple French Food, where the shanks and garlic are cooked with nothing more than a bit of water. This one has dry white vermouth and a few bay leaves to give the braising liquid an herbaceous flavor that permeates the meat and intensifies the dish. Lamb has a lot of fat, so be sure to take the time to thoroughly skim the sauce before serving. Better yet, braise the shanks a day or two before you plan to serve them (see Make-Ahead Tips, below).
Provided by StevenHB
Categories Lamb/Sheep
Time 3h45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Tip: After the long braise, the garlic cloves are tender enough to push through a sieve, creating a flavorful purée that thickens the pan sauce. Don't forget to scrape the pulp clinging to the bottom of the strainer.
- Vya and Noilly Pratt are preferred brands of vermouth.
- Position a rack in the lower third of the oven and heat the oven to 325°F If necessary, trim any excess fat from the lamb shanks, but don't trim away the thin membrane that holds the meat to the bone. Season the shanks all over with salt and pepper.
- Heat the oil over medium heat in a large Dutch oven or other heavy braising pot large enough to accommodate the lamb shanks in a snug single layer. When the oil is shimmering, add half the shanks and brown them on all sides, 12 to 15 minute total. Set the browned shanks on a platter. Repeat with the remaining shanks. When all the shanks are browned, pour off and discard the fat from the pan.
- Set the pan over medium-high heat and add the vermouth. As it boils, stir with a wooden spoon to dissolve any drippings. Return the shanks to the pan, arranging them as best you can so they fit snugly. Tuck the bay leaves in between the shanks and scatter the garlic over them. Cover and braise in the oven, turning the shanks every 45 min., until fork-tender, 1-1/2 to 2 hours.
- Transfer the shanks to a platter and cover with foil to keep warm. Tilt the braising pot to pool the juices at one end and skim off and discard any surface fat. Pour what remains in the pot into a medium-mesh sieve set over a bowl. Discard the bay leaves. With a rubber spatula, scrape over and press down on the garlic cloves so the pulp goes through but not the skins; be sure to scrape the pulp clinging to the bottom of the strainer into the sauce. Whisk in the lemon juice. Taste and add salt, pepper, and more lemon juice if needed. To serve, pour the sauce over the shanks and shower them with the chopped herbs and a little freshly ground pepper.
- Make Ahead Tips.
- The dish can be made up to three days ahead. After braising, transfer the shanks to a baking dish. Strain and season the sauce as directed in the recipe. Pour a little strained sauce over the shanks to moisten them. Refrigerate the shanks and the sauce separately, both tightly covered. Before serving, reheat the chilled sauce, pour it over the shanks in the baking dish, cover the dish with foil, and warm in a 325ºF oven for about 30 minute Finish with the herbs and black pepper, and serve.
- Serving Suggestions.
- Fill out the meal with a potato gratin and a refreshing heap of green beans.
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