Lambshanksmyway Recipes

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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



Heavenly Lamb Shanks image

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

½ cup olive oil
4 (1 pound) lamb shanks
⅔ cup all-purpose flour
1 leek, halved and cut into 1/2-inch pieces
2 stalks celery, chopped
2 carrots, chopped
2 onions, cut into chunks
12 cloves garlic, unpeeled
1 bay leaf
1 teaspoon whole black peppercorns
1 sprig thyme
1 sprig rosemary
1 ½ cups red wine
3 cups chicken stock
1 pinch Sea salt to taste

SLOW COOKER LAMB SHANKS

This recipe is by Julie Goodwin the first Australian MasterChef, saving here as I plan on making it later this month but want to be able to scale it back for 2 persons. Times are estimated.

Provided by ImPat

Categories     Lamb/Sheep

Time 6h30m

Yield 4 serving(s)

Number Of Ingredients 12



Slow Cooker Lamb Shanks image

Steps:

  • Heat half the oil in a large frying pan.
  • Toss the lamb in flour that has been seasoned with salt and pepper; shake away excess and cook the lamb over high heat until browned all over; transfer to the bowl of a slow cooker.
  • Add remaining oil the the same pan and sauté onions, carrots and garlic, stirring, over a medium heat for about 2 minutes or until the onion is starting to soften and then add the tomato paste and cook stirring for a further minute.
  • Add the wine to the pan, bring to the boil and then stir in stock, undrained tomatoes, sugar and bouquet garni and bring the boil; pour over the lamb in the slow cooker, making sure the lamb is covered by the liquid.
  • Cover and cook for 6 to 8 hours on the low setting or until lamb is soft and fall off the bone (see notes).
  • Remove the lamb from the slow cooker and cover to keep warm.
  • Turn the cooker to the high setting, cook uncovered for about 30 minutes or until sauce thicken slightly, removing any fat from the surface.
  • Serve the lamb with the sauce, instant polenta and steamed green vegetables, if desired.
  • Suitable to freeze but not to microwave.
  • JULIE'S NOTES - I made this dish simultaneously in two types of slow cookers. It was interesting to see how the low settings differed between them. The cooking varied by about 2 hours, as one cooker had a much lower heat than the other. It is important to keep an eye out, taste as you go and use your own judgement. Bouquet garni is a bundle of fresh herbs, usually by leaf, sprig of thyme and parsley stalks, tied together with kitchen string. The bundle is removed at the end of cooking and discarded.

2 tablespoons olive oil
4 lamb shanks (1K French trimmed)
1/2 cup plain flour (75 grams)
2 brown onions (medium 300g chopped)
2 carrots (medium 240g chopped)
4 garlic cloves (minced)
2 tablespoons tomato paste
1 cup red wine (250ml)
2 cups beef stock (salt reduced 500ml)
2 (400 g) tomatoes (canned chopped)
2 tablespoons sugar
1 bouquet garni (see note)

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

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 MY WAY

Make and share this Lamb Shanks My Way recipe from Food.com.

Provided by Chef susan from San

Categories     Lamb/Sheep

Time 2h20m

Yield 2 shanks, 2 serving(s)

Number Of Ingredients 13



Lamb Shanks My Way image

Steps:

  • heat oven to 350.
  • brown the shanks in oil in a frying pan.
  • place shanks in a roasting pan
  • spread mustard on shanks.
  • sprinkle on the oregano ,salt and pepper.
  • brown onions, carrots and celery.
  • add onions and celery to the roasting pan.
  • in the browing pan add the consomme and burgundy wine reduce by 1/3.
  • pour over the shanks along with garlic.
  • place in oven approx 2 1/2 hours.
  • turn shanks several times. adding more broth if needed.

Nutrition Facts : Calories 313.6, Fat 14, SaturatedFat 1.9, Sodium 905.8, Carbohydrate 19.3, Fiber 3, Sugar 6.5, Protein 7.8

2 large lamb shanks
1 medium onion
10 garlic whole cloves
2 celery ribs
1 cup baby carrots
1 tablespoon Dijon mustard
1 (10 ounce) can consomme
1 cup Burgundy wine
1 tablespoon maggi liquid seasoning
corsre kosher salt
fresh ground pepper
1 tablespoon Greek oregano
2 tablespoons olive oil

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