Lambshankswithwinesauce Recipes

Steps:

• Make the lamb a day in advance: Make several incisions in the shanks with a paring knife and slide a slice of garlic into each slit. Place the shanks in a large baking dish, drizzle with the lemon juice, turning to coat, and season with salt and pepper on all sides. Mix the parsley, thyme and marjoram in a small bowl, then rub the herbs over the lamb. Cover and set aside at room temperature for 1 hour. After 30 minutes, place a Dutch oven or covered ovenproof pot in the oven and preheat to 500 degrees for at least 30 minutes.
• Transfer the shanks to a plate and drizzle with the melted butter; reserve the marinade. Carefully remove the preheated pot from the oven. Working quickly, add the shanks, making sure at least one side of each touches the hot pot. Return the pot to the oven, uncovered, and place the lid on another oven rack to keep it hot. Roast the shanks for 25 minutes.
• Meanwhile, bring the reserved marinade and 1/2 cup water to a boil in a small saucepan over medium heat. Pour the hot marinade over the shanks, then place a large sheet of heavy-duty foil over the pot and cover with the hot lid. Reduce the oven temperature to 350 degrees and roast 45 minutes, then reduce the temperature to 200 degrees and cook 30 more minutes. Turn off the oven and leave the lamb inside, undisturbed, to finish cooking, 20 minutes.
• Remove the lamb from the cooking liquid and place in a shallow baking dish. Refrigerate the meat and the sauce separately overnight.
• When ready to serve, position a rack in the upper third of the oven and preheat to 350 degrees. Drizzle the shallots with olive oil in a small baking dish and season with salt and pepper. Cover the lamb loosely with foil. Bake the lamb and shallots for 25 to 30 minutes, uncovering the lamb and brushing lightly with melted butter after 15 minutes. Meanwhile, discard the fat from the chilled sauce and bring to a simmer over medium heat. Drizzle the finished lamb and shallots with the sauce and garnish with parsley.

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.

Steps:

• Preheat the oven to 400°F (200°C).
• Season the lamb shanks all over with salt and pepper.
• Heat the canola oil in a large Dutch oven over medium-high heat.
• Sear 2 lamb shanks at a time until a dark brown crust forms on one side, 3-5 minutes. Sear the other sides of the meat until evenly browned. Remove the shanks from the pan and set aside. Remove all but 2 tablespoons of fat from the pan.
• Add the minced carrots, onion, celery, and minced garlic to the pot. Season with salt and pepper, and cook until the vegetables are deeply caramelized, 15-20 minutes.
• Add the tomato paste and cook until it browns and is aromatic, 5 minutes.
• Add the red wine and scrape the bottom of the pot to release the flavorful browned bits stuck to the bottom. Cook until the wine reduces by half and thickens slightly, 3 minutes.
• Add the chicken stock, orange juice, lemon juice, rosemary, thyme, and bay leaves. Stir and bring to a boil.
• Return the lamb shanks to the Dutch oven, cover, and place in the oven for 2 hours, turning the shanks halfway through, until the lamb is tender and the braising liquid has thickened.
• About halfway through the lamb cooking time, add the oblique-cut carrots, Brussels sprouts, red pearl onions, and whole garlic cloves to a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to combine. Roast in the oven for 1 hour, or until the vegetables are tender.
• Right after the potatoes finish boiling, drain and transfer to a large bowl. Season with plenty of salt and a bit of white pepper, and mash the potatoes until as smooth as possible.
• Fold in the butter, sour cream, and heavy cream until smooth and light.
• Make the citrus gremolata: In a small bowl, combine the parsley, lemon zest, flaky salt, garlic, chives, horseradish, and orange zest.
• To serve, scoop mashed potatoes onto a plate. Add roasted vegetables and a lamb shank. Top with the braising liquid and citrus gremolata.
• Enjoy!

Steps:

• Preheat oven to 325 degrees F.
• Heat the oil in a large dutch oven on high until it simmers. Pat lamb shanks dry with paper towels. Season meat with salt and pepper; brown on both sides, in batches, 4 minutes per side. Remote meat to a platter.
• Reduce heat to low and cook garlic cloves until slightly soft, 10 minutes. Remove garlic to the plate with the meat. Increase heat to high, add the onion, carrot and celery to the pan and cook until soft and golden brown, 8 minutes. Add anchovies and cook for 1 minute. Add red wine and cook until almost completely reduced. Add chicken stock, tomatoes and thyme. Bring to a boil; season with salt and pepper. Return the meat, accumulated juices and the garlic cloves. Cover and transfer to the oven. Cook until meat is tender, 1-1/2 to 2 hours. Remove meat to a bowl; tent with foil.
• Strain sauce through a mesh strainer and return liquid to the dutch oven. Cook over high heat until slightly reduced, 10 minutes. Season to taste with honey, salt, and pepper, and stir in the parsley.

Steps:

• Heat the oil in a heavy-bottom saucepan. Add the lamb shanks and sear over medium heat until golden brown, about 5 minutes per side. Remove and set aside. Add the onion and the garlic. Saute until the onions are translucent, about 5 minutes. Add the wine, increase the heat to high and simmer until reduced to 1/2 cup, about 5 minutes.
• Add the remaining ingredients, except the parsley. Stir to combine. Return the shanks to the saucepan. Partly cover and simmer over medium-low heat until the meat falls off the bone, about 3 hours. Remove the bay leaf. Season to taste with salt and pepper. Divide the shanks among 4 plates. Ladle the sauce over each shank. Garnish with parsley and serve immediately with white bean puree (recipe below).

Steps:

• Place prunes in a bowl, add wine and set aside. Heat oil in a 6-quart casserole or sauté pan. Add lamb and brown on all sides over medium heat. Remove. Stir in onion and garlic. Sauté on low until soft. Stir in bell pepper, cumin and paprika. Sauté a few minutes. Return lamb to pan, season with salt and pepper. Add thyme, prunes and wine. Cover and simmer 1 hour.
• Turn shanks in pan and baste. Add zest and cayenne. Cover and cook on low about 45 minutes more, until lamb is tender when pierced with a fork. Check seasoning. Serve with couscous.