BRAISED LAMB SHANKS
Anne Burrell's Braised Lamb Shanks recipe for Food Network is a hearty fan favorite.
Provided by Anne Burrell
Categories main-dish
Time 5h50m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F.
- Coat a large Dutch oven generously with olive oil and bring to a high heat. Season the shanks generously with salt and add them to the pan. Brown well on all sides. This is an incredibly important step; do not rush it.
- Meanwhile, puree the onions, carrots, celery and garlic in a food processor until it becomes a coarse paste. Remove and set aside.
- Remove the shanks from the pan to a sheet tray. Discard the excess fat from the pan. Add a little more oil to coat the bottom of the pan and add the pureed veggies. Season with salt, to taste. Saute the veggies until they are very brown and aromatic, about 20 minutes. The brown veggies should form a sort of crust on the bottom of the pan, do not let this burn; it is where a lot of the flavor is! Don't rush this step either, since this is where you will develop the brown color and flavor.
- Add the tomato paste and brown for 5 minutes. Stir in the wine, chopped rosemary and thyme bundle. Stir frequently and cook until the wine has reduced by about half.
- Add the shanks back to the pot and pour in 3 to 4 cups of water. The shanks should be submersed, if they are not, add more water. Add the bay leaves to the pan, cover and put in the preheated oven. The cooking time will be about 2 1/2 to 3 hours. Turn the shanks over about halfway through the cooking time. Check the shanks every 45 minutes or so. If the liquid has reduced too much add more water. Defat as you go.
- Remove the lid during the last 30 minutes of cooking time for maximum browning. When the shanks are done the meat should be incredibly tender and flavorful. Transfer to serving plates and garnish with Gremolata. Serve with Hard Polenta Cakes, if desired,
- Call yourself a superstar!!!
- In a small bowl, combine all ingredients and set aside until ready to use.
BRAISED LAMB SHANKS
This made the house smell heavenly, a perfect cool weather dish. The meat literally falls off the bones. Mashed potatoes as an accompaniment is a must. The total cooking time is actually 2 hours 15 minutes, adding in the time to thicken the sauce the total cooking time is 2 1/2 hours.
Provided by Minxkat1
Categories Lamb/Sheep
Time 2h50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine flour and pepper in large ziplock bag (I used a freezer bag).
- Dredge lamb shanks in flour.
- Thinly slice onion, mince garlic.
- Heat oil in large frying pan.
- Fry shanks until golden brown on each side.
- Turn with tongs.
- Place shanks in Dutch Oven, or large oven proof pot with lid.
- Add minced garlic and bay leaves to pot.
- Add onion slices to frying pan.
- Cook stirring occasionally until onion is soft.
- Add red wine to frying pan.
- Cook stirring occasionally until slightly syrupy, approximately five minutes.
- Pour onion mixture over shanks.
- Sprinkle Italian seasoning over shanks.
- Pour beef stock into pot.
- Cook in 375 F oven for 2 hours and 15 minutes.
- Sprinkle with salt and pepper to taste.
- If desired sauce may be thickened by removing lamb shanks to plate and simmering sauce on stove top for 15 minutes or until it coats the back of a spoon.
- Return shanks to sauce to rewarm.
Nutrition Facts : Calories 1108.5, Fat 57.7, SaturatedFat 21.7, Cholesterol 363.1, Sodium 936.7, Carbohydrate 18.4, Fiber 1.3, Sugar 2, Protein 110.9
SPRING LAMB SHANKS, BRAISED
Provided by Florence Fabricant
Categories dinner, one pot, main course
Time 3h30m
Yield 8 servings
Number Of Ingredients 16
Steps:
- In a large, heavy covered casserole or roasting pan, large enough to hold the lamb shanks, heat half the oil. Add the lamb shanks, a few at a time, and brown them well on all sides. Remove them from the pan.
- Preheat oven to 350 degrees.
- Add the remaining oil to the pan, lower the heat and saute the onion, leeks and celery until they are soft and lightly browned. Stir in all but one-half teaspoon of the garlic, then add the wine. Simmer for a few minutes, scraping the browned particles from the bottom of the pan.
- Stir in the rosemary, parsley sprigs and bay leaves. Season the mixture with salt and pepper, then return the lamb to the pan. Cover and place in the oven to bake until the lamb is very tender, about three hours.
- While the lamb is baking, mix the remaining garlic with the minced parsley and lemon peel and set aside.
- When the lamb is tender, remove it from the pan. Bring the liquid to a simmer on top of the stove and taste it for seasoning, adding more salt and pepper if necessary. Dissolve the potato starch or cornstarch in the cold water and stir it in to thicken the sauce, then stir in the lemon juice. Return the lamb to the pan and baste it with the sauce. Keep warm until ready to serve or, if desired, prepare it in advance and reheat it just before serving.
- Transfer the lamb to a platter and spoon the sauce over it. Sprinkle with the chopped parsley, garlic and lemon peel mixture and serve.
Nutrition Facts : @context http, Calories 800, UnsaturatedFat 27 grams, Carbohydrate 6 grams, Fat 53 grams, Fiber 1 gram, Protein 64 grams, SaturatedFat 23 grams, Sodium 995 milligrams, Sugar 1 gram
BRAISED LAMB SHANKS
Lamb shanks are good value, and as each one is a portion, serving is a cinch. You can braise the shanks up to two days ahead
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 2h40m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/fan 180C/gas 6. Pour the oil in a casserole dish or roasting tray large enough to fit all the shanks. With the pan set over a high heat on the hob, spend a good 10 mins browning the lamb all over.
- Remove the lamb, add the onion and carrot and cook for 10 mins until starting to brown. Stir in the herbs and garlic and cook for a few mins more. Stir in the flour and tomato purée, season well then pour over the wine and stock.
- Return the lamb shanks to the pan. Bring to a simmer, cover with a lid or tightly with foil and cook in the oven, undisturbed, for 1½-2 hrs until lamb is tender. Remove the lamb from the sauce and set aside.
- Put pan back on the hob and bubble the sauce down for about 15 mins until rich and glossy. Pass through a sieve into a jug. The lamb and sauce can be stored in the fridge for two days or frozen for one month. To serve, reheat the lamb in the sauce, adding a splash of water if the sauce is too thick.
Nutrition Facts : Calories 295 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Protein 25 grams protein, Sodium 0.41 milligram of sodium
ROSEMARY BRAISED LAMB SHANKS
Lamb shanks are slowly simmered with fresh rosemary, garlic, tomatoes, and red wine. Great served with polenta, or my family's favorite--roasted garlic mashed potatoes--as you need something to soak up the wonderful sauce. A fantastic dish for company, as all the prep work is done at the beginning, and then you just have to wait.
Provided by S. HODGE
Categories World Cuisine Recipes European Italian
Time 2h30m
Yield 6
Number Of Ingredients 12
Steps:
- Sprinkle shanks with salt and pepper. Heat oil in heavy large pot or Dutch oven over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
- Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours.
- Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.
Nutrition Facts : Calories 480.5 calories, Carbohydrate 17.6 g, Cholesterol 92.7 mg, Fat 21.8 g, Fiber 3.1 g, Protein 30.3 g, SaturatedFat 7.7 g, Sodium 758.7 mg, Sugar 7.3 g
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.
SABA-BRAISED LAMB SHANKS
If you're looking for a foolproof, wintry braised meat dish, this is virtually impossible to screw up! The only way to screw this up is to undercook the meat. The sauce has no thickeners, just pure 100% natural goodness.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb Shanks
Time 3h50m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Place lamb shanks into a large bowl; drizzle with olive oil. Sprinkle with salt, black pepper, smoked paprika, cinnamon, and rosemary. Toss the lamb shanks to spread oil and seasonings over the meat.
- Spread onion slices and garlic cloves into the bottom of a heavy 9x12-inch baking dish. Lay lamb shanks over onions and garlic.
- Bake lamb in preheated oven for 30 minutes. Reduce oven temperature to 200 degrees F (95 degrees C).
- Combine chicken broth and saba in a bowl. Pour mixture over the lamb shanks. Cover baking dish tightly with foil and place baking dish on a baking sheet.
- Bake lamb in the oven until a knife pierces the meat easily, 2 1/2 to 3 hours. The meat will be tender but not falling off the bone. Use tongs to turn the shanks over in the pan sauce. Increase temperature to 350 degrees F (175 degrees C).
- Return shanks to oven and bake, uncovered, until meat is fork-tender and the sauce has thickened slightly, 10 to 15 minutes. Turn shanks over in the sauce after 10 minutes and check for tenderness; if still not tender enough, return to oven for 10 to 15 more minutes and test again.
- Transfer lamb shanks to a bowl and keep warm. Strain pan juices into a saucepan and place over medium heat. Bring to a boil and cook, stirring often, until thickened, about 5 minutes. Skim any excess grease from top of sauce. Taste and season with salt; stir in fresh rosemary. Serve sauce drizzled over lamb shanks.
Nutrition Facts : Calories 334.3 calories, Carbohydrate 9.8 g, Cholesterol 82.4 mg, Fat 20.5 g, Fiber 1.5 g, Protein 25.9 g, SaturatedFat 7.3 g, Sodium 1034.8 mg, Sugar 1.7 g
BRAISED LAMB SHANKS WITH TOM
If you want to ensure that a piece of meat is both tender and flavorful, you can't do better than braising. This recipe is brought to us by Tom Valenti, owner and executive chef of New York's Ouest restaurant, who likes to serve the lamb on a bed of soft polenta.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 19
Steps:
- Preheat the oven to 325 degrees. With a sharp knife, cut about 1 inch from the bottom (narrow end) of the shank bones down to the bone and all the way around; this will help expose the bone while cooking. Season with salt and pepper; set aside.
- Heat oil in a large heavy pot over medium-high heat. Working in batches, add lamb, and sear until brown all over, about 2 minutes per side. Remove from pot, and set aside.
- Pour off all but 3 tablespoons fat. Add celery, carrot, and onion, and cook until soft and beginning to brown, 5 to 6 minutes. Add tomato paste, and cook about 3 minutes more. Stir in red and white wine, thyme, bay leaf, peppercorns, anchovies, garlic, vinegar, and sugar. Increase heat to high, and bring to a boil. Cook for about 5 minutes to burn off some of the alcohol. Add veal and chicken stocks.
- Add lamb and return to a boil. Cover and transfer to oven. Cook for 1 hour. Uncover and cook until meat is very tender, turning the shanks over every half hour, 2 1/2 to 3 hours more.
- Remove shanks from braising liquid; strain the liquid and discard the solids. Skim any fat that rises to the surface and use the liquid as a sauce. Spoon some polenta onto a serving plate. Top with a lamb shank. Spoon sauce around plate and serve immediately.
BRAISED LAMB SHANKS
I love lamb shank recipes and always on the look out for new ones, this one is from Australian Master Chef and posting here for safe keeping. Mastic is a greek ingredients (can be ordered on line or a specialised gourmet shops here in Australia) and is the resin from a shrub common the the Mediterranean area. Please note have not allowed for the overnight draining of the yoghurt.
Provided by ImPat
Categories Lamb/Sheep
Time 4h25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Spoon the yoghurt into a fine meshed sieve and place over a bowl, cover and refrigerate overnight to allow esxcess liquid to drain from the yoghurt.
- Preheat oven to 165C conventional or 140C fan forced.
- Heat a large deep ovenproof frying pan over high heat until hot.
- Seaon shanks well with salt and pepper,.
- Cover the base of the pan with oil and cook shanks in two batches for 5 minutes, turning until golden all over.
- Retrn all shanks to the pan and deglaze the pan wih the wine.
- Pour in the chicken stock and then remove the pan from the heat.
- Spoon the yoghurt over the lamb to cover.
- Scatter over the shallots, garlic, thyme, lemon rind, mastic and drizzle with honey.
- Place a cartouche (round of baking paper) onto the surface of the lamb and cover with a tight fitting lid.
- Transfer to the oven and cook for 4 hours.
- Remove the lid, cartouche and sprigs of thyme.
- Carefully transfer the lamb to a warm serving platter and spoon over some of the thick yoghurt on top.
- Strain the juices into a saucepan and bring to a simmer over medium heat.
- Squeeze in the juice from half a lemon.
- Remove from the heat, insert a stick blender into the sauce and while blending add 2-3 tablespoons of extra virgin oil.
- Taste and season with salt and pepper.
- Pour the sauce over the lamb, scatter with parsley and serve.
Nutrition Facts : Calories 865.5, Fat 47.4, SaturatedFat 18.9, Cholesterol 269.2, Sodium 393.1, Carbohydrate 23.2, Fiber 0.1, Sugar 18.9, Protein 80.2
BRAISED LAMB SHANKS
Provided by Nancy Harmon Jenkins
Categories dinner, main course
Time 3h20m
Yield Eight servings
Number Of Ingredients 11
Steps:
- Trim the fat off the lamb shanks, leaving only a thin layer. Salt and pepper them.
- Select a pan with a tight-fitting lid that is large enough for the shanks to rest side by side. Without adding any oil or water, warm the pan over low heat, place the shanks inside and brown them on all sides, allowing about 15 minutes for each side. This will take about 1 hour.
- When the shanks are browned, remove them from the pan. Add the diced carrot and shallots and the garlic cloves to the pan and cook for 5 minutes, stirring occasionally.
- Deglaze the pan by adding 1/2 cup of water and scraping the bottom with a spoon. Add another cup of water, along with the thyme sprigs and celery leaves, and return the shanks to the pan. Lower the heat so that the liquid is barely simmering and cover the pan tightly to prevent steam from escaping. Braise the shanks for 2 hours.
- Remove the shanks from the pan and place them in a warm oven while you prepare the sauce. To make the sauce, puree the cooking juices, vegetables and garlic cloves in a food processor. Put this mixture into another pan, warm over low heat and add a generous amount of black pepper. Thin the sauce with water if necessary; it should be slightly viscous but still capable of being poured in an even stream.
- Mix the gremolata ingredients together and set aside. Remove the meat from the bones and arrange it on a warm platter or individual plates. Pour the sauce over and around the meat and sprinkle liberally with the gremolata.
Nutrition Facts : @context http, Calories 992, UnsaturatedFat 29 grams, Carbohydrate 11 grams, Fat 64 grams, Fiber 2 grams, Protein 89 grams, SaturatedFat 30 grams, Sodium 1553 milligrams, Sugar 3 grams
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SLOW BRAISED LAMB SHANKS - SIMPLY DELICIOUS
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4.4/5 (131)Total Time 3 hrs 15 minsCategory DinnerPublished 2021-03-25
- 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. Add the herbs and tomato paste and cook for 30 seconds before adding the red wine and stock. Allow to come to a simmer then add the lamb shanks back into the sauce.
BRAISED LAMB SHANKS - JO COOKS
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- Sear the shanks: Heat ½ the olive oil in a large dutch oven over medium-high heat. Add as many lamb shanks as can fit on the bottom of your pot and season them with salt and pepper. Sear for about 5 minutes or until browned. Flip, season with salt and pepper, and sear the other side. Remove the shanks from the pot and set aside. Repeat with remaining oil and shanks.
- Add veggies: Add the onion, carrots, celery, season with salt and pepper, and saute for 3-5 minutes or until the onion becomes translucent. Mix in the garlic and tomato paste well, then saute for another minute.
BRAISED LAMB SHANKS {SLOW COOKED} - TASTY EVER AFTER
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- Take the lamb shanks out of refrigerator and let come to room temperature before cooking (about 1/2-1 hour).
- Heat a large dutch oven over medium-high heat. Add tablespoon of olive oil and sear the shanks on all sides until brown, adding additional olive oil as needed. Remove from pan and set aside.
RED WINE-BRAISED LAMB SHANKS RECIPE - JEREMY SILANSKY ...
From foodandwine.com
- Preheat the oven to 325°. In a large enameled cast-iron casserole, heat the olive oil. Season the lamb shanks with salt and pepper and brown them on 3 sides over moderately high heat, about 4 minutes per side. Add the garlic, carrots, celery and onion to the casserole. Add the red wine and boil for 3 minutes. Add the water and bring to a simmer. Add the bay leaves and peppercorns. Cover the casserole tightly and transfer to the oven. Braise the lamb shanks, turning once, for about 1 1/2 hours, or until very tender.
- Transfer the lamb shanks to an ovenproof serving dish. Using a fine sieve, strain the braising liquid into a medium saucepan, pressing on the solids. Boil the braising liquid over high heat until reduced to 1 1/2 cups, about 20 minutes. Season the sauce with salt and pepper and pour about 1/2 cup over the lamb shanks; keep the remaining sauce warm. Cover the lamb shanks with foil and reheat in the oven for about 10 minutes. Serve the lamb shanks with the remaining sauce, the Maple-Glazed Root Vegetables and the Braised Red Cabbage.
MOROCCAN BRAISED LAMB SHANKS WITH ... - FEASTING AT HOME
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- Let lamb come to room temp (unwrap on counter 20-30 mins) and season lamb generously with kosher salt.
- Heat oil in an extra large heavy bottomed Dutch oven. Working in batches, sear the lamb shanks on all sides over medium high (or medium) heat. Take your time here and do this well. Set the shanks aside. Drain the oil.
- Add the water to the same pan and bring to a simmer, scraping up any browned bits. Simmer 3-4 minutes. To the water, add onion, garlic, fennel, beet, orange peel, herbs and spices and salt to the pan and stir until vegetables soften, about 5 minutes. Add the wine, and gently simmer until alcohol cooks off, another 5 mintues. Add the pomegrantate juice, chicken stock and maple syrup, stir to combine. Bring to a simmer.
BRAISED LAMB SHANKS WITH COLCANNON MASH RECIPE - BBC …
From bbc.co.uk
- For the lamb shanks, place a really large casserole on a high heat. Season the lamb shanks all over. Add the oil and, working in batches, sear the lamb shanks all over until golden-brown, transferring them to a large plate as you go.
- Next, reduce the heat to medium and add the onions, celery and carrots to the pan. Cook for 6-8 minutes until soft but not coloured, adding the garlic for the last minute.
- Increase the heat and then add the wine, allowing it to bubble down for a minute or two. Now add the tomato purée, then the rosemary and bay leaf. Season well with salt and pepper.
RED WINE BRAISED LAMB SHANKS - FLAVCITY WITH BOBBY PARRISH
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- Allow the lamb shanks to sit at room temperature for 20 minutes before cooking. Pre-heat oven to 325 F and pre-heat a large dutch oven over medium-high heat with 2 tablespoons of oil. Season the lamb shanks with a generous pinch of salt and pepper all around, and place in the pot. You may have to work in two batches as you don’t want to overcrowd the pot. Cook for 5 minutes, undisturbed, or until the lamb is well browned, flip and repeat. Repeat with second batch and move lamb shanks aside.
- Turn the heat down to medium and add the onions, celery, carrots, thyme, rosemary, ½ teaspoon salt, and a few cracks of pepper. Cook for 10 minutes and then add the garlic, and cook until the veggies are very soft, about 5-8 minutes more. Add the tomato paste and cook for two minutes, then add the Austerity Pinot Noir. Cook for 3 minutes, or until most of the wine has evaporated then add the lamb shanks back to the pot, the tomatoes, and enough stock/water to come just above halfway of the lamb shanks. Add another ½ teaspoon of salt, a few cracks of pepper, and move everything around so the cooking liquid is mixed. Place a lid on the pot and cook in the oven for 1.5 hours, flip the lamb shanks, and cook another 1.5 hours. Remove from oven and allow to rest with the lid on for 20 minutes before serving. You know the lamb is ready when it pulls apart easily with a fork.
- While the lamb shanks are cooking, make the cauliflower mash by bringing a later pot of water to the boil and cutting the cauliflower into large bite size florets. Season the boiling water with 2 teaspoons of salt and boil the cauliflower florets along with the garlic for 7-10 minutes, or until you can mash the cauliflower with a fork. Make sure not to over-boil the cauliflower, as it will get too watery and ruin the mash. Save 1 cup of the boiling water, strain the cauliflower and garlic, and place in a blender. Add a ¼ cup of grated cheese, 1 tablespoon of butter, ¼ teaspoon of salt, and a few cracks of pepper to the blender with the cauliflower. Blend until smooth and creamy, using a plunging stick to help blend the cauliflower. If the mash is too thick, add just a bit of water. Blend well until smooth and creamy and check for seasoning, you may need more salt.
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- Preheat the oven to 450° F. Rub the quatre épices all over the lamb shanks and season them generously with salt and white pepper.
- Stand the lamb shanks in a heavy roasting pan. Roast in the center of the oven, uncovered, for 1 hour. Remove from the oven. Add the wine and the stock and cover. Return the lamb shanks to the oven and braise—without intervening—until the meat is very tender and just beginning to fall off the bone, about 1 1/2 hours.
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- Season lamb shanks on both sides with salt, pepper, granulated garlic, turmeric, cinnamon, oregano, chili powder, paprika, and cumin.
HOW TO BRAISE LAMB SHANK: TENDER BRAISED ... - MASTERCLASS
From masterclass.com
- 1. About 30 minutes before you plan on cooking, remove lamb shanks from the refrigerator and let temper on the counter. Season with salt and pepper.
- 3. On the stovetop, heat oil in a large Dutch oven over medium-high heat. Sear lamb shanks, aiming for a deep and even golden brown, about 4–5 minutes per side. Remove, and set aside.
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