BRAISED LAMB SHANKS WITH ROSEMARY
My husband and I love this recipe; it never fails and is easy to put together. I found it at Williams-Sonoma.com.
Provided by JenInCA
Categories Lamb/Sheep
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350ºF.
- Season the lamb shanks with salt and pepper. In a large, deep pan (I like to use my Le Creuset dutch oven) over a medium-high flame, warm the olive oil and then brown the shanks on all sides, about 5 minutes in all.
- Transfer the shanks to a dish.
- Add the onions, carrots, and celery to the pan and cook until onions are translucent.
- Add the wine to the pan, and bring to a simmer, stirring up any bits off the bottom.
- Add the stock, rosemary, garlic, bay leaf and shanks to the pan and bring to a boil.
- Place the lid on the pan, and put it in the preheated oven. Cook about 2 hours. Serve with mashed potatoes or rice and a nice salad.
Nutrition Facts : Calories 814.9, Fat 40.7, SaturatedFat 14.8, Cholesterol 242.1, Sodium 443, Carbohydrate 13.1, Fiber 2.5, Sugar 4.9, Protein 73
ROSEMARY LAMB SHANKS
This is our favorite recipe for lamb shanks. I always double the sauce because we love to have some over mashed potatoes. The sauce takes a while to make, so you can make it a day ahead if you like. From the Bijou Cafe, Sarasota FL, courtesy of Bon Appetit.
Provided by lazyme
Categories Lamb/Sheep
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375ºF.
- Heat oil in heavy large Dutch oven over medium-high heat. Season lamb shanks with salt and pepper. Working in batches, add lamb to Dutch oven; brown on all sides, about 8 minutes per batch. Transfer lamb to plate. Add carrots, celery, onion and garlic to Dutch oven; saute until light brown, about 4 minutes. Add 1 3/4 cups wine; bring to boil, scraping up any browned bits, about 2 minutes. Add both broths, rosemary and bay leaves. Return lamb to Dutch oven; cover. Cook in oven until lamb is very tender, stirring occasionally, about 1 hour 30 minutes.
- Transfer lamb shanks to platter. Tent with foil. Strain cooking liquid, reserving vegetables. Discard bay leaves. Return liquid to Dutch oven. Boil liquid until reduced to 1 1/2 cups, about 10 minutes. Mix remaining 1/4 cup wine with cornstarch until smooth. Add to cooking liquid and simmer until thickened, stirring frequently, about 5 minutes. Return lamb and vegetables to Dutch oven. (Can be prepared 1 day ahead. Cover and refrigerate.).
- Simmer lamb until heated through. Season to taste with salt and pepper. Arrange lamb and vegetables on platter. Spoon sauce over. Garnish with rosemary sprigs and serve.
Nutrition Facts : Calories 1035.2, Fat 54.4, SaturatedFat 21, Cholesterol 357, Sodium 429.4, Carbohydrate 8.8, Fiber 1.3, Sugar 2.8, Protein 106.7
BRAISED LAMB SHANKS WITH FRESH ROSEMARY
A wonderful blend of flavors- perfumes the whole house. Perfect for company, since it can be made the day before. Everyone raves about it! I've doubled and tripled the recipe with success. It's from a 1998 Bon Appetit and Recipe #50881 that I've posted goes well with this--spoon some of the veggies and sauce over the polenta. Wonderful !!
Provided by Leslie in Texas
Categories Lamb/Sheep
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle lamb with salt and pepper.
- Heat oil in heavy, large pot over medium-high heat.
- Working in batches, add lamb to pot and cook until brown on all sides, about 8 minutes.
- Transfer to bowl.
- Remove all but about 2 tablespoons of oil from pan.
- Add onions, carrots, and garlic to pot and sauté till golden, about 10 minute.
- Stir in all remaining ingredients.
- Return lamb to pot, pressing down to submerge.
- Bring liquid to boil, reduce heat to medium low, and cover.
- Simmer until meat is tender, about 2 hours.
- Uncover pot; simmer till meat is very tender, about 30 minutes.
- (Can be made 1 day ahead. Chill until cold, cover, and keep chilled. Rewarm over medium heat before continuing.) Transfer lamb to platter; tent with foil.
- Boil juices in pot till thickened, about 15 minutes.
- Season with salt and pepper and spoon over lamb.
Nutrition Facts : Calories 827, Fat 38.9, SaturatedFat 14.6, Cholesterol 242.1, Sodium 671.9, Carbohydrate 18.2, Fiber 3.2, Sugar 7.3, Protein 75.4
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.
KLEFTIKO-STYLE LAMB SHANKS
Make these Greek-style lamb shanks for a one-pot dinner that's sure to please - and without too much washing-up. Lemon, herbs and feta mean it's full of flavour
Provided by Tom Kerridge
Categories Dinner, Main course
Time 3h30m
Number Of Ingredients 13
Steps:
- Put the lamb shanks in a large bowl with the garlic, rosemary, thyme, dried oregano, cinnamon, bay leaves, lemon juice (drop in the juiced halves as well), and olive oil. Season well, then toss everything together. If you have time, chill overnight.
- Heat the oven to 190C/170C fan/ gas 5. Tip the potatoes and peppers into a large roasting tin, then pour over the wine. Remove the lamb from the marinade and set aside, then pour the leftover marinade over the veg. Toss to combine, then arrange the lamb on top of the veg. Cover tightly with foil and bake for 2 hrs 30 mins. Remove the lamb from the tin, turn all the veg over, then turn the lamb over and return to the tin on top of the veg. Drizzle over a little more oil, if the tin seems dry. Bake for 30 mins more, uncovered, until the lamb is falling off the bone and the potatoes are golden around the edges. Leave to rest for 5 mins, then scatter over the feta and fresh oregano, if using.
Nutrition Facts : Calories 737 calories, Fat 30 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 57 grams protein, Sodium 0.3 milligram of sodium
BRAISED LAMB SHANKS WITH GARLIC AND ROSEMARY (CROCK POT)
The smells coming from this dish are divine. By preparing this the night before, it makes dinnertime a snap, I just add a salad and some bread to soak up the juices.
Provided by Abby Girl
Categories Lamb/Sheep
Time 12h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the red wine, Dijon mustard, salt, pepper in a small dish. Place the lamb shanks in the crock pot.
- Scatter the remaining ingredients around and on top of the shanks. Cover and cook on high for 6 hours. Use tongs to reverse the position of the shanks, top to bottom. Reduce the setting to low and cook for an additional 6 hours.
- Using a slotted spoon to transfer the shanks to a serving platter. Skim the fat from the cooking juices, taste and add salt and pepper, if needed.
- Pour the juices over the shanks, and serve.
BRAISED LAMB SHANKS WITH ROSEMARY
Steps:
- Preheat an oven to 350ºF. Season the lamb shanks with salt and pepper. In a large, deep sauté pan over medium-high heat, warm the olive oil until nearly smoking. Working in batches if needed, brown the shanks on all sides, about 5 minutes total. Transfer to a platter. Add the onions, celery and carrots to the pan and cook, stirring occasionally, until the vegetables are golden and translucent, 3 to 5 minutes.
- Remove the pan from the heat, add the wine and return the pan to medium-high heat. Bring to a simmer, stirring to scrape up any browned bits from the pan bottom. Add the stock, rosemary, garlic, bay leaf and shanks and bring to a boil.
- Cover the pan, transfer to the oven and cook until the meat is almost falling off the bone, about 2 hours. Using tongs, transfer the shanks to a large serving bowl. Remove the bay leaf from the cooking liquid. Using a blender or a stick blender, puree the liquid and solids until smooth. Season the sauce with salt and pepper. Pour some of the sauce over the shanks and pass the rest alongside.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
NEW ZEALAND ROSEMARY LAMB SHANKS
When I was young, my family lived in New Zealand for two years after World War II. Some things were in short supply, but one item that was always available was lamb shanks. Mother cooked them all the time with root vegetables, and to this day I love lamb! -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Rub salt and pepper over lamb. In a large skillet, heat butter over medium-high heat; brown meat. Transfer meat to a 6- or 7-qt. slow cooker. Add wine to skillet; cook and stir 1 minute to loosen brown bits. Pour over lamb. Add the parsnips, carrots, turnips, tomatoes, onion, garlic and broth. Cook, covered, on low 6-8 hours or until meat is tender. , Remove lamb; keep warm. Stir in peas, parsley and rosemary; heat through. Serve lamb with vegetables.
Nutrition Facts : Calories 350 calories, Fat 15g fat (6g saturated fat), Cholesterol 103mg cholesterol, Sodium 668mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 6g fiber), Protein 31g protein. Diabetic Exchanges
RED WINE AND ROSEMARY BRAISED LAMB SHANKS
Make and share this Red Wine and Rosemary Braised Lamb Shanks recipe from Food.com.
Provided by JustJanS
Categories Lamb/Sheep
Time 2h50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle shanks with salt and pepper.
- Heat oil in heavy large pot over medium-high heat.
- Working in batches, cook shanks until brown on all sides, about 8 minutes: transfer browned 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, and simmer about 20 minutes longer.
- Transfer shanks to platter, place in a warm oven.
- Boil juices in pot until reduced and thickened, about 15 minutes.
- Spoon over shanks.
Nutrition Facts : Calories 827, Fat 38.7, SaturatedFat 14.5, Cholesterol 242.1, Sodium 703, Carbohydrate 19.2, Fiber 3.5, Sugar 8.2, Protein 74.8
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 WITH GARLIC AND ROSEMARY
There will be no leftovers. This Braised Lamb Shanks with Garlic and Rosemary recipe will make you fall in love with your slow cooker. Your house will be perfumed with the aromas of southern France. Enjoy!
Provided by Lora Brody
Categories Garlic Herb Lamb Braise Dinner Rosemary Lamb Shank Winter Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- In a small bowl mix the red wine, mustard, salt, and pepper and place in the insert of the slow cooker. Layer the shanks in the insert so they fit. Scatter the remaining ingredients around and on the shanks. Cover and cook on HIGH for 6 hours. Use tongs to reverse the position of the shanks, top to bottom. Reduce the setting to LOW and cook for an additional 6 hours.
- Use a slotted spoon to transfer the shanks to a serving platter. Skim the fat from the cooking juices, taste, and add salt and pepper, if needed. Pour the juices over the shanks, and serve.
- Note:
- For a less assertive garlic taste, use elephant garlic.
BRAISED LAMB SHANKS WITH ROSEMARY
A braise is like a stew, but requires less liquid and has a longer cooking time. Allow about two and a half hours for the lamb to cook on top of the stove. Serve green beans and the polenta with it. Pour a Cabernet Sauvignon.
Categories Garlic Herb Tomato Braise Lamb Shank Red Wine Winter Bon Appétit
Yield Serves 6
Number Of Ingredients 12
Steps:
- Sprinkle shanks with salt and pepper. Heat oil in heavy large pot over medium-high heat. Working in batches, add shanks to pot and cook until brown on all sides, about 8 minutes. Transfer shanks to bowl.
- Add onions, carrots and garlic to pot and sauté until golden, about 10 minutes. Stir in all remaining ingredients. Return shanks to pot, pressing down to submerge. Bring liquids to boil. Reduce heat to medium-low. Cover; simmer until meat is tender, about 2 hours.
- Uncover pot; simmer until meat is very tender, about 30 minutes longer. (Can be made 1 day ahead. Chill until cold; cover and keep chilled. Rewarm over medium heat before continuing.) Transfer shanks to platter; tent with foil. Boil juices in pot until thickened, about 15 minutes. Season with salt and pepper. Spoon over shanks.
More about "rosemary lamb shanks recipes"
SLOW-ROASTED ROSEMARY GARLIC LAMB SHANKS RECIPE
From thespruceeats.com
Ratings 285Calories 1175 per servingCategory Entree, Dinner
WHAT TO SERVE WITH LAMB SHANKS? 8 BEST SIDE DISHES
LAMB SHANKS BRAISED WITH RED WINE & ROSEMARY | ITALIAN ...
SLOW COOKER LAMB SHANKS WITH MUSHROOMS AND ROSEMARY
From abbeyskitchen.com
- Preheat the oil in a large nonstick skillet over medium high heat. Season the lamb shanks with salt and pepper, and brown on all sides.
- Return the pan to the heat and add the carrots, celery and onion. Saute for 5-7 minutes. Add in the mushrooms and garlic and stir for another minute.
SLOW BRAISED LAMB SHANKS - SIMPLY DELICIOUS
From simply-delicious-food.com
- 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 {SLOW COOKED} - TASTY EVER AFTER
From tastyeverafter.com
- 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.
OVEN BAKED LAMB SHANKS ROSEMARY RECIPE - MAGIC SKILLET
From magicskillet.com
- Preheat your oven to 300 F (150 C). Bake lamb shanks in preheated oven for 2 hours. Add a little water during the cooking if necessary.
- Turn off the oven. Transfer baked lamb shanks with any accumulated juices to the servibg plate. Serve hot with boiled rice if desired.
SLOW-BRAISED LAMB WITH FENNEL, ROSEMARY, GARLIC AND LEMON
From healthyfood.com
- 1 In a large non-stick frying pan, heat 2 teaspoons of the oil over medium-high. Place lamb in pan and cook turning, for 2–3 minutes. Transfer to a 4.5-litre (18-cup) slow cooker.
- 2 In the same pan, heat another 2 teaspoons of the oil over medium. Add onion, fennel and celery and cook, stirring occasionally, for 2–3 minutes. Add garlic, rosemary and lemon zest, and cook, stirring, for 1 minute. Add lemon juice and white wine, and simmer for 2 minutes. Add stock, ½ cup water and potatoes and bring to a boil. Transfer mixture to the slow cooker.
- 3 Cook, covered, on high for 4 hours (or low for 8 hours), until lamb is very tender and falling off the bone. Add cannellini beans in last 30 minutes of cooking time.
ROSEMARY BRAISED LAMB SHANKS - DAKOTA FRESH FOOD HUB
From dakotafreshllc.com
BRAISED LAMB SHANKS WITH ROSEMARY, RED WINE, AND DATES ...
From myjewishlearning.com
COSTCO LAMB SHANK, SUPERIOR FARMS SEASONED - COSTCO FAN
From costcofan.com
IFOOD.TV
From ifood.tv
ROSEMARY LAMB SHANKS RECIPE - FOOD NEWS
From foodnewsnews.com
BRAISED ROSEMARY LAMB SHANKS RECIPE - THE FOODIE PATOOTIE
From thefoodiepatootie.com
ROSEMARY LAMB SHANK RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
10 BRAISED LAMB SHANK RECIPES THAT ARE PERFECT COLD ...
From allrecipes.com
ROSEMARY LAMB SHANKS RECIPE BY WESTERN.CHEFS | IFOOD.TV
BRAISED LAMB SHANKS IN ROSEMARY MINT SAUCE - MYFITNESSPAL
From myfitnesspal.com
RED WINE, BALSAMIC & ROSEMARY BRAISED LAMB SHANK - MINDFOOD
From mindfood.com
ROSEMARY LAMB SHANKS 2 - A WORLD OF FOOD
BRAISED LAMB SHANKS - FARM BOY
From farmboy.ca
ROSEMARY LAMB SHANKS WITH ROASTED VEGETABLES
From tweedrealfood.com
M&S SLOW COOKED LAMB SHANKS WITH A RED WINE & ROSEMARY ...
From ocado.com
SLOW ROASTED LAMB SHANKS WITH GARLIC AND ROSEMARY
From foodwishes.blogspot.com
OUR BEST LAMB RECIPES | FOOD & WINE
From foodandwine.com
BRAISE IT: HEARTY LAMB SHANKS WITH FIGS AND ROSEMARY
From foodrepublic.com
BRAISED LAMB SHANKS RECIPE - CHEF BILLY PARISI
From billyparisi.com
LAMB SHANK TESTI KEBAB RECIPE : SBS FOOD
From sbs.com.au
ROSEMARY AND GARLIC SALT BAKED LAMB SHANK RECIPE - BBC FOOD
From bbc.co.uk
FOOD WISHES VIDEO RECIPES: SHANKS FOR EVERYTHING - SLOW ...
From foodwishes.blogspot.com
ROSEMARY ROASTED LAMB SHANKS - FOOD24
From food24.com
BRAISED LAMB SHANKS WITH GARLIC-ROSEMARY PASTE - FOOD CHANNEL
From foodchannel.com
ROSEMARY BRAISED LAMB SHANKS RECIPE - FOOD NEWS
From foodnewsnews.com
ROSEMARY LAMB SHANKS | RECIPE | COOKED CARROTS, COOKING ...
From pinterest.ca
ROSEMARY BRAISED LAMB SHANKS - OPERA NEWS
From za.opera.news
ROSEMARY LAMB SHANKS IN SWEET KOSHER WINE | THE STAR
From thestar.com
#time-to-make #course #main-ingredient #preparation #very-low-carbs #main-dish #lamb-sheep #dietary #low-sodium #high-protein #low-carb #high-in-something #low-in-something #meat #4-hours-or-less
You'll also love