SLOW-BRAISED LAMB SHANKS
Provided by Mark Bittman
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- In a large skillet, brown shanks well in oil; this will take as long as half an hour (you can cover the pan to avoid spattering). Sprinkle with salt and pepper as they cook.
- Lower the heat, pour off the excess fat, add the wine or stock. Simmer over low heat for 1½ to 2 hours, covered, turning and adding water, about ¼ cup at a time, as necessary, until the meat is falling of the bone.
- Cool. Take meat off the bone and reserve the liquid. When the liquid is cool, skim the fat and reserve the juice. Use meat and juice in the following recipes: Tomato Sauce With Lamb and Pasta; Indian Lamb Curry With Basmati Rice; Chinese Braised Lamb Shanks.
Nutrition Facts : @context http, Calories 307, UnsaturatedFat 11 grams, Carbohydrate 0 grams, Fat 21 grams, Protein 23 grams, SaturatedFat 9 grams, Sodium 406 milligrams, Sugar 0 grams
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.
SPICED SLOW-COOKED LAMB SHANKS
This is one of the cheapest and tastiest cuts of lamb. Cooked this way, the sauce is very tasty and the meat will just fall off the bone. Served with potato mash, polenta, couscous or rice, it is a wonderful dish.
Provided by Jamie Oliver
Time 2h55m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (180 degrees C).
- Season the lamb with sea salt and freshly ground black pepper. Smash up the coriander seeds and dried chile and mix with the dried marjoram. Roll the lamb in this mixture, pressing it in well. Dust the lamb with the flour.
- Heat a thick-bottomed casserole pan, add the oil, brown the meat on all sides and then remove from the pan. Add the garlic, carrot, celery, onions, chopped rosemary, and a pinch of salt and sweat them until softened. Add the balsamic vinegar and allow it to reduce to a syrup. Pour in the white wine and simmer for 2 minutes. Add the anchovies (these really seem to intensify the lamb flavor) and then add the tinned tomatoes, kept whole. Shake the pan and return the lamb to it. Bring to a boil, put on the lid and simmer in the oven for 1 1/2 to 2 hours, then remove the lid and cook for a further 1/2 hour. Skim off any fat and taste for seasoning. Finally, stir in a handful of roughly chopped fresh basil, marjoram or flat-leaf parsley.
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
SLOW COOKER LAMB SHANKS BRAISED IN GUINNESS
Make and share this Slow Cooker Lamb Shanks Braised in Guinness recipe from Food.com.
Provided by conniecooks
Categories Stew
Time 12h30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Lightly coat shanks in flour seasoned with salt and pepper.
- Reserve left over flour mixture.
- In a skillet heat oil.
- Add lamb in batches and cook until browned.
- Transfer to slow cooker.
- Reduce heat and add onions, to pan, cook till softened.
- Add garlic,thyme, bay leaf and reserved flour cook 1-2 minutes stir in tomato paste, mustard, beer & broth.
- Pour over meat.
- Cover and cook on low 10 -12 hours or on high 5 - 6 hours.
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.
CHEF JOHN'S BRAISED LAMB SHANKS
You don't often see lamb cooked with these spices, but they really work together wonderfully. The final plate ended up being a sort of North African/Central American fusion thing, with the fragrantly spiced meat and peppers resting on a simple bed of couscous.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb Shanks
Time 2h25m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Generously season lamb shanks with salt and black pepper.
- Heat vegetable oil in a large Dutch oven over medium-high heat. Place lamb shanks in the Dutch oven, cook, turning, until browned on all sides, about 10 minutes. Transfer shanks to a plate. Drain off remaining oil and fat so only 1 tablespoon remains in the Dutch oven.
- Stir onion, garlic, and a pinch of salt into the Dutch oven; decrease heat to medium-low and cook, stirring, until onions are softened and translucent, about 5 minutes. Add tomato paste, chipotle chile powder, ancho chile powder, and ground cinnamon; stir to combine.
- Pour 1 cup chicken broth over onion mixture. Increase heat to high; when liquid boils, place lamb shanks in Dutch oven. Cover and cook in the preheated oven for 90 minutes.
- Remove Dutch oven and stir in jalapeno pepper, red bell pepper and 1/2 cup chicken stock; bring to a boil on the stovetop. Return pan to the oven and cook, uncovered, until lamb shanks are fork tender, about 20 minutes. Transfer lamb to plate.
- Place Dutch oven on the stovetop over high heat; bring liquid to a boil and cook, skimming off any foam, until liquid is reduced and thickened, about 5 minutes. Stir in cilantro; season with salt and pepper to taste. Spoon sauce over lamb shanks and serve.
Nutrition Facts : Calories 289.1 calories, Carbohydrate 9.5 g, Cholesterol 89.3 mg, Fat 15 g, Fiber 2.3 g, Protein 28 g, SaturatedFat 5.1 g, Sodium 81.7 mg, Sugar 4.2 g
SLOW ROASTED LAMB SHANKS WITH BRAISED LENTILS
Steps:
- Preheat oven to 500°F. Spread onions, celery, and carrots over bottom of large roasting pan. Rub thyme and mint over lamb shanks; sprinkle generously with salt and pepper. Place lamb shanks atop vegetables. Drizzle 3 tablespoons oil over. Roast uncovered 30 minutes. Pour 1 cup chicken stock over lamb and vegetables in pan. Reduce oven temperature to 425°F. Continue to roast uncovered until lamb is very tender and almost falls off bones, adding 1 cup stock to pan every 30 minutes and turning and basting lamb occasionally, about 3 hours longer. Using tongs, transfer lamb shanks to bowl; cover to keep warm.
- Transfer vegetables and pan juices to large saucepan; skim fat from surface. Add remaining 1 cup stock, wine, juniper berries if desired, and bay leaf to saucepan. Simmer 10 minutes to blend flavors. Strain, pressing on solids to extract as much vegetable pulp and liquid as possible. Return strained liquid to same saucepan; bring to boil. Mix flour and butter to blend in small bowl. Add to saucepan; whisk until sauce thickens slightly and is reduced to 2 cups, about 2 minutes. Season sauce with salt and pepper.
- Spoon Braised Lentils onto 4 plates. Drizzle remaining 2 tablespoons oil over lentils. Top each serving with 1 lamb shank. Spoon sauce over lamb.
- Available in the spice section of most supermarkets.
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SLOW BRAISED LAMB SHANKS - SIMPLY DELICIOUS
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4.4/5 (132)Total Time 3 hrs 15 minsCategory DinnerCalories 277 per serving
- 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.
- Cover with a lid and place in the oven. Allow to braise slowly for 2-3 hours until the lamb is soft and succulent. Check on the lamb shanks half-way through cooking and add more stock if necessary.
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- Heat the olive oil in a medium sized casserole dish, saucepan or Dutch oven over high heat, and brown the lamb shanks on all side. This will take about 5 minutes. When done, take the shanks out, and place them on a plate until later.
- Add the garlic, carrots, celery, rosemary and bay leaves and fry for another minute, stirring to coat everything with the lamb fat and flavour in the pan.
- Add the flour, stir vigorously for a few seconds, then add the wine. Stir, and leave the wine to reduce for 5 minutes on the same heat.
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- In a small bowl, combine the cumin, coriander, curry powder, rosemary, thyme, garlic and pepper. Stir in 6 tablespoons of the olive oil to make a paste and season it generously with salt. Place the lamb shanks in a large roasting pan and rub them with the spice paste. Cover with plastic wrap and refrigerate overnight.
- Return the lamb to room temperature. Scrape off most of the spice paste from the shanks. In a large skillet, heat 1 tablespoon of the olive oil until shimmering. Add half of the lamb shanks and cook over moderately high heat until browned all over, about 10 minutes; transfer the shanks to a plate. Wipe out the skillet. Lower the heat to moderate and repeat with the remaining tablespoon of olive oil and lamb.
- Preheat the oven to 350°. Add the celery, onion and carrot to the skillet and cook over moderate heat until barely softened, about 5 minutes. Add the wine and bring to a boil. Add the stock and bring to a boil. Wash the roasting pan and return the browned shanks to it. Pour the vegetable mixture over the shanks, cover with foil and roast for about 3 1/2 hours, or until the lamb is very tender. Lower the oven temperature to 200°. Carefully transfer the shanks to a baking dish and cover tightly with foil; keep warm in the oven.
- Strain the sauce into a medium saucepan. Skim off as much fat as possible. Boil the sauce over high heat until reduced to 4 cups, about 40 minutes; season with salt and pepper. Transfer the shanks to a platter, pour the sauce on top and serve.
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