SLOW BRAISED LAMB
Lean lamb slowly cooked with onions and garlic with carrots and celery to delicious tenderness with a rich gravy, served with unctuous olive oil mash and spinach
Provided by laurafoodmatters
Time 2h
Yield Serves 4
Number Of Ingredients 17
Steps:
- Toss lamb chunks in seasoned flour, then shake off excess.
- Heat 2 tbsp of olive oil in a pan and fry lamb chunks all over to brown. Do this in batches. Remove from pan with a slotted spoon and transfer to a flameproof casserole.
- Add 2 tbsp more olive oil to the pan and fry onion to soften but not brown. Add to lamb. Next add carrots and celery and lightly brown. Add to lamb with garlic. Pour over stock and wine and bring to bubbling. Season with salt and freshly ground black pepper. Turn down to simmer, then cook over lowest heat for around 1 ÃÂÃÂÃÂü hours, or until lamb is tender. Sprinkle with parsley.
- Meanwhile, cook potatoes in lightly salted boiling water until soft to the point of a knife. Mash with extra virgin olive oil and egg to fabulous creaminess. Season with freshly ground black pepper. Briefly toss spinach in a pan with a little salted water to wilt. Drain.
- Serve lamb with mash and spinach on the side. Drizzle mash with more extra virgin olive oil.
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.
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
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
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