SLOW COOKED LAMB SHANKS IN RED WINE
My slightly varied version of Gary Rhodes delicious Lamb Shank recipe. Truly mouth-watering moist and tender! I've made this a few times now. The first time I made this I used a medium bodied wine and it turned out just as fantastic. If you want to make this exactly like Gary's then only use 1 carrot, 2 cloves garlic, 1 sprig of rosemary, do all the stovetop and oven cooking in large stew pan or dutch oven, use beef consommé instead of beef stock and the thickening of the red wine sauce is optional. This is a truly wonderful meal and worthy of a dinner party, special occasion or just a romantic meal. I hope you like it as much as we do.
Provided by Summerwine
Categories Lamb/Sheep
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325 F degrees.
- Season the lamb shanks with salt and pepper.
- In a large frying pan brown the lamb shanks on all sides in the olive oil; remove from pan and put into a large casserole dish to keep warm.
- In the same frying pan put in the carrots, onions, garlic, bay leaves and rosemary and cook slowly until nicely colored.
- Pour in the red wine, beef stock, and brown sugar into the frying pan and stir gently bringing it to a low boil.
- Pour the wine mixture over the lamb shanks; top up with water if needed.
- Cover; put in oven and cook for 2 1/2 - 3 hours until very tender.
- Remove the lamb shanks and keep warm and skim the fat off the top of the red wine juices.
- Mix together the cornflour with just a bit of cold water and whisk the cornflour mixture into the red wine juices until desired consistency.
- Serve up on individual plates and enjoy.
Nutrition Facts : Calories 1741.9, Fat 85.1, SaturatedFat 34.8, Cholesterol 612, Sodium 923.2, Carbohydrate 15.5, Fiber 1.6, Sugar 7.3, Protein 181.9
SLOW-COOKER LAMB SHANKS
Make this slow-cooker lamb shank recipe for chilly evenings when you need something simple and hearty. Serve with mash, fettuccine or a crispy baked potato
Provided by Lulu Grimes
Categories Dinner, Main course, Supper
Time 5h10m
Number Of Ingredients 12
Steps:
- If you need to preheat your slow cooker then turn it on now. In a large hot frying pan, add half the oil and brown the lamb shanks all over, then transfer them to the slow cooker. This will take you about 10 mins and you may need to do it in batches. Add the remaining oil to the frying pan and fry the onion gently until it starts to turn translucent, then stir in the tomato purée and flour and cook for a minute.
- Add the red wine and bring it to a boil, stirring the flour and purée into the wine until you have a smooth sauce around the onion pieces. Tip into the slow cooker. Pour the stock into the same pan and bring it to a boil, then tip into the slow cooker. Add the carrots garlic, bay leaves, thyme and parsley stalks to the slow cooker and put the lid on. Cook on low for eight hours or on high for four hours. Turn the shanks over at some point during the cooking.
- After eight hours the lamb should be tender and starting to fall off the bone. If the sauce is too thin lift out the lamb and carrots and tip the sauce into a pan, boil it rapidly until it starts to thicken before adding the parsley.
Nutrition Facts : Calories 547 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 37 grams protein, Sodium 0.32 milligram of sodium
GARLIC LAMB SHANKS IN RED WINE
An Alternative for Sunday Lunch or an impressive dinner party show piece -this easy lamb shank receipe with Roast Garlic, Veg and Red Wine will put a smile on your face whatever the occassion.
Provided by imabadpixie
Time 5h
Yield Serves 4
Number Of Ingredients 12
Steps:
- Preheat the oven to Gas Mark 5.
- For each shank tear off enough foil to wrap the shank- gathering at the top. Place a shank on each piece of foil and pull sightly on the edges of the foil so the shanks are sitting in little foil 'bowls'. Make a few incisions into the lamb shanks on the top sides.
- stuff the underside of each shank with the butter, thyme, dill, a few garlic slithers, half the rosemary and a little pepper.
- Push the remaining rosemary and garlic into the top side incision and scatter any residual on the foil.
- Mix the oil, salt and left over pepper and pour evenly over each shank - perhaps encouraging it into the incisions if you can.
- Scatter the leek and carrots onto the foil; pour over the red wine (just a little per shank), close up the packages and place onto baking trays (just incase the foil leaks!).
- Bake in the oven for at least 4 hours- checking every so often. In the remaining hour you may want to unseal the foil.
- This is yummy with sweet potato mash... and dont forget that once cooked, the juice let in the foil can be used as a gravy!
SLOW COOKED LAMB SHANKS
Make and share this Slow Cooked Lamb Shanks recipe from Food.com.
Provided by Alyce C.
Categories Lamb/Sheep
Time 8h15m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Use saute function on slow cooker to saute onions, carrrots, garlic, rosemary in the butter.
- Add the tin tomatoes and wine to onion and carrot mixture.
- Season flour with salt and pepper, role shanks in flour untill covered, discard any left over flour.
- Add shanks to mixture in the slow cooker.
- Slow cook on high for 4 hours then low for 2 - 4 hours.
- Serve with mash potatoes.
Nutrition Facts : Calories 1792.8, Fat 80, SaturatedFat 35, Cholesterol 514.7, Sodium 1031.3, Carbohydrate 65.3, Fiber 9.6, Sugar 21.9, Protein 152
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