Artichoke And Lamb Shanks Crock Pot Dinner Recipes

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ELEGANT BRAISED LAMB SHANK DINNER RECIPE BY TASTY



Elegant Braised Lamb Shank Dinner Recipe by Tasty image

Here's what you need: lamb shanks, kosher salt, freshly ground black pepper, canola oil, medium carrots, medium white onion, celery, garlic, tomato paste, red wine, chicken stock, orange, lemon, fresh rosemary, fresh thyme, bay leaves, brussels sprouts, red pearl onion, olive oil, yukon gold potato, white pepper, unsalted butter, sour cream, heavy cream, fresh parsley, lemon, flaky sea salt, garlic, fresh chives, horseradish, orange

Provided by Matthew Johnson

Categories     Dinner

Yield 8 servings

Number Of Ingredients 31

6 lb lamb shanks, 1 pound (455 g) each
kosher salt, to taste
freshly ground black pepper, to taste
2 tablespoons canola oil
2 medium carrots, minced, plus 1 pound (455 grams) oblique-cut
1 medium white onion, minced
2 stalks celery, minced
20 cloves garlic, minced, plus 15 whole, divided
2 tablespoons tomato paste
1 cup red wine
4 cups chicken stock
1 orange, juiced
1 lemon, juiced
5 sprigs fresh rosemary
10 sprigs fresh thyme
3 bay leaves
1 lb brussels sprouts, halved
1 lb red pearl onion, peeled
olive oil, for drizzling
3 lb yukon gold potato, peeled, chopped, and boiled
white pepper, to taste
½ cup unsalted butter, 1 stick, cubed and chilled
1 cup sour cream
½ cup heavy cream
¼ cup fresh parsley, chopped
1 lemon, zested
½ tablespoon flaky sea salt
2 cloves garlic, minced
2 tablespoons fresh chives, chopped
1 teaspoon horseradish
orange, zested

Steps:

  • Preheat the oven to 400°F (200°C).
  • Season the lamb shanks all over with salt and pepper.
  • Heat the canola oil in a large Dutch oven over medium-high heat.
  • Sear 2 lamb shanks at a time until a dark brown crust forms on one side, 3-5 minutes. Sear the other sides of the meat until evenly browned. Remove the shanks from the pan and set aside. Remove all but 2 tablespoons of fat from the pan.
  • Add the minced carrots, onion, celery, and minced garlic to the pot. Season with salt and pepper, and cook until the vegetables are deeply caramelized, 15-20 minutes.
  • Add the tomato paste and cook until it browns and is aromatic, 5 minutes.
  • Add the red wine and scrape the bottom of the pot to release the flavorful browned bits stuck to the bottom. Cook until the wine reduces by half and thickens slightly, 3 minutes.
  • Add the chicken stock, orange juice, lemon juice, rosemary, thyme, and bay leaves. Stir and bring to a boil.
  • Return the lamb shanks to the Dutch oven, cover, and place in the oven for 2 hours, turning the shanks halfway through, until the lamb is tender and the braising liquid has thickened.
  • About halfway through the lamb cooking time, add the oblique-cut carrots, Brussels sprouts, red pearl onions, and whole garlic cloves to a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to combine. Roast in the oven for 1 hour, or until the vegetables are tender.
  • Right after the potatoes finish boiling, drain and transfer to a large bowl. Season with plenty of salt and a bit of white pepper, and mash the potatoes until as smooth as possible.
  • Fold in the butter, sour cream, and heavy cream until smooth and light.
  • Make the citrus gremolata: In a small bowl, combine the parsley, lemon zest, flaky salt, garlic, chives, horseradish, and orange zest.
  • To serve, scoop mashed potatoes onto a plate. Add roasted vegetables and a lamb shank. Top with the braising liquid and citrus gremolata.
  • Enjoy!

Nutrition Facts : Calories 1362 calories, Carbohydrate 91 grams, Fat 78 grams, Fiber 8 grams, Protein 76 grams, Sugar 17 grams

CROCK POT LAMB SHANKS



Crock Pot Lamb Shanks image

Modified version of a recipe I found on the 'net that I thought turned out great. Apart from a few small changes to seasoning the original recipe called for a cup of wine rather than beer, sometimes I feel with tomato that makes things a bit rich when slow-cooked and I thought the beer substitution worked well. If you don't want to use beer try a cup of beef stock instead of the stock powder / beer. Also whole garlic cooked this way doesn't taste strong at all, if you want it to have a strong garlic taste you'd need to crush some of it.

Provided by Peter J

Categories     Lamb/Sheep

Time 8h20m

Yield 2-4 serving(s)

Number Of Ingredients 14

1 kg lamb shank (4 medium shanks)
1 tablespoon olive oil
1/2 teaspoon ground black pepper
2 medium brown onions, sliced
12 garlic cloves, peeled
200 g mushrooms, coarsely sliced
1 cup beer
1 tablespoon Worcestershire sauce
2 teaspoons beef stock powder
400 g crushed tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1 bay leaf, broken into quarters

Steps:

  • Heat oil in pan over medium to high heat and brown lamb shanks on all sides.
  • Season lamb shanks with pepper.
  • Place sliced onions at bottom of crock pot and put lamb shanks on top drizzled with remaining oil and juices from the pan.
  • Place mushrooms and garlic cloves over the top.
  • Mix beer, Worcestershire sauce, stock powder, tomatoes, oregano, basil, thyme and bay leaf in a bowl.
  • Pour mixture over the top of lamb shanks.
  • Cook in crock pot on low for 6-8 hours depending on your crock pot.
  • Remove bay leaves.
  • Serve with vegetables and juices poured over the top of the shanks. I served over wholegrain bread but mashed potatoes would be the best match.

ARTICHOKE AND LAMB SHANKS CROCK POT DINNER



Artichoke and Lamb Shanks Crock Pot Dinner image

This is a great dish to serve with rice, orzo pasta or polenta. It makes a good impression on guest and is easy to fix. To be really fancy sprinkle each serving with toasted pine nuts.

Provided by Grace Guderjahn

Categories     Lamb/Sheep

Time 7h45m

Yield 4 serving(s)

Number Of Ingredients 11

3 -4 lbs lamb shanks, bone cracked (usually 4)
fresh ground pepper
1 medium onion, chopped
1 red bell pepper
1 cup sliced celery
1 (8 ounce) box frozen artichokes or 1 (12 ounce) can artichokes, drained
1 cup drained sliced black olives
1 (14 1/2 ounce) can diced tomatoes
1 1/2 tablespoons red wine vinegar
1 1/2 tablespoons cornstarch
2 tablespoons chopped parsley

Steps:

  • In a 4 1/2 quart, or larger, electric crock pot, combine onion, bell pepper, celery, artichoke hearts,and olives.
  • Rinse shanks and pat dry.
  • Sprinkle all over with pepper.
  • Place shanks in pot on top of vegetables.
  • Add tomatoes with juice, add vinegar.
  • Cover pot and cook until lamb is very tender.
  • About 6-7 hours on low, less time on high.
  • Remove shanks to a bowl and keep warm.
  • Skim and discard fat from cooking liquid Turn crock pot to high.
  • Mix cornstarch with 1 1/2 tablespoons water and pour into crock pot.
  • Stir often until sauce bubbles (about 10 minutes).
  • Spoon sauce and vegetables over lamb.
  • Garnish with parsley.

SLOW-COOKED LAMB SHANKS AND TOMATOES



Slow-Cooked Lamb Shanks and Tomatoes image

A long, gentle simmer slowly breaks down tougher cuts like lamb shank, leaving the meat flavorful, succulent, and tender.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 4h

Number Of Ingredients 6

2 tablespoons extra-virgin olive oil
2 medium onions, halved and thinly sliced
Coarse salt and ground pepper
5 garlic cloves, smashed and peeled
5 large tomatoes (about 4 1/2 pounds total), coarsely chopped, or 2 cans (28 ounces each) plus 1 can (15 ounces) whole peeled tomatoes
4 lamb shanks (about 4 pounds total)

Steps:

  • Preheat oven to 350 degrees. In a large Dutch oven or heavy pot, heat oil over medium-high. Add onions and season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomatoes (if using canned, break them up) and cook until they break down, 6 to 8 minutes.
  • Place lamb shanks in pot in a single layer so each shank is covered by sauce. Bring to a boil, cover, then place pot in oven. Cook until meat is very tender and falling off bones, about 3 1/2 hours. Skim fat from cooking liquid and season lamb with salt and pepper. Serve lamb with sauce.

Nutrition Facts : Calories 429 g, Fat 24 g, Fiber 3 g, Protein 37 g

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