Basic Braised Lamb Shanks Recipes

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BRAISED LAMB SHANKS



Braised Lamb Shanks image

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

3 carrots, peeled and cut into 1/2-inch dice
Extra-virgin olive oil
3 celery ribs, cut into 1/2-inch dice
4 lamb shanks (each about 1 1/4 pounds; 1 shank is a portion)
4 cloves garlic
Kosher salt
1 (12-ounce) can tomato paste
1 large Spanish onion or 2 small yellow onions, cut into 1-inch dice
2 cups hearty red wine
2 tablespoons finely chopped rosemary leaves
10 to 12 thyme branches tied together in a bundle
3 to 4 cups water
4 bay leaves
Gremolata, recipe follows
1 orange, zested
1 lemon, zested
1/4 cup finely chopped parsley leaves
1 small garlic clove, minced
2 tablespoons freshly grated horseradish

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.

BRAISED LAMB SHANKS



Braised Lamb Shanks image

Succulent braised lamb shanks slow cooked in a red wine, tomato, and fresh basil sauce. Serve with mushroom risotto and grilled zucchini.

Provided by Mrs Savage

Categories     Meat and Poultry Recipes     Lamb     Shanks

Time 3h20m

Yield 4

Number Of Ingredients 11

2 large white onions, chopped
4 lamb shanks
2 cups dry red wine
1 cup balsamic vinegar
⅓ cup olive oil
4 cloves garlic, pressed
2 lemons, quartered
2 (14.5 ounce) cans diced tomatoes
1 bunch fresh basil, chopped
1 tablespoon kosher salt
1 tablespoon cracked black pepper

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place the onions in a layer in the bottom of a Dutch oven or medium roasting pan with a lid. Arrange the lamb shanks on top of the onions. Pour the wine, balsamic vinegar and olive oil over the lamb. Place a clove of pressed garlic next to each shank, and a quarter of a lemon on each side. Pour the tomatoes over everything, then season with salt, pepper and basil.
  • Cover and place in the preheated oven. Cook for 3 hours. Use juices from the pan to make a nice flavorful gravy.

Nutrition Facts : Calories 572.4 calories, Carbohydrate 34.4 g, Cholesterol 86.3 mg, Fat 25.2 g, Fiber 6.3 g, Protein 32.5 g, SaturatedFat 4.9 g, Sodium 1851.3 mg, Sugar 17.9 g

BASIC BRAISED LAMB SHANKS



Basic Braised Lamb Shanks image

A friend shared this recipe with me many years ago. My son-in-law loves these lamb shanks as part of a hearty meal with baked potatoes, a hot vegetable and fresh fruit salad. Of course, I include mint jelly on the side. -Jeanne McNamara, Camillus, New York

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 2 servings.

Number Of Ingredients 6

2 lamb shanks (1 pound each)
1 cup beef broth
1/4 cup soy sauce
2 tablespoons brown sugar
1 garlic clove, minced
2 teaspoons prepared mustard

Steps:

  • Place lamb in a greased 2-1/2-qt. baking dish. Combine the broth, soy sauce, brown sugar, garlic and mustard; pour over meat. Cover and bake at 325° for 1-1/2 to 2 hours or until the meat is tender.

Nutrition Facts : Calories 451 calories, Fat 21g fat (9g saturated fat), Cholesterol 159mg cholesterol, Sodium 2419mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 48g protein.

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

BRAISED LAMB SHANKS



Braised lamb shanks image

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

2 tbsp olive oil
8 lamb shanks
1 onion, roughly chopped
2 carrots, roughly chopped
few sprigs fresh rosemary
3 fresh bay leaves
4 garlic cloves, left whole
2 tbsp plain flour
1 tbsp tomato purée
350ml white wine
500ml lamb or chicken stock

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

BRAISED LAMB SHANKS



Braised Lamb Shanks image

Provided by Food Network

Time 4h10m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons olive oil
4 small meaty lamb shanks (about 4 1/2 pounds), trimmed of fat
1 large onion, peeled and chopped
4 carrots, peeled and finely diced
3 small sprigs fresh rosemary
2 imported bay leaves
4 garlic cloves, minced
3 cups big-bodied young red wine
2 medium turnips (about 1 pound), peeled and cut into 1/2 inch dice
2 teaspoons minced fresh rosemary
2 teaspoons finely grated fresh orange zest
1 small garlic clove, minced

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.

BRAISED LAMB SHANKS



Braised Lamb Shanks image

Provided by Nancy Harmon Jenkins

Categories     dinner, main course

Time 3h20m

Yield Eight servings

Number Of Ingredients 11

8 lamb shanks (about 10 pounds), with 2 inches of bone cut off at the foot end by your butcher
Salt and black pepper to taste
1/4 cup finely diced carrots
4 shallots, finely diced
12 cloves garlic, unpeeled
1 1/2 cups water
5 leafy sprigs fresh thyme
2 tablespoons chopped celery leaves
1/2 cup chopped fresh parsley
12 cloves garlic, very finely chopped
Grated zest of 1 small lemon

Steps:

  • Trim the fat off the lamb shanks, leaving only a thin layer. Salt and pepper them.
  • Select a pan with a tight-fitting lid that is large enough for the shanks to rest side by side. Without adding any oil or water, warm the pan over low heat, place the shanks inside and brown them on all sides, allowing about 15 minutes for each side. This will take about 1 hour.
  • When the shanks are browned, remove them from the pan. Add the diced carrot and shallots and the garlic cloves to the pan and cook for 5 minutes, stirring occasionally.
  • Deglaze the pan by adding 1/2 cup of water and scraping the bottom with a spoon. Add another cup of water, along with the thyme sprigs and celery leaves, and return the shanks to the pan. Lower the heat so that the liquid is barely simmering and cover the pan tightly to prevent steam from escaping. Braise the shanks for 2 hours.
  • Remove the shanks from the pan and place them in a warm oven while you prepare the sauce. To make the sauce, puree the cooking juices, vegetables and garlic cloves in a food processor. Put this mixture into another pan, warm over low heat and add a generous amount of black pepper. Thin the sauce with water if necessary; it should be slightly viscous but still capable of being poured in an even stream.
  • Mix the gremolata ingredients together and set aside. Remove the meat from the bones and arrange it on a warm platter or individual plates. Pour the sauce over and around the meat and sprinkle liberally with the gremolata.

Nutrition Facts : @context http, Calories 992, UnsaturatedFat 29 grams, Carbohydrate 11 grams, Fat 64 grams, Fiber 2 grams, Protein 89 grams, SaturatedFat 30 grams, Sodium 1553 milligrams, Sugar 3 grams

BRAISED LAMB SHANKS



Braised Lamb Shanks image

From El Sobrante, California, Billie Moss says of this satisfying one-pot meal, "The meat becomes so tender and savory after simmering with the vegetables and herbs."

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 2 servings.

Number Of Ingredients 12

2 lamb shanks (about 2 pounds)
2 tablespoons canola oil
1 medium onion, diced
2 garlic cloves, minced
1 tablespoon all-purpose flour
2 beef bouillon cubes
1/4 cup boiling water
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup chopped celery
1/2 cup chopped carrots
1/2 teaspoon dried marjoram
1/4 teaspoon salt

Steps:

  • In a large skillet, brown lamb in oil; remove and set aside. Add the onion and garlic; saute until tender. Stir in flour; cook and stir for 1 minute. Add bouillon and water; stir to dissolve. , Return lamb to pan. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender.

Nutrition Facts : Calories 599 calories, Fat 34g fat (10g saturated fat), Cholesterol 159mg cholesterol, Sodium 1568mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 6g fiber), Protein 47g protein.

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From kosher.com


RECIPE: BRAISED LAMB SHANK WITH RED WINE AND HERBS
2 days ago Add the remaining oil to the lamb pan, with the onion, carrots and celery and cook on a low medium heat for a 5 - 8 minutes, stirring occasionally. Add the garlic and fresh herbs, stir, and sauté ...
From thejc.com


BASIC BRAISED LAMB SHANKS : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Preheat the oven to 350° F. Season the lamb: Season the lamb with salt. Brown the lamb shanks: Heat the oil in a Dutch oven or an oven-proof, thick-bottomed, pot with a tight fitting cover on medium high heat on the stovetop. Working in batches if necessary, brown the lamb shanks in the pot on all sides.
From recipeschoice.com


BRAISED LAMB SHANKS - FARM BOY
Add red wine, tomato sauce and chicken stock to the pot and bring to a simmer. Cover and simmer gently for 90 minutes, turning shanks once during cooking. When lamb is tender, remove the lid and continue to simmer, until the liquid has reduced by half. Squeeze the juice of half an orange into the pan, add the butter and rosemary.
From farmboy.ca


EASY LAMB SHANK RECIPE - AMELIA DOES DINNER
2020-09-10 Directions. On medium high heat, add the Olive oil to the pot. On high heat, sear the meat on all sides, then reserve to the side. Lower the heat to medium, then add the shallots, cook for about 1 min. Add the garlic cloves and 3/4 cup chopped parsley. Cook for an additional min.
From ameliadoesdinner.com


MELTINGLY TENDER WINE BRAISED LAMB SHANKS - GARLIC & ZEST
2020-06-03 Heat a large skillet over medium high heat and add the oil. Working in batches, brown the lamb shanks on all sides, turning ever few minutes with a pair of tongs. About 7-9 minutes total. Add the carrots, celery, shallots, mushrooms beef broth, red wine, tomato paste, garlic, bay leaves and thyme to the crock pot.
From garlicandzest.com


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