Basque Lamb Shanks Recipes

BRAISED LAMB SHANKS

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.

BASQUE LAMB SHANKS

Steps:

• Brown the shanks in a Dutch oven in 2 tbsp oil, remove shanks.
• Add 4 cloves of garlic and the mushrooms, brown well.
• Return shanks to the pot, add wine and the broth.
• Cook covered, in a 350F oven for about 2 hours (add more broth if needed) until the meat falls off the bone.
• Meanwhile prepare your beans, if starting from scratch boil the beans with 4 cloves of garlic until they are tender, if using canned bring them to a boil with the garlic and let them steep.
• Remove the garlic from the beans.
• Remove bones from the shanks.
• Add beans to the meat and heat through.
• Meanwhile prepare the sauce combining 4 cloves of minced garlic,salad oil, parsley and vineger, You may warm the sauce or have it at room temp.
• Serve the sauce on the side.

BASQUE LAMB SHANKS

Steps:

• Combine the flour and salt in a zip-lock plastic bag.
• One at a time, add the lamb shanks and shake until evenly coated.
• Place a large saute pan over med-high heat and add the oil.
• Add the lamb and cook, turning, for 15-20 minutes, until browned on all sides.
• Transfer lamb to the slow cooker.
• Add in the beans, garlic, stock, wine, and tomatoes.
• Cover and cook on LOW for about 5 hours.
• Add in the squash and cook on LOW for another 3 hours, until the lamb and squash are very tender.
• Just before serving, stir in the olives and thyme and season to taste with salt and pepper.

BASQUE LAMB SHANKS

Steps:

• Combine the flour and salt in a resealable plastic bag. One at a time, add the lamb shanks and shake until evenly coated.
• Place a large sauté pan over medium-high heat and add the oil. Add the lamb and cook, turning, for 15 to 20 minutes, until browned on all sides.
• Transfer the lamb to the slow cooker. Add the beans, garlic, water, wine, and tomatoes. Cover and cook on low for about 5 hours. Add the squash and cook on low for another 3 hours, until the lamb and squash are very tender. (In a pinch, the squash can be added at the beginning of cooking and left in the entire time.)
• Just before serving, stir in the olives and thyme and season to taste with salt and pepper.

BURGUNDY LAMB SHANKS

Steps:

• Sprinkle lamb with salt and pepper. Place in a 5-qt. slow cooker. Sprinkle with the parsley, garlic, oregano and lemon zest., In a small saucepan, saute onion and carrot in oil for 3-4 minutes or until tender. Stir in wine and bouillon. Bring to a boil, stirring occasionally. Pour over lamb. Cover and cook on low for 8 hours or until meat is tender. , Remove lamb and keep warm. Strain cooking juices and skim fat. In a small saucepan, bring juices to a boil; cook until liquid is reduced by half. Serve with lamb.