Braised Garlic 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.

BRAISED LAMB SHANKS WITH GARLIC AND ROSEMARY

Steps:

• In a small bowl mix the red wine, mustard, salt, and pepper and place in the insert of the slow cooker. Layer the shanks in the insert so they fit. Scatter the remaining ingredients around and on the shanks. Cover and cook on HIGH for 6 hours. Use tongs to reverse the position of the shanks, top to bottom. Reduce the setting to LOW and cook for an additional 6 hours.
• Use a slotted spoon to transfer the shanks to a serving platter. Skim the fat from the cooking juices, taste, and add salt and pepper, if needed. Pour the juices over the shanks, and serve.
• Note:
• For a less assertive garlic taste, use elephant garlic.

BRAISED LAMB SHANKS

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.

BASIC BRAISED LAMB SHANKS

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.

BRAISED LAMB SHANKS

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 GARLIC LAMB SHANKS

Steps:

• Preheat the oven at 325 degrees.
• Combine salt and pepper and season the lamb.
• In a large stainless steel pan pre-heat olive oil med/high heat.
• Sear the lamb in the oil 3-4 minutes each side or until browned.
• Remove from oil and add carrots, onion, garlic and turnip and fry lightly 2-3 minutes.
• Add wine and scrape the bottom of pan of all the glazed on bits.
• Add the the stock and tomatoes and bring to a good boil.
• Add the lamb back in and cover the pan with foil or pan cover and place into oven 2 to 2 1/2 hours.

BRAISED LAMB SHANKS

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.

BRAISED LAMB SHANKS WITH PEPPERS

Steps:

• Pat dry lamb shanks. In a heavy casserole or Dutch oven that will hold all the shanks, heat oil on medium-high. Add lamb shanks and brown on all sides, about 10 minutes. Remove to a platter. Season with salt and pepper. Reduce heat to medium-low.
• Add bell peppers and onions to the pan. Sauté, stirring, until the vegetables wilt and just begin to color, 5 to 6 minutes. Add garlic, dill seed, paprika and cinnamon. Stir. Add stock and wine. Bring to a simmer. Stir in tomato paste and oregano. Season with salt and pepper. Stir in lemon juice. Return lamb shanks to the pot along with any juices on the platter. Cover them with a piece of parchment or waxed paper, cover pot with lid, reduce heat to very low and cook about 2 hours, basting the shanks occasionally and turning them at least once until the meat is very tender when pierced with a knife.
• Remove shanks from the pot. Increase heat to medium and reduce sauce by about a third, about 10 minutes. Taste and season with salt and pepper as needed. Return shanks to the pot, baste and reheat. Serve directly from the casserole or transfer to a serving dish. Strew with fresh dill before serving.

JINX-PROOF BRAISED LAMB SHANKS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Place lamb shanks into a roasting pan and drizzle with olive oil; season with salt, black pepper, dried rosemary, and thyme. Toss lamb shanks to coat with oil and seasonings.
• Roast in the preheated oven until lamb is browned, about 30 minutes.
• Reduce oven heat to 325 degrees F (165 degrees C).
• Melt butter in a saucepan over medium-high heat; cook and stir onion, celery, and carrot in the hot butter until onion is browned, about 10 minutes. Stir flour into vegetables until combined; mix in garlic. Cook and stir for 1 more minute.
• Pour red wine into vegetable mixture, stir to combine, and mix in chicken stock, water, balsamic vinegar, and cinnamon. Pour sauce over lamb shanks in the roasting pan. Cover roasting pan with aluminum foil, sealing foil loosely so that the sauce can reduce slightly as it cooks.
• Bake lamb shanks for 1 hour; flip lamb shanks and place foil back on dish. Continue baking until a fork inserts easily into the meat, about 1 more hour. Transfer lamb shanks to a large bowl, cover with foil, and let rest for 10 minutes.
• Pour braising liquid into a saucepan, place over high heat, and boil for 10 minutes, skimming fat as it reduces and thickens slightly. Stir chopped rosemary into sauce, check levels of salt and pepper, and serve lamb shanks with pan sauce.

BRAISED LAMB SHANKS WITH GARLIC AND VERMOUTH

Steps:

• Tip: After the long braise, the garlic cloves are tender enough to push through a sieve, creating a flavorful purée that thickens the pan sauce. Don't forget to scrape the pulp clinging to the bottom of the strainer.
• Vya and Noilly Pratt are preferred brands of vermouth.
• Position a rack in the lower third of the oven and heat the oven to 325°F If necessary, trim any excess fat from the lamb shanks, but don't trim away the thin membrane that holds the meat to the bone. Season the shanks all over with salt and pepper.
• Heat the oil over medium heat in a large Dutch oven or other heavy braising pot large enough to accommodate the lamb shanks in a snug single layer. When the oil is shimmering, add half the shanks and brown them on all sides, 12 to 15 minute total. Set the browned shanks on a platter. Repeat with the remaining shanks. When all the shanks are browned, pour off and discard the fat from the pan.
• Set the pan over medium-high heat and add the vermouth. As it boils, stir with a wooden spoon to dissolve any drippings. Return the shanks to the pan, arranging them as best you can so they fit snugly. Tuck the bay leaves in between the shanks and scatter the garlic over them. Cover and braise in the oven, turning the shanks every 45 min., until fork-tender, 1-1/2 to 2 hours.
• Transfer the shanks to a platter and cover with foil to keep warm. Tilt the braising pot to pool the juices at one end and skim off and discard any surface fat. Pour what remains in the pot into a medium-mesh sieve set over a bowl. Discard the bay leaves. With a rubber spatula, scrape over and press down on the garlic cloves so the pulp goes through but not the skins; be sure to scrape the pulp clinging to the bottom of the strainer into the sauce. Whisk in the lemon juice. Taste and add salt, pepper, and more lemon juice if needed. To serve, pour the sauce over the shanks and shower them with the chopped herbs and a little freshly ground pepper.
• Make Ahead Tips.
• The dish can be made up to three days ahead. After braising, transfer the shanks to a baking dish. Strain and season the sauce as directed in the recipe. Pour a little strained sauce over the shanks to moisten them. Refrigerate the shanks and the sauce separately, both tightly covered. Before serving, reheat the chilled sauce, pour it over the shanks in the baking dish, cover the dish with foil, and warm in a 325ºF oven for about 30 minute Finish with the herbs and black pepper, and serve.
• Serving Suggestions.
• Fill out the meal with a potato gratin and a refreshing heap of green beans.