Braised Lamb Shanks With Caramelized Onions And Shallots Recipes

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LAMB SHANKS WITH CARAMELIZED ONIONS



Lamb Shanks With Caramelized Onions image

This recipe comes from Leetal and Ron Arazi, owners of New York Shuk, a food company specializing in Sephardic and Middle Eastern Jewish cuisines. Serve it with tanzeya, a spiced chutney made with dried fruit and spices.

Provided by Joan Nathan

Categories     dinner, main course

Time 3h

Yield 6 servings

Number Of Ingredients 7

6 lamb shanks, about 1 pound each
Coarse kosher or sea salt
2 tablespoons vegetable oil
4 large onions, halved root to stem and thinly sliced
Pinch of saffron threads
1 cup Moroccan Jewish tanzeya (see recipe)
1 cup blanched whole almonds, toasted

Steps:

  • Sprinkle lamb shanks with salt to taste; if using kosher lamb, less salt will be needed. In a large, wide casserole with a lid, heat oil over medium-high heat until shimmering. Working in batches, brown lamb shanks on all sides. Transfer lamb to a plate and set aside.
  • Add onions to pan and sauté until they begin to soften, about 3 minutes. Add 1 cup of water and 1 teaspoon salt. Cover, reduce heat to low and simmer until onions are very soft, about 30 minutes. Meanwhile, heat oven to 275 degrees.
  • Mix saffron with 1/4 cup water and add to pan. Stir to mix well, 2 to 3 minutes. Add lamb to the onions and mix well. Cover and transfer to oven. Bake until lamb is very tender, about 2 hours.
  • Stir 1 cup of the tanzeya into onions. Return pan to the oven and bake, covered, until mixture is reheated, about 15 minutes. Garnish with toasted almonds and serve by itself or over couscous.

BRAISED LAMB SHANKS WITH CARAMELIZED VEGETABLES



Braised Lamb Shanks With Caramelized Vegetables image

Here is another lamb shank recipe, I absolutely love lamb shanks, I just don't seem to be able to buy them often here in Switzerland. This one tastes wonderful and just falls off the bone, it does not have too many ingredients but they all come together so well. I served it over mash and with roasted honeyed vegetables. I will list the recipe for the vegetables below I usually make this with parsnips, turnips and carrots but I could not get a hold of any, so I just made it with carrots and sweet potatoes instead, so use whatever vegetables you like.

Provided by The Flying Chef

Categories     Lamb/Sheep

Time 2h50m

Yield 4 serving(s)

Number Of Ingredients 17

4 lamb shanks
olive oil
2 red onions, sliced thinly
1 stalk celery, chopped finely
500 ml red wine
375 ml hearty beef stock
1 bulb of garlic
3 rosemary sprigs
6 fresh thyme sprigs
1 bay leaf
100 ml balsamic vinegar
2 tablespoons cornflour
2 carrots (about200g)
500 g sweet potatoes
2 tablespoons olive oil
3 tablespoons honey
4 fresh thyme sprigs

Steps:

  • Brown lamb shanks all over in a fry pan, remove and set to one side.
  • In a large saucepan, heat some oil, add onion and celery, cook until onion softens.
  • Add wine, stock, garlic bulb, rosemary, thyme, bay leaf and vinegar. Return lamb and bring to the boil, reduce heat to a simmer and cook covered over a very low heat, for 2-21/2 hours or until lamb is falling off the bone.
  • Remove lamb and keep warm, remove garlic bulb, strain the liquid through a sieve, return liquid to pan.
  • Squeeze garlic from bulb (either use a few sheets of kitchen roll to hold the back and squeeze or place in the fridge to cool quicker.) Either blend or process sauce until smooth.
  • Mix a little water with the cornflour and add to sauce, bring to the boil and stir until mixture thickens.
  • Caramelized Vegetables.
  • You will notice if you read the intro above I usually make this with parsnips, turnips and carrots but I could get a hold of these so I made it with carrot and sweet poatoes instead.
  • Combine all the ingredients, except thyme, in a roasting pan, coat vegetables well, place thyme sprigs on top, and roast 30-40 Min's, covered, in a pre-heated oven 180 degrees celcius or until vegetables are cooked through.
  • Serve over mash with caramelized vegetables.

Nutrition Facts : Calories 1015.3, Fat 40.8, SaturatedFat 14.8, Cholesterol 242.1, Sodium 642, Carbohydrate 59.6, Fiber 6.2, Sugar 27, Protein 76

BRAISED LAMB SHANKS WITH CARAMELIZED ONIONS AND SHALLOTS



Braised Lamb Shanks With Caramelized Onions and Shallots image

We love caramelized onions with anything, and they go very well with this lamb. The sauce is very good. From Bon Appetit.

Provided by lazyme

Categories     Lamb/Sheep

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 14

4 tablespoons olive oil
1 lb onion, sliced
5 large shallots, sliced
2 tablespoons fresh rosemary, chopped
6 lamb shanks
all-purpose flour
2 1/2 cups dry red wine
2 1/2 cups beef broth
1 1/2 tablespoons tomato paste
2 bay leaves
3 large russet potatoes (about 2 1/2 pounds)
1 3/4 lbs rutabagas (3)
14 ounces parsnips (6 small)
3 tablespoons olive oil

Steps:

  • For lamb shanks:.
  • Heat 2 tablespoons olive oil in heavy large Dutch oven over medium-high heat. Add sliced onions and shallots and sauté until brown, about 20 minutes. Mix in 2 tablespoons chopped rosemary. Remove from heat.
  • Sprinkle lamb shanks with salt and pepper; coat lamb with flour. Heat remaining 2 tablespoons olive oil in heavy large skillet over high heat.
  • Working in batches, add lamb shanks to skillet and cook until brown on both sides, about 10 minutes per batch. Using tongs, transfer lamb shanks to plate.
  • Add 1 cup dry red wine to same skillet and bring to boil, scraping up any browned bits.
  • Pour into Dutch oven with onion mixture. Add remaining 1 1/2 cups red wine, canned beef broth, tomato paste and 2 bay leaves to dutch oven. Bring to boil, stirring until tomato paste dissolves. Add lamb shanks, turning to coat with liquid.
  • Bring mixture to boil. Reduce heat, cover and simmer until lamb is almost tender, turning lamb shanks occasionally, about 1 1/2 hours. (Can be prepared 1 day ahead. Cover and refrigerate.).
  • Uncover Dutch oven and boil until liquid is reduced to sauce consistency, stirring and turning lamb shanks occasionally, about 30 minutes. Season with salt and pepper.
  • For Mash:.
  • Peel potatoes and cut into 2-inch pieces. Peel and halve rutabegas and thinly slice. Peel parsnips and cut into 1-inch pieces.
  • Bring large pot of salted water to boil. Add potatoes, rutabagas and parsnips. Boil until vegetables are tender, about 30 minutes. Drain well.
  • Return vegetables to same pot. Mash until coarse puree forms. Mix in 3 tablespoons olive oil. Season vegetables to taste with salt and pepper. (Vegetable mash can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over low heat, stirring frequently.) Transfer vegetables to bowl and serve.
  • Spoon Potato and Root Vegetable Mash onto plates. Top vegetables with lamb shanks and sauce. Sprinkle lamb shanks with additional chopped fresh rosemary and serve.

Nutrition Facts : Calories 1120.5, Fat 50.2, SaturatedFat 16.1, Cholesterol 242.1, Sodium 632.1, Carbohydrate 68.2, Fiber 12.1, Sugar 16.3, Protein 79.8

BRAISED LAMB SHANKS WITH CARAMELIZED ONIONS AND SHALLOTS



Braised Lamb Shanks with Caramelized Onions and Shallots image

Categories     Lamb     Onion     Potato     Braise     Low Cal     Lamb Shank     Root Vegetable     Parsnip     Red Wine     Winter     Rutabaga     Shallot     Bon Appétit

Yield Serves 6

Number Of Ingredients 16

Lamb Shanks
4 tablespoons olive oil
1 pound onions, sliced
5 large shallots, sliced (about 1 cup)
2 tablespoons chopped fresh rosemary or 2 teaspoons dried
6 3/4- to 1-pound lamb shanks
all purpose flour
2 1/2 cups dry red wine
2 1/2 cups canned beef broth
1 1/2 tablespoons tomato paste
2 bay leaves
Potato and Root vegetable mash
3 large russet potatoes (about 2 1/2 pounds), peeled, cut into 2-inch pieces
3 rutabagas (about 1 3/4 pounds), peeled, halved, thinly sliced
6 small parsnips (about 14 ounces), peeled, cut into 1-inch pieces
3 tablespoons olive oil

Steps:

  • For lamb shanks:
  • Heat 2 tablespoons olive oil in heavy large Dutch oven over medium-high heat. Add sliced onions and shallots and sauté until brown, about 20 minutes. Mix in 2 tablespoons chopped rosemary. Remove from heat.
  • Sprinkle lamb shanks with salt and pepper; coat lamb with flour. Heat remaining 2 tablespoons olive oil in heavy large skillet over high heat. Working in batches, all lamb shanks to skillet and cook until brown on both sides, about 10 minutes per batch. Using tongs, transfer lamb shanks to plate. Add 1 cup dry red wine to same skillet and bring to boil, scraping up any browned bits. Pour into Dutch oven with onion mixture. Add remaining 1 1/2 cups red wine, canned beef broth, tomato paste and 2 bay leaves to dutch oven. Bring to boil, stirring until tomato paste dissolves. Add lamb shanks, turning to coat with liquid.
  • Bring mixture to boil. Reduce heat, cover and simmer until lamb is almost tender, turning lamb shanks occasionally, about 1 1/2 hours. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Uncover Dutch oven and boil until liquid is reduced to sauce consistency, stirring and turning lamb shanks occasionally, about 30 minutes. Season with salt and pepper.
  • For Mash:
  • Bring large pot of salted water to boil. Add potatoes, rutabagas and parsnips. Boil until vegetables are tender, about 30 minutes. Drain well.
  • Return vegetables to same pot. Mash until coarse puree forms. Mix in 3 tablespoons olive oil. Season vegetables to taste with salt and pepper. (Vegetable mash can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over low heat, stirring frequently.) Transfer vegetables to bowl and serve.
  • Spoon Potato and Root Vegetable Mash onto plates. Top vegetables with lamb shanks and sauce. Sprinkle lamb shanks with additional chopped fresh rosemary and serve.

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Top Asked Questions

How do you cook lamb shanks in a pan?
In a large, wide casserole with a lid, heat oil over medium-high heat until shimmering. Working in batches, brown lamb shanks on all sides.
How to cook lamb tenderloin in oven?
Add 1 cup of water and 1 teaspoon salt. Cover, reduce heat to low and simmer until onions are very soft, about 30 minutes. Meanwhile, heat oven to 275 degrees. Mix saffron with 1/4 cup water and add to pan. Stir to mix well, 2 to 3 minutes. Add lamb to the onions and mix well. Cover and transfer to oven.
How do you make Turkish Lamb saffron Curry?
Mix saffron with 1/4 cup water and add to pan. Stir to mix well, 2 to 3 minutes. Add lamb to the onions and mix well. Cover and transfer to oven. Bake until lamb is very tender, about 2 hours. Stir 1 cup of the tanzeya into onions. Return pan to the oven and bake, covered, until mixture is reheated, about 15 minutes.

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