Braised Lamb Shanks With Caramelized Onions And Shallots Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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



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 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.

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 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

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.

SPRING LAMB SHANKS, BRAISED



Spring Lamb Shanks, Braised image

Provided by Florence Fabricant

Categories     dinner, one pot, main course

Time 3h30m

Yield 8 servings

Number Of Ingredients 16

8 medium to small lamb shanks, about 6 pounds total
4 tablespoons olive oil or other vegetable oil
1/2 cup finely chopped onion
1/2 cup finely chopped leeks
1/2 cup finely chopped celery
3 cloves garlic, minced
1 1/2 cups dry white wine, kosher for Passover if necessary
4 sprigs fresh rosemary
4 large sprigs fresh Italian parsley
2 bay leaves
Salt and freshly ground black pepper
2 tablespoons finely minced parsley
1 tablespoon finely grated lemon peel
2 teaspoons potato starch or cornstarch
1 tablespoon cold water
Juice of 1 lemon

Steps:

  • In a large, heavy covered casserole or roasting pan, large enough to hold the lamb shanks, heat half the oil. Add the lamb shanks, a few at a time, and brown them well on all sides. Remove them from the pan.
  • Preheat oven to 350 degrees.
  • Add the remaining oil to the pan, lower the heat and saute the onion, leeks and celery until they are soft and lightly browned. Stir in all but one-half teaspoon of the garlic, then add the wine. Simmer for a few minutes, scraping the browned particles from the bottom of the pan.
  • Stir in the rosemary, parsley sprigs and bay leaves. Season the mixture with salt and pepper, then return the lamb to the pan. Cover and place in the oven to bake until the lamb is very tender, about three hours.
  • While the lamb is baking, mix the remaining garlic with the minced parsley and lemon peel and set aside.
  • When the lamb is tender, remove it from the pan. Bring the liquid to a simmer on top of the stove and taste it for seasoning, adding more salt and pepper if necessary. Dissolve the potato starch or cornstarch in the cold water and stir it in to thicken the sauce, then stir in the lemon juice. Return the lamb to the pan and baste it with the sauce. Keep warm until ready to serve or, if desired, prepare it in advance and reheat it just before serving.
  • Transfer the lamb to a platter and spoon the sauce over it. Sprinkle with the chopped parsley, garlic and lemon peel mixture and serve.

Nutrition Facts : @context http, Calories 800, UnsaturatedFat 27 grams, Carbohydrate 6 grams, Fat 53 grams, Fiber 1 gram, Protein 64 grams, SaturatedFat 23 grams, Sodium 995 milligrams, Sugar 1 gram

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

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.

SLOW-BRAISED LAMB SHANKS



Slow-Braised Lamb Shanks image

Provided by Mark Bittman

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 4

2 lamb shanks, about 1 pound each
2 tablespoons olive oil
Salt and freshly groundblack pepper
1/2 cup good white wine or stock

Steps:

  • In a large skillet, brown shanks well in oil; this will take as long as half an hour (you can cover the pan to avoid spattering). Sprinkle with salt and pepper as they cook.
  • Lower the heat, pour off the excess fat, add the wine or stock. Simmer over low heat for 1½ to 2 hours, covered, turning and adding water, about ¼ cup at a time, as necessary, until the meat is falling of the bone.
  • Cool. Take meat off the bone and reserve the liquid. When the liquid is cool, skim the fat and reserve the juice. Use meat and juice in the following recipes: Tomato Sauce With Lamb and Pasta; Indian Lamb Curry With Basmati Rice; Chinese Braised Lamb Shanks.

Nutrition Facts : @context http, Calories 307, UnsaturatedFat 11 grams, Carbohydrate 0 grams, Fat 21 grams, Protein 23 grams, SaturatedFat 9 grams, Sodium 406 milligrams, Sugar 0 grams

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

CHEF JOHN'S BRAISED LAMB SHANKS



Chef John's Braised Lamb Shanks image

You don't often see lamb cooked with these spices, but they really work together wonderfully. The final plate ended up being a sort of North African/Central American fusion thing, with the fragrantly spiced meat and peppers resting on a simple bed of couscous.

Provided by Chef John

Categories     Meat and Poultry Recipes     Lamb     Shanks

Time 2h25m

Yield 4

Number Of Ingredients 16

4 lamb shanks
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 onion, sliced
4 cloves garlic, sliced
1 pinch salt
1 teaspoon tomato paste
1 teaspoon chipotle chile powder
1 teaspoon ancho chile powder
¼ teaspoon ground cinnamon
1 cup chicken broth
3 jalapeno peppers, seeded and sliced
1 red bell pepper, seeded and sliced
½ cup chicken broth
¼ cup chopped cilantro
salt and ground black pepper to taste

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Generously season lamb shanks with salt and black pepper.
  • Heat vegetable oil in a large Dutch oven over medium-high heat. Place lamb shanks in the Dutch oven, cook, turning, until browned on all sides, about 10 minutes. Transfer shanks to a plate. Drain off remaining oil and fat so only 1 tablespoon remains in the Dutch oven.
  • Stir onion, garlic, and a pinch of salt into the Dutch oven; decrease heat to medium-low and cook, stirring, until onions are softened and translucent, about 5 minutes. Add tomato paste, chipotle chile powder, ancho chile powder, and ground cinnamon; stir to combine.
  • Pour 1 cup chicken broth over onion mixture. Increase heat to high; when liquid boils, place lamb shanks in Dutch oven. Cover and cook in the preheated oven for 90 minutes.
  • Remove Dutch oven and stir in jalapeno pepper, red bell pepper and 1/2 cup chicken stock; bring to a boil on the stovetop. Return pan to the oven and cook, uncovered, until lamb shanks are fork tender, about 20 minutes. Transfer lamb to plate.
  • Place Dutch oven on the stovetop over high heat; bring liquid to a boil and cook, skimming off any foam, until liquid is reduced and thickened, about 5 minutes. Stir in cilantro; season with salt and pepper to taste. Spoon sauce over lamb shanks and serve.

Nutrition Facts : Calories 289.1 calories, Carbohydrate 9.5 g, Cholesterol 89.3 mg, Fat 15 g, Fiber 2.3 g, Protein 28 g, SaturatedFat 5.1 g, Sodium 81.7 mg, Sugar 4.2 g

More about "braised lamb shanks with caramelized onions and shallots recipes"

BRAISED LAMB SHANKS WITH CARAMELIZED ONIONS AND SHALLOTS
Apr 3, 2017 - Braised Lamb Shanks with Caramelized Onions and Shallots
From pinterest.com


LAMB SHANKS BRAISED IN APPLE CIDER - RUNNING TO THE KITCHEN®
2021-10-28 Place lamb shanks in the pot once hot and brown on all sides. Add the peppercorns, bay leaf, apple slices and shallots (or onions) to the pot. Pour the apple cider and broth over top and gently stir. Bring to a boil then cover the pot, reduce the heat to low and cook for 2.5 hours turning the shanks every 30 minutes or so while cooking.
From runningtothekitchen.com


BRAISED LAMB SHANKS WITH CARAMELIZED ONIONS AND SHALLOTS
Sep 19, 2013 - Braised Lamb Shanks with Caramelized Onions and Shallots This dish takes a long time, but most of it is hands-off while it braises to tender, perfect, deliciousness! Enjoy some wine while you wait for...
From pinterest.com


BRAISED LAMB SHANKS WITH CARAMELIZED ONIONS AND SHALLOTS RECIPE
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 3 large russet potatoes (about 2 1/2 pounds), peeled, cut into 2-inch pieces
From keeprecipes.com


BRAISED LAMB SHANKS RECIPE (FALL-APART TENDER!) | WHOLESOME YUM
2021-12-13 Stir in the red wine, water, tomato puree, and crushed bouillon cubes. Bring to a gentle boil, then simmer for 2-3 minutes. Remove from heat. Adjust salt and pepper to taste, if needed. Transfer lamb shanks back to the skillet. Add thyme, rosemary, parsley, and bay leaves around the lamb.
From wholesomeyum.com


BRAISED LAMB SHANKS WITH CARAMELIZED ONIONS & SHALLOTS RECIPE
We love caramelized onions with anything, and they go very well with this lamb. The sauce is very good. From Bon Appetit. Recipe Categories . Course. Appetizers (3038) Beverages (2109) Breakfast (2601) Desserts (5732) Dinner (11661) Lunch (6819) Ingredient. Beef (3355) Pasta (1884) Pork (3436) Poultry (4008) Salmon (493) Cuisine. Asian (1118) Indian (423) Italian …
From recipezazz.com


BRAISED LAMB SHANKS WITH CARAMELIZED ONIONS & SHALLOTS RECIPE
We love caramelized onions with anything, and they go very well with this lamb. The sauce is very good. From Bon Appetit. Recipe Categories . Course. Appetizers (3015) Beverages (2062) Breakfast (2490) Desserts (5583) Dinner (11583) Lunch (6779) Ingredient. Beef (3229) Pasta (1819) Pork (3301) Poultry (3927) Salmon (486) Cuisine. Asian (1112) Indian (410) Italian …
From recipezazz.com


BEST BRAISED LAMB SHANKS RECIPE - HOW TO MAKE BRAISED LAMB …
2022-02-15 Preheat oven to 350°. Season lamb shanks with salt and pepper. In a large Dutch oven over medium-high heat, heat oil. Add lamb and cook until golden all over, about 4 minutes per side. Work in ...
From delish.com


SLOW BRAISED LAMB SHANKS - SIMPLY DELICIOUS
2022-04-12 Pre-heat the oven to 160ºC/320ºF. Season the lamb shanks generously with salt and pepper. Brown the lamb shanks in a large, deep oven-proof pot/pan until well-browned on both sides. Remove from the pan and set aside. In the same pan, fry the onion, carrot, celery and garlic until soft and fragrant.
From simply-delicious-food.com


BRAISED LAMB SHANKS WITH CARAMELIZED ONIONS & SHALLOTS RECIPE
We love caramelized onions with anything, and they go very well with this lamb. The sauce is very good. From Bon Appetit. Recipe Categories . Course. Appetizers (3012) Beverages (2048) Breakfast (2476) Desserts (5561) Dinner (11543) Lunch (6754) Ingredient. Beef (3216) Pasta (1815) Pork (3287) Poultry (3910) Salmon (482) Cuisine. Asian (1110) Indian (408) Italian …
From recipezazz.com


BRAISED LAMB SHANKS WITH CARAMELIZED ONIONS & SHALLOTS RECIPE
We love caramelized onions with anything, and they go very well with this lamb. The sauce is very good. From Bon Appetit. Recipe Categories . Course. Appetizers (3015) Beverages (2059) Breakfast (2485) Desserts (5578) Dinner (11560) Lunch (6769) Ingredient. Beef (3225) Pasta (1818) Pork (3292) Poultry (3914) Salmon (484) Cuisine. Asian (1112) Indian (409) Italian …
From recipezazz.com


BRAISED LAMB SHANKS - EASY EVERYDAY RECIPES FROM SCRATCH
2021-02-12 Heat the ghee in a braiser over medium high heat, then add the lamb shanks and sear on all sides until brown, about 10 minutes total. Remove the lamb shanks to a plate. Add the chopped onion, carrots, and potatoes straight to the pan (with the fat and drippings still there). Season with 1/2 tsp salt.
From fifteenspatulas.com


RECIPES/BRAISED-LAMB-SHANKS-WITH-CARAMELIZED-ONIONS-AND …
A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
From github.com


BRAISED LAMB SHANK TAQUITOS - SUPERIOR FARMS
2022-06-15 Directions. 1 Preheat the oven to 300 degrees.. 2 Heat a 5-quart enamel coated or heavy bottom baking dish with a lid over medium heat. Add the olive oil. Brown the shanks on all sides, add the onions, garlic, paprika, and dried chilies. Add the water. Place the lid on and braise in the oven 3-4 hours.
From superiorfarms.com


BRAISED LAMB SHANKS WITH CARAMELIZED ONIONS & SHALLOTS RECIPE
Aug 27, 2019 - We love caramelized onions with anything, and they go very well with this lamb. The sauce is very good. From Bon Appetit. Aug 27, 2019 - We love caramelized onions with anything, and they go very well with this lamb. The sauce is very good. From Bon Appetit. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows …
From pinterest.co.uk


FRENCH ONION-BRAISED LAMB SHANKS WITH BARLEY AND GREENS
3 ½ to 4. pounds lamb shanks (about 4 large or 5 to 6 small or medium) Salt and black pepper. 2. tablespoons neutral oil, such as canola, vegetable or rice bran
From diningandcooking.com


BRAISED LAMB SHANKS WITH CARAMELIZED ONIONS & SHALLOTS RECIPE
We love caramelized onions with anything, and they go very well with this lamb. The sauce is very good. From Bon Appetit. Recipe Categories . Course. Appetizers (3018) Beverages (2076) Breakfast (2513) Desserts (5607) Dinner (11593) Lunch (6781) Ingredient. Beef (3245) Pasta (1832) Pork (3316) Poultry (3943) Salmon (487) Cuisine. Asian (1114) Indian (411) Italian …
From recipezazz.com


BRAISED LAMB SHANKS WITH CARAMELIZED ONIONS AND SHALLOTS RECIPE
Recipe Notes. Lamb shanks can be prepared 1 day ahead. Vegetable mash can be prepared 2 hours ahead.
From eatyourbooks.com


BRAISED LAMB SHANKS - JO COOKS
2021-03-31 Transfer the sautéed veggies to your slow cooker, and add the rest of the ingredients. Mix well with a large spoon or whisk and add the lamb shanks to the slow cooker. Make sure they are fully submerged. Cook on low for 8 hours or on high for 4 to 6 hours. Follow steps 5 and 6 of this recipe to make the sauce.
From jocooks.com


BALSAMIC CARAMELIZED ONION BRAISED AMERICAN LAMB SHANKS OVER …
Braise the lamb shanks, turning once, until fork tender, about 2 hours. To prepare risotto, heat a large pot over medium heat, add the olive oil and heat through. Add the garlic and cook until fragrant, about 30 seconds.
From catellibrothers.com


BRAISED LAMB SHANKS - CAFE DELITES
2020-12-27 Add all shanks to the pot. Season with 1 teaspoon coarse salt and 1/2 teaspoon ground pepper. Sprinkle with flour, toss well and cook on SEAR for a further 4-5 minutes to brown. Add in the onions, carrots, wine, stock, tomato puree, tomato paste, garlic, bullion and herbs. Stir well, cover and lock the lid into place.
From cafedelites.com


BRAISED LAMB SHANKS - JAMIE GELLER
2022-01-29 Preheat oven to 300° F. Season the lamb shanks with salt and pepper. Heat a large saucepan or Dutch oven to medium heat. Lightly coat the pan with olive oil. Season lamb shanks with salt and pepper. Sear shanks in pan until golden brown and caramelized (about 10 minutes). Remove the lamb and set aside. Add the onion, carrot, fennel, and garlic ...
From jamiegeller.com


STICKY BRAISED LAMB SHANKS WITH CARAMELISED ONIONS - RECIPES - ABC
2009-05-14 2 tablespoons olive oil. 1 1/2-2kg lamb shanks (about 6-8), trimmed of fat. 3 onions, in small dice. 4 large cloves garlic, finely chopped. 3 carrots, in small dice
From abc.net.au


MUSTARD BRAISED LAMB SHANKS - RICARDO
Preparation. With the rack in the middle position, preheat the oven to 350°F (180°C). In a large pot, brown the shanks in half the butter. Season with salt and pepper. Add the mustard seeds and cook for 2 minutes. Set the meat aside on a plate. In the same pot, cook the vegetables in the remaining butter. Season with salt and pepper.
From ricardocuisine.com


BRAISED LAMB SHANK ON RATATOUILLE PROVINCIAL RECIPE - PBS FOOD
Lower heat, add tyme, laurel, carrot, shallots, garlic, sauté until tender (but not done all the way). Return the shanks to the pan. Deglaze with white wine and veal stock. Cover. Bring back to a ...
From pbs.org


CLASSIC BRAISED LAMB SHANK - THE STAY AT HOME CHEF
Heat a large oven safe pot over high heat. Season the lamb shanks with salt. Add oil to the pan and brown the shanks on all sides. Once each of the shanks have been nicely browned, transfer them to a plate and set aside. Meanwhile, puree the onion, carrot, celery, and garlic in a food processor. Add in tomato paste.
From thestayathomechef.com


LAMB SHANKS BRAISED WITH TOMATOES AND FENNEL | RICARDO
Brown the fennel and onion in the remaining oil. Add the garlic and cook for 1 minute. Deglaze with the Pernod and reduce until almost dry. Put the lamb back in the pan. Add the tomatoes and rosemary. Bring to a boil. Cover and cook for about 2 ½ hours or until the meat falls off the bone. Add the beans and cook for 15 additional minutes.
From ricardocuisine.com


Related Search