Braised Lamb Shanks With Coriander Fennel And Star Anise Recipes

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BRAISED LAMB SHANKS WITH CORIANDER, FENNEL, AND STAR ANISE



Braised Lamb Shanks with Coriander, Fennel, and Star Anise image

Provided by Suzanne Tracht

Categories     Lamb     Onion     Braise     Christmas     Lamb Shank     Port     Winter     Family Reunion     Coriander     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 17

2 tablespoons coriander seeds
2 tablespoons fennel seeds
1 tablespoon black peppercorns
4 large lamb shanks (about 5 pounds)
4 tablespoons olive oil, divided
1 large white onion, cut into 1 1/2-inch pieces
10 garlic cloves, peeled
3 celery stalks, cut crosswise into 1 1/2-inch pieces
2 carrots, peeled, cut crosswise into 1 1/2-inch pieces
1 small leek
3 cups ruby Port
4 cups low-salt chicken broth
4 cups beef broth
6 whole cloves
2 whole star anise*
2 bay leaves
1/2 teaspoon dried crushed red pepper

Steps:

  • Mix coriander, fennel, and peppercorns in heavy small skillet. Toast on medium-high heat until aromatic and slightly darker, about 2 minutes. Transfer to spice grinder; process until finely ground. Rub each shank with 1 rounded teaspoon spice blend. Sprinkle with salt and pepper.
  • Heat 2 tablespoons oil in heavy large wide pot over medium-high heat. Add shanks to pot. Cook until brown on all sides, about 20 minutes. Transfer to large bowl. Add remaining 2 tablespoons oil to same pot. Add onion and next 4 ingredients; sauté over medium heat until vegetables begin to soften, about 5 minutes. Add remaining spice blend and stir 1 minute. Add Port and simmer until liquid is reduced to 2/3 cup, about 15 minutes. Add both broths; boil until liquid is reduced to 3 1/2 cups, about 30 minutes.
  • Preheat oven to 350°F. Return shanks to pot. Add cloves, star anise, bay leaves, and crushed red pepper. Cover pot with foil, then lid. Place pot in oven and braise lamb until tender, about 2 hours. (Can be made 2 days ahead. Uncover and cool slightly. Place in refrigerator until cool, then cover and keep refrigerated. Rewarm in 350°F oven for 20 minutes before serving.)
  • Place 1 lamb shank on each of 4 plates. Season sauce to taste with salt and pepper. Spoon sauce and vegetables over lamb and serve.
  • *Brown, star-shaped seed pods; available in the spice section of some supermarkets, at Asian markets, and at specialty foods stores.

LAMB SHANKS BRAISED WITH ANISE AND ORANGE



Lamb Shanks Braised with Anise and Orange image

Categories     Citrus     Onion     Vegetable     Braise     Orange     Lamb Shank     Winter     Anise     Bon Appétit

Yield Serves 6

Number Of Ingredients 12

8 whole star anise
6 lamb shanks (about 1 pound each), fat and sinew trimmed
3 tablespoons olive oil
3 cups chopped onions
2 1/2 cups chopped celery
1 1/2 cups chopped carrots
2 tablespoons chopped garlic
4 cups chicken stock or canned low-salt chicken broth
4 cups beef stock or canned beef broth
1 cup orange juice
2 1/2 tablespoons grated orange peel
1 tablespoon honey

Steps:

  • Finely grind star anise in spice grinder or in mortar with pestle. Rub half of ground star anise over lamb shanks. Sprinkle lamb with salt and pepper. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Working in batches, add lamb to pot; brown on all sides, about 12 minutes per batch. Transfer lamb to bowl. Add 1 tablespoon oil to pot; add onions, celery, carrots and garlic and sauté until golden, about 10 minutes. Return lamb to pot. Add all stock, orange juice, peel and remaining star anise. Bring to boil. Reduce heat; cover and simmer until lamb is tender, about 1 hour 45 minutes. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat before continuing.)
  • Transfer lamb to large bowl. Cover with foil. Working in batches, transfer cooking liquid and vegetables to processor; puree until smooth. Return liquid to pot. Boil until liquid is reduced to 6 cups, about 20 minutes. Mix in honey. Season to taste with salt and pepper. Pour over lamb and serve.

BRAISED LAMB SHANKS WITH TOMATO AND FENNEL



Braised Lamb Shanks with Tomato and Fennel image

Braising lamb shanks makes them meltingly tender. Serve with Polenta for a hearty meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 15

4 1 1/2-pound lamb shanks, trimmed
Coarse salt and freshly ground pepper
1/2 cup all-purpose flour
4 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 medium onions, sliced 1/4 inch thick
1 large leek, white and light-green parts only, washed well, sliced into 1/4-inch half moons
4 garlic cloves, thinly sliced
1 cup dry red wine
2 cups homemade or low-sodium canned chicken stock
1 twenty-eight-ounce can peeled whole plum tomatoes, drained
2 tablespoons tomato paste
1 tablespoon fresh thyme leaves
2 dried bay leaves
2 medium fennel bulbs, sliced 1/4 inch thick

Steps:

  • Preheat oven to 375 degrees. Season lamb all over with salt and pepper. Place flour in a shallow bowl. Dredge lamb in flour, turning to coat evenly; shake off excess. Heat oil and butter in an 8-quart Dutch oven or skillet over medium heat. Working in two batches, cook until shanks are well browned, about 5 minutes per side. Transfer shanks to a large plate; drain off all but 2 tablespoons fat from the skillet.
  • Place skillet over medium heat; add onions and leek, and saute until they are lightly browned, about 6 minutes. Add garlic; cook 4 minutes more. Add red wine; deglaze pan by scraping up any browned bits with a wooden spoon. Return shanks to skillet, and add chicken stock, tomatoes, tomato paste, thyme, and bay leaves. Bring to a boil; cover, and place in oven. Braise 2 hours; add fennel, and cook 30 minutes.
  • Using a slotted spatula, transfer shanks and vegetables to a large bowl. Cover; set aside. Using a ladle, skim fat from surface of cooking liquid; cook over medium heat until liquid is thickened, 5 to 7 minutes. Return shanks and vegetables to pan; cook until heated through. Remove from heat, and season with salt and pepper.

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2008-10-20  · Preheat oven to 350°F. Return shanks to pot. Add cloves, star anise, bay leaves, and crushed red pepper. Cover pot with foil, then lid. Place …
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  • Mix coriander, fennel, and peppercorns in heavy small skillet. Toast on medium-high heat until aromatic and slightly darker, about 2 minutes. Transfer to spice grinder; process until finely ground. Rub each shank with 1 rounded teaspoon spice blend. Sprinkle with salt and pepper.
  • Heat 2 tablespoons oil in heavy large wide pot over medium-high heat. Add shanks to pot. Cook until brown on all sides, about 20 minutes. Transfer to large bowl. Add remaining 2 tablespoons oil to same pot. Add onion and next 4 ingredients; sauté over medium heat until vegetables begin to soften, about 5 minutes. Add remaining spice blend and stir 1 minute. Add Port and simmer until liquid is reduced to 2/3 cup, about 15 minutes. Add both broths; boil until liquid is reduced to 3 1/2 cups, about 30 minutes.
  • Preheat oven to 350°F. Return shanks to pot. Add cloves, star anise, bay leaves, and crushed red pepper. Cover pot with foil, then lid. Place pot in oven and braise lamb until tender, about 2 hours. DO AHEAD Can be made 2 days ahead. Uncover and cool slightly. Place in refrigerator until cool, then cover and keep refrigerated. Rewarm in 350°F oven for 20 minutes before serving.
  • Place 1 lamb shank on each of 4 plates. Season sauce to taste with salt and pepper. Spoon sauce and vegetables over lamb and serve.
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