Braised Lamb Shanks With Mushrooms And Pasta Recipes

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SWEET BRAISED LAMB PASTA



Sweet Braised Lamb Pasta image

Provided by Claire Robinson

Time 3h5m

Yield 6 to 8 servings

Number Of Ingredients 7

4 lamb shanks
Coarse salt and freshly ground black pepper
3 tablespoons garlic infused olive oil
1 (750ml) bottle ruby port
Water
3 tablespoons mulling spices
2 pounds fresh pappardelle pasta

Steps:

  • Season the lamb shanks with salt and pepper, to taste. Heat the oil in large heavy pot over medium-high heat. Working in batches, if necessary, to not overcrowd the pan, sear the shanks on all sides until deep brown, about 7 minutes. Remove the shanks to a plate and add the port. Bring to a simmer, scraping any brown bits off bottom of pan and reduce by 1/3. Add the mulling spices, wrapped in cheesecloth or in a muslin tea bag. Return shanks to the pot, adding water if needed, to cover the meat. Cover and simmer until the meat is tender, about 2 1/2 hours. Remove the shanks to a cutting board and let rest. Discard the mulling spices. Simmer the braising liquid until reduced and thickened, about 20 minutes.
  • Meanwhile, cook the pasta to al dente according to package directions in a large pot of salted boiling water, about 4 minutes. Pull the meat from the bones, chop it and add it to the sauce. Drain the pasta, and add it to the meat and sauce. Toss and serve immediately. Enjoy!

PASTA WITH BRAISED LAMB SHANK RAGù



Pasta With Braised Lamb Shank Ragù image

Provided by Florence Fabricant

Categories     dinner, pastas, main course

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 12

1 tablespoon extra virgin olive oil
2 ounces diced pancetta
2 lamb shanks, about 2 1/4 pounds
2 medium onions, diced
2 cloves garlic, sliced
2 branches fresh rosemary
1/2 cup dry white wine
Salt and freshly ground black pepper
2 pounds ripe plum tomatoes, peeled and chopped
Red pepper flakes to taste
1 pound spaghetti alla chitarra or penne
Freshly grated pecorino cheese

Steps:

  • Heat oven to 350 degrees. Heat oil in 4-quart ovenproof casserole. Add pancetta, lightly brown and remove. Add lamb shanks, brown on all sides and remove. Lower heat; add onions, garlic and rosemary. Sauté until soft. Add white wine. Scrape pan, return pancetta and lamb to casserole, season with salt and pepper, then cover and bake 90 minutes, turning lamb once.
  • Remove lamb from casserole. Cut meat from bones, trimming off fat and gristle. Finely dice meat and add to casserole. Add tomatoes and red pepper. Simmer on top of stove one hour. Check seasoning.
  • Boil pasta until al dente, drain, toss with sauce, and serve with pecorino for dusting.

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 WITH MUSHROOMS AND PASTA



Braised Lamb Shanks With Mushrooms and Pasta image

If you prefer a thicker sauce add in a little flour mixed with cold water to thicken towards the end of cooking time. This is a really great recipe for lamb!

Provided by Kittencalrecipezazz

Categories     Lamb/Sheep

Time 3h

Yield 6 serving(s)

Number Of Ingredients 15

3 -4 tablespoons olive oil
6 lamb shanks
2 large onions, chopped
2 -3 tablespoons chopped fresh garlic (or to taste)
1 1/2 lbs small white button mushrooms
1 -2 teaspoon dried thyme
1 teaspoon dried marjoram (optional and to taste)
1/2-1 teaspoon dried red pepper flakes
1/2 cup dry white wine (can use red wine)
3 cups beef broth
1 tablespoon Worcestershire sauce (or to taste)
1 1/2 cups canned crushed tomatoes
salt and pepper
grated parmesan cheese
1 lb rigatoni pasta or 1 lb penne pasta, uncooked

Steps:

  • Set oven to 325 degrees.
  • In a large Dutch oven or oven-proof pot heat oil over high heat.
  • Season lamb shanks with salt and pepper then brown on both sides (about 6-7 minutes per side) transfer to a platter or plate.
  • Add in onions, garlic, mushrooms, thyme, majoram and crushed red pepper; saute for about 7-8 minutes or until veggies are tender.
  • Return the lamb back to the pot.
  • Add in wine and bring to a boil; simmer for about 6-8 minutes.
  • Add in broth, Worcestershire sauce and crushed tomatoes; bring back to a boil.
  • Cover the pot and transfer to the oven to cook for about 2-1/2 - 3 hours, or until the lamb is very tender.
  • Season with salt and pepper about the last 30 minutes or cooking.
  • Meanwhile cook the pasta in boiling salted water until JUST firm-tender; drain and place the pasta in a large bowl.
  • Spoon the sauce over the cooked pasta, sprinkle with grated Parmesan cheese, then place the shanks on top.
  • Serve and pass more Parmesan cheese separatel at the table.

LAMB SHANKS WITH MUSHROOM BOLOGNESE



Lamb Shanks with Mushroom Bolognese image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 16

6 Tbs. extra-virgin olive oil
4 lamb shanks
Gray salt
freshly ground black pepper
3/4-lb. mixed fresh mushrooms, (morel, shitake, chanterelle)
1 Tbs. garlic, minced
1 cup diced onion
1/2-cup diced carrot
1/2-cup diced celery
2 cups dry red wine
1 bay leaf
3 cups chicken stock (or canned low-salt chicken broth)
3 cups peeled, seeded and chopped tomatoes
1/2-lb. Orecchiette
3 Tbs. finely chopped fresh basil
1 Tbs. finely chopped fresh oregano

Steps:

  • Preheat oven to 300 degrees F.
  • Heat 3 tablespoons of the olive oil in a large deep, ovenproof pot over medium heat until hot. Season the shanks with salt and pepper. Brown on all sides, about 10 minutes, and remove to a plate.
  • Raise the heat to medium-high, add the mushrooms, and do not move them until they begin to brown (about 1 minute). Season with salt and pepper. Saute until brown all over, about 5 minutes. Remove to another plate and reserve for final assembly.
  • Reduce the heat to medium; add the remaining 3 tablespoons olive oil to the pot. Add the garlic and saute briefly until light brown. Add the onion, carrot and celery. Season with salt and pepper, and saute for another 10 minutes. Add the wine and bay leaf. Bring to a boil over high heat and cook until reduced by half. Add the stock and tomatoes and bring to a boil again. Add fresh oregano. Season with salt and pepper.
  • Return the meat to the pot, cover, and place in the oven to braise until fork tender. Test at 2 hours, but the shanks may take as long as 4 hours. Allow the meat to cool in the liquid to room temperature. Remove from the braising liquid and reserve separately. Skim off and discard the fat from the braising liquid. (The recipe may be made to this point a day ahead, covered, and refrigerated).
  • Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 12 minutes, then drain.
  • Pour the defatted braising liquids into a saucepan and bring to a boil. Reduce the heat and simmer for 10 minutes. Add the basil and return the shanks to the sauce and simmer gently, just until heated. Remove and keep warm. Add the mushrooms and pasta to the sauce and heat gently until warmed through. Pour onto a large, deep platter or divide among plates and top with the shanks.

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 PEPPERS



Braised Lamb Shanks With Peppers image

Hearty and aromatic, this braised lamb dish, adapted from my mother, Annette Gertner, takes inspiration from the Middle East by way of Eastern Europe. It simmers mostly unattended and even benefits from being made earlier in the day - or even a day or two in advance - and reheated. The four shanks yield four copious portions. (The recipe will serve six if every guest does not insist on having a bone.) Orzo alongside will sop up the sauce.

Provided by Florence Fabricant

Categories     meat, main course

Time 3h

Yield 4 to 6 servings

Number Of Ingredients 16

4 small-to-medium lamb shanks (3 to 3 1/2 pounds), excess fat and silver skin removed
2 tablespoons extra-virgin olive oil
Salt and ground black pepper
1 large green bell pepper, cored, ribs removed, cut in 1/2-inch strips
1 large red bell pepper, cored, ribs removed, cut in 1/2-inch strips
4 small yellow onions (about 1 pound), peeled and quartered vertically
3 large garlic cloves, smashed
1 teaspoon dill seed, crushed in a mortar
1 teaspoon paprika, preferably Hungarian
1/2 teaspoon ground cinnamon
1 cup chicken stock
1/2 cup dry red wine
3 tablespoons tomato paste
1 tablespoon dried oregano
3 tablespoons lemon juice
2 tablespoons minced fresh dill

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.

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

LAMB SHANKS WITH MUSHROOM BOLOGNESE



Lamb Shanks with Mushroom Bolognese image

Make and share this Lamb Shanks with Mushroom Bolognese recipe from Food.com.

Provided by Mysterygirl

Categories     Lamb/Sheep

Time 4h30m

Yield 4 serving(s)

Number Of Ingredients 15

6 tablespoons extra virgin olive oil
4 lamb shanks
salt & freshly ground black pepper
3/4 lb mixed fresh mushrooms, roughly chopped (such as morel, shiitake, chanterelle, and domestic)
1 tablespoon minced garlic
1 cup diced onion (1/4-inch dice)
1/2 cup diced carrot (1/4-inch dice)
1/2 cup diced celery (1/4-inch dice)
2 cups dry red wine
1 bay leaf
3 cups chicken stock or 3 cups canned low sodium chicken broth
3 cups peeled seeded and chopped tomatoes (fresh or canned, depending on season)
1/2 lb dried orecchiette
3 tablespoons finely chopped fresh basil
1 tablespoon finely chopped fresh oregano

Steps:

  • Preheat the oven to 300°F.
  • Heat 3 tablespoons of the olive oil in a large, deep, ovenproof pot over medium heat until hot.
  • Season the shanks with salt and pepper and brown on all sides, about 10 minutes.
  • Remove to a plate.
  • Raise the heat to medium-high, add the mushrooms, and do not move them until they begin to brown, about 1 minute.
  • Season with salt and pepper and sauté until brown all over, about 5 minutes.
  • Remove to another plate and reserve for final assembly.
  • Reduce the heat to medium, add the remaining 3 tablespoons olive oil to the pot, and heat until hot.
  • Add the garlic and sauté briefly until light brown.
  • Add the onion, carrot, and celery, season with salt and pepper, and sauté until light brown, about 8 minutes.
  • Add the wine and bay leaf, bring to a boil over high heat, and cook until reduced by half.
  • Add the stock and tomatoes and bring to a boil again.
  • Season with salt and pepper.
  • Return the meat to the pot, cover, and place in the oven to braise until fork tender.
  • Test at 2 hours, but the shanks may take as long as 4 hours.
  • Let the meat cool in the liquid to room temperature.
  • Remove from the braising liquid and reserve separately.
  • Skim off and discard the fat from the braising liquids.
  • (The recipe may be made to this point a day ahead, covered, and refrigerated. See Chef's Note.) Bring a large pot of water to a boil.
  • Add salt and the pasta and cook until al dente, about 12 minutes.
  • Drain.
  • Meanwhile, pour the defatted braising liquids into a saucepan and bring to a boil over high heat.
  • Reduce the heat and simmer for about 10 minutes, skimming the surface all the while.
  • Add the basil and oregano.
  • Return the shanks to the sauce and simmer gently just until heated through, then remove and keep warm.
  • Add the mushrooms and pasta to the sauce and heat gently until warm through.
  • Pour onto a large, deep platter or divide among plates and top with the shanks.
  • Serve immediately.
  • Variation: If you wish to serve the meat off the bone (which turns this into a pasta dish rather than meat on a bed of pasta), tear the meat into big chunks and return it to the sauce with the mushrooms.
  • Cook just until reheated.
  • Add the pasta, stir, and heat through.
  • Taste for seasoning and serve immediately.
  • Chef's Note: It is acceptable and even preferable to do this dish a day ahead.
  • It is much easier to defat the braising liquid after it has been refrigerated.
  • The meat can even cook while you sleep.
  • For example, from midnight to 6:00 a.
  • m.
  • at 250°F.
  • You can also cook the whole dish in a covered pot on the stove-top.
  • There is a caramelization of flavors in oven braising that stove-top cooking does not replicate.
  • If the shanks are cracked — cut through the bone in the middle — they will cook through to tenderness more rapidly, closer to 2 hours than 4 hours.

Nutrition Facts : Calories 1232.4, Fat 57.5, SaturatedFat 17.3, Cholesterol 247.5, Sodium 475, Carbohydrate 66.6, Fiber 5.8, Sugar 13.1, Protein 87.8

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From canadianliving.com


BRAISED LAMB SHANKS - IMMACULATE BITES
2020-03-30 Preheat oven at 350 F. Season shanks with salt and pepper. Set aside. In a large cast-iron or dutch oven, heat the oil over medium-high heat. Sear the shanks in the hot oil, turning to brown all sides. Remove and set aside.
From africanbites.com


BRAISED LAMB SHANKS WITH MUSHROOMS AND PASTA - PLAIN.RECIPES
Directions. Set oven to 325 degrees. In a large Dutch oven or oven-proof pot heat oil over high heat. Season lamb shanks with salt and pepper then brown on both sides (about 6-7 minutes per side) transfer to a platter or plate.
From plain.recipes


BRAISED LAMB SHANKS WITH MUSHROOMS AND PASTA | FOOD.COM
This is a really great recipe for lamb! Mar 18, 2018 - If you prefer a thicker sauce add in a little flour mixed with cold water to thicken towards the end of cooking time. This is a really great recipe for lamb! Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe …
From pinterest.com


BRAISED LAMB SHANKS - THE DARING GOURMET
2021-02-16 Preheat the oven to 325 F. If using the gremolata, place the ingredients in a small bowl and stir to combine. Cover and refrigerate until ready to use. Sprinkle the lamb shanks with some salt and freshly ground black pepper. Heat the …
From daringgourmet.com


BRAISED LAMB SHANKS AND BAKED BEANS WITH MOLASSES | RICARDO
In a large ovenproof pan, brown the lamb shanks in the oil. Season with salt and pepper. Set aside on a plate. In the same pan, brown the onions for about 2 minutes. Add oil, as needed. Add the garlic and cook 1 minute. Return the shanks to the pan and add the beans, tomatoes, broth, beer, molasses, bacon, and bay leaf.
From ricardocuisine.com


WORLD BEST FLAKES : BRAISED LAMB SHANKS WITH MUSHROOMS AND …
1 lb rigatoni pasta or 1 lb penne pasta, uncooked ; Recipe. 1 set oven to 325 degrees. 2 in a large dutch oven or oven-proof pot heat oil over high heat. 3 season lamb shanks with salt and pepper then brown on both sides (about 6-7 minutes per side) transfer to a platter or plate.
From worldbestflakerecipes.blogspot.com


MELTINGLY TENDER WINE BRAISED LAMB SHANKS - GARLIC & ZEST
2020-06-03 Saute for 4-5 minutes or until tender. Add mushrooms and shallots and cook an additional 4-5 minutes, until tender. Stir in broth, wine and tomato paste, until well combined. Add garlic and bay leaves. Transfer lamb shanks back to pot, nestling them into the broth and vegetable mixture. Cook at high pressure for 60 minutes.
From garlicandzest.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 - THE MOST TENDER AND SUCCULENT SHREDDED LAMB!
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


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


10 BRAISED LAMB SHANK RECIPES THAT ARE PERFECT COLD …
2021-12-03 Lamb shanks are a great value for the money, full of flavor and perfect for braising in a rich stock until so succulently tender that the meat is falling off the bone. These recipes are a lamb lover's dream, from a foolproof stovetop-to-oven recipe for heavenly lamb shanks braised in red wine to slow-braised Moroccan lamb shanks with apricots ...
From allrecipes.com


EASY BRAISED LAMB SHANKS RECIPE - THE MEDITERRANEAN DISH
2022-03-31 Transfer the lamb to a large slow cooker. Add the vegetables, then add 1 cup wine (instead of 2), add broth and remaining ingredients. Cover the slow cooker. Set on Low and cook for 8 hours or on High and cook for 5 to 6 hours or until …
From themediterraneandish.com


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