BRAISED LAMB SHANKS WITH CARROTS, BLACK PEPPER AND MISO
Provided by Alex Guarnaschelli
Categories main-dish
Time 3h55m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Heat a Dutch oven over high heat and add the oil. Sprinkle the lamb on all sides with salt and pepper. When the oil begins to smoke lightly, use a pair of metal tongs to arrange the lamb in a single layer in the hot oil. Brown the lamb on all sides, 12 to 15 minutes total. Remove the lamb to a medium bowl.
- Stir the onions into the grease and sprinkle them lightly with salt. Cook until tender, 5 to 8 minutes. Stir in the carrots, garlic and parsnips. Season with salt and add the brown sugar. Cook until the vegetables become slightly tender, 5 to 8 minutes.
- Add the vermouth and cook until all of the liquid cooks out, an additional 5 to 8 minutes. Stir in the beef stock, miso paste and mustard. Add the lamb back into the stew. Cover and place in the center of the oven. Cook until the meat is tender when pierced with the tip of a knife, 2 to 2 1/2 hours.
- Use a large spoon to skim any excess fat or impurities from the surface of the sauce. Taste for seasoning. Stir in the vinegar. Allow to rest for 15 minutes, then top with the coarsely ground pepper and parsley. Serve immediately.
BRAISED LAMB SHANKS WITH FRESH HERBS
Bone-in lamb shanks are perfect for braising. The marrow in the bones releases into the sauce, deepening its flavor, while the tough meat softens into perfect tenderness during the long, slow cooking. In this recipe (very loosely based on a Georgian stew called chakapuli) the shanks are cooked with a prodigious amount of fresh herbs, adding fragrance and body. You can braise this several days in advance, then reheat it on the stove. The flavors get even better after having a chance to meld. Just don't add the final herbal garnish until right before serving. A little bread, polenta or rice would be just the thing to soak up the heady sauce, though a spoon works, too.
Provided by Melissa Clark
Categories dinner, soups and stews, main course
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- In a large bowl (or covered container) large enough to hold the lamb, mix together salt, paprika and pepper. Add shanks and rub all over with spice mix. Cover and marinate for at least 4 hours (or up to 24 hours) in the refrigerator.
- Heat oven to 325 degrees. In a large skillet over medium heat, heat a very thin film of olive oil. Sear the lamb in batches to avoid overcrowding the pan, adding more oil as needed. Take your time with this, making sure to brown the lamb all over. Transfer browned lamb to a roasting pan.
- When all the lamb is cooked, add onion to empty skillet and cook it in the lamb drippings, adding a more oil if pan looks dry, until limp and lightly browned at the edges, about 5 minutes.
- Add garlic, coriander, cayenne and allspice and cook until the garlic is very fragrant and opaque, 1 to 2 minutes longer. Pour in wine and bring to a simmer, scraping up the browned bits on bottom of pan. Let mixture simmer until thickened and reduced by about a third (about 5 minutes). Pour over lamb.
- In a bowl, toss together scallions, spicy greens, and herbs. Sprinkle lamb with half the herb mixture and set remaining half aside for serving. Cover pan with two layers of foil (or heavy-duty foil) and bake until meat is falling off the bones, 3 to 3 1/2 hours total, turning shanks every hour so they cook evenly. If the bottom of the pan starts to dry out before lamb is done, add a few tablespoons of the stock or water to moisten it.
- When shanks are tender, transfer to a heated serving platter and cover with foil to keep warm. If you like, at this point you can tear the meat off the bones; or, serve the shanks bone-in.
- On top of the stove, heat roasting pan over medium-low heat. If pan is dry, add remaining stock or water and bring to a simmer. (If drippings in pan seem very fatty, spoon off some of the fat.) Add currants and bring drippings to a simmer, scraping up the browned bits on bottom of pan.
- Once the liquid is reduced to a thin glaze, add butter to pan along with all but 2 tablespoons of the remaining herbs (save those 2 tablespoons for garnish). Whisk sauce until smooth, then taste and add lemon juice as needed. Pour sauce over the lamb and garnish with chopped herbs. Serve immediately.
Nutrition Facts : @context http, Calories 852, UnsaturatedFat 28 grams, Carbohydrate 12 grams, Fat 57 grams, Fiber 4 grams, Protein 64 grams, SaturatedFat 24 grams, Sodium 1184 milligrams, Sugar 4 grams, TransFat 0 grams
STOUT-BRAISED LAMB SHANKS
You can't have Irish stew for St Patrick's Day every year. If you feel like something a little different, but still fairly traditional, this hearty dish should fit the bill.
Provided by Nick Russell
Categories World Cuisine Recipes European UK and Ireland Irish
Time 2h50m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oil in a Dutch oven or large, wide pot over medium-high heat until the oil begins to smoke. Brown the lamb shanks in the hot oil on all sides until well browned, about 10 minutes. Remove lamb shanks and set aside. Pour the excess grease from the Dutch oven, reduce heat to medium, and stir in the onions and garlic. Cook and stir until the onions have softened and turned translucent, about 5 minutes. Stir in the carrots, celery, and tomato paste; continue cooking 5 minutes more.
- Return the lamb shanks to the Dutch oven, and pour in the stout beer and beef broth. Bring to a simmer over high heat. While you're waiting for the beer to simmer, use kitchen twine to tie together the thyme sprigs, parsley sprigs, and bay leaf into a secure bundle; add to the lamb shanks.
- Once the lamb shanks begin to simmer, reduce the heat to medium-low, cover, and simmer until the lamb is very tender and nearly falling off of the bone, 2 to 3 hours. Stir the lamb occasionally as it cooks, and add water if needed to keep the cooking liquid from becoming too thick. You want the cooking liquid to have reduced into a nice sauce by the time the lamb shanks are done. Stir in the rosemary sprig, and salt and pepper to taste during the last 10 minutes of cooking. Remove rosemary sprig and herb bundle before serving.
Nutrition Facts : Calories 347.5 calories, Carbohydrate 16.2 g, Cholesterol 89.3 mg, Fat 15.3 g, Fiber 3.3 g, Protein 30.2 g, SaturatedFat 5.3 g, Sodium 544.3 mg, Sugar 5.4 g
BRAISED LAMB SHANKS
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
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
CHEF JOHN'S BRAISED LAMB SHANKS
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
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
BRAISED LAMB SHANKS WITH PEPPERS AND GARLIC
Make and share this Braised Lamb Shanks With Peppers and Garlic recipe from Food.com.
Provided by quixoposto
Categories Lamb/Sheep
Time 3h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven 300 degrees.
- Sprinkle shanks with 1 tsp salt and 1/2 tsp pepper.
- Place shanks in oven-proof pot just large enough to hold them.
- Add 12 unpeeled garlic cloves, bay leaves, and thyme sprigs.
- On stove top, cook over moderate heat until browned.
- (15 minutes).
- Cover and put in the ovent for 2 hours or til very tender.
- Turn every 20 minutes.
- Remove the pot from oven and let stand covered for 20 minutes.
- Remove the shanks and set aside.
- Add chicken broth to pot and boil over high heat, scraping brown bits from bottom of the pot.
- Boil until reduced to 2 cups.
- Skim frequently.
- (about 10 minutes).
- Strain stock and return to pot.
- Add peeled garlic cloves and simmer til tender.
- (20 minutes).
- Return lamb to casserole.
- Add peppers and thyme leaves.
- Cover and cook til peppers are tender.
- (10 minutes).
- Transfer shanks to serving plates.
- Stir butter into the saunde and season with remaining salt and pepper.
- Spoon sauce around shanks.
Nutrition Facts : Calories 774.1, Fat 39.3, SaturatedFat 16.2, Cholesterol 256, Sodium 1234.6, Carbohydrate 22.3, Fiber 2.1, Sugar 5.3, Protein 79
BRAISED LAMB SHANKS WITH PEPPERS
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
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
Provided by Food Network
Time 4h10m
Yield 4 servings
Number Of Ingredients 12
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 HERBS
Steps:
- 1. Preheat oven to 350 degrees F.
- 2. Heat a large Dutch oven over medium-high heat. Season shanks with salt and pepper, dredge in flour, and shake off excess. Add oil to pan and brown shanks all over, about 15 minutes. Transfer to a plate.
- 3. Add celery, onion, and carrots to pot and season with salt and pepper, to taste. Cook, stirring occasionally, until tender and brown, about 20 minutes. Stir in garlic, thyme, and rosemary and cook until fragrant, about 3 minutes. Add wine, increase heat to high, and scrape up browned bits in pan with a wooden spoon. Reduce heat and cook until wine lightly coats vegetables. Return shanks to pot, add broth, and bring to a simmer. Transfer pot to oven and cook, uncovered and turning shanks once about halfway through, until fork-tender, about 2 1/2 hours.
- 4. Transfer shanks to a plate and cover with foil to keep warm. Let sauce settle on stove top, about 10 minutes; skim fat. Bring to a boil, and cook until slightly thickened, about 5 minutes. Season with salt and pepper, to taste. Return shanks to sauce; turn to coat and heat through. Spoon sauce and vegetables over meat, scatter parsley on top and serve. Serve shanks with polenta if desired.
Nutrition Facts : Calories 810, Fat 34 grams, SaturatedFat 9 grams, Cholesterol 313 milligrams, Sodium 602 milligrams, Carbohydrate 16 grams, Fiber 2 grams, Protein 101 grams
BLACK PEPPER BRAISED LAMB SHANKS
Provided by Floyd Cardoz
Categories Lamb Pepper Braise Dinner Meat Lamb Shank Spice Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 29
Steps:
- Make Rub
- In a heavy, dry skillet over moderate heat, toast cardamom, coriander, peppercorns, cumin, allspice, and chiles, stirring often, until fragrant, about 1 to 2 minutes. Remove from pan and let cool. Using spice or coffee grinder, grind spices and chiles to semi-fine powder. In small bowl, stir together spice powder and salt.
- Make Lamb
- Pat lamb shanks dry. Measure 1 teaspoon spice mixture into separate small bowl and set aside. Rub remaining mixture over shanks and refrigerate at least 6 hours and up to 24 hours.
- Make Lamb
- Preheat oven to 350°F.
- In 8-quart heavy pot over moderately high heat, heat 1 tablespoon oil until hot but not smoking. Working in batches (wipe pan clean and add 1 tablespoon oil between batches), sear shanks, turning occasionally, until brown on all sides, about 5 minutes per batch. Transfer as browned to large roasting pan.
- Do not clean fat from pot. Lower heat to moderate and add onions, cloves, and bay leaves. Sauté until onions are soft, about 8 minutes. Stir in reserved teaspoon spice mixture and sauté until fragrant, about 30 seconds. Whisk in wine, lamb stock, tamarind paste, rosemary, thyme, brown sugar, celery root, ginger, garlic, and salt, then raise heat and bring to boil. Pour mixture over shanks, cover tightly with foil, and braise in middle of oven until meat is very tender, about 2 1/2 to 3 hours.
- Transfer shanks to large plate and cover loosely with foil to keep warm.
- Pour braising liquid through fine-mesh strainer into 6-quart heavy saucepan, pressing on solids with back of spoon. Place saucepan over moderately high heat and bring to boil, then lower heat and simmer, uncovered, until sauce is reduced by half (to about 4 cups), about 25 minutes.
- Remove string from shank and serve with 1/2 cup of sauce.
BRAISED LAMB SHANKS
Now there are just 2 of us, I'm going to cook shanks occasionally. They are way too expensive for a crowd. I found this on an Australian ABC site.
Provided by JustJanS
Categories Stew
Time 2h30m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Pre-heat oven to 160c.
- Heat the oil in a big, heavy-based, oven-proof pan.
- Brown the shanks well on all sides, remove, fry the garlic, onions and carrot until they are softened.
- Add the tinned tomatoes and their juice to the pan, sit the shanks on top, then add the remaining ingredients.
- Use enough stock to just barely cover the shanks.
- Put the un-covered pan in the oven.
- Braise for about 2 hours, checking it every 30 minutes or so.
- Turn the shanks each time you check, and replace the liquid (some will evaporate during cooking) to bring it to half-way up the shanks.
- The shanks are done when the meat is beginning to fall of the bone.
- Remove them and place on a warmed serving dish Strain the liquid, pressing with a spoon to get all the juices out.
- Skim and discard as much fat as you can, then reduce the remaining liquid to a nice gravy consistency.
- Pour over the shanks and serve.
Nutrition Facts : Calories 1512.5, Fat 75.6, SaturatedFat 29, Cholesterol 484.2, Sodium 3445.3, Carbohydrate 26.6, Fiber 5.7, Sugar 11.6, Protein 151.8
BRAISED LAMB SHANK WITH VEGETABLES
Lamb shanks braised and cooked with potatoes, carrots and onion.
Provided by Chef Ralph
Categories Meat and Poultry Recipes Lamb Shanks
Time 2h30m
Yield 7
Number Of Ingredients 8
Steps:
- Heat oil in a large saucepan over medium high heat. Brown shanks in oil, about 20 minutes. Add water to cover, reduce heat to low and simmer for about 1 hour.
- Add potatoes, carrots and onions and simmer for about 1 hour. In a small bowl blend flour into melted butter to make a roux, then stir this into simmering dish to thicken.
Nutrition Facts : Calories 694.9 calories, Carbohydrate 39.3 g, Cholesterol 196 mg, Fat 33.5 g, Fiber 6.4 g, Protein 57.8 g, SaturatedFat 13.9 g, Sodium 216.4 mg, Sugar 11.5 g
BRAISED GARLIC LAMB SHANKS
Make and share this Braised Garlic Lamb Shanks recipe from Food.com.
Provided by bggio
Categories Lamb/Sheep
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 783.4, Fat 39, SaturatedFat 14.6, Cholesterol 243.3, Sodium 826.8, Carbohydrate 19.1, Fiber 3.8, Sugar 8.5, Protein 75
BRAISED LAMB SHANKS WITH GARLIC AND VERMOUTH
The inspiration for this recipe comes from Richard Olney's Simple French Food, where the shanks and garlic are cooked with nothing more than a bit of water. This one has dry white vermouth and a few bay leaves to give the braising liquid an herbaceous flavor that permeates the meat and intensifies the dish. Lamb has a lot of fat, so be sure to take the time to thoroughly skim the sauce before serving. Better yet, braise the shanks a day or two before you plan to serve them (see Make-Ahead Tips, below).
Provided by StevenHB
Categories Lamb/Sheep
Time 3h45m
Yield 6 serving(s)
Number Of Ingredients 8
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.
BRAISED AND GRILLED LAMB SHANKS
Provided by Mark Bittman
Categories lunch, project, main course
Time 2h30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Combine lamb shanks, Port or wine, and garlic in a skillet just large enough to hold shanks. Turn heat to high and bring to a boil; cover and adjust heat so that the mixture simmers gently. Cook, turning about every 30 minutes, until shanks are tender and a lovely mahogany color, at least 2 hours and more likely longer.
- Remove shanks and strain the sauce. If time allows, refrigerate both, separately; skim fat from top of sauce. Preheat a charcoal or gas grill or the broiler; the rack should be 4 to 6 inches from the heat source, and the fire hot.
- Grill or broil shanks until nicely browned all over, sprinkling them with salt and pepper and turning as necessary; total cooking time will be about 15 minutes. Meanwhile, reheat the sauce gently; season it with salt and pepper, then add vinegar or lemon juice. Taste and add more seasoning if needed. Serve shanks with sauce.
Nutrition Facts : @context http, Calories 818, UnsaturatedFat 23 grams, Carbohydrate 4 grams, Fat 51 grams, Fiber 1 gram, Protein 71 grams, SaturatedFat 24 grams, Sodium 1207 milligrams, Sugar 0 grams
BRAISED LAMB SHANKS
Provided by Nancy Harmon Jenkins
Categories dinner, main course
Time 3h20m
Yield Eight servings
Number Of Ingredients 11
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
More about "braised lamb shanks with peppers and garlic recipes"
GARLICKY BRAISED LAMB SHANKS WITH SWEET PEPPERS RECIPE
From foodandwine.com
Category Meat + PoultryTotal Time 3 hrs 10 mins
- Preheat oven to 300°F. Sprinkle lamb with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Heat 1 tablespoon butter in a large ovenproof Dutch oven over medium until foamy. Add 2 foreshanks, all of the unpeeled garlic cloves, bay leaves, and thyme sprigs, and cook, turning occasionally, until browned all over, about 15 minutes.
- Remove lamb shanks, and set aside. Pour chicken stock into Dutch oven, and bring to a boil over high, scraping up any browned bits from bottom of Dutch oven.
- Add peeled garlic cloves to strained stock, and simmer over medium-low until garlic is slightly tender, about 20 minutes, flipping garlic cloves after 10 minutes.
- Scatter bell peppers and thyme leaves around lamb, and cook over medium-low, moving peppers around lamb occasionally, until peppers and garlic are tender, about 10 minutes.
BRAISED LAMB SHANKS WITH GARLIC – ERECIPE
From erecipe.com
BRAISED LAMB SHANKS WITH GARLIC & VERMOUTH (SOURIS …
From finecooking.com
BRAISED LAMB SHANKS - JO COOKS
From jocooks.com
LAMB SHANKS WITH PEPPERS GARLIC & CUMIN RECIPE
From cdkitchen.com
BRAISED LAMB SHANKS WITH RICH GRAVY (NO FAIL RECIPE
From craftbeering.com
BRAISED LAMB SHANKS WITH GARLIC AND INDIAN SPICES RECIPE
From foodandwine.com
MOROCCAN BRAISED LAMB SHANKS WITH POMEGRANATE
From feastingathome.com
EASY BRAISED LAMB SHANKS RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
BRAISED LAMB SHANKS WITH PEPPERS AND GARLIC RECIPE
From foodandwine.com
3/5 Servings 4
- Preheat the oven to 300°. Season the lamb shanks with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.
- In an enameled cast-iron casserole just large enough to hold the lamb shanks, combine the shanks with the unpeeled garlic cloves, bay leaves and thyme sprigs. Cook the shanks over moderate heat until evenly browned, about 15 minutes. Cover the casserole and roast the shanks for 2 hours, or until very tender, turning every 20 minutes. Remove from the oven and let stand, covered, for 20 minutes.
- Remove the shanks and set them aside. Add the chicken stock to the casserole and bring to a boil over high heat, scraping up any browned bits from the bottom. Boil, skimming frequently, until reduced to 2 cups, about 10 minutes.
- Strain the stock and return it to the casserole. Add the peeled garlic cloves and simmer gently until tender, about 20 minutes. Return the lamb to the casserole and add the bell peppers and thyme leaves. Cover and cook until the peppers are tender, about 10 minutes.
BRAISED LAMB SHANKS - THE DARING GOURMET
From daringgourmet.com
10 BRAISED LAMB SHANK RECIPES THAT ARE PERFECT COLD …
From allrecipes.com
SLOW COOKER BRAISED LAMB SHANKS RECIPE :: YUMMYMUMMYCLUB.CA
From yummymummyclub.ca
BRAISED LAMB SHANKS WITH PEPPERS AND GARLIC - GLUTEN FREE RECIPES
From fooddiez.com
BRAISED LAMB SHANK – GARLIC, HERBS AND BUTTER-BEANS
From castlewooddingle.com
BRAISED LAMB SHANKS RECIPE - RECIPES.NET
From recipes.net
BRAISED LAMB SHANKS WITH SWEET PEPPERS | WILLIAMS SONOMA
From williams-sonoma.com
LAMB SHANKS BRAISED WITH CINNAMON AND HONEY - LCBO
From lcbo.com
BRAISED LAMB SHANKS WITH GARLIC GREMOLATA RECIPE | COOKING LIGHT
From cookinglight.com
BRAISED LAMB SHANKS WITH GARLIC | EMERILS.COM
From emerils.com
BRAISED LAMB SHANKS WITH PARSLEY AND LEMON | ALLRECIPES.COOKING
From allrecipes.cooking
HOW TO PREPARE LAMB SHANKS BRAISED WITH RED WINE & ROSEMARY?
From aussiemeat.hk
BRAISED LAMB SHANKS - ANNABEL LANGBEIN – RECIPES
From langbein.com
JOHNS IGA - RECIPE: BRAISED LAMB SHANK AND GUINNESS STEW
From johns.iga.com
GARLICKY BRAISED LAMB SHANKS WITH SWEET PEPPERS - RANDAZZO …
From randazzofreshmarket.com
BRAISED LAMB SHANKS WITH CARROTS, BLACK PEPPER AND MISO
From alexguarnaschelli.com
BRAISED LAMB SHANKS RECIPE - CHEF BILLY PARISI
From billyparisi.com
CASHSAVER IGA ZZZ CLOSED FEB 2019 - RECIPE: BRAISED LAMB SHANK …
From cashsaver.iga.com
BRAISED LAMB SHANKS RECIPE (FALL-APART TENDER!) | WHOLESOME YUM
From wholesomeyum.com
BRAISED LAMB SHANKS WITH LEMON AND GARLIC | SCOTCH KITCHEN
From makeitscotch.com
BRAISED LAMB SHANKS - THE MOST TENDER AND SUCCULENT SHREDDED …
From fifteenspatulas.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love