Braised Lamb Shanks With Spring Vegetables And Spring Gremolata Recipes

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BRAISED LAMB SHANKS WITH SPRING VEGETABLES AND SPRING GREMOLATA



Braised Lamb Shanks with Spring Vegetables and Spring Gremolata image

Provided by Joanne Weir

Categories     Potato     Braise     High Fiber     Father's Day     Dinner     Mint     Carrot     Spring     Parsley     Sugar Snap Pea     Simmer     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 24

Lamb:
6 1-to 1 1/4-pound lamb shanks
All purpose flour
2 tablespoons extra-virgin olive oil
3 cups finely chopped onions (about 2 medium)
2 cups finely chopped peeled carrots
1 1/4 cups finely chopped celery
3 garlic cloves, minced
1 tablespoon (generous) tomato paste
3 cups low-salt chicken broth
1 1/2 cups Sauvignon Blanc or other dry white wine
6 fresh Italian parsley sprigs
2 tablespoons chopped fresh thyme
2 bay leaves
Gremolata:
2 tablespoons chopped fresh mint
1 tablespoon (packed) finely grated lemon peel
1 tablespoon minced fresh green garlic or 1 garlic clove, minced
Vegetables:
1 1/2 pounds unpeeled 1 1/2-to 1 3/4-inch baby red potatoes or baby Yukon Gold potatoes
8 ounces slender baby carrots, trimmed, peeled
8 ounces sugar snap peas, strings removed
2 tablespoons (1/4 stick) butter
3 ounces fresh pea tendrils

Steps:

  • For lamb:
  • Sprinkle lamb shanks generously with salt and pepper; dust with flour. Heat oil in heavy large deep pot over medium-high heat. Working in 2 batches, if necessary, add lamb to pot and cook until browned on all sides, turning often, about 10 minutes per batch. Transfer lamb to large bowl. Add onions, carrots, and celery to same pot; sauté until vegetables begin to soften, about 10 minutes. Add garlic and tomato paste; stir 1 minute. Stir in broth, wine, parsley, thyme, and bay leaves. Return lamb to pot; bring to boil (liquid may not cover lamb completely). Reduce heat to medium-low; cover and simmer until lamb is very tender and begins to fall off bones, turning occasionally, about 3 hours.
  • Using tongs, transfer lamb to platter. Discard bay leaves and parsley sprigs. Spoon off fat from surface of pan juices; discard. Using immersion blender, puree pan juices until almost smooth. Season with salt and pepper. Return lamb shanks to pan juices. DO AHEAD: Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled.
  • For gremolata:
  • Mix all ingredients in small bowl. DO AHEAD: Can be made 2 hours ahead. Cover and chill.
  • For vegetables:
  • Bring large pot of salted water to boil. Add potatoes; cook until tender, about 18 minutes. Using slotted spoon, transfer potatoes to medium bowl. Add carrots to same pot; cook until tender, about 5 minutes. Using slotted spoon, transfer carrots to bowl with potatoes. Add sugar snap peas to same pot; cook 1 minute. Drain. Add to bowl with potatoes and carrots. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
  • Bring lamb and pan juices to simmer over medium heat until heated through.
  • Meanwhile, melt butter in large nonstick skillet over medium-high heat. Add all vegetables; sauté about 5 minutes. Season with salt and pepper.
  • Transfer lamb and pan juices to large platter or bowl. Surround with vegetables; scatter pea tendrils over vegetables. Sprinkle lamb with gremolata and serve.
  • Ingredient tip:
  • Green garlic has a more delicate flavor than mature garlic. The tops of green garlic look like green onions; the root ends are white and light purple. Look for green garlic at farmers' markets during the spring months.

BRAISED LAMB WITH SPRING VEG & GREMOLATA



Braised lamb with spring veg & gremolata image

Treat your family to a Sunday roast of succulent lamb shanks and a tasty gremolata made with parsley, lemon zest and garlic cloves

Provided by Jane Hornby

Categories     Main course

Time 4h

Number Of Ingredients 11

4 lamb shanks
1 tbsp chopped rosemary
2 tbsp olive oil
400g carrots , scrubbed and halved lengthways
1 garlic bulb , broken into cloves
greens from 2 bunches salad onions, washed and shredded
150ml dry white wine
600ml chicken or lamb stock
140g frozen peas (or podded broad beans)
25g pack flat-leaf parsley , leaves finely chopped, stems reserved
1 lemon , zested then cut into wedges

Steps:

  • Make several slashes about 1cm deep in each shank, then put them in a large roasting tin. Rub the rosemary, oil and seasoning into the meat. Leave to marinate for 30 mins if you have time. Heat oven to 220C/fan 200C/gas 7.
  • Brown the lamb shanks in the oven for 20 mins, turning halfway. Add the carrots and all but one of the garlic cloves, turn them in some of the fat in the pan, then roast for 5 mins more. Pour in the wine and stock (make sure the carrots aren't too submerged), then cover the tin tightly with foil. Reduce the oven to 160C/140C fan/gas 3 and cook for 2½ hrs or until the shanks are meltingly tender.
  • Chop the parsley, lemon zest and the remaining garlic clove and mix to make the gremolata. Cover and chill until ready to serve.
  • Lift the shanks and carrots from their broth, cover and keep warm. Skim most of the fat from the sauce, then boil the sauce hard for 10 mins in a pan to reduce it by half. Check the seasoning and add the peas and the onion greens for the last few mins.
  • To serve, return the shanks and carrots to the tin, pour over the sauce, scatter with the gremolata and squeeze over some lemon juice, if you like.

Nutrition Facts : Calories 590 calories, Fat 36 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 42 grams protein, Sodium 0.5 milligram of sodium

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



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 SHANK WITH VEGETABLES



Braised Lamb Shank with Vegetables image

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

7 (1 pound) lamb shanks
2 tablespoons vegetable oil
water to cover
1 ½ pounds potatoes, peeled and diced
1 ½ pounds carrots, peeled and diced
1 ½ pounds onions, peeled and diced
1 ounce all-purpose flour
2 ounces butter, melted

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 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

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

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2022-02-20 In a Dutch oven, heat the 3 tablespoons olive oil until shimmering. Add the pancetta and cook until crispy, browned on all sides. Remove the pancetta to a paper towel lined plate. Set aside. In the same Dutch oven, add the lamb shanks. Cook slowly, over medium heat, turning often until browned on all sides.
From sjhcookingadventures.com


BRAISED LAMB SHANKS WITH GARLIC GREMOLATA - OPRAH.COM
2018-11-12 Stir together the onion, carrots and smashed garlic cloves in a 5- to 6-quart slow cooker. Sprinkle the lamb with 1 teaspoon each of the salt and pepper. Heat a large nonstick skillet over medium-high. Add the canola oil to the skillet; swirl to coat. Add the lamb shanks; cook, in batches if necessary, turning to brown on all sides, 6 minutes.
From oprah.com


AUTHENTIC GREEK LAMB SHANK BEST RECIPES
Yogurt-Filled Chocolate Cauldrons. Cute chocolate "cauldrons" hold a cool, creamy orange-flavored yogurt in this recipe. The unfilled cups can be made days in …
From findrecipes.info


BRAISED LAMB SHANKS JAMIE OLIVER BEST RECIPES
4 x lamb shanks sea salt and freshly ground black pepper 1 x teaspoon coriander seeds 1 x small dried red chilli (or 2 teaspoons fresh chilli) 1 x tablespoon fresh rosemary (chopped) 1 x teaspoon dried oregano or marjoram 1 x tablespoon flour 1 x tablespoon olive oil 1 x clove garlic, finely chopped 1 x large carrot, quartered, finely, sliced
From findrecipes.info


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