Braised Lamb Shanks With Swiss Chard Recipes

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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

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 SWISS CHARD



Braised Lamb Shanks with Swiss Chard image

Provided by Jean Anderson

Categories     Lamb     Vegetable     High Fiber     Dinner     Meat     Lamb Shank     Winter     Chard     Party     Bulgur     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield 6 servings

Number Of Ingredients 16

1 cup all purpose flour
2 teaspoons ground cinnamon, divided
1 3/4 teaspoons ground cardamom, divided
6 1- to 1 1/4-pound lamb shanks
1/4 cup extra-virgin olive oil
12 green onions, chopped, divided
6 large garlic cloves, chopped
1 14.5-ounce can diced tomatoes in juice
1 3/4 cups (14 ounces) beef broth
1/4 cup golden raisins
1 tablespoon tomato paste
1/4 teaspoon saffron threads, crumbled
Large pinch of ground cloves
1 to 1 1/4 pounds Swiss chard (about 2 bunches)
1/4 cup chopped fresh Italian parsley
2 5.25-ounce packages bulgur (about 2 cups), prepared according to package directions

Steps:

  • Preheat oven to 325°F. Whisk flour, 1 teaspoon cinnamon, 1 teaspoon cardamom, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper in pie dish to blend. Working with 1 lamb shank at a time, coat shanks in seasoned flour. Heat oil in heavy large skillet over medium-high heat. Add 3 lamb shanks. Sauté until brown, turning occasionally, 8 to 10 minutes. Transfer lamb to large roasting pan. Repeat with remaining 3 lamb shanks.
  • Add half of green onions to same skillet. Reduce heat to low; stir 2 minutes. Add garlic; stir 30 seconds. Add tomatoes with juice, broth, raisins, tomato paste, remaining 1 teaspoon cinnamon, 3/4 teaspoon cardamom, saffron, and cloves. Increase heat and bring to boil, scraping up browned bits. Pour broth mixture over lamb.
  • Cover roasting pan with foil; place in oven. Braise lamb until tender, turning every 30 minutes, about 2 1/2 hours. Transfer lamb to large rimmed baking sheet. Set pan aside.
  • Meanwhile, cut center rib (including stem portion) from each chard leaf. Cut chard ribs crosswise into 1/2-inch-wide pieces. Stack several leaf halves at a time and cut crosswise into 1-inch-wide strips.
  • Tilt roasting pan and spoon off all fat from top of sauce that pools at lower end. Set roasting pan over 2 burners. Add chard ribs and remaining green onions and bring to boil over medium-high heat. Return lamb to roasting pan. Cover and return to oven. Braise until chard ribs are tender, about 20 minutes. Uncover; mix chard leaves into pan juices. Return pan to oven and roast uncovered until chard softens, stirring occasionally, about 5 minutes.
  • Transfer lamb to rimmed platter. Season chard mixture in pan to taste with salt and pepper. Spoon chard mixture over lamb. Sprinkle with parsley; serve with bulgur.

BRAISED LAMB SHANKS WITH WINTER SQUASH AND RED CHARD



Braised Lamb Shanks with Winter Squash and Red Chard image

Provided by Cory Schreiber

Categories     Lamb     Vegetable     Braise     Dinner     Meat     Lamb Shank     Fennel     Squash     Butternut Squash     Fall     Winter     Chard     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 19

4 3/4- to 1-pound lamb shanks
2 tablespoons vegetable oil
4 tablespoons (1/2 stick) butter
1 1/2cups chopped onion
1 cup chopped carrots
1 cup chopped parsnips
4 fresh large thyme sprigs
2 whole garlic heads, unpeeled, cut horizontally in half
1 cup dry red wine
5 cups chicken stock or canned low-salt chicken broth
1 large orange, peel and pith cut away, orange quartered
2 whole cinnamon sticks
2 teaspoons fennel seeds, crushed
1 1 3/4-pound butternut squash, quartered lengthwise, seeded
1/2teaspoon (scant) ground nutmeg
1 fresh medium fennel bulb, trimmed, sliced (about 2 cups)
2 teaspoons grated orange peel
2 bunches red Swiss chard
2 tablespoons (1/4 stick) butter

Steps:

  • Preheat oven to 375°F. Sprinkle lamb on all sides with salt and pepper. Heat oil in heavy large pot over high heat. Add lamb; cook until brown, turning occasionally, about 10 minutes. Transfer to plate. Add 1 tablespoon butter to drippings in pot. Add onion, carrots, parsnips, thyme and garlic. Sauté until vegetables soften and begin to brown, about 8 minutes. Add wine; boil until reduced almost to glaze, about 4 minutes. Return lamb to pot, arranging in single layer. Add stock, orange, cinnamon and 1 teaspoon fennel seeds; bring to boil. Place pot in oven. Braise lamb uncovered until tender, turning and basting often, about 2 hours 15 minutes.
  • Meanwhile, rub cut sides of squash with 1 tablespoon butter; sprinkle with salt and pepper. Arrange squash, skin side down, on baking sheet. Roast on sheet alongside lamb until tender, about 1 hour 15 minutes. Scrape squash from skins into bowl; add nutmeg and 2 tablespoons butter. Mash with fork until almost smooth; season with salt and pepper. Transfer lamb to plate. Strain braising liquid into bowl; spoon off fat, if desired. Return liquid to pot. Add fresh fennel, orange peel and 1 teaspoon fennel seeds. Simmer until fennel is tender and sauce is thick enough to coat spoon, about 15 minutes. Return lamb to sauce.
  • Rewarm lamb shanks, covered, over medium-low heat, about 15 minutes. Rewarm squash in saucepan over low heat, stirring often, about 10 minutes.
  • Chard and final preparation:
  • While lamb and squash heat, cut out center stem from chard leaves; discard stems. Coarsely tear leaves. Melt butter in heavy large skillet over high heat. Add chard and toss until chard wilts, about 4 minutes. Season with salt and pepper.
  • Divide squash and chard among 4 plates. Arrange lamb atop vegetables; spoon sauce with fennel over.

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