Braised Sicilian Lamb Shanks And Pasta Recipes

SWEET BRAISED LAMB 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

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.

ITALIAN-STYLE LAMB SHANKS

Steps:

• Gather the ingredients.
• Rub lamb shanks with olive oil and season generously with salt and pepper.
• Heat a heavy Dutch oven . When hot, drizzle a thin layer of olive oil to coat the bottom. Sear the lamb shanks until browned and remove from the pot.
• To the same pot, add a teaspoon of olive oil and the sliced sweet onions. Toss to coat with the pan drippings. Reduce heat and cover.
• Sweat the onions until limp but not browned, stirring often.
• When they are limp, add the wine and cook for two minutes, scraping up any browned bits from the bottom of the pot.
• Add garlic cloves, tomatoes, and the water. Stir to combine.
• Return the lamb shanks to the pot.
• Reduce heat to low and simmer, turning lamb shanks occasionally, for 1 1/2 hours or until tender. Add additional water if the sauce becomes too thick.
• Serve braised lamb shanks with cooked pasta, rice, or mashed potatoes and sprinkle with parsley.
• Enjoy!

BRAISED LAMB SHANKS

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 MUSHROOMS AND PASTA

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.

BRAISED AND GRILLED LAMB SHANKS

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.

BRAISED SICILIAN LAMB SHANKS AND PASTA

Steps:

• Trim as much meat from the shanks as possible, trying to keep the trimmings in as large a chunks as possible. Cut the trimmings into approx. 1.5" to 2" chunks. Begin heating the olive oil to a temperature suitable for browning. Prepare your veggies and herbs and put them aside. Your oil should be hot enough for browning by now. Put shanks and chunks into hot oil for browning. Brown both sides, then remove. Lower the heat and wait a few minutes -- then add all of your veggies and herbs. Also, add about 1/2 cup of water to the mixture. When the mixture re-boils, put the meat back in, stir it all up and cover. Reduce heat to simmer and let braise for about 1/2 hour. (Start boiling your pasta water now) Stir it again and taste a chunk for tenderness. Remove the meat if tender or continue cooking per your best judgment until tender. Remove the meat and add your red wine -- again, to taste -- stir. Now cook your pasta. I find that penne or shells are the best sauce collectors. Turn the heat off of the meat/veggie mixture but keep it warm and covered. When the pasta is done (drain, of course) mix the sauce and the pasta. Serve the pasta and put the meat on a side dish. A dash of salt at this time is wonderful on both the meat and the pasta. So is a grated hard cheese! Tossed salad makes a good accompaniment.