PASTA WITH BRAISED LAMB SHANK RAGù
Provided by Florence Fabricant
Categories dinner, pastas, main course
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 12
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
Slow-braising on the stove-top with garlic, tomatoes, and onions give an Italian flair to lamb shanks. Great over pasta, rice, or mashed potatoes.
Provided by Peggy Trowbridge Filippone
Categories Entree
Time 2h
Yield 2
Number Of Ingredients 10
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!
Nutrition Facts : Calories 1386 kcal, Carbohydrate 28 g, Cholesterol 481 mg, Fiber 5 g, Protein 133 g, SaturatedFat 27 g, Sodium 617 mg, Sugar 13 g, Fat 75 g, ServingSize 2 servings, UnsaturatedFat 0 g
BRAISED LAMB SHANKS WITH MUSHROOMS AND PASTA
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
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.
SWEET BRAISED LAMB PASTA
Provided by Claire Robinson
Time 3h5m
Yield 6 to 8 servings
Number Of Ingredients 7
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!
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.
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
BRAISED LAMB SHANKS WITH FRESH ROSEMARY
A wonderful blend of flavors- perfumes the whole house. Perfect for company, since it can be made the day before. Everyone raves about it! I've doubled and tripled the recipe with success. It's from a 1998 Bon Appetit and Recipe #50881 that I've posted goes well with this--spoon some of the veggies and sauce over the polenta. Wonderful !!
Provided by Leslie in Texas
Categories Lamb/Sheep
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle lamb with salt and pepper.
- Heat oil in heavy, large pot over medium-high heat.
- Working in batches, add lamb to pot and cook until brown on all sides, about 8 minutes.
- Transfer to bowl.
- Remove all but about 2 tablespoons of oil from pan.
- Add onions, carrots, and garlic to pot and sauté till golden, about 10 minute.
- Stir in all remaining ingredients.
- Return lamb to pot, pressing down to submerge.
- Bring liquid to boil, reduce heat to medium low, and cover.
- Simmer until meat is tender, about 2 hours.
- Uncover pot; simmer till meat is very tender, about 30 minutes.
- (Can be made 1 day ahead. Chill until cold, cover, and keep chilled. Rewarm over medium heat before continuing.) Transfer lamb to platter; tent with foil.
- Boil juices in pot till thickened, about 15 minutes.
- Season with salt and pepper and spoon over lamb.
Nutrition Facts : Calories 827, Fat 38.9, SaturatedFat 14.6, Cholesterol 242.1, Sodium 671.9, Carbohydrate 18.2, Fiber 3.2, Sugar 7.3, Protein 75.4
ELEGANT BRAISED LAMB SHANK DINNER RECIPE BY TASTY
Here's what you need: lamb shanks, kosher salt, freshly ground black pepper, canola oil, medium carrots, medium white onion, celery, garlic, tomato paste, red wine, chicken stock, orange, lemon, fresh rosemary, fresh thyme, bay leaves, brussels sprouts, red pearl onion, olive oil, yukon gold potato, white pepper, unsalted butter, sour cream, heavy cream, fresh parsley, lemon, flaky sea salt, garlic, fresh chives, horseradish, orange
Provided by Matthew Johnson
Categories Dinner
Yield 8 servings
Number Of Ingredients 31
Steps:
- Preheat the oven to 400°F (200°C).
- Season the lamb shanks all over with salt and pepper.
- Heat the canola oil in a large Dutch oven over medium-high heat.
- Sear 2 lamb shanks at a time until a dark brown crust forms on one side, 3-5 minutes. Sear the other sides of the meat until evenly browned. Remove the shanks from the pan and set aside. Remove all but 2 tablespoons of fat from the pan.
- Add the minced carrots, onion, celery, and minced garlic to the pot. Season with salt and pepper, and cook until the vegetables are deeply caramelized, 15-20 minutes.
- Add the tomato paste and cook until it browns and is aromatic, 5 minutes.
- Add the red wine and scrape the bottom of the pot to release the flavorful browned bits stuck to the bottom. Cook until the wine reduces by half and thickens slightly, 3 minutes.
- Add the chicken stock, orange juice, lemon juice, rosemary, thyme, and bay leaves. Stir and bring to a boil.
- Return the lamb shanks to the Dutch oven, cover, and place in the oven for 2 hours, turning the shanks halfway through, until the lamb is tender and the braising liquid has thickened.
- About halfway through the lamb cooking time, add the oblique-cut carrots, Brussels sprouts, red pearl onions, and whole garlic cloves to a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to combine. Roast in the oven for 1 hour, or until the vegetables are tender.
- Right after the potatoes finish boiling, drain and transfer to a large bowl. Season with plenty of salt and a bit of white pepper, and mash the potatoes until as smooth as possible.
- Fold in the butter, sour cream, and heavy cream until smooth and light.
- Make the citrus gremolata: In a small bowl, combine the parsley, lemon zest, flaky salt, garlic, chives, horseradish, and orange zest.
- To serve, scoop mashed potatoes onto a plate. Add roasted vegetables and a lamb shank. Top with the braising liquid and citrus gremolata.
- Enjoy!
Nutrition Facts : Calories 1362 calories, Carbohydrate 91 grams, Fat 78 grams, Fiber 8 grams, Protein 76 grams, Sugar 17 grams
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.
MOROCCAN BRAISED LAMB SHANKS
This delicious lamb dish is courtesy of chef Brad Farmerie. Martha made this recipe on Cooking School episode 305.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 20
Steps:
- Preheat oven to 325 degrees.
- In a large Dutch oven over medium heat, add olive oil, onion, chile, garlic, and ginger. Cook, stirring frequently, until vegetables begin to soften, 5 to 6 minutes. Add celery, carrot, cumin, coriander, oregano, cinnamon, star anise, and saffron. Continue cooking, stirring frequently, until vegetables are soft and fragrant; season with salt and pepper.
- Add chicken stock, tomatoes, apricots, and olives; bring to a boil. Add lamb, making sure it is submerged halfway; season with salt and pepper. Transfer to oven and cook, rotating lamb every 30 minutes, until meat is evenly browned and falling off the bone, and sauce is thickened.
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