BURGUNDY LAMB SHANKS
For those who love fall-from-the-bone lamb, this recipe shared by Val Creutz of Southold, New York fills the bill. Burgundy wine adds a special touch to the sauce that's served alongside. -Mrs. F. W. Creutz, Southold, New York
Provided by Taste of Home
Categories Dinner
Time 8h25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Sprinkle lamb with salt and pepper. Place in a 5-qt. slow cooker. Sprinkle with the parsley, garlic, oregano and lemon zest., In a small saucepan, saute onion and carrot in oil for 3-4 minutes or until tender. Stir in wine and bouillon. Bring to a boil, stirring occasionally. Pour over lamb. Cover and cook on low for 8 hours or until meat is tender. , Remove lamb and keep warm. Strain cooking juices and skim fat. In a small saucepan, bring juices to a boil; cook until liquid is reduced by half. Serve with lamb.
Nutrition Facts : Calories 525 calories, Fat 26g fat (11g saturated fat), Cholesterol 198mg cholesterol, Sodium 345mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 54g protein.
BRAISED LAMB SHANKS
Anne Burrell's Braised Lamb Shanks recipe for Food Network is a hearty fan favorite.
Provided by Anne Burrell
Categories main-dish
Time 5h50m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F.
- Coat a large Dutch oven generously with olive oil and bring to a high heat. Season the shanks generously with salt and add them to the pan. Brown well on all sides. This is an incredibly important step; do not rush it.
- Meanwhile, puree the onions, carrots, celery and garlic in a food processor until it becomes a coarse paste. Remove and set aside.
- Remove the shanks from the pan to a sheet tray. Discard the excess fat from the pan. Add a little more oil to coat the bottom of the pan and add the pureed veggies. Season with salt, to taste. Saute the veggies until they are very brown and aromatic, about 20 minutes. The brown veggies should form a sort of crust on the bottom of the pan, do not let this burn; it is where a lot of the flavor is! Don't rush this step either, since this is where you will develop the brown color and flavor.
- Add the tomato paste and brown for 5 minutes. Stir in the wine, chopped rosemary and thyme bundle. Stir frequently and cook until the wine has reduced by about half.
- Add the shanks back to the pot and pour in 3 to 4 cups of water. The shanks should be submersed, if they are not, add more water. Add the bay leaves to the pan, cover and put in the preheated oven. The cooking time will be about 2 1/2 to 3 hours. Turn the shanks over about halfway through the cooking time. Check the shanks every 45 minutes or so. If the liquid has reduced too much add more water. Defat as you go.
- Remove the lid during the last 30 minutes of cooking time for maximum browning. When the shanks are done the meat should be incredibly tender and flavorful. Transfer to serving plates and garnish with Gremolata. Serve with Hard Polenta Cakes, if desired,
- Call yourself a superstar!!!
- In a small bowl, combine all ingredients and set aside until ready to use.
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
BASQUE LAMB SHANKS
I have never tried this recipe in a slow cooker but I think it could easily be adapted . Cook the shanks on low all day, have the beans prepared and finish the last steps before serving. Great taste, don't be scared of the 12 cloves of garlic.
Provided by Bergy
Categories Lamb/Sheep
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Brown the shanks in a Dutch oven in 2 tbsp oil, remove shanks.
- Add 4 cloves of garlic and the mushrooms, brown well.
- Return shanks to the pot, add wine and the broth.
- Cook covered, in a 350F oven for about 2 hours (add more broth if needed) until the meat falls off the bone.
- Meanwhile prepare your beans, if starting from scratch boil the beans with 4 cloves of garlic until they are tender, if using canned bring them to a boil with the garlic and let them steep.
- Remove the garlic from the beans.
- Remove bones from the shanks.
- Add beans to the meat and heat through.
- Meanwhile prepare the sauce combining 4 cloves of minced garlic,salad oil, parsley and vineger, You may warm the sauce or have it at room temp.
- Serve the sauce on the side.
Nutrition Facts : Calories 1035.8, Fat 68.1, SaturatedFat 18.5, Cholesterol 242.1, Sodium 432.7, Carbohydrate 19.4, Fiber 5.8, Sugar 1.6, Protein 78.5
BURGUNDY LAMB SHANKS
For those who love fall-from-the-bone lamb, this recipe shared by Val Creutz of Southold, New York fills the bill. Burgundy wine adds a special touch to the sauce that's served alongside.
Provided by Allrecipes Member
Time 8h25m
Yield 4
Number Of Ingredients 11
Steps:
- Sprinkle lamb with salt and pepper. Place in a 5-qt. slow cooker. Sprinkle with the parsley, garlic, oregano and lemon peel.
- In a small saucepan, saute the onion and carrot in oil for 3-4 minutes or until tender. Stir in wine or broth and bouillon. Bring to a boil, stirring occasionally. Pour over lamb. Cover and cook on low for 8 hours or until meat is tender.
- Remove lamb and keep warm. Strain cooking juices and skim fat. In a small saucepan, bring juices to a boil; cook until liquid is reduced by half. Serve with lamb.
Nutrition Facts : Calories 539.1 calories, Carbohydrate 6.2 g, Cholesterol 152.2 mg, Fat 32 g, Fiber 1.1 g, Protein 43 g, SaturatedFat 13.4 g, Sodium 296.4 mg, Sugar 2.3 g
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