BEER-BRAISED LAMB SHANKS
Lamb, a classic springtime meat, stars in this comforting dish that's perfect for the chilly, dreary days between winter and spring. Garnish with sliced green onions. Breaking up the cooking time yields a superior texture and flavor but you can also cook the lamb all at once, simmering until fork-tender for 2 1/2 to 3 hours.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb Shanks
Time 11h55m
Yield 2
Number Of Ingredients 12
Steps:
- Season lamb shanks with salt and pepper.
- Heat olive oil in a deep-sided pan or pot over medium-high heat. Add lamb and cook, turning as needed, until browned, about 5 minutes. Remove from pan and reduce heat to medium.
- Place chopped onion, carrot, celery, and garlic in the pan. Season with a large pinch of salt. Cook and stir until vegetable juices start to come out, about 2 minutes. Add tomato paste and stir to coat, about 1 minute. Pour in beer and stir in rosemary. Raise heat to high and bring sauce mixture to a simmer.
- Toss lamb shanks in with the sauce mixture. Reduce heat to low. Cover and simmer until lamb is nearly fork-tender, flipping lamb after 1 hour, about 2 hours. Remove from heat and let cool to room temperature, at least 30 minutes. Refrigerate, 8 hours to overnight.
- Skim the fat off the top of the sauce, if desired. Cover and bring lamb to a simmer over low heat. Flip and continue simmering until meat is fork-tender and nearly falling off the bone, about 45 minutes. Place lamb shanks in a bowl to keep warm.
- Bring sauce to a boil over high heat. Boil until reduced by half but not too thick, about 3 minutes. Season with salt and cayenne pepper. Plate the lamb shanks and spoon sauce on top.
Nutrition Facts : Calories 387 calories, Carbohydrate 22.4 g, Cholesterol 82.2 mg, Fat 14.4 g, Fiber 4 g, Protein 29.8 g, SaturatedFat 3.9 g, Sodium 1362.8 mg, Sugar 7 g
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
BRAISED LAMB SHANKS
Wonderful served with mashed potatoes and steamed broccoli. I got this recipe from Bravo, Best of Bridge
Provided by Abby Girl
Categories Lamb/Sheep
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 325.
- In a large dutch oven, heat oil over medium high heat. Saute carrots, onions and celery until softened. Add garlic, rosemary, thyme, bay leaves and salt; saute for 30 seconds.
- Place lamb on top of vegetables. In a bowl, combine wine, broth, vinegar, flour, tomato paste and pepper to taste. Pour over lamb and bring to a boil.
- Cover and bake for 2-1/2 hours or until lamb is fork tender. Skim fat from sauce and sprinkle with parsle and orange zest.
Nutrition Facts : Calories 829.8, Fat 37.8, SaturatedFat 14.3, Cholesterol 242.1, Sodium 900, Carbohydrate 27.8, Fiber 3.1, Sugar 6.6, Protein 76.7
BRAISED LAMB SHANKS
Provided by Nancy Harmon Jenkins
Categories dinner, main course
Time 3h20m
Yield Eight servings
Number Of Ingredients 11
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
CHIPOTLE BRAISED LAMB SHANKS
The meat from the shank is the tastiest part of the lamb. As lamb is a grazing animal and stands probably 90 percent of the time, the leg muscles get more developed and flavorful. Braised meats take a little more time to cook, but not much time to prepare. They're really very simple and almost foolproof, and the end result is really luscious, flavorful meat. It takes a little longer, but you get the best results if you cook them at as low an oven temperature as possible-around 200°F. Serve these tacos with this richly flavored filling during the colder months, when appetites yearn for something earthy and substantial. Shredding the meat along the grain produces pieces that better retain both moisture and flavor. The meat is best eaten the day it is cooked. Place the meat back in the sauce to reheat.
Yield makes 10 tacos
Number Of Ingredients 13
Steps:
- Season the lamb shanks with salt and pepper. In a large, heavy braising pan, heat the oil over high heat. Sear the shanks until browned on each side, 2 minutes per side. Decrease the heat to low. Add all remaining ingredients except tortillas and garnish to the pan, cover, and simmer over low heat until the meat starts to fall off the bones, about 4 hours.
- Remove from the heat. Strain the braising liquid and return the strained liquid to the pan. Cook over low heat until thickened and saucelike, about 30 minutes. Shred the meat by hand and return to the pan. Serve immediately or keep warm in the pan until ready to serve.
- To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with garnish and salsa. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some filling, top with garnish and salsa, fold, and eat right away.
More about "chipotle braised lamb shanks recipes"
CHIPOTLE BRAISED LAMB SHANKS RECIPE - LEGOURMETTV
From youtube.com
Author Glen And Friends CookingViews 3.7K
LAMB SHANKS BRAISED IN CHIPOTLE AND COFFEE - MONICA'S …
From monicastable.com
Estimated Reading Time 4 mins
CHIPOTLE BRAISED LAMB SHANKS RECIPE VIDEO BY …
From ifood.tv
Lamb cubes 2 Pound ( (mutton or goat))Calories 891 per servingOil 1 Tablespoon
BRAISED LAMB SHANK WITH CABERNET–CHIPOTLE JUS RECIPE
From jamesbeard.org
COFFEE-BRAISED LAMB SHANKS - DAVID LEBOVITZ
From davidlebovitz.com
SLOW COOKER LAMB SHANKS: SUPER TENDER! - HEALTHY …
From healthyrecipesblogs.com
LAMB SHANKS BRAISED WITH TOMATOES AND FENNEL
From ricardocuisine.com
BRAISED LAMB SHANKS ITALIAN-STYLE RECIPE - THE SPRUCE …
From thespruceeats.com
SOUTHWESTERN BRAISED LAMB SHANKS - RECIPE
From finecooking.com
MOROCCAN BRAISED LAMB SHANKS WITH POMEGRANATE
From feastingathome.com
CHILE BRAISED LAMB SHANK TACOS - THE KITCHENISTA DIARIES
From kitchenistadiaries.com
BRAISED LAMB SHANKS - SUPERGOLDEN BAKES
From supergoldenbakes.com
BRAISED LAMB SHANKS - JO COOKS
From jocooks.com
BRAISED LAMB SHANKS WITH RICH GRAVY (NO FAIL RECIPE
From craftbeering.com
BRAISED LAMB SHANKS {SLOW COOKED} - TASTY EVER AFTER
From tastyeverafter.com
CHIPOTLE BRAISED LAMB SHANKS RECIPE | ADOBOKID
From adobokid.com
SLOW COOKED BRAISED LAMB SHANKS - COOKING WITH MARY AND FRIENDS
From cookingwithmaryandfriends.com
SONORAN LAMB SHANKS — MORE THAN GOURMET
From morethangourmet.com
MELTINGLY TENDER WINE BRAISED LAMB SHANKS - GARLIC & ZEST
From garlicandzest.com
MERLOT BRAISED LAMB SHANK — CHEF LEON C. BRUNSON
From leoncbrunson.com
BRAISED LAMB SHANKS WITH ANCHO CHILES AND CUMIN RECIPE
From foodandwine.com
CINNAMON-BRAISED LAMB SHANKS WITH MASHED PLANTAINS
From clubhouse.ca
CLASSIC BRAISED LAMB SHANK - THE STAY AT HOME CHEF
From thestayathomechef.com
EASY BRAISED LAMB SHANKS RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
INSTANT POT CHIPOTLE BRAISED LAMB SHANK - RECIPES, COOKING AND …
From thenomr.com
LAMB SHANKS - OSSO BUCO STYLE - SAVOR THE BEST
From savorthebest.com
BRAISED CHINESE LAMB SHANKS | IGA RECIPES
From iga.com.au
LEMON-BRAISED AMERICAN LAMB SHANKS - SUPERIOR FARMS
From superiorfarms.com
CHIPOTLE AND RED WINE BRAISED LAMB SHANKS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
AOL VIDEO - SERVING THE BEST VIDEO CONTENT FROM AOL AND
From aol.com
GREEK-STYLE BRAISED LAMB SHANKS - FIERY FOODS & BARBECUE CENTRAL
From fieryfoodscentral.com
PROPELLER BEER ESB & CHIPOTLE BRAISED LAMB SHANK TOSTADAS W …
From pinterest.ca
CHIPOTLE-BRAISED LAMB SHANKS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CHIPOTLE BRAISED LAMB SHANKS RECIPE - VIDEO DAILYMOTION
From dailymotion.com
SOUTHWESTERN BRAISED LAMB SHANKS - RECIPE - FINECOOKING
From pinterest.com
INSTANT POT BRAISED LAMB SHANKS RECIPE - A COZY KITCHEN
From acozykitchen.com
INSTANT POT BRAISED LAMB SHANKS | RECIPE - PINTEREST.COM
From pinterest.com
BRAISED LAMB SHANKS RECIPE - ATBBQ.COM
From atbbq.com
[HOMEMADE] MEXICAN ADOBO STYLE BRAISED LAMB SHANK OVER POLENTA
From reddit.com
SHRIMP IN CHIPOTLE SAUCE - KWAZ KAN COOK
From kwazkancook.com
26 BRAISED LAMB IDEAS | BRAISED LAMB, LAMB SHANK RECIPE, LAMB …
From pinterest.ca
CHIPOTLE BRAISED PORK SHANK | TABASCO® RECIPES
From tabasco.com
SLOW BRAISED LAMB SHANKS - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love