Classic Braised Lamb Shanks Recipes

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BRAISED LAMB SHANKS



Braised Lamb Shanks image

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

3 carrots, peeled and cut into 1/2-inch dice
Extra-virgin olive oil
3 celery ribs, cut into 1/2-inch dice
4 lamb shanks (each about 1 1/4 pounds; 1 shank is a portion)
4 cloves garlic
Kosher salt
1 (12-ounce) can tomato paste
1 large Spanish onion or 2 small yellow onions, cut into 1-inch dice
2 cups hearty red wine
2 tablespoons finely chopped rosemary leaves
10 to 12 thyme branches tied together in a bundle
3 to 4 cups water
4 bay leaves
Gremolata, recipe follows
1 orange, zested
1 lemon, zested
1/4 cup finely chopped parsley leaves
1 small garlic clove, minced
2 tablespoons freshly grated horseradish

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.

STOUT-BRAISED LAMB SHANKS



Stout-Braised Lamb Shanks image

You can't have Irish stew for St Patrick's Day every year. If you feel like something a little different, but still fairly traditional, this hearty dish should fit the bill.

Provided by Nick Russell

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 2h50m

Yield 4

Number Of Ingredients 14

1 tablespoon vegetable oil
4 lamb shanks
1 onion, chopped
4 cloves garlic, chopped
2 carrots, chopped
2 celery ribs, chopped
2 tablespoons tomato paste
1 (12 fluid ounce) bottle stout (such as Guinness®) or porter
1 (14 ounce) can beef broth
3 sprigs fresh thyme
3 sprigs fresh parsley
1 bay leaf
1 sprig fresh rosemary
salt and pepper to taste

Steps:

  • Heat oil in a Dutch oven or large, wide pot over medium-high heat until the oil begins to smoke. Brown the lamb shanks in the hot oil on all sides until well browned, about 10 minutes. Remove lamb shanks and set aside. Pour the excess grease from the Dutch oven, reduce heat to medium, and stir in the onions and garlic. Cook and stir until the onions have softened and turned translucent, about 5 minutes. Stir in the carrots, celery, and tomato paste; continue cooking 5 minutes more.
  • Return the lamb shanks to the Dutch oven, and pour in the stout beer and beef broth. Bring to a simmer over high heat. While you're waiting for the beer to simmer, use kitchen twine to tie together the thyme sprigs, parsley sprigs, and bay leaf into a secure bundle; add to the lamb shanks.
  • Once the lamb shanks begin to simmer, reduce the heat to medium-low, cover, and simmer until the lamb is very tender and nearly falling off of the bone, 2 to 3 hours. Stir the lamb occasionally as it cooks, and add water if needed to keep the cooking liquid from becoming too thick. You want the cooking liquid to have reduced into a nice sauce by the time the lamb shanks are done. Stir in the rosemary sprig, and salt and pepper to taste during the last 10 minutes of cooking. Remove rosemary sprig and herb bundle before serving.

Nutrition Facts : Calories 347.5 calories, Carbohydrate 16.2 g, Cholesterol 89.3 mg, Fat 15.3 g, Fiber 3.3 g, Protein 30.2 g, SaturatedFat 5.3 g, Sodium 544.3 mg, Sugar 5.4 g

ELEGANT BRAISED LAMB SHANK DINNER RECIPE BY TASTY



Elegant Braised Lamb Shank Dinner Recipe by Tasty image

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

6 lb lamb shanks, 1 pound (455 g) each
kosher salt, to taste
freshly ground black pepper, to taste
2 tablespoons canola oil
2 medium carrots, minced, plus 1 pound (455 grams) oblique-cut
1 medium white onion, minced
2 stalks celery, minced
20 cloves garlic, minced, plus 15 whole, divided
2 tablespoons tomato paste
1 cup red wine
4 cups chicken stock
1 orange, juiced
1 lemon, juiced
5 sprigs fresh rosemary
10 sprigs fresh thyme
3 bay leaves
1 lb brussels sprouts, halved
1 lb red pearl onion, peeled
olive oil, for drizzling
3 lb yukon gold potato, peeled, chopped, and boiled
white pepper, to taste
½ cup unsalted butter, 1 stick, cubed and chilled
1 cup sour cream
½ cup heavy cream
¼ cup fresh parsley, chopped
1 lemon, zested
½ tablespoon flaky sea salt
2 cloves garlic, minced
2 tablespoons fresh chives, chopped
1 teaspoon horseradish
orange, zested

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

BASIC BRAISED LAMB SHANKS



Basic Braised Lamb Shanks image

A friend shared this recipe with me many years ago. My son-in-law loves these lamb shanks as part of a hearty meal with baked potatoes, a hot vegetable and fresh fruit salad. Of course, I include mint jelly on the side. -Jeanne McNamara, Camillus, New York

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 2 servings.

Number Of Ingredients 6

2 lamb shanks (1 pound each)
1 cup beef broth
1/4 cup soy sauce
2 tablespoons brown sugar
1 garlic clove, minced
2 teaspoons prepared mustard

Steps:

  • Place lamb in a greased 2-1/2-qt. baking dish. Combine the broth, soy sauce, brown sugar, garlic and mustard; pour over meat. Cover and bake at 325° for 1-1/2 to 2 hours or until the meat is tender.

Nutrition Facts : Calories 451 calories, Fat 21g fat (9g saturated fat), Cholesterol 159mg cholesterol, Sodium 2419mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 48g protein.

BRAISED LAMB SHANKS



Braised lamb shanks image

Lamb shanks are good value, and as each one is a portion, serving is a cinch. You can braise the shanks up to two days ahead

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 2h40m

Number Of Ingredients 11

2 tbsp olive oil
8 lamb shanks
1 onion, roughly chopped
2 carrots, roughly chopped
few sprigs fresh rosemary
3 fresh bay leaves
4 garlic cloves, left whole
2 tbsp plain flour
1 tbsp tomato purée
350ml white wine
500ml lamb or chicken stock

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Pour the oil in a casserole dish or roasting tray large enough to fit all the shanks. With the pan set over a high heat on the hob, spend a good 10 mins browning the lamb all over.
  • Remove the lamb, add the onion and carrot and cook for 10 mins until starting to brown. Stir in the herbs and garlic and cook for a few mins more. Stir in the flour and tomato purée, season well then pour over the wine and stock.
  • Return the lamb shanks to the pan. Bring to a simmer, cover with a lid or tightly with foil and cook in the oven, undisturbed, for 1½-2 hrs until lamb is tender. Remove the lamb from the sauce and set aside.
  • Put pan back on the hob and bubble the sauce down for about 15 mins until rich and glossy. Pass through a sieve into a jug. The lamb and sauce can be stored in the fridge for two days or frozen for one month. To serve, reheat the lamb in the sauce, adding a splash of water if the sauce is too thick.

Nutrition Facts : Calories 295 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Protein 25 grams protein, Sodium 0.41 milligram of sodium

BRAISED LAMB SHANKS WITH FRESH HERBS



Braised Lamb Shanks With Fresh Herbs image

Bone-in lamb shanks are perfect for braising. The marrow in the bones releases into the sauce, deepening its flavor, while the tough meat softens into perfect tenderness during the long, slow cooking. In this recipe (very loosely based on a Georgian stew called chakapuli) the shanks are cooked with a prodigious amount of fresh herbs, adding fragrance and body. You can braise this several days in advance, then reheat it on the stove. The flavors get even better after having a chance to meld. Just don't add the final herbal garnish until right before serving. A little bread, polenta or rice would be just the thing to soak up the heady sauce, though a spoon works, too.

Provided by Melissa Clark

Categories     dinner, soups and stews, main course

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 22

1 tablespoon plus 1 teaspoon kosher salt
2 teaspoons sweet paprika
1 teaspoon freshly ground black pepper
5 pounds lamb shanks (5 to 6 shanks)
Extra-virgin olive oil, as needed
1 large sweet onion (white or red), peeled, halved and thinly sliced
8 garlic cloves, roughly chopped
2 teaspoons coriander seeds, coarsely cracked
1/4 teaspoon cayenne
1/4 teaspoon ground allspice
1 1/2 cups dry white wine
2 bunches scallions, finely chopped (white and green parts)
2 cups chopped spicy greens such as mustard greens, mizuna, arugula, or radish tops
1 1/2 cups chopped cilantro (tender stems and leaves only)
1 cup chopped parsley (tender stems and leaves only)
1 cup chopped mint or dill or a combination (tender stems and leaves only)
1/2 cup chopped tarragon (tender stems and leaves only)
1/2 cup chopped chives
About 1 cup chicken or lamb stock, or water
2 to 3 tablespoons dried currants (optional)
3 tablespoons unsalted butter
Fresh lemon juice, as needed (optional)

Steps:

  • In a large bowl (or covered container) large enough to hold the lamb, mix together salt, paprika and pepper. Add shanks and rub all over with spice mix. Cover and marinate for at least 4 hours (or up to 24 hours) in the refrigerator.
  • Heat oven to 325 degrees. In a large skillet over medium heat, heat a very thin film of olive oil. Sear the lamb in batches to avoid overcrowding the pan, adding more oil as needed. Take your time with this, making sure to brown the lamb all over. Transfer browned lamb to a roasting pan.
  • When all the lamb is cooked, add onion to empty skillet and cook it in the lamb drippings, adding a more oil if pan looks dry, until limp and lightly browned at the edges, about 5 minutes.
  • Add garlic, coriander, cayenne and allspice and cook until the garlic is very fragrant and opaque, 1 to 2 minutes longer. Pour in wine and bring to a simmer, scraping up the browned bits on bottom of pan. Let mixture simmer until thickened and reduced by about a third (about 5 minutes). Pour over lamb.
  • In a bowl, toss together scallions, spicy greens, and herbs. Sprinkle lamb with half the herb mixture and set remaining half aside for serving. Cover pan with two layers of foil (or heavy-duty foil) and bake until meat is falling off the bones, 3 to 3 1/2 hours total, turning shanks every hour so they cook evenly. If the bottom of the pan starts to dry out before lamb is done, add a few tablespoons of the stock or water to moisten it.
  • When shanks are tender, transfer to a heated serving platter and cover with foil to keep warm. If you like, at this point you can tear the meat off the bones; or, serve the shanks bone-in.
  • On top of the stove, heat roasting pan over medium-low heat. If pan is dry, add remaining stock or water and bring to a simmer. (If drippings in pan seem very fatty, spoon off some of the fat.) Add currants and bring drippings to a simmer, scraping up the browned bits on bottom of pan.
  • Once the liquid is reduced to a thin glaze, add butter to pan along with all but 2 tablespoons of the remaining herbs (save those 2 tablespoons for garnish). Whisk sauce until smooth, then taste and add lemon juice as needed. Pour sauce over the lamb and garnish with chopped herbs. Serve immediately.

Nutrition Facts : @context http, Calories 852, UnsaturatedFat 28 grams, Carbohydrate 12 grams, Fat 57 grams, Fiber 4 grams, Protein 64 grams, SaturatedFat 24 grams, Sodium 1184 milligrams, Sugar 4 grams, TransFat 0 grams

BRAISED LAMB SHANKS



Braised Lamb Shanks image

From El Sobrante, California, Billie Moss says of this satisfying one-pot meal, "The meat becomes so tender and savory after simmering with the vegetables and herbs."

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 2 servings.

Number Of Ingredients 12

2 lamb shanks (about 2 pounds)
2 tablespoons canola oil
1 medium onion, diced
2 garlic cloves, minced
1 tablespoon all-purpose flour
2 beef bouillon cubes
1/4 cup boiling water
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup chopped celery
1/2 cup chopped carrots
1/2 teaspoon dried marjoram
1/4 teaspoon salt

Steps:

  • In a large skillet, brown lamb in oil; remove and set aside. Add the onion and garlic; saute until tender. Stir in flour; cook and stir for 1 minute. Add bouillon and water; stir to dissolve. , Return lamb to pan. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender.

Nutrition Facts : Calories 599 calories, Fat 34g fat (10g saturated fat), Cholesterol 159mg cholesterol, Sodium 1568mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 6g fiber), Protein 47g protein.

BRAISED LAMB SHANKS



Braised Lamb Shanks image

Provided by Food Network

Time 4h10m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons olive oil
4 small meaty lamb shanks (about 4 1/2 pounds), trimmed of fat
1 large onion, peeled and chopped
4 carrots, peeled and finely diced
3 small sprigs fresh rosemary
2 imported bay leaves
4 garlic cloves, minced
3 cups big-bodied young red wine
2 medium turnips (about 1 pound), peeled and cut into 1/2 inch dice
2 teaspoons minced fresh rosemary
2 teaspoons finely grated fresh orange zest
1 small garlic clove, minced

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



Braised Lamb Shanks image

Categories     Sauce     Lamb     Side     Braise     Dinner     Winter     Simmer     Boil

Yield serves: 4

Number Of Ingredients 12

4 lamb shanks
Kosher salt
Extra virgin olive oil
2 onions, coarsely chopped
4 carrots, coarsely chopped
4 celery ribs, coarsely chopped
4 cloves garlic, smashed
1 cup tomato paste
2 cups red wine
2 tablespoons fresh rosemary, finely chopped
4 bay leaves
1 thyme bundle, tied with butcher's twine

Steps:

  • Preheat the oven to 400˚F.
  • Season the lamb generously with salt. Coat a large sauté pan with olive oil and bring to medium-high heat. Add the lamb to the pan and brown well on all sides; this may take up to 20 minutes. This is an incredibly important step-it's where all the big brown flavors start to develop-DON'T rush it.
  • While the lamb is browning, put the onions, carrots, celery, and garlic in a food processor and purée to a coarse paste; reserve.
  • When the lamb shanks are very brown on all sides, remove them from the pan and transfer to a roasting pan. Ditch the fat, add a bit of fresh olive oil to the sauté pan, and add the puréed veggies. Season generously with salt, and cook until the veggies are very brown and a crud has formed on the bottom of the pan, 8 to 10 minutes. Scrape the crud and let it reform. Don't rush this step.
  • Add the tomato paste and cook, stirring frequently, until it starts to brown, 1 to 2 minutes.
  • Add the wine, bring it to a boil (BTB), and stir frequently to scrape the crud from the bottom of the pan (this is the big-money flavor). Continue cooking until reduced by half, 3 to 4 minutes.
  • Add 3 to 4 cups water to the pan and stir to loosen the mixture. Taste to make sure it's delicious and reseason if needed. It will by no means be done, but it should taste good. Pour this over the shanks in the roasting pan. The liquid should come two-thirds of the way up the shanks; if it doesn't add more water. Toss in the rosemary, bay leaves, and thyme bundle, cover with aluminum foil, and cook in the oven for 2 1/2 to 3 hours. Check the shanks every 45 minutes, turn them, and if the liquid has reduced significantly, add more water. When the meat is done, it will be very tender but not falling off the bone.
  • Remove the foil for the last 30 minutes of cooking time for maximum browning and to allow the liquid to reduce and thicken up. Serve with lots of sauce.
  • BROWNING AND BRAISING: Because Brown Food Tastes Good!
  • When I was in culinary school, I didn't get braising; it seemed like a pain in the neck. I had to go through so many steps to get started and I just didn't think it was worth the trouble. Now that I get it, it's my favorite cooking technique by far. Trust me: Braising is the technique that will showcase your skill as a cook! It doesn't matter what you're braising-if you follow my method you will make a beautiful, brown braise every time.
  • First, season generously and brown your protein well-whether it's a shank or a short rib, take your time. This is where the first big brown flavors develop and it takes patience-so don't rush it. What's important at this point is what's happening in your pan, not on the clock.
  • Once your meat is nice and brown, remove it, ditch the fat, add a splash of fresh olive oil to the pan, add your puréed veggies, and season again. These vegetables are what we call soffritto and they're the base of almost all braised dishes. Like the meat, you want to brown the crap out of the soffritto. Cook it until you see a crud start to form on the bottom of the pan, then scrape off the crud and let it form again. This is where we take things to the edge of disaster and yank them back. Food is the most flavorful one step before disaster!
  • After the soffritto is nice and brown, add your wine and tomato paste. Let the wine reduce by half, toss the protein back in the pan, and add enough water to cover it by about two-thirds-it should be nice and soupy. Then toss in a thyme bundle and bay leaves, bring it to a boil (BTB), reduce it to a simmer (RTS), and cook until things are nice and tender, usually a couple of hours.
  • Properly braised food should be very tender but still maintain its integrity and shape-it should NOT be falling off the bone. So check your braise along the way, and if the liquid level gets low, add a bit more water until the meat is perfectly tender and the sauce is super-flavorful. Follow this basic braising technique and your brown food will taste great . . . every time!

BRAISED LAMB SHANKS



Braised Lamb Shanks image

Provided by Nancy Harmon Jenkins

Categories     dinner, main course

Time 3h20m

Yield Eight servings

Number Of Ingredients 11

8 lamb shanks (about 10 pounds), with 2 inches of bone cut off at the foot end by your butcher
Salt and black pepper to taste
1/4 cup finely diced carrots
4 shallots, finely diced
12 cloves garlic, unpeeled
1 1/2 cups water
5 leafy sprigs fresh thyme
2 tablespoons chopped celery leaves
1/2 cup chopped fresh parsley
12 cloves garlic, very finely chopped
Grated zest of 1 small lemon

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

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CLASSIC BRAISED LAMB SHANK - THE STAY AT HOME CHEF
2019-03-18 Heat a large oven safe pot over high heat. Season the lamb shanks with salt. Add oil to the pan and brown the shanks on all sides. Once each of the shanks have been nicely …
From thestayathomechef.com
5/5 (2)
Calories 363 per serving
Category Main Dish


BRAISED LAMB SHANKS {SLOW COOKED} - TASTY EVER AFTER
2017-03-26 Preheat oven to 325F/163C degrees. Heat a large dutch oven over medium-high heat. Add tablespoon of olive oil and sear the shanks on all sides until brown, adding additional olive oil as needed. Remove from pan and set aside. Reduce heat to medium and add onion, carrot, and garlic to the pan.
From tastyeverafter.com


10 BRAISED LAMB SHANK RECIPES THAT ARE PERFECT COLD …
2021-12-03 Lamb Shank Braised in White Wine with Rosemary. Credit: StefBani. View Recipe. In this easy-to-prepare main dish, lamb shanks are browned in a hot pan, then braised in a white wine, garlic, and fresh rosemary sauce for hours. The wonderfully tender, juicy, and flavorsome lamb is well worth the wait! Serve with polenta, rice, or mashed potatoes ...
From allrecipes.com


BRAISED LAMB SHANK RECIPE - HOW THE PROS DO IT – DALSTRONG
Braised Lamb Shanks - How The Pros Do It. Quick Steps Overview: Braised Lamb Shanks Recipe. Gather all the tools and ingredients required to get started Heat oil in a pan on medium high heat; Add the lamb shanks and sear; Pour off excess oil; Add stout beer; Throw in the fresh herbs and garlic Add beef broth and water; Sauté vegetables and add ...
From dalstrong.com


RECIPE DETAIL PAGE | LCBO
1 Preheat the oven to 350°F (180°C). 2 Pat lamb shanks dry with paper towels, then sprinkle on both sides with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Cook lamb shanks for 10 to 12 minutes, turning occasionally, until browned on all sides. Remove lamb shanks to a large plate.
From lcbo.com


BRAISED LAMB SHANKS IN RED WINE | EASY SHANKS OF LAMB RECIPE
Instructions. Preheat the oven to 325 degrees F (160 degrees C). Heat the oil in a large, heavy, ovenproof pot or stove-proof dish. Use salt and black pepper to season the meat, then brown for about 4 minutes per side. Add the garlic, carrots, onion and celery to the pot, then pour in the red wine and boil for 3 minutes.
From victoriahaneveer.com


BRAISED LAMB SHANKS - THE DARING GOURMET
2021-02-16 Preheat the oven to 325 F. If using the gremolata, place the ingredients in a small bowl and stir to combine. Cover and refrigerate until ready to use. Sprinkle the lamb shanks with some salt and freshly ground black pepper. Heat the …
From daringgourmet.com


HERB BRAISED LAMB SHANKS RECIPE - HOW TO COOK LAMB SHANKS
2020-12-20 Remove shanks from the sauce and take out the herb bundle; squeeze all the herb juice from the bundle into the sauce. Skim the fat from the sauce, then simmer the sauce on medium heat for about 15 minutes until it’s thickened and reduced.
From toriavey.com


BRAISED AMERICAN LAMB SHANKS WITH POMEGRANATE & FENNEL
2022-06-23 Directions. 1 Preheat oven to 350°F. Slice the top inch of the meat down, releasing it from the bone. Generously salt and pepper the lamb shanks on all sides. 2 Heat oil in an extra-large, heavy-bottom Dutch oven. Working in batches, brown the shanks on all sides over medium-high heat.
From superiorfarms.com


BRAISED LAMB SHANKS - EASY EVERYDAY RECIPES FROM SCRATCH
2021-02-12 Heat the ghee in a braiser over medium high heat, then add the lamb shanks and sear on all sides until brown, about 10 minutes total. Remove the lamb shanks to a plate. Add the chopped onion, carrots, and potatoes straight to the pan (with the fat and drippings still there). Season with 1/2 tsp salt.
From fifteenspatulas.com


BRAISED LAMB SHANKS - ANNABEL LANGBEIN – RECIPES
STEP 1. Preheat oven to 180°C. Place flour in a clean plastic bag with salt and a generous grind of pepper. Add shanks and shake to lightly coat. STEP 2. Heat oil in a large, heavy-based pan and brown shanks in batches. Transfer to a large baking dish along with garlic halves. STEP 3.
From langbein.com


BRAISED LAMB SHANKS - CAFE DELITES
2020-12-27 Add all shanks to the pot. Season with 1 teaspoon coarse salt and 1/2 teaspoon ground pepper. Sprinkle with flour, toss well and cook on SEAR for a further 4-5 minutes to brown. Add in the onions, carrots, wine, stock, tomato puree, tomato paste, garlic, bullion and herbs. Stir well, cover and lock the lid into place.
From cafedelites.com


BRAISED LAMB SHANKS RECIPE - CHEF BILLY PARISI
2022-04-06 Instructions. Preheat the oven to 350°. Lamb: Season the lamb on all sides with salt and pepper. Add the olive oil to a large pot, rondeau, or Dutch oven over medium-high heat and sear the lamb until golden brown on all 5 sides, which takes about 3-4 minutes per side. Once brown remove them from the pot and set aside.
From billyparisi.com


BRAISED LAMB SHANKS RECIPE - DELISH
2008-01-01 Preheat oven to 350 degrees. Season lamb with salt and pepper. Heat oil in a large ovenproof casserole over medium-high heat. Add lamb and …
From delish.com


BRAISED LAMB SHANKS RECIPE | ENTREE RECIPES | PBS FOOD
Browning the Lamb: Salt and pepper lamb shanks, dredge in flour, and pat off excess. Set casserole over moderately high heat; when hot, swirl in …
From pbs.org


BRAISED LAMB SHANKS RECIPE (FALL-APART TENDER!)
2021-12-13 Stir in the red wine, water, tomato puree, and crushed bouillon cubes. Bring to a gentle boil, then simmer for 2-3 minutes. Remove from heat. Adjust salt and pepper to taste, if needed. Transfer lamb shanks back to the skillet. Add thyme, rosemary, parsley, and bay leaves around the lamb.
From wholesomeyum.com


BRAISED LAMB SHANKS RECIPE - LOSTMEALS.ORG
Bake the lamb shanks for 2 hours, or until tender. Remove the lamb from the oven and place it on a chopping board after 2 hours. Tent it loosely with foil to keep it warm. Allowing the meat to rest will help keep it tender. Place the Dutch oven over a medium heat on the stove. Bring the mixture to a boil with the wine.
From lostmeals.org


BRAISED LAMB SHANKS - ROMBAUER VINEYARDS
Increase the heat and bring to a boil. Return the lamb shanks to the pan, cover, and bake until the meat is almost falling off the bone, 1 to 1½ hours. Add: 2 cups carrots, sliced 2 cups diced, peeled winter squash, such as butternut or Hubbard. Cover and bake until the vegetables are tender, about 15 minutes more. Remove the meat and ...
From rombauer.com


EASY BRAISED LAMB SHANKS RECIPE - THE MEDITERRANEAN DISH
2022-03-31 Transfer the lamb to a large slow cooker. Add the vegetables, then add 1 cup wine (instead of 2), add broth and remaining ingredients. Cover the slow cooker. Set on Low and cook for 8 hours or on High and cook for 5 to 6 hours or until …
From themediterraneandish.com


BRAISED LAMB SHANKS (WHOLE30 - PALEO - KETO) - EVERY LAST BITE
2020-10-30 Instructions. Preheat the oven to 350º Fahrenheit (175º Celsius) Season the lamb shanks on all sides with salt and pepper. Heat 1 tbsp oil in a large pan on medium high heat and sear the shanks on all sides (approx 8 minutes). Once seared, set aside on a plate.
From everylastbite.com


CLASSIC BRAISED LAMB SHANKS IN A RED WINE SAUCE
2020-06-21 Preheat oven to 180° Celsius / 356 °Fahrenheit . Heat olive oil in a pot over medium high heat. Season lamb with salt and pepper. Sear lamb in …
From thesouthafrican.com


BRAISED LAMB SHANKS WITH GARLIC AND INDIAN SPICES RECIPE
Transfer the lamb to a bowl and cover with foil. Strain the braising liquid into a large skillet and skim off the fat. Boil over high heat until reduced to 2 cups, 20 minutes; season with salt and ...
From foodandwine.com


BRAISED LAMB SHANKS - IMMACULATE BITES
2020-03-30 Preheat oven at 350 F. Season shanks with salt and pepper. Set aside. In a large cast-iron or dutch oven, heat the oil over medium-high heat. Sear the shanks in the hot oil, turning to brown all sides. Remove and set aside.
From africanbites.com


BRAISED LAMB SHANKS WITH PEPPERS AND GARLIC RECIPE
Step 1. Preheat the oven to 300°. Season the lamb shanks with 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Advertisement. Step 2. In an …
From foodandwine.com


SPRING FEAST: HOW TO MAKE TENDER BRAISED LAMB SHANKS
2019-03-26 It's also important to turn the shanks once during the braise, so that the parts exposed to the hot oven air don't over-brown and dry out. Turning the meat also gives the submerged portions some time to peek out and develop their own share of good, browned flavor. As soon as the lamb is tender, it's done. It's hard to be precise on time, since ...
From seriouseats.com


BRAISED LAMB SHANKS RECIPE - ATBBQ.COM
2019-04-09 Stir. Nestle the lamb shanks into the braising liquid. Place a lid on the dutch oven and transfer to the grill. Cook at 350°F until the meat is very tender and nearly falling off the bones, about 1.5-2 hours. Remove the dutch oven from the grill. To make the gremolata, simply combine all three ingredients and mix.
From atbbq.com


BRAISED LAMB SHANKS | OLIVE & MANGO
2022-03-12 Pre-heat the oven 350ºF. Cover with a lid and instead of braising stove top transfer pot carefully into the oven. Allow to braise slowly for 2-3 hours until the lamb is soft and succulent. Check on the lamb shanks half-way through cooking and add more stock if necessary. Remove from the oven and serve.
From oliveandmango.com


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