Curried Braised Lamb Shank With Three Onion Couscous Recipes

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CHEF JOHN'S BRAISED LAMB SHANKS



Chef John's Braised Lamb Shanks image

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

4 lamb shanks
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 onion, sliced
4 cloves garlic, sliced
1 pinch salt
1 teaspoon tomato paste
1 teaspoon chipotle chile powder
1 teaspoon ancho chile powder
¼ teaspoon ground cinnamon
1 cup chicken broth
3 jalapeno peppers, seeded and sliced
1 red bell pepper, seeded and sliced
½ cup chicken broth
¼ cup chopped cilantro
salt and ground black pepper to taste

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 WITH CARAMELIZED ONIONS AND SHALLOTS



Braised Lamb Shanks With Caramelized Onions and Shallots image

We love caramelized onions with anything, and they go very well with this lamb. The sauce is very good. From Bon Appetit.

Provided by lazyme

Categories     Lamb/Sheep

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 14

4 tablespoons olive oil
1 lb onion, sliced
5 large shallots, sliced
2 tablespoons fresh rosemary, chopped
6 lamb shanks
all-purpose flour
2 1/2 cups dry red wine
2 1/2 cups beef broth
1 1/2 tablespoons tomato paste
2 bay leaves
3 large russet potatoes (about 2 1/2 pounds)
1 3/4 lbs rutabagas (3)
14 ounces parsnips (6 small)
3 tablespoons olive oil

Steps:

  • For lamb shanks:.
  • Heat 2 tablespoons olive oil in heavy large Dutch oven over medium-high heat. Add sliced onions and shallots and sauté until brown, about 20 minutes. Mix in 2 tablespoons chopped rosemary. Remove from heat.
  • Sprinkle lamb shanks with salt and pepper; coat lamb with flour. Heat remaining 2 tablespoons olive oil in heavy large skillet over high heat.
  • Working in batches, add lamb shanks to skillet and cook until brown on both sides, about 10 minutes per batch. Using tongs, transfer lamb shanks to plate.
  • Add 1 cup dry red wine to same skillet and bring to boil, scraping up any browned bits.
  • Pour into Dutch oven with onion mixture. Add remaining 1 1/2 cups red wine, canned beef broth, tomato paste and 2 bay leaves to dutch oven. Bring to boil, stirring until tomato paste dissolves. Add lamb shanks, turning to coat with liquid.
  • Bring mixture to boil. Reduce heat, cover and simmer until lamb is almost tender, turning lamb shanks occasionally, about 1 1/2 hours. (Can be prepared 1 day ahead. Cover and refrigerate.).
  • Uncover Dutch oven and boil until liquid is reduced to sauce consistency, stirring and turning lamb shanks occasionally, about 30 minutes. Season with salt and pepper.
  • For Mash:.
  • Peel potatoes and cut into 2-inch pieces. Peel and halve rutabegas and thinly slice. Peel parsnips and cut into 1-inch pieces.
  • Bring large pot of salted water to boil. Add potatoes, rutabagas and parsnips. Boil until vegetables are tender, about 30 minutes. Drain well.
  • Return vegetables to same pot. Mash until coarse puree forms. Mix in 3 tablespoons olive oil. Season vegetables to taste with salt and pepper. (Vegetable mash can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over low heat, stirring frequently.) Transfer vegetables to bowl and serve.
  • Spoon Potato and Root Vegetable Mash onto plates. Top vegetables with lamb shanks and sauce. Sprinkle lamb shanks with additional chopped fresh rosemary and serve.

Nutrition Facts : Calories 1120.5, Fat 50.2, SaturatedFat 16.1, Cholesterol 242.1, Sodium 632.1, Carbohydrate 68.2, Fiber 12.1, Sugar 16.3, Protein 79.8

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Top Asked Questions

How to cook lamb shanks in Curry?
Stir in the garlic and ginger, cook for 1 minute then add the cardamom and curry paste. Cook stirring for another minute. Add the tomatoes, coconut milk and stock stirring to combine. Return the shanks to the saucepan; bring to a simmer then cover. Simmer gently for about 2 hours or until the lamb is tender.
How long to cook lamb shanks in oven?
Add onion, potato, star anise, cinnamon and lamb. Turn shanks to coat in sauce, then cover with foil. Bake in oven for 2 hours. Remove foil, bake for a further 1 hour (small shanks) or 1.5 hrs (medium to large shanks), turning lamb twice to brown evenly, until meat is so tender it can easily be teased apart with 2 forks. Remove lamb onto plate.
How to braise lamb leg?
Indian flavours are used to braise this lamb leg and the result is amazing. Tender, juicy and lots of flavour make this recipe well worth the time in the oven. Preheat a medium fry pan on medium heat. Season the lamb leg all over with coarse salt and pepper, add a little oil to the pan and place in the lamb.
How to cook lamb tenderloin in a pan?
Heat 1 tablespoon of oil in a large saucepan. Add the lamb and brown-you will need to do this in a couple of batches. Remove to a plate. Heat the remaining oil in the same pan and add the onions. Cook stirring until soft. Stir in the garlic and ginger, cook for 1 minute then add the cardamom and curry paste. Cook stirring for another minute.

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