Delicious Lamb Shanks With A Spicy Brown Sugar Sauce Recipes

SLOW BRAISED LAMB SHANKS

Steps:

• Pre-heat the oven to 160ºC/320ºF.
• Season the lamb shanks generously with salt and pepper. Brown the lamb shanks in a large, deep oven-proof pot/pan until well-browned on both sides. Remove from the pan and set aside.
• In the same pan, fry the onion, carrot, celery and garlic until soft and fragrant. Add the herbs and tomato paste and cook for 30 seconds before adding the red wine and stock. Allow to come to a simmer then add the lamb shanks back into the sauce.
• Cover with a lid and place in 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.

BASIC BRAISED LAMB SHANKS

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.

ROSEMARY BRAISED LAMB SHANKS

Steps:

• Sprinkle shanks with salt and pepper. Heat oil in heavy large pot or Dutch oven over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
• Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours.
• Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.

BRAISED LAMB SHANKS

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.

BRAISED LAMB SHANKS WITH FISH SAUCE

Steps:

• Place smashed garlic in a resealable plastic bag along with lamb shanks and 1/4 cup fish sauce. Seal bag, pressing out air. Turn lamb shanks to coat and chill at least 4 hours and up to 1 day.
• Let lamb sit at room temperature 1 hour.
• Preheat oven to 300°F. Heat oil in a large Dutch oven or other heavy pot over medium-high. Remove lamb shanks from bag and add to pot; discard marinade. Cook shanks, turning occasionally, until browned evenly on all sides, 14-18 minutes. Transfer to a large plate.
• Reduce heat to medium and cook shallots, cilantro stems, and finely chopped garlic in the same pot, stirring often and scraping up browned bits from the bottom, until shallots are golden, 5-7 minutes. Add chiles, lime leaves, bay leaves, stock, and 1/4 cup fish sauce, and stir, scraping up any remaining stuck-on bits from bottom of pot. Bring to a simmer, return lamb to pot, and cover. Transfer to oven and braise until meat is pulling away from bones but not quite fork-tender, 50-60 minutes.
• Turn shanks and add fennel and carrots to pot, submerging in liquid. Cover and braise until meat is very tender and nearly falling off the bone, 40-50 minutes. Let rest 15-20 minutes before serving.
• Serve lamb shanks with fennel and carrots and some braising liquid (for a thicker sauce, simmer the braising liquid until it reduces slightly), topped with cilantro, basil, and/or celery leaves, and seasoned with a few more drops of fish sauce if desired.
• Do Ahead
• Lamb and vegetables can be braised 2 days ahead. Let cool; cover and chill. Reheat over low before topping with herbs and more fish sauce.

HOT 'N' SPICY LAMB SHANKS

Steps:

• In a large Dutch oven or soup kettle, brown lamb shanks, two at a time, in 3 tablespoons oil. Remove meat and discard drippings. In same pan, saute onions, garlic and jalapeno in remaining oil until tender, scraping up any browned bits., Add the tomatoes, broth, wine, ketchup, brown sugar, mustard, vinegar, Worcestershire sauce, rosemary, cumin and bay leaves. Add lamb. Cover and bring to a boil. Reduce heat; simmer for 1 hour. Rearrange shanks so the top ones are on the bottom. Simmer 1 hour longer. Meanwhile, combine the glaze ingredients., Transfer shanks to a foil-lined 15x10x1-in. baking pan. Brush with some of the glaze. Bake at 400° for 5 minutes. Turn and brush with glaze; bake 5 minutes longer., Meanwhile, skim and discard any fat from the cooking juices. Discard bay leaves. Bring to a boil; cook and stir for 5 minutes to reduce slightly. Serve with shanks.

BRAISED SPICED LAMB SHANKS

Steps:

• Grind 1 tablespoon cumin seeds and 1/2 tablespoon coriander seeds in spice or coffee grinder. Transfer to small bowl. Stir in remaining cumin and coriander seeds, thyme, rosemary, curry powder, and salt. Whisk in 1/2 cup oil. Place lamb shanks in 13x9x2-inch glass baking dish. Rub spice oil all over shanks. Cover with plastic wrap; chill overnight, turning occasionally.
• Preheat oven to 350°F. Heat 1 tablespoon oil in heavy large ovenproof pot over high heat. Add lamb shanks and cook until brown on all sides, turning occasionally, about 10 minutes. Add stock and garlic; bring to boil, cover and transfer to oven. Cook 1 hour; remove from oven and turn lamb shanks over. Cover and continue cooking until lamb is tender, about 45 minutes longer. Using tongs, transfer lamb to platter; tent with foil to keep warm.
• Bring liquid in pot to simmer over medium heat. Add potatoes; simmer 10 minutes. Add carrots to liquid and simmer 5 minutes longer. Add tomatoes, zucchini, and asparagus to liquid and simmer until all vegetables are just tender, about 5 minutes. Using slotted spoon, transfer vegetables to platter with lamb. Pour braising liquid into 4-cup measuring cup. Spoon off fat, reserving 1 tablespoon. Heat reserved fat in heavy large skillet over medium heat. Whisk in flour; stir 2 minutes. Whisk in braising liquid and tomato paste. Boil until gravy coats spoon lightly, about 2 minutes. Serve lamb and vegetables with gravy.