HOUSE LAMB SHANKS
Lamb shanks cooked in the cheater slow cooker without a lot of the usual braising liquid turn out with an amazing chestnut brown patina. We swear they look more like they came off an open fire of crackling grapevines than out of Min's limited-edition NASCAR Bobby Labonte slow cooker. In a few hours and with very little liquid, the meat cooks to a perfectly tender state, but stays beautifully intact for country-chic presentation. Imagine the shanks piled on a deep platter with garlicky white beans and wilted escarole or on fashionable couscous. Talk about restaurant-stylish and dinner-party perfect. Unlike last-minute chops, shanks taste best made ahead and reheated. Depending on your final destination, reheat them in the slow cooker by themselves or foil wrapped in the oven with side dishes. Shanks are also an efficient way to achieve a pile of tender pulled lamb for pita pockets piled with Yo Mayo Slaw (page 152) or paired with the Detailed Salad (page 156). We like to use the Rub de la Maison, which combines barbecue basics with herbes de Provence and dried lemon peel.
Yield makes 6 to 8 servings
Number Of Ingredients 3
Steps:
- PLACE the shanks in a large slow cooker (at least 5 quarts) and sprinkle the meat with the dry rub. Add the bottled smoke.
- COVER and cook on high for 4 to 6 hours or on low for 8 to 10 hours. The meat should be fork-tender.
LAMB SHANKS DELUXE
I got this recipe from my mom. The lamb shanks are so tender and make a deliciously flavored gravy. -Sue Draheim
Provided by Taste of Home
Categories Dinner
Time 3h
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Rub lemon and garlic over the lamb shanks; let stand for 10 minutes. In a large resealable plastic bag, combine 3/4 cup flour, salt and pepper. Add shanks, one at a time, and shake to coat., In a large skillet, brown lamb in oil over medium-high heat. Transfer to a shallow roasting pan. Stir the remaining flour into the skillet; cook and stir until browned. Stir in the consomme, water and vermouth until blended. Bring to a boil; cook and stir for 2-3 minutes or until thickened., Stir in the onion. Pour over lamb. Bake, uncovered, at 350° for 1-1/2 hours. Turn shanks; add the carrots and celery. Cover and bake 1 hour longer or until meat and vegetables are tender.
Nutrition Facts :
LAMB SHANKS
Provided by Molly O'Neill
Categories main course
Time 3h30m
Yield Four servings
Number Of Ingredients 16
Steps:
- Heat the oil in a heavy-bottom saucepan. Add the lamb shanks and sear over medium heat until golden brown, about 5 minutes per side. Remove and set aside. Add the onion and the garlic. Saute until the onions are translucent, about 5 minutes. Add the wine, increase the heat to high and simmer until reduced to 1/2 cup, about 5 minutes.
- Add the remaining ingredients, except the parsley. Stir to combine. Return the shanks to the saucepan. Partly cover and simmer over medium-low heat until the meat falls off the bone, about 3 hours. Remove the bay leaf. Season to taste with salt and pepper. Divide the shanks among 4 plates. Ladle the sauce over each shank. Garnish with parsley and serve immediately with white bean puree (recipe below).
Nutrition Facts : @context http, Calories 595, UnsaturatedFat 16 grams, Carbohydrate 26 grams, Fat 31 grams, Fiber 6 grams, Protein 42 grams, SaturatedFat 13 grams, Sodium 970 milligrams, Sugar 12 grams, TransFat 0 grams
BAKED LAMB SHANKS
Provided by Robert Farrar Capon
Categories dinner, main course
Time 2h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees.
- Put the oil in a baking dish, add the lamb shanks, turn to coat evenly and bake 30 minutes, turning once.
- Combine the onions with the allspice, nutmeg, salt and pepper, mix well, and spoon the mixture on top of the lamb shanks. Combine the tomatoes with the oregano and spoon on top of the onion mixture. Carefully pour the water around the shanks.
- Turn the oven to 400 degrees and bake for 1 1/2 hours, or until meat is tender, basting occasionally. If the dish begins to dry out, add more hot water. Add chickpeas to the juices 10 minutes before the end of the cooking time. Mix everything gently and spoon some sauce over each shank when serving.
Nutrition Facts : @context http, Calories 1092, UnsaturatedFat 34 grams, Carbohydrate 24 grams, Fat 69 grams, Fiber 7 grams, Protein 90 grams, SaturatedFat 30 grams, Sodium 1021 milligrams, Sugar 10 grams
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