Lamb Shank Stew With Russet Potatoes Recipes
LAMB SHANKS AND POTATOES
Take it easy: Your slow cooker or oven can work delicious magic with our lamb dinner to fix and forget.
Provided by Martha Stewart
Categories Lamb Recipes
Time 8h20m
Number Of Ingredients 11
Steps:
- In a 5- to 6-quart slow cooker, stir together tomatoes and puree, tomato paste, jam, garlic, orange zest, rosemary, ginger, and cinnamon. Season with salt and pepper. Add lamb and potatoes, stirring to combine.
- Cover, and cook on low for 8 hours (or on high for 5 hours), until lamb and potatoes are tender. Season again with salt and pepper, if desired. Serve.
- Preheat oven to 350 degrees. Follow step 1 (above), using a 5-quart Dutch oven or heavy pot with a tight fitting lid instead of the slow cooker. Add 2 cups water, and cover. Transfer to oven; cook until lamb and potatoes are tender, 2 to 2 1/2 hours.
LAMB SHANK STEW WITH RUSSET POTATOES
Number Of Ingredients 13
Steps:
- Preheat an oven to 350°F (180°C). On a large plate, generously season the flour with salt and pepper. Lightly dredge the lamb shanks in the flour.
- In a large Dutch oven over medium-high heat, warm the olive oil. Add the shanks to the pot and sear, turning occasionally, until browned all over, about 10 minutes total. Transfer the shanks to a plate and set aside.
- Add the garlic, carrots, onion, bay leaf, thyme and cloves to the pot; sauté until aromatic, 2 to 3 minutes. Add the wine, broth and barley, then return the shanks to pot. Cover the pot, transfer to the oven and braise for 2 hours.
- About 15 minutes before the shanks are ready to come out of the oven, make the garlic-parsley butter: Finely chop the garlic, drizzle with the olive oil and sprinkle with salt. Using the flat side of a chef's knife, mash the garlic together with the oil and salt to form a paste. Transfer the mixture to a bowl and stir in the parsley. Set aside.
- In a small saucepan over low heat, melt the butter. Add the garlic-parsley mixture and cook until aromatic and the garlic is softened, about 5 minutes. Remove from the heat and set aside.
- Peel the potatoes and cut each lengthwise into large wedges.
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LAMB SHANK STEW WITH RUSSET POTATOES | WILLIAMS SONOMA
2016-12-26 Preheat an oven to 350°F (180°C). On a large plate, generously season the flour with salt and pepper. Lightly dredge the lamb shanks in the flour. In a large Dutch oven over medium-high heat, warm the olive oil. Add the shanks to the pot and sear, turning occasionally, until browned all over, about 10 minutes total.
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Lamb shank stew with russet potato top. Easy. 1) Preheat oven to 180°C / gas mark 4. 2) On a large plate, season the flour with plenty of salt and pepper then lightly coat the shank pieces. Set a large, heavy-based pot or Dutch oven over medium-high heat. Add two glugs of olive oil then care . Prep Time. 20 mins. Cook Time. 120 mins. Serves. 4. Spring Lamb Shanks. Easy. 1. …
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