Lamb Shank With Cauliflower And Red Pepper 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.

SLOW COOKER LAMB SHANKS

Steps:

• Add the broth to your slow cooker.
• Season the lamb shanks with salt, pepper, garlic powder, cumin, and rosemary. Place the shanks in your slow cooker.
• Cover and cook on HIGH for 4 hours or on LOW for 7 hours, until the lamb is very tender.
• When the lamb shanks finish cooking, set the slow cooker to WARM.
• Transfer the cooked lamb shanks to a plate. Strain the cooking liquids into a glass measuring cup, then return the lamb shanks to the slow cooker pan (carefully wipe it with warm moist paper towels if needed) and cover, to keep the meat warm while you thicken the gravy.
• Use a spoon to skim the fat layer off the top of the cooking juices. Pour them into a medium saucepan. Heat over medium-high heat until almost boiling but not quite, then turn the heat down to medium and simmer, whisking occasionally, until liquids are reduced into a rich gravy, 10-15 minutes.
• Transfer the lamb shanks to plates, spoon the gravy on top, and serve.

LAMB SHANK WITH CAULIFLOWER AND RED PEPPER

Steps:

• Preheat the oven to 350F. Dredge the lamb shanks in flour. Warm a third of the olive oil in a skillet and brown the shanks on all sides. In another ovenproof pan, melt the butter with another third of the olive oil over medium-low heat. Add the celery, carrot, and onion and sauté for about 20 minutes over medium-low heat. Add the shanks and season with salt and pepper. Pour the wine over the meat and cook until evaporated, about 10 minutes. Add the vegetable stock and the herb sachet. Cover and braise in the oven for about 1½ hours. Check periodically to make sure the sauce covers the meat at all times (add some vegetable stock if necessary). Meanwhile, heat the rest of the olive oil in a skillet. Add the red onion and sauté until translucent, about 4 minutes. Add the bell peppers, season with salt, and cook over medium heat for 5 minutes. Remove from the heat and cover to keep warm. After the shanks have been cooking for 1½ hours, add the cauliflower and sautéed peppers and onions to the pot, stir well, and return to the oven, uncovered, for 15 more minutes. Place 1 shank on each of 4 dinner plates, top with some sauce and vegetables, and serve. VINO This lamb dish demands a great reserve Brunello di Montalcino.

SLOW COOKER LAMB CURRY WITH CAULIFLOWER, PEAS, AND POTATOES

Steps:

• Place lamb shanks, culinary stock, coconut milk, tomatoes, curry powder, red pepper, and salt together in the bottom of a slow cooker. Cook on High until lamb is tender and juices run clear when pierced with a knife, about 3 hours.
• Skim the fat off of the top of the mixture. Mix in cauliflower, potatoes, and peas. Switch to Low and cook until vegetables are tender, about 3 hours more. Remove lamb meat from bones. Return meat to the slow cooker; discard bones.

BRAISED LAMB SHANKS WITH PEPPERS

Steps:

• Pat dry lamb shanks. In a heavy casserole or Dutch oven that will hold all the shanks, heat oil on medium-high. Add lamb shanks and brown on all sides, about 10 minutes. Remove to a platter. Season with salt and pepper. Reduce heat to medium-low.
• Add bell peppers and onions to the pan. Sauté, stirring, until the vegetables wilt and just begin to color, 5 to 6 minutes. Add garlic, dill seed, paprika and cinnamon. Stir. Add stock and wine. Bring to a simmer. Stir in tomato paste and oregano. Season with salt and pepper. Stir in lemon juice. Return lamb shanks to the pot along with any juices on the platter. Cover them with a piece of parchment or waxed paper, cover pot with lid, reduce heat to very low and cook about 2 hours, basting the shanks occasionally and turning them at least once until the meat is very tender when pierced with a knife.
• Remove shanks from the pot. Increase heat to medium and reduce sauce by about a third, about 10 minutes. Taste and season with salt and pepper as needed. Return shanks to the pot, baste and reheat. Serve directly from the casserole or transfer to a serving dish. Strew with fresh dill before serving.

LAMB SHANKS IN RED WINE WITH PRUNES

Steps:

• Place prunes in a bowl, add wine and set aside. Heat oil in a 6-quart casserole or sauté pan. Add lamb and brown on all sides over medium heat. Remove. Stir in onion and garlic. Sauté on low until soft. Stir in bell pepper, cumin and paprika. Sauté a few minutes. Return lamb to pan, season with salt and pepper. Add thyme, prunes and wine. Cover and simmer 1 hour.
• Turn shanks in pan and baste. Add zest and cayenne. Cover and cook on low about 45 minutes more, until lamb is tender when pierced with a fork. Check seasoning. Serve with couscous.