Lamb Shanks And Potatoes Recipes

LAMB SHANKS AND POTATOES

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 SHANKS WITH SWEET POTATO RISOTTO AND SERRANO VINEGAR SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Season shanks on both sides with salt and pepper, to taste. Heat oil in a large rondeau until almost smoking. Add shanks and sear on both sides until golden brown. Remove shanks to a plate.
• Add onion, carrots, celery, and thyme to the pan, season with salt and pepper and cook until the vegetables are golden brown. Return the lamb to the pan, add the wine, and cook until completely reduced. Add stock to cover and bring to a boil. Cover and place in the oven. Cook for approximately 2 1/2 hours or until the meat is very tender.
• Strain sauce through a fine strainer into a medium saucepan. Add the serrano, sugar, and vinegar and cook until reduced by 1/2. Season with salt and pepper, to taste.
• Serve with Sweet Potato Risotto with Roasted Chanterelles.
• Place water in a medium saucepan and bring to a boil. Heat oil and butter in a medium high-sided saute pan. Add onion, season with salt and pepper, and cook until soft. Add rice and toss to coat in the mixture. Add wine and cook until completely reduced. Add 2 cups of the boiling water and cook until absorbed. Continue adding 1 cup of water at a time and cook, stirring often, until all liquid is absorbed. Repeat until rice is al dente.
• Stir in the sweet potato and mix until combined. Add the butter and Parmesan, and season with salt and pepper, to taste. Fold in the pine nuts and reserved chanterelles, and scrape the mixture into a bowl. Drizzle with the balsamic glaze and the white truffle oil.
• Preheat oven to 425 degrees F.
• Place mushrooms in a medium baking pan, toss with oil and season with salt and pepper, to taste. Roast until golden brown, about 15 to 20 minutes.

CURRY LAMB SHANKS WITH POTATOES

Steps:

• Season the lamb on all sides with salt and pepper. In a Dutch oven on medium-high heat add the olive oil. When the oil begins to swirl, add the shanks and sear until golden on all sides. Remove the shanks to a plate and add the butter, curry powder, allspice, and paprika. Stir with a wooden spoon until fragrant and the spices darken, about 2 minutes.
• Add the onions, bell pepper, garlic, thyme, scotch bonnet, and then season with salt and pepper. Allow the vegetables to become tender and golden with the spices, about 5 minutes. Stir everything together then add the shanks back to the pot. Add the chicken stock, cover and bring to a simmer.
• Simmer, stirring occasionally, until the lamb is fork tender, about 2 hours. Taste and season if needed, then add the potatoes and simmer until the potatoes are fork tender, about 30 minutes more. If making the day before, refrigerate and remove the film of fat from the top before reheating.
• Serve the lamb shanks over Right Rice, recipe follows and garnish with chopped cilantro.
• Rinse the rice 3 times to remove the starch. Put the rice in a medium saucepan and fill with enough water to cover the rice by 1/2-inch or measure by placing your thumb tip on the rice and filling the pot with water until the water reaches the middle of your thumbnail. Bring the rice to a simmer, cover and cook until tender and the liquid is evaporated, about 15 minutes. Remove from the heat and let the rice stand another 5 minutes, covered.

VIETNAMESE LAMB SHANKS WITH SWEET POTATOES

Steps:

• Heat oven to 160C/140C fan/gas 3. Heat 1 tbsp oil in a heavy-bottomed casserole, season the shanks, then brown them 2 at a time on all sides, adding the remaining oil for the second batch. Remove the lamb and add the onions. Fry them quite briskly, about 30 secs, add the ginger, garlic and chopped chilli, then turn the heat down and cook for 1 min. Add 1 tbsp sugar, stir, then add the star anise, lemongrass, stock, purée and seasoning. Bring to the boil.
• Cover and cook in the oven for 1½ hrs, then add the sweet potatoes and cook for 1 hr more. The lamb should be completely tender and almost falling off the bones. Stir in the fish sauce, lime juice and 1 tsp sugar to just lift the flavour, then scatter with the mint, basil and the sliced chilli to serve.

LAMB SHANK AND POTATO CURRY

Steps:

• Wash the shanks and trim neatly.
• Mix the yoghurt with the garam masala and massage into the shanks. Cover and refrigerate for 2 hours.
• Combine the spice mix ingredients.
• Heat 2 tbsp oil in a large frypan and cook the onion until soft but not browned. Add the ginger, garlic, bay leaves and spice mix and cook for 3 minutes. Set aside.
• Heat the remaining 2 tbsp oil in a heavy, lidded pot and brown the lamb shanks on all sides.
• Add the onion mixture, tomato paste, diced potato, salt and 400ml water, and bring to a high simmer.
• Cover and cook over gentle heat for 1 1/2 to 2 hours, until the lamb is tender and the sauce is thick.
• Cook the beans in simmering salted water, drain and toss over the top. Scatter with nigella seeds and coriander and serve with warm naan bread and yoghurt, and rice pulao.

LAMB SHANKS WITH PARSNIPS, CARROTS AND POTATOES

Steps:

• Season the lamb with seasoning salt and pepper.
• Heat the olive oil in a large skillet over medium-high heat.
• Add in the shanks and brown on both sides (this should take about 10-12 minutes).
• Transfer the browned shanks to a bowl.
• Add in the onion, celery, rosemany, oregano and 10-12 minutes or until the veggies are golden.
• Add in the garlic and saute for 1 minute.
• Add in the tomatoes with juice, water, broth and wine and return the lamb back to the pot (pressing the lamb into the juices with a fork or spoon) bring to a boil, reduce heat to low, cover and simmer about 2 hours or until the lamb are Just tender.
• Add in the potatoes, carrots, olives and parsnips and simmer for another 30 minutes, or until tender.
• After the 30 minutes of cooking season with salt and pepper.
• Using a slotted spoon remove the lamb and veggies to a large platter.
• Boil the juices for about another 5 minutes or until thickened, season again with black pepper.
• Spoon the sauce over the lamb and veggies.

SLOW-COOKER LAMB WITH OLIVES AND POTATOES

Steps:

• Combine potatoes, shallots, garlic, lemon zest, and rosemary in a 5-to-6-quart slow cooker; season with salt and pepper. In a small bowl, whisk together 1 tablespoon flour and broth. Add to slow cooker.
• Place 3 tablespoons flour on a plate. Season lamb with salt and pepper, then coat in flour, shaking off excess. In a large skillet, heat oil over medium-high. In batches, cook lamb until browned on all sides, about 10 minutes; transfer to slow cooker. Add wine to skillet and cook, scraping up browned bits with a wooden spoon, until reduced by half, about 2 minutes. Add to slow cooker, then cover and cook on high until lamb is tender, about 3 1/2 hours (7 hours on low). Stir in olives, cover, and cook 20 minutes.
• To serve, transfer lamb and vegetables to a platter. Skim fat from cooking liquid, then stir in lemon juice and season to taste with salt and pepper. Serve sauce with lamb and vegetables.

MOROCCAN-STYLE LAMB SHANKS WITH POTATOES AND PEAS

Steps:

• Heat the oil in a small heavy pot or skillet, and stir in the onion, garlic, ginger, and saffron; then lay in the lamb shanks. Cook for about 5 minutes over low heat, stirring frequently and turning the shanks over. Pour in enough water to cover, and sprinkle with about 1/2 teaspoon salt and several grindings of pepper. Cover, and continue to cook over low heat for 1 1/2-2 hours, until the shanks are very tender; check the level of liquid, and add more water if necessary so that it just covers the shanks. Add the potatoes, and simmer for 20 minutes; then add the peas, preserved lemon, and olives, and cook another 4 or 5 minutes. Fish out one of the shanks and the potatoes, and place on a warm plate; then, with a fine-mesh scoop, pick up all the peas and seasonings and scatter them over the meat. Pour on some of the cooking sauce (you'll only use about half of it), and sprinkle the parsley and cilantro on top.
• Variations
• I've used lima beans instead of peas, as well as a handful of fava beans, when I have them in the garden; both take a little longer to cook than the peas, so allow for that. If you don't have preserved lemon, either store-bought or homemade, use a couple of slivers of fresh lemon peel, finely julienned. And don't worry if you don't have fresh cilantro-parsley alone is fine. Be sure to save the rest of the cooking sauce.

BRAISED LAMB SHANK WITH VEGETABLES

Steps:

• Heat oil in a large saucepan over medium high heat. Brown shanks in oil, about 20 minutes. Add water to cover, reduce heat to low and simmer for about 1 hour.
• Add potatoes, carrots and onions and simmer for about 1 hour. In a small bowl blend flour into melted butter to make a roux, then stir this into simmering dish to thicken.

LAMB SHANKS WITH POTATOES, PARSNIPS AND KALAMATA OLIVES

Steps:

• Sprinkle lamb with salt and pepper. Heat 3 tablespoons oil in heavy large pot over medium-high heat. Working in batches, cook lamb until brown, about 8 minutes. Transfer to large bowl.
• Reduce heat to medium. Add carrot rounds, onions and celery to pot. Sauté until vegetables are tender and golden, about 10 minutes. Add garlic, rosemary and oregano. Sauté 1 minute. Stir in tomatoes with juices, 2 cups water, wine and orange peel. Return lamb to pot, pressing to submerge. Bring to boil. Reduce heat to low. Cover; simmer until lamb is just tender, about 2 hours 15 minutes.
• Add potatoes, 2-inch carrot pieces, parsnips and olives to pot. Simmer uncovered until vegetables are tender and lamb is very tender, about 30 minutes longer. Using slotted spoon, transfer lamb and vegetables to platter. Boil juices in pot until thickened enough to coat spoon, about 5 minutes. Discard orange peel. Season sauce with salt and pepper.
• Spoon sauce over lamb and vegetables and serve.