Lamb Shanks Braised In Merlot With Figs Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LAMB SHANKS WITH MERLOT AND GARLIC



Lamb Shanks With Merlot and Garlic image

Lamb shanks become tender and juicy when braised in a good Pacific Northwest Merlot. If your pot is smaller than 10 inches (25 cm) in diameter, ask your butcher to crack the bones so the shanks will fit. Serve with lots of fresh crusty bread to mop up the sauce. From The Pacific Northwest (Williams-Sonoma New American Cooking) by Jean Galton.

Provided by lazyme

Categories     Lamb/Sheep

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 15

4 lbs meaty lamb shanks (four, 3/4 to 1 lb. each)
1 teaspoon coarse salt
1/2 teaspoon fresh ground pepper
1/4 cup all-purpose flour
4 tablespoons olive oil
1 large walla walla onions or 1 large other sweet onion, chopped
1 lb yukon gold potatoes or 1 lb yellow fin potatoes, unpeeled, cut into 1 1/2-inch chunks
1 lb carrot, peeled, split lengthwise, and cut into 1-inch pieces
2 garlic, bulbs cloves separated and peeled
2 bay leaves
1 bunch fresh thyme, tied in a bundle
1 cup merlot
1 cup chicken stock
2 tablespoons chopped fresh flat-leaf parsley (Italian)
1 tablespoon chopped of fresh mint

Steps:

  • Preheat the oven to 350°F (180°C).
  • Trim off any excess fat from the lamb shanks.
  • Sprinkle the shanks with the salt and pepper.
  • Spread the flour on a plate and turn the shanks in the flour, shaking off any excess.
  • In a large, heavy ovenproof pot over high heat, warm 2 tablespoons of the olive oil.
  • Add the shanks (in batches, if necessary) and brown well on all sides, about 5 minutes.
  • Transfer the shanks to a plate.
  • Wipe out the pot.
  • Add the remaining 2 tablespoons oil to the pot over medium-high heat.
  • Add the onion and cook, stirring frequently, until soft, 3-4 minutes.
  • Return the shanks to the pot along with the potatoes, carrots, garlic, bay leaves, thyme, wine, and stock.
  • Bring to a boil, cover, and transfer to the oven.
  • Bake for 1 1/2 hours. Uncover and continue to bake until the Iamb is very tender, about 30 minutes longer.
  • Transfer the shanks to a platter.
  • Using a slotted spoon, transfer the potatoes and carrots to the platter.
  • Cover and keep warm.
  • Using a large spoon, skim off any fat from the surface of the sauce remaining in the pot.
  • Lift out and discard the bay leaves and the thyme.
  • Place the pot over high heat and bring to a boil.
  • Cook the sauce until it reduces and is lightly thickened, 3-5 minutes.
  • Pour the sauce around the meat.
  • Sprinkle the meat and vegetables with the parsley and mint.

LAMB SHANKS BRAISED IN MERLOT WITH FIGS



Lamb Shanks Braised in Merlot With Figs image

I found this on a New Zealand site whilst looking for ways to use up a heap of dried figs Russell brought home. Prep time doesn't include marinating.

Provided by JustJanS

Categories     Stew

Time 3h

Yield 3-6 serving(s)

Number Of Ingredients 14

6 lamb shanks
2 large onions, peeled and finely chopped
2 stalks celery, finely chopped
20 black olives
3 tablespoons capers
2 cups dried figs, halved
2 tablespoons fresh rosemary
1 teaspoon black pepper
6 cloves garlic, peeled and lightly smashed
1 (750 ml) bottle merlot
2 tablespoons oil
1/4 cup tomato paste
1 cup stock (beef or chicken)
salt and pepper

Steps:

  • Place the lamb shanks in a deep dish with the onions celery, olives, capers, dried figs, black pepper, rosemary and garlic.
  • Pour over the merlot and marinate, covered, in the fridge for at least 4 hours-24 hours for preference.
  • Remove the shanks from the marinade.
  • Reserve the marinade.
  • Heat the oil in a heavy-based frying pan and brown the shanks on all sides.
  • Transfer them to a casserole dish.
  • Add the tomato paste to the pan and stir over a moderately high heat until it becomes a deep reddish brown colour.
  • add the stock and bring to the boil.
  • Pour over the meat and add the reserved marinade ingredients.
  • Cover and cook at 160c for 2-2 1/2 hours or until the meat is nearly falling foo the bone.
  • Season to taste, serve over mash with greens on the side.

BRAISED LAMB SHANKS WITH PEPPERS



Braised Lamb Shanks With Peppers image

Hearty and aromatic, this braised lamb dish, adapted from my mother, Annette Gertner, takes inspiration from the Middle East by way of Eastern Europe. It simmers mostly unattended and even benefits from being made earlier in the day - or even a day or two in advance - and reheated. The four shanks yield four copious portions. (The recipe will serve six if every guest does not insist on having a bone.) Orzo alongside will sop up the sauce.

Provided by Florence Fabricant

Categories     meat, main course

Time 3h

Yield 4 to 6 servings

Number Of Ingredients 16

4 small-to-medium lamb shanks (3 to 3 1/2 pounds), excess fat and silver skin removed
2 tablespoons extra-virgin olive oil
Salt and ground black pepper
1 large green bell pepper, cored, ribs removed, cut in 1/2-inch strips
1 large red bell pepper, cored, ribs removed, cut in 1/2-inch strips
4 small yellow onions (about 1 pound), peeled and quartered vertically
3 large garlic cloves, smashed
1 teaspoon dill seed, crushed in a mortar
1 teaspoon paprika, preferably Hungarian
1/2 teaspoon ground cinnamon
1 cup chicken stock
1/2 cup dry red wine
3 tablespoons tomato paste
1 tablespoon dried oregano
3 tablespoons lemon juice
2 tablespoons minced fresh dill

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.

BRAISED LAMB SHANKS WITH FISH SAUCE



Braised Lamb Shanks With Fish Sauce image

A full ½ cup of fish sauce goes into this recipe: half into a garlicky marinade and half into a sauce with dried chiles, cilantro stems, and sautéed shallots.

Provided by James Syhabout

Categories     Bon Appétit     Braise     Lamb     Lamb Shank     Garlic     Fennel     Carrot     Cilantro     Chile Pepper     Shallot     Lime     Dinner     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 13

12 garlic cloves, 6 smashed, 6 finely chopped
4 (16-ounce) lamb shanks, excess fat and silver skin trimmed
1/2 cup fish sauce, divided; plus more for serving (optional)
1/4 cup vegetable oil
5 medium shallots, thinly sliced
2 tablespoons finely chopped cilantro stems
6 dried bird chiles
4 makrut lime leaves or 2 teaspoons finely grated lime zest
2 bay leaves
4 cups homemade chicken stock or low-sodium chicken broth
2 large fennel bulbs, quartered
8 ounces small carrots, scrubbed, or larger carrots, scrubbed, cut into 3-inch pieces
1 cup cilantro, Thai or sweet basil, and/or celery leaves, divided

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.

BRAISED LAMB SHANKS WITH FRESH HERBS



Braised Lamb Shanks With Fresh Herbs image

Bone-in lamb shanks are perfect for braising. The marrow in the bones releases into the sauce, deepening its flavor, while the tough meat softens into perfect tenderness during the long, slow cooking. In this recipe (very loosely based on a Georgian stew called chakapuli) the shanks are cooked with a prodigious amount of fresh herbs, adding fragrance and body. You can braise this several days in advance, then reheat it on the stove. The flavors get even better after having a chance to meld. Just don't add the final herbal garnish until right before serving. A little bread, polenta or rice would be just the thing to soak up the heady sauce, though a spoon works, too.

Provided by Melissa Clark

Categories     dinner, soups and stews, main course

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 22

1 tablespoon plus 1 teaspoon kosher salt
2 teaspoons sweet paprika
1 teaspoon freshly ground black pepper
5 pounds lamb shanks (5 to 6 shanks)
Extra-virgin olive oil, as needed
1 large sweet onion (white or red), peeled, halved and thinly sliced
8 garlic cloves, roughly chopped
2 teaspoons coriander seeds, coarsely cracked
1/4 teaspoon cayenne
1/4 teaspoon ground allspice
1 1/2 cups dry white wine
2 bunches scallions, finely chopped (white and green parts)
2 cups chopped spicy greens such as mustard greens, mizuna, arugula, or radish tops
1 1/2 cups chopped cilantro (tender stems and leaves only)
1 cup chopped parsley (tender stems and leaves only)
1 cup chopped mint or dill or a combination (tender stems and leaves only)
1/2 cup chopped tarragon (tender stems and leaves only)
1/2 cup chopped chives
About 1 cup chicken or lamb stock, or water
2 to 3 tablespoons dried currants (optional)
3 tablespoons unsalted butter
Fresh lemon juice, as needed (optional)

Steps:

  • In a large bowl (or covered container) large enough to hold the lamb, mix together salt, paprika and pepper. Add shanks and rub all over with spice mix. Cover and marinate for at least 4 hours (or up to 24 hours) in the refrigerator.
  • Heat oven to 325 degrees. In a large skillet over medium heat, heat a very thin film of olive oil. Sear the lamb in batches to avoid overcrowding the pan, adding more oil as needed. Take your time with this, making sure to brown the lamb all over. Transfer browned lamb to a roasting pan.
  • When all the lamb is cooked, add onion to empty skillet and cook it in the lamb drippings, adding a more oil if pan looks dry, until limp and lightly browned at the edges, about 5 minutes.
  • Add garlic, coriander, cayenne and allspice and cook until the garlic is very fragrant and opaque, 1 to 2 minutes longer. Pour in wine and bring to a simmer, scraping up the browned bits on bottom of pan. Let mixture simmer until thickened and reduced by about a third (about 5 minutes). Pour over lamb.
  • In a bowl, toss together scallions, spicy greens, and herbs. Sprinkle lamb with half the herb mixture and set remaining half aside for serving. Cover pan with two layers of foil (or heavy-duty foil) and bake until meat is falling off the bones, 3 to 3 1/2 hours total, turning shanks every hour so they cook evenly. If the bottom of the pan starts to dry out before lamb is done, add a few tablespoons of the stock or water to moisten it.
  • When shanks are tender, transfer to a heated serving platter and cover with foil to keep warm. If you like, at this point you can tear the meat off the bones; or, serve the shanks bone-in.
  • On top of the stove, heat roasting pan over medium-low heat. If pan is dry, add remaining stock or water and bring to a simmer. (If drippings in pan seem very fatty, spoon off some of the fat.) Add currants and bring drippings to a simmer, scraping up the browned bits on bottom of pan.
  • Once the liquid is reduced to a thin glaze, add butter to pan along with all but 2 tablespoons of the remaining herbs (save those 2 tablespoons for garnish). Whisk sauce until smooth, then taste and add lemon juice as needed. Pour sauce over the lamb and garnish with chopped herbs. Serve immediately.

Nutrition Facts : @context http, Calories 852, UnsaturatedFat 28 grams, Carbohydrate 12 grams, Fat 57 grams, Fiber 4 grams, Protein 64 grams, SaturatedFat 24 grams, Sodium 1184 milligrams, Sugar 4 grams, TransFat 0 grams

ROSEMARY BRAISED LAMB SHANKS



Rosemary Braised Lamb Shanks image

Lamb shanks are slowly simmered with fresh rosemary, garlic, tomatoes, and red wine. Great served with polenta, or my family's favorite--roasted garlic mashed potatoes--as you need something to soak up the wonderful sauce. A fantastic dish for company, as all the prep work is done at the beginning, and then you just have to wait.

Provided by S. HODGE

Categories     World Cuisine Recipes     European     Italian

Time 2h30m

Yield 6

Number Of Ingredients 12

6 lamb shanks
salt and pepper to taste
2 tablespoons olive oil
2 onions, chopped
3 large carrots, cut into 1/4 inch rounds
10 cloves garlic, minced
1 (750 milliliter) bottle red wine
1 (28 ounce) can whole peeled tomatoes with juice
1 (10.5 ounce) can condensed chicken broth
1 (10.5 ounce) can beef broth
5 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme

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.

Nutrition Facts : Calories 480.5 calories, Carbohydrate 17.6 g, Cholesterol 92.7 mg, Fat 21.8 g, Fiber 3.1 g, Protein 30.3 g, SaturatedFat 7.7 g, Sodium 758.7 mg, Sugar 7.3 g

MOROCCAN BRAISED LAMB SHANKS



Moroccan Braised Lamb Shanks image

This delicious lamb dish is courtesy of chef Brad Farmerie. Martha made this recipe on Cooking School episode 305.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 20

3 tablespoons olive oil
1 onion, sliced crosswise
1 red chile, preferably Holland hot or red Thai chile, chopped
2 cloves garlic, very finely chopped
1 piece ginger (3 inches), peeled and very finely chopped
2 stalks celery, chopped
1 carrot, chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon oregano
2 cinnamon sticks
3 star anise
2 pinches saffron
Coarse salt and freshly ground black pepper
3 cups Brown Chicken Stock, homemade or store-bought
2 cans (16 ounces each) whole peeled tomatoes
8 dried apricots, sliced
20 green and black olives, such as Moroccan or Alphonso and Cerignola
4 lamb shanks
Mint Yogurt

Steps:

  • Preheat oven to 325 degrees.
  • In a large Dutch oven over medium heat, add olive oil, onion, chile, garlic, and ginger. Cook, stirring frequently, until vegetables begin to soften, 5 to 6 minutes. Add celery, carrot, cumin, coriander, oregano, cinnamon, star anise, and saffron. Continue cooking, stirring frequently, until vegetables are soft and fragrant; season with salt and pepper.
  • Add chicken stock, tomatoes, apricots, and olives; bring to a boil. Add lamb, making sure it is submerged halfway; season with salt and pepper. Transfer to oven and cook, rotating lamb every 30 minutes, until meat is evenly browned and falling off the bone, and sauce is thickened.

BRAISED LAMB SHANKS WITH TOMATO AND FENNEL



Braised Lamb Shanks with Tomato and Fennel image

Braising lamb shanks makes them meltingly tender. Serve with Polenta for a hearty meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 15

4 1 1/2-pound lamb shanks, trimmed
Coarse salt and freshly ground pepper
1/2 cup all-purpose flour
4 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 medium onions, sliced 1/4 inch thick
1 large leek, white and light-green parts only, washed well, sliced into 1/4-inch half moons
4 garlic cloves, thinly sliced
1 cup dry red wine
2 cups homemade or low-sodium canned chicken stock
1 twenty-eight-ounce can peeled whole plum tomatoes, drained
2 tablespoons tomato paste
1 tablespoon fresh thyme leaves
2 dried bay leaves
2 medium fennel bulbs, sliced 1/4 inch thick

Steps:

  • Preheat oven to 375 degrees. Season lamb all over with salt and pepper. Place flour in a shallow bowl. Dredge lamb in flour, turning to coat evenly; shake off excess. Heat oil and butter in an 8-quart Dutch oven or skillet over medium heat. Working in two batches, cook until shanks are well browned, about 5 minutes per side. Transfer shanks to a large plate; drain off all but 2 tablespoons fat from the skillet.
  • Place skillet over medium heat; add onions and leek, and saute until they are lightly browned, about 6 minutes. Add garlic; cook 4 minutes more. Add red wine; deglaze pan by scraping up any browned bits with a wooden spoon. Return shanks to skillet, and add chicken stock, tomatoes, tomato paste, thyme, and bay leaves. Bring to a boil; cover, and place in oven. Braise 2 hours; add fennel, and cook 30 minutes.
  • Using a slotted spatula, transfer shanks and vegetables to a large bowl. Cover; set aside. Using a ladle, skim fat from surface of cooking liquid; cook over medium heat until liquid is thickened, 5 to 7 minutes. Return shanks and vegetables to pan; cook until heated through. Remove from heat, and season with salt and pepper.

More about "lamb shanks braised in merlot with figs recipes"

LAMB SHANK RECIPES | RECIPETIN EATS
Port Braised Lamb Shanks. Primary Sidebar. Search Recipes... Hi, I'm Nagi! I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More. Free Recipe eBooks.
From recipetineats.com


BEST BRAISED LAMB SHANKS A LA ROB FEENIE RECIPES - FOOD …
2009-10-19 Preheat oven to 350 degrees Fahrenheit. Season lamb shanks with salt & freshly ground white pepper. In a large fry pan, over high heat, add 2 tablespoons olive oil. Add lamb shanks & sear on all sides. Remove from pan & set aside. Pour off fat from fry pans and put pans to the side. In a heavy bottom pot with a tight fitting lid, over medium ...
From foodnetwork.ca


SLICED BEEF SHANKS BRAISED IN MERLOT RECIPE | SIDECHEF
Step 1. Season Beef Shank (3 slices) with Kosher Salt (to taste) and Cayenne Pepper (to taste) . Step 2. Saute in Olive Oil (2 Tbsp) on both sides until browned, remove meat, reserve. Step 3. Cut Carrots (2) and Onions (2) into large dice, saute until caramelized. Step 4.
From sidechef.com


POMEGRANATE-MERLOT BRAISED LAMB SHANKS | WILLIAMS SONOMA
2016-12-06 Add the onion and cook, stirring occasionally, until tender, 7 to 8 minutes. Add the garlic, tomato paste, thyme, cinnamon, cumin, allspice and bay leaf and cook, stirring constantly, for 1 minute. Add the wine and pomegranate juice and simmer for 5 minutes. Add the honey, broth, salt, pepper and lamb. Transfer the insert to the slow-cooker base.
From williams-sonoma.com


BRAISED LAMB SHANKS RECIPE - ATBBQ.COM
2019-04-09 Stir. Nestle the lamb shanks into the braising liquid. Place a lid on the dutch oven and transfer to the grill. Cook at 350°F until the meat is very tender and nearly falling off the bones, about 1.5-2 hours. Remove the dutch oven from the grill. To make the gremolata, simply combine all three ingredients and mix.
From atbbq.com


BRAISED LAMB SHANKS WITH OLIVES | CANADIAN LIVING
In Dutch oven, melt butter over medium-high heat. Add lamb shanks and cook, turning occasionally, until browned on all sides, about 5 minutes. Transfer to plate; set aside. Preheat oven to 300°F. In same Dutch oven, heat olive oil over medium-high heat. Add carrots, onion, leek and celery; season with salt and pepper.
From canadianliving.com


BRAISED LAMB SHANKS WITH MERLOT WINE SAUCE - BIGOVEN.COM
1. Preheat oven to 325 degrees. 2. In a Dutch oven, heat the olive oil. 3. Season lamb and flour with salt and pepper; dredge lamb in flour and place lamb in Dutch oven. Add tomato paste and brown shanks well on all sides. 4. Add wine, vegetables and both kinds of stock to the pan; cover and bring to a boil.
From bigoven.com


DELICIOUS SLOW BRAISED LAMB SHANKS RECIPE - CHEF GERRIE
2021-04-16 Place in oven and let the braise cook slowly for 3 1/2 hours or until fork tender. 7. Once Lamb Shanks are done remove and keep warm. Raise up the oven to 350° F. Roast vegetables for 30 minutes. 8. Time to strain the braising liquid. Strain the braising liquid into a 3 …
From chefgerrie.com


MERLOT BRAISED LAMB SHANK — CHEF LEON C. BRUNSON
2019-06-19 Braised Lamb Shank. Video: Merlot braised lamb shanks, asiago cheese risotto, natural jus. Braising large pieces of meat have always indicated a level of knowledge or appeciation for cooking. It requires patience, information about the cut, flavor profiles, aromatics. and most importantly TIME. As I began to braise more things I understood the ...
From leoncbrunson.com


LAMB SHANKS WITH MERLOT RECIPE - LOS ANGELES TIMES
2004-01-07 Rub the surface of each shank with the garlic cloves. Season with salt and pepper. Place the flour in a plastic bag. Add the lamb shanks one at a …
From latimes.com


BRAISED LAMB SHANKS IN MERLOT WITH FIGS - GOURMET DIRECT
Method. In a deep dish put the lamb shanks, onions, celery, olives, capers, dried figs, rosemary, black pepper and garlic and pour over the wine. Cover and marinate in the refrigerator overnight or for at least 4 hours. Remove the shanks from the marinade and set aside. Heat the oil in a frying pan and brown the shanks on all sides.
From gourmetdirect.co.nz


BRAISED LAMB SHANKS - EASY EVERYDAY RECIPES FROM SCRATCH
2021-02-12 Heat the ghee in a braiser over medium high heat, then add the lamb shanks and sear on all sides until brown, about 10 minutes total. Remove the lamb shanks to a plate. Add the chopped onion, carrots, and potatoes straight to the pan (with the fat and drippings still there). Season with 1/2 tsp salt.
From fifteenspatulas.com


SIMPLE BRAISED LAMB SHANKS WITH WINTER FRUITS - WAOLADY
2021-12-08 6 lamb shanks; 2 tablespoons extra virgin olive oil; 3 cups chopped red onion about 4 medium or 2 large; 4 cloves garlic peeled and smashed; 2 medium carrots or parsnips, peeled and sliced; 2 teaspoons finely chopped rosemary; 1 cup mixed dried fruit dates, apricots, figs, cherries or prunes; 3 Tablespoons pomegranate molasses; 1 1/4 cups ...
From waolady.com


BRAISED LAMB SHANKS | CANADIAN LIVING
2005-12-09 Sprinkle lamb with pepper. In large skillet, heat half of the oil over medium-high heat; brown shanks all over, in batches if necessary, about 5 minutes. Transfer to bowl. Pour off fat in skillet. Reduce heat to medium; add remaining oil and fennel seeds. Fry until seeds start to pop, 10 seconds; add onion, carrots, celery, garlic and salt. Fry ...
From canadianliving.com


EASY BRAISED LAMB SHANKS RECIPE - THE MEDITERRANEAN DISH
2022-03-31 Transfer the lamb to a large slow cooker. Add the vegetables, then add 1 cup wine (instead of 2), add broth and remaining ingredients. Cover the slow cooker. Set on Low and cook for 8 hours or on High and cook for 5 to 6 hours or until …
From themediterraneandish.com


BRAISED LAMB SHANKS WITH GARLIC GREMOLATA RECIPE | COOKING LIGHT
1. Stir together onion, carrots, and smashed garlic cloves in a 5- to 6-quart slow cooker. 2. Sprinkle lamb with 1 teaspoon each salt and pepper. Heat a large nonstick skillet over medium-high. Add canola oil to skillet; swirl to coat. Add lamb shanks; cook, in batches if necessary, turning to brown on all sides, 6 minutes.
From cookinglight.com


10 BRAISED LAMB SHANK RECIPES THAT ARE PERFECT COLD WEATHER …
2021-12-03 Lamb Shank Braised in White Wine with Rosemary. Credit: StefBani. View Recipe. In this easy-to-prepare main dish, lamb shanks are browned in a hot pan, then braised in a white wine, garlic, and fresh rosemary sauce for hours. The wonderfully tender, juicy, and flavorsome lamb is well worth the wait! Serve with polenta, rice, or mashed potatoes ...
From allrecipes.com


BRAISED LAMB SHANKS IN MERLOT WITH FIGS | RECIPES WIKI
In a deep dish put the lamb shanks, onions, celery, capers, dried figs, rosemary, black pepper and garlic and pour over the wine. Cover and marinate in the refrigerator overnight or for at least 4 hours. Remove the shanks from the marinade and set aside. Heat the oil in a frying pan and brown the shanks on all sides. Transfer to a casserole.
From recipes.fandom.com


RECIPE FOR LAMB SHANKS IN OVEN WITH FIGS & SPICES
Preheat oven to 350 F. In a large Dutch oven, heat oil, over medium-high heat, until shimmering. Cooking in batches, add the shanks and sear on all sides, until golden brown, about 10 minutes. Transfer the shanks to a plate. Add the garlic, cut side down, and cook, undisturbed, 2-3 minutes, until golden brown.
From valleyfig.com


CLASSIC BRAISED LAMB SHANK - THE STAY AT HOME CHEF
Heat a large oven safe pot over high heat. Season the lamb shanks with salt. Add oil to the pan and brown the shanks on all sides. Once each of the shanks have been nicely browned, transfer them to a plate and set aside. Meanwhile, puree the onion, carrot, celery, and garlic in a food processor. Add in tomato paste.
From thestayathomechef.com


BRAISED LAMB SHANKS - JO COOKS
2021-03-31 Transfer the sautéed veggies to your slow cooker, and add the rest of the ingredients. Mix well with a large spoon or whisk and add the lamb shanks to the slow cooker. Make sure they are fully submerged. Cook on low for 8 hours or on high for 4 to 6 hours. Follow steps 5 and 6 of this recipe to make the sauce.
From jocooks.com


HOW TO BRAISE LAMB SHANK: TENDER BRAISED LAMB SHANK RECIPE
2020-11-08 Written by the MasterClass staff. Last updated: Nov 8, 2020 • 2 min read. Flavorful braised lamb shanks—a hallmark of Easter dinner for some, and the makings of an above-average Thursday night for others—may require a few hours of …
From masterclass.com


BRAISE IT: HEARTY LAMB SHANKS WITH FIGS AND ROSEMARY
2018-03-07 Heat a large heavy sauce pot over medium-high heat and brown the shanks in olive oil on all sides. Remove the shanks and set aside. Sauté the sliced onion and garlic in the pan drippings until soft, about 5 minutes. Add the wine, broth, tomatoes, figs and rosemary. Return the shanks to the pot and bring the liquid to a boil.
From foodrepublic.com


BRAISED LAMB SHANKS - IMMACULATE BITES
2020-03-30 Preheat oven at 350 F. Season shanks with salt and pepper. Set aside. In a large cast-iron or dutch oven, heat the oil over medium-high heat. Sear the shanks in the hot oil, turning to brown all sides. Remove and set aside.
From africanbites.com


LAMB SHANKS BRAISED WITH RED WINE & ROSEMARY - ITALIAN FOOD …
Heat the oil in a large cast iron dutch oven over medium heat. Salt and pepper the shanks, then brown them on all sides, about 8 minutes. Remove the shanks to a plate. Add the onions, carrots, celery, and garlic to the pot, and cook until lightly browned, about 10 minutes. Pour in the wine, tomatoes, paste, broth, rosemary, and oregano, and ...
From italianfoodforever.com


MOROCCAN BRAISED LAMB SHANKS WITH POMEGRANATE - FEASTING AT …
2018-12-09 See recipe. Nestle the lamb, meaty side down, into the braising liquid. BRING to a simmer on the stove. Cover tightly. Roast in a warm oven (275-325F) until tender. This can take 1 1/2 hours to 3 hours, depending on size of the lamb …
From feastingathome.com


BRAISED LAMB SHANKS - HOW TO COOK LAMB SHANKS - VEENA AZMANOV
2021-06-28 Cover and continue to cook on low for 2 hours. Make sure to stir every 15 to 20 minutes making sure there is enough braising liquid. If necessary add ¼ to 12 cup water as needed. The lamb shanks on the stovetop can take between 1.30 to 2.5 hours of cooking depending on the heat.
From veenaazmanov.com


BRAISED LAMB SHANKS (PERSIAN STYLE) - THE DELICIOUS CRESCENT
2018-10-02 Heat one tablespoon of oil in a cast iron skillet over medium high heat. When the oil is hot, place the lamb shanks and season well with salt and pepper. You may work with two shanks at a time. Then brown the shanks well on all sides using a pair of tongs. It should take about 6 to 8 minutes.
From thedeliciouscrescent.com


LAMB SHANKS BRAISED WITH TOMATOES AND FENNEL | RICARDO
Brown the fennel and onion in the remaining oil. Add the garlic and cook for 1 minute. Deglaze with the Pernod and reduce until almost dry. Put the lamb back in the pan. Add the tomatoes and rosemary. Bring to a boil. Cover and cook for about 2 ½ hours or until the meat falls off the bone. Add the beans and cook for 15 additional minutes.
From ricardocuisine.com


BRAISED LAMB SHANKS WITH RICH GRAVY (NO FAIL RECIPE + HOW-TO …
2021-12-30 Preheat oven to 275 F. 2. Clean and rough chop all the veggies and garlic and set aside. Pat dry the lamb shanks and season them well with salt and pepper. 3. Heat oil over medium-high heat in the braiser/Dutch oven (or a large heavy skillet) and sear the lamb shanks for about 2-3 mins on each side.
From craftbeering.com


MUSTARD BRAISED LAMB SHANKS - RICARDO
Preparation. With the rack in the middle position, preheat the oven to 350°F (180°C). In a large pot, brown the shanks in half the butter. Season with salt and pepper. Add the mustard seeds and cook for 2 minutes. Set the meat aside on a plate. In the same pot, cook the vegetables in the remaining butter. Season with salt and pepper.
From ricardocuisine.com


LAMB SHANKS BRAISED IN RED WINE - RECIPE - FINECOOKING
Heat the oven to 425°F. Season the shanks with salt and pepper. In a large, high-sided ovenproof pot, heat the oil until barely smoking. Sear the shanks in batches on all sides until golden brown. Put all the shanks in the pot; add the peppercorns, bay leaves, stock, wine, garlic, celery, carrots, onion, and mushrooms.
From finecooking.com


LAMB SHANKS WITH FIGS & ROSEMARY - CARR VINEYARDS AND WINERY
2018-06-14 Heat a large heavy sauce pot over medium-high heat, and brown the shanks in olive oil on all sides. Remove the shanks and set aside. 2. Sauté the sliced onion and garlic in the pan drippings until soft, about 5 minutes. Add the wines, broth, tomatoes, figs, and rosemary. Return the shanks to the pot and bring the liquid to a boil.
From carrwinery.com


LAMB SHANKS & WINE PAIRING - (WITH REASONS!) - DRINK & PAIR
2022-04-02 Lamb Shanks & Wine Pairing. Braised Lamb Shanks are very wine friendly and pairs well with rich red wines such as Châteauneuf-du-Pape, a Northern Rhône Syrah, Amarone, Bordeaux and Shiraz. Lamb Shank has a more robust gamey flavour than lamb chops or the loin. Rich red wines help mask the gamey flavours of Lamb Shanks with notes of dark fruit ...
From drinkandpair.com


BRAISED LAMB SHANKS RECIPE (FALL-APART TENDER!) | WHOLESOME YUM
2021-12-13 Stir in the red wine, water, tomato puree, and crushed bouillon cubes. Bring to a gentle boil, then simmer for 2-3 minutes. Remove from heat. Adjust salt and pepper to taste, if needed. Transfer lamb shanks back to the skillet. Add thyme, rosemary, parsley, and bay leaves around the lamb.
From wholesomeyum.com


FRENCH IN A FLASH: BRAISED LAMB SHANKS WITH LEMON CONFIT AND …
2021-04-06 The meat is braised with windowpanes of garlic, dry white wine, rosemary, and lemon confit. Roasted pearl onions add a delicate, earthy sweetness that complements the deep citrus acidity of the lemon. The result is still comforting, with the braised, autumnal texture, but the flavor is pert and unexpected. Featured Video.
From seriouseats.com


BRAISED LAMB SHANKS - CAFE DELITES
2020-12-27 Add all shanks to the pot. Season with 1 teaspoon coarse salt and 1/2 teaspoon ground pepper. Sprinkle with flour, toss well and cook on SEAR for a further 4-5 minutes to brown. Add in the onions, carrots, wine, stock, tomato puree, tomato paste, garlic, bullion and herbs. Stir well, cover and lock the lid into place.
From cafedelites.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #south-west-pacific     #main-dish     #lamb-sheep     #oven     #stews     #dietary     #comfort-food     #new-zealand     #meat     #taste-mood     #savory     #equipment     #presentation     #served-hot     #4-hours-or-less

Related Search