Lamb Shanks Braised In Red Wine Recipes

SLOW COOKED LAMB SHANKS IN RED WINE

Steps:

• Preheat oven to 325 F degrees.
• Season the lamb shanks with salt and pepper.
• In a large frying pan brown the lamb shanks on all sides in the olive oil; remove from pan and put into a large casserole dish to keep warm.
• In the same frying pan put in the carrots, onions, garlic, bay leaves and rosemary and cook slowly until nicely colored.
• Pour in the red wine, beef stock, and brown sugar into the frying pan and stir gently bringing it to a low boil.
• Pour the wine mixture over the lamb shanks; top up with water if needed.
• Cover; put in oven and cook for 2 1/2 - 3 hours until very tender.
• Remove the lamb shanks and keep warm and skim the fat off the top of the red wine juices.
• Mix together the cornflour with just a bit of cold water and whisk the cornflour mixture into the red wine juices until desired consistency.
• Serve up on individual plates and enjoy.

RED WINE-BRAISED LAMB SHANKS

Steps:

• Position rack in lowest third of oven; preheat to 350°F. Place a roasting pan next to the stove.
• Pat lamb shanks dry. Season with 1/2 teaspoon each salt and pepper. Heat oil in a large pot over medium-high heat. Add 3 shanks and cook, turning, until browned on all sides, about 7 minutes. Transfer to the roasting pan. Repeat in 2 more batches with the remaining shanks.
• Reduce heat to medium and add onions, carrots and celery to the pot. Cook, stirring occasionally, until soft, about 5 minutes. Add garlic and cook for 1 minute. Add flour and tomato paste and cook until browned, 3 to 5 minutes.
• Increase heat to medium-high and add wine. Cook, scraping up any browned bits, until the liquid is reduced by half, 3 to 5 minutes. Stir in broth, tomato puree, bay leaves, rosemary and the remaining 1/2 teaspoon each salt and pepper. Bring to a simmer.
• Pour the tomato mixture over the shanks in the roasting pan. Cover with foil and transfer to the oven. Bake until the meat is very tender and falling off the bone, 2 1/2 to 3 hours. Transfer the shanks to a serving dish and cover to keep warm.
• Carefully place the roasting pan over two burners on the stovetop. Skim off any fat and discard the bay leaves and rosemary. Simmer the sauce over medium heat until thickened, about 4 minutes. Stir in vinegar. Serve the shanks with the sauce and garnish with parsley, if desired.

BRAISED LAMB SHANKS WITH RED WINE SAUCE

Steps:

• Preheat oven to 325 degrees F.
• Heat the oil in a large dutch oven on high until it simmers. Pat lamb shanks dry with paper towels. Season meat with salt and pepper; brown on both sides, in batches, 4 minutes per side. Remote meat to a platter.
• Reduce heat to low and cook garlic cloves until slightly soft, 10 minutes. Remove garlic to the plate with the meat. Increase heat to high, add the onion, carrot and celery to the pan and cook until soft and golden brown, 8 minutes. Add anchovies and cook for 1 minute. Add red wine and cook until almost completely reduced. Add chicken stock, tomatoes and thyme. Bring to a boil; season with salt and pepper. Return the meat, accumulated juices and the garlic cloves. Cover and transfer to the oven. Cook until meat is tender, 1-1/2 to 2 hours. Remove meat to a bowl; tent with foil.
• Strain sauce through a mesh strainer and return liquid to the dutch oven. Cook over high heat until slightly reduced, 10 minutes. Season to taste with honey, salt, and pepper, and stir in the parsley.

RED WINE-BRAISED LAMB SHANKS

Steps:

• Heat oil in heavy large skillet over medium-high heat. Add lamb shanks to skillet and cook until brown, turning occasionally, about 12 minutes.
• Transfer lamb to plate. Reduce heat to low. Add onion and garlic to skillet and sauté until tender, about 6 minutes. Return lamb to skillet. Pour in tomatoes with their juices and red wine. Stir in marjoram. Season generously with salt and pepper. Cover and simmer until lamb is very tender, turning lamb shanks occasionally, about 2 hours. (Can be prepared 1 day ahead. Cover and refrigerate. Return to boil before continuing.)Uncover and boil liquid until reduced to sauce consistency if necessary.

LAMB SHANK BRAISED IN WHITE WINE WITH ROSEMARY

Steps:

• In a large frying pan, heat oil over medium-high heat. Add shanks to hot pan, and brown all sides; this should take about 12 minutes. Transfer to a plate.
• Reduce heat to medium-low, and add garlic to the pan; cook for 30 to 40 seconds. Stir in onion, and continue cooking until translucent, 6 to 8 minutes. Return shanks to the pan, and season with 2 teaspoons fresh rosemary and salt and pepper to taste. Pour in wine, raise heat to medium-high, and bring to a simmer. Reduce heat to low, cover tightly, and simmer until the shanks are very tender when pierced with a knife, 2 to 2 1/2 hours. Turn once or twice during cooking, and add water as necessary to maintain original level of liquid. Serve shanks garnished with rosemary sprigs.

GARLIC LAMB SHANKS IN RED WINE

Steps:

• Preheat the oven to Gas Mark 5.
• For each shank tear off enough foil to wrap the shank- gathering at the top. Place a shank on each piece of foil and pull sightly on the edges of the foil so the shanks are sitting in little foil 'bowls'. Make a few incisions into the lamb shanks on the top sides.
• stuff the underside of each shank with the butter, thyme, dill, a few garlic slithers, half the rosemary and a little pepper.
• Push the remaining rosemary and garlic into the top side incision and scatter any residual on the foil.
• Mix the oil, salt and left over pepper and pour evenly over each shank - perhaps encouraging it into the incisions if you can.
• Scatter the leek and carrots onto the foil; pour over the red wine (just a little per shank), close up the packages and place onto baking trays (just incase the foil leaks!).
• Bake in the oven for at least 4 hours- checking every so often. In the remaining hour you may want to unseal the foil.
• This is yummy with sweet potato mash... and dont forget that once cooked, the juice let in the foil can be used as a gravy!