LAMB SHANK BRAISED IN WHITE WINE WITH ROSEMARY
Wonderfully tender, these lamb shanks are melt in your mouth juicy.
Provided by Misty Noriega
Categories Meat and Poultry Recipes Lamb Shanks
Time 3h
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 369.2 calories, Carbohydrate 4.6 g, Cholesterol 89.4 mg, Fat 21.5 g, Fiber 0.4 g, Protein 27 g, SaturatedFat 6 g, Sodium 69.3 mg, Sugar 1.4 g
HEAVENLY LAMB SHANKS
This is simply gorgeous because it's so comforting! The lamb shanks are slow cooked in a generous amount of red wine. Preparation is easy, too, it goes from stovetop to oven. This is best served with the pan juices poured over a creamy mashed potatoes, sweet potatoes, pumpkin, risotto, or even soft polenta.
Provided by Lasse's Solskinn
Categories Meat and Poultry Recipes Lamb Shanks
Time 3h20m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Heat the olive oil in a heavy, metal roasting pan on the stove over medium-high heat. Toss shanks with flour to coat well; then shake off excess. Sear the shanks in hot oil until well browned on all sides, then remove from pan and set aside.
- Add the leek, celery, carrot, onion, and garlic to the roasting pan. Cook until softened and lightly browned, stirring constantly; about 5 minutes. Season with the bay leaf, peppercorns, thyme and rosemary sprigs. Pour in the red wine and chicken stock, increase heat to high, and bring to a simmer. Season to taste with sea salt, and place the lamb shanks on top of the vegetables.
- Cover the roasting pan tightly with heavy aluminum foil, and place into the preheated oven. Bake gently until the meat is tender and falls off of the bone, 2 1/2 to 3 hours. Remove the bay leaf and herb stems before serving shanks with vegetables and sauce.
Nutrition Facts : Calories 824.3 calories, Carbohydrate 34.8 g, Cholesterol 173.4 mg, Fat 41.3 g, Fiber 3.7 g, Protein 60.8 g, SaturatedFat 8.7 g, Sodium 792.9 mg, Sugar 6.4 g
LAMB SHANKS BRAISED WITH APRICOTS AND NORTH AFRICAN SPICES
Provided by Molly O'Neill
Categories dinner, weekday, one pot, main course
Time 3h30m
Yield Four servings
Number Of Ingredients 18
Steps:
- Combine the cinnamon stick, nutmeg, clove, ginger, peppercorns, cumin, cardamom, coriander and fennel in a spice grinder and grind until fine and well mixed. Measure out 3 tablespoons and reserve the rest for another use.
- Preheat the oven to 350 degrees. Heat 2 tablespoons of olive oil in a large roasting pan over medium-high heat. Season the shanks with the salt, place in the pan and sear on all sides, about 15 minutes. Remove and set aside the shanks. Turn the heat to low. Add 1 tablespoon of oil, the garlic and onions. Cook until browned, stirring often, about 15 minutes. Pour in the chicken broth, raise the heat and deglaze the pan. Stir in the spice mixture and the apricots. Put the shanks back in the pan.
- Cover with foil and roast until the meat is very soft, turning the shanks frequently and spooning the liquid over them, about 2 1/2 hours. Take out the shanks and degrease the sauce. Stir in the thyme and salt and pepper to taste.
- Divide the shanks among 4 plates and spoon the sauce over them. Serve with couscous or potatoes.
Nutrition Facts : @context http, Calories 1189, UnsaturatedFat 37 grams, Carbohydrate 40 grams, Fat 73 grams, Fiber 6 grams, Protein 91 grams, SaturatedFat 31 grams, Sodium 1641 milligrams, Sugar 24 grams, TransFat 0 grams
BRAISED LAMB SHANKS WITH GREEN OLIVES AND APRICOTS
Steps:
- First off, you want to marinate the lamb shanks for a few hours to really penetrate the deep flavor; the wine also tenderizes the meat. Put the shanks in a large glass bowl and season with salt and pepper. Break up the thyme and rosemary with your hands to release the oils and toss them on top of the lamb. Add the lemon peel, garlic, cloves, cinnamon, peppercorns, bay leaves, and sugar. Pour in the bottle of wine, cover and refrigerate for 4 to 6 hours.
- Line a few layers of paper towels on the counter. Pull the lamb shanks out of the wine marinade (reserving it for later), and lay them out on the paper towels, cover with more paper towels and pat the meat dry really well. Put the flour in a large shallow platter and season it with a fair amount of salt and pepper. Dredge the lamb shanks in the seasoned flour; tapping off the excess.
- Preheat the oven to 350 degrees F.
- Place a large Dutch oven or other heavy-bottomed pot over medium-high heat and add the oil. Sear the lamb shanks, turning carefully with tongs, so all sides are a brown caramel color. Drizzle with a little more oil if needed. Do this in batches if the shanks are big and look crowded in the pot. Strain marinade reserving the wine. Add the wine, remaining 2 sticks of cinnamon, remaining 2 sprigs of thyme and the stuff from the marinade. Cook until slightly reduced, about 5 minutes. Pour in the stock and add the onions, carrots, olives, and apricots; bring to a boil. Cover the pot. Place in the oven for 2 1/2 to 3 hours.
- Transfer the lamb shanks to a large platter. Spoon the onions, olives, and apricots over them. Strain the braising juices and season with salt and pepper. Pour the sauce over the platter and serve with some crusty bread.
LAMB SHANKS WITH APRICOTS AND CHICKPEAS
This stew, inspired by Moroccan tagines, is meant for lamb shanks, but lamb shoulder, cut in large chunks, would also work. As with most braises, this one improves after a night in the fridge, giving the flavors time to meld and deepen. You could even make it a few days before serving. The subtle commingling of onion, saffron and apricots is enchanting. Take the time to soak and cook dried chickpeas, if you can. Using canned is easier, but freshly cooked chickpeas taste far better (and their drained cooking liquid makes a delicious vegetarian broth).
Provided by David Tanis
Categories meat, tagine, main course
Time 3h30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Season lamb shanks generously with salt and pepper. Place in a Dutch oven or heavy-bottomed pot. Cover with 6 cups water, and bring to a boil over high heat. Reduce to a low simmer and cook, covered with lid ajar, for 1 hour. Remove shanks and reserve cooking liquid. Wipe out the pan. (You may cook the lamb shanks in advance, even a day ahead.)
- Set Dutch oven over medium-high heat and add 2 tablespoons olive oil. Add onions and cook, stirring, until softened, about 5 minutes. Add 1 teaspoon garlic, bay leaf, saffron, tomato paste and paprika. Stir together and let sizzle for 1 minute, then add reserved lamb broth and bring to a boil. Add lamb shanks and apricots, cover with lid ajar and simmer for 1 1/2 hours, until meat is very tender, nearly falling off the bone.
- Remove shanks and place on a cutting board to cool. Add parsnips to simmering broth, and cook until tender, about 15 minutes. Taste broth and adjust seasoning. If necessary, reduce over medium-high heat to concentrate cooking juices.
- When shanks are cool enough to handle, remove the bones (use your hands). Cut the meat into large chunks and return to the pot to warm through. Transfer meat and sauce to a serving platter.
- To finish, warm remaining 2 tablespoons olive oil in a saucepan over medium heat. Add remaining 1/2 teaspoon garlic and let sizzle without browning, about 30 seconds. Add chickpeas and warm them through, about 5 minutes. Season lightly with salt, and toss with the chopped cilantro. Spoon chickpeas over lamb and sauce.
LAMB SHANKS WITH RED WINE
This is one of my favorite lamb recipes, from Craig Claiborne's New York Times International Cookbook. I have adapted it slightly to my taste. It is easily prepared and always well received.
Provided by GREG IN SAN DIEGO
Categories Lamb/Sheep
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Rub the shanks with flour, seasoned with salt and pepper.
- Heat the butter and oil in a heavy skillet.
- Brown the shanks on all sides and transfer to a casserole.
- To the same skillet, add the onion and cook, stirring, until wilted.
- Add the carrot, celery and garlic and cook briefly.
- Stir in the wine and pour the mixture over the shanks.
- Add the remaining ingredients and season to taste.
- Cover tightly and bake one and one-half to two hours, or until fork tender.
Nutrition Facts : Calories 830.5, Fat 46.3, SaturatedFat 18.3, Cholesterol 257.4, Sodium 223.3, Carbohydrate 15.8, Fiber 2.6, Sugar 4.9, Protein 73
INDIAN-STYLE LAMB SHANKS WITH DRIED APRICOTS
This recipe was part of lamb feature in our local/state paper The West Australian. Times are estimated and will depend to on the size of your shanks, on average ours are about 500g (not french trimmed) and normally takes closer to the 2 /12 hours, french trimmed are usually 300g to 400g and would take about the 2 hours. I personally would use a greek style yoghurt as I have found it cooks better and doesn't tend to split.
Provided by ImPat
Categories Lamb/Sheep
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a large pot and then add the garlic, ginger, onion and chilli.
- Cook for a few minutes to soften the onion and then add the fennel, turmeric and cardamom.
- Next add the lamb shanks coating well with spice mixture and cook for 5 minutes.
- Now add the honey, tomato paste, canned tomatoes and water and bring to the boil and lower to a simmer for 2 to 2 1/2 hours or until meat is tender (I prefer nearly falling of the bone).
- Alternatively you could put it in a 160c fan forced or 180C non-fan forced oven for the 2 to 2 1/2 hours.
- Add the yoghurt and apricots and simmer for another 15 minutes.
- Stir through the coriander leaves just before serving.
- Recommend serving with basmati rice and spicy chutney.
Nutrition Facts : Calories 830.3, Fat 43.7, SaturatedFat 16.4, Cholesterol 252.7, Sodium 289.9, Carbohydrate 31.5, Fiber 4.7, Sugar 23.6, Protein 76.8
TOM VALENTI'S LAMB SHANKS
Provided by Tom Valenti
Categories Garlic Tomato Vegetable Braise Dinner Vinegar Lamb Shank Red Wine White Wine Winter Parade Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- 1.Preheat oven to 325°F. Season the lamb with salt and pepper.
- 2.Heat 3 tablespoons oil in a pot over medium-high heat. Add the celery, carrot, and onion; cook until very soft, 8 to 10 minutes.
- 3.Add the tomato paste and cook 1 to 2 minutes. Add the thyme, bay leaf, peppercorns, anchovies, and garlic; cook 3 minutes.
- 4.Add the wines, vinegar, and sugar; raise the heat to high and bring to a boil. Lower the heat to medium and add the broths. Leave over medium heat while you brown the lamb shanks.
- 5.Pour the remaining 1/4 cup of olive oil into a sauté pan. Over medium-high heat, brown the lamb shanks well on all sides, using tongs to flip them over.
- 6.Transfer lamb shanks to a roasting pan and pour the braising liquid on top. Cover with aluminum foil and cook in the preheated oven for 1 hour. Remove the foil and cook 2 1/2 to 3 hours more, turning the shanks over every half hour until the meat is very soft.
- 7.Remove the shanks from the braising liquid and strain the liquid. Skim any fat that rises to the surface, then use the liquid as a sauce. Serve in shallow bowls atop White Bean Puree.
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