Lamb Shanks En Papillote W Leeks Carrots Rosemary Orange Recipes

SPICED LAMB SHANKS WITH ORANGE AND HONEY

Steps:

• Cook the lamb shanks: Season shanks generously with salt and pepper. Transfer to a large pot and add cumin seed, fennel seed, coriander seed, onion, cloves, thyme and bay leaf. Pour in enough water to cover shanks, place pot over high heat and bring to a boil. Put on the lid, reduce to a simmer and cook for 1 to 1 1/2 hours, until meat is very tender when probed with the tip of a paring knife.
• Remove shanks from pot and place on a baking sheet to cool. Strain the broth into a bowl, and skim off any rising fat. Measure 4 1/2 cups broth and set aside. When shanks are cool enough to handle, gently remove the bone from each with your hands, leaving the meat in one or two large pieces.
• Make the sauce: In a large, heavy-bottomed pot, warm the olive oil over medium-high heat. Add onion, season with salt and pepper and cook, stirring, until softened and slightly browned. Add garlic, saffron, cayenne, tomato paste and honey and stir to incorporate.
• Add orange zest, orange juice, broth and wine to the pot, and bring to a boil. Turn heat to a brisk simmer and return the meat to the pot. Simmer for 20 minutes, until broth has reduced by an inch or so. Taste broth and adjust seasoning. Add arrowroot mixture and cook for a minute or two, until slightly thickened.
• Meanwhile, cook the vegetables: In a separate pot, melt butter over medium heat. Fill the pot with 1 inch of water. Add carrots and turnips, salt lightly, cover and turn heat to high. Cook for 10 minutes, or until probed with the tip of a paring knife.
• To serve, transfer meat and sauce to a large, deep platter or serving dish. With a slotted spoon arrange vegetables around the meat. Sprinkle with parsley, mint, dill and basil.

BRAISED LAMB SHANKS WITH ROSEMARY

Steps:

• Sprinkle shanks with salt and pepper. Heat oil in heavy large pot over medium-high heat. Working in batches, add shanks to pot and cook until brown on all sides, about 8 minutes. Transfer shanks to bowl.
• Add onions, carrots and garlic to pot and sauté until golden, about 10 minutes. Stir in all remaining ingredients. Return shanks to pot, pressing down to submerge. Bring liquids to boil. Reduce heat to medium-low. Cover; simmer until meat is tender, about 2 hours.
• Uncover pot; simmer until meat is very tender, about 30 minutes longer. (Can be made 1 day ahead. Chill until cold; cover and keep chilled. Rewarm over medium heat before continuing.) Transfer shanks to platter; tent with foil. Boil juices in pot until thickened, about 15 minutes. Season with salt and pepper. Spoon over shanks.

ROSEMARY BRAISED LAMB SHANKS

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.

LAMB SHANKS EN PAPILLOTE W/ LEEKS, CARROTS, ROSEMARY & ORANGE

Steps:

• Position an oven rack in the lower third of the oven and heat the oven to 300°F. Arrange four 16x16-inch squares of heavy-duty aluminum foil on a work surface. Put one-quarter of the leeks, one-quarter of the carrots, 1 rosemary sprig, and 1 strip of orange zest on each square. Season each with a pinch of crushed red pepper flakes, salt, and pepper. Set aside. Pat the lamb shanks dry and season generously with salt and pepper. Heat the oil in a large skillet over medium heat until shimmering hot. Working in batches if necessary to avoid crowding, brown the shanks on all sides, about 10 minutes total per batch. Transfer 1 shank to each foil square, arranging it on top of the vegetables. Draw up the edges of the foil to capture any juice, but don't seal the packets yet. Return the skillet to medium heat, add the vermouth, and bring to a simmer, scraping the skillet with a wooden spoon. Remove from the heat. Portion the vermouth evenly among the 4 packets, pouring it over the lamb. Dot each shank with a slice of the butter. Fold the foil to form rectangular packets, sealing the seams tightly. Arrange the packets on a baking sheet; it's fine if they touch but they shouldn't overlap. Bake for 2-1/2 hours; then check for doneness by carefully opening one of the packets (watch out for the steam) and testing the meat with a fork-it should be tender and pulling away from the bone. If necessary, continue to bake for another 10 minutes and check again. Transfer the contents of the packets to large plates or pasta bowls, surrounding the shanks with the vegetables and juice. Remove the rosemary and orange zest before serving, if you like.

NEW ZEALAND ROSEMARY LAMB SHANKS

Steps:

• Rub salt and pepper over lamb. In a large skillet, heat butter over medium-high heat; brown meat. Transfer meat to a 6- or 7-qt. slow cooker. Add wine to skillet; cook and stir 1 minute to loosen brown bits. Pour over lamb. Add the parsnips, carrots, turnips, tomatoes, onion, garlic and broth. Cook, covered, on low 6-8 hours or until meat is tender. , Remove lamb; keep warm. Stir in peas, parsley and rosemary; heat through. Serve lamb with vegetables.

ROSEMARY LAMB SHANKS

Steps:

• Preheat oven to 375ºF.
• Heat oil in heavy large Dutch oven over medium-high heat. Season lamb shanks with salt and pepper. Working in batches, add lamb to Dutch oven; brown on all sides, about 8 minutes per batch. Transfer lamb to plate. Add carrots, celery, onion and garlic to Dutch oven; saute until light brown, about 4 minutes. Add 1 3/4 cups wine; bring to boil, scraping up any browned bits, about 2 minutes. Add both broths, rosemary and bay leaves. Return lamb to Dutch oven; cover. Cook in oven until lamb is very tender, stirring occasionally, about 1 hour 30 minutes.
• Transfer lamb shanks to platter. Tent with foil. Strain cooking liquid, reserving vegetables. Discard bay leaves. Return liquid to Dutch oven. Boil liquid until reduced to 1 1/2 cups, about 10 minutes. Mix remaining 1/4 cup wine with cornstarch until smooth. Add to cooking liquid and simmer until thickened, stirring frequently, about 5 minutes. Return lamb and vegetables to Dutch oven. (Can be prepared 1 day ahead. Cover and refrigerate.).
• Simmer lamb until heated through. Season to taste with salt and pepper. Arrange lamb and vegetables on platter. Spoon sauce over. Garnish with rosemary sprigs and serve.

BRAISED LAMB SHANKS WITH LEEKS

Steps:

• Wash leeks very well and slice crosswise, set aside. Leeks are full of grit and dirt so I wash them once they are sliced.
• Slice garlic cloved thinly.
• Trim lamb shanks of all fat and be sure to remove the "silverskin".
• Heat oil med-high in large dutch oven ( larger cuts can be done in a roaster pan and finished in the oven).
• When oil is hot but not smoking, brown meat very well on all sides, set aside.
• Turn pan down to med-low and add garlic and leeks, saute 10 minutes.
• Return shanks to pan, season with s+p and srinkle rosemary over all.
• Add wine and bring to a simmer.
• Reduce heat to low and cover for 2 1/2 hours, turning once to season second side.