Lamb Shanks In Ancho Chile And Red Wine Sauce Recipes

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SLOW COOKED LAMB SHANKS IN RED WINE



Slow Cooked Lamb Shanks in Red Wine image

My slightly varied version of Gary Rhodes delicious Lamb Shank recipe. Truly mouth-watering moist and tender! I've made this a few times now. The first time I made this I used a medium bodied wine and it turned out just as fantastic. If you want to make this exactly like Gary's then only use 1 carrot, 2 cloves garlic, 1 sprig of rosemary, do all the stovetop and oven cooking in large stew pan or dutch oven, use beef consommé instead of beef stock and the thickening of the red wine sauce is optional. This is a truly wonderful meal and worthy of a dinner party, special occasion or just a romantic meal. I hope you like it as much as we do.

Provided by Summerwine

Categories     Lamb/Sheep

Time 3h20m

Yield 4 serving(s)

Number Of Ingredients 12

4 (1 1/2 lb) lamb shanks
2 large carrots, roughly chopped
1 onion, sliced
3 garlic cloves, roughly chopped
2 bay leaves
2 sprigs rosemary
750 ml full-bodied red wine (1 bottle)
2 cups beef stock
1 tablespoon soft brown sugar
1 -2 teaspoon cornflour (cornstarch)
olive oil, for cooking
salt & pepper

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.

Nutrition Facts : Calories 1741.9, Fat 85.1, SaturatedFat 34.8, Cholesterol 612, Sodium 923.2, Carbohydrate 15.5, Fiber 1.6, Sugar 7.3, Protein 181.9

LAMB SHANKS IN ANCHO CHILE AND RED WINE SAUCE



Lamb Shanks in Ancho Chile and Red Wine Sauce image

Number Of Ingredients 10

Ancho Chile and Red Wine Sauce
3 tablespoons all-purpose flour
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground pepper, or to taste
1/2 teaspoon dried thyme
4 lamb shanks, trimmed of excess fat
2 tablespoons olive oil
1 medium white onion, chopped
4 medium carrots, peeled and cut into 1-inch pieces
6 cloves garlic (large), peeled and halved lengthwise

Steps:

  • 1. Prepare the sauce. Reserve off heat in the pan. In a pie plate, mix the flour, salt, pepper, and thyme. Dust the shanks all over with the flour mixture. In a large heavy deep skillet, heat the oil over medium heat and brown the shanks, turning, until all are well browned, about 10 minutes. 2. Preheat the oven to 350°. Transfer the shanks to a large ovenproof casserole dish or Dutch oven. Pour 1/2 cup of water over the shanks, and add the onion, carrots, garlic, and the reserved chile sauce. Turn the shanks to coat with the sauce. Cover and cook in the oven, turning the meat once or twice, until very tender, about 1 1/2 to 2 hours. Serve the shanks with the sauce and vegetables.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

LAMB SHANKS WITH RED WINE



Lamb Shanks With Red Wine image

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

4 lamb shanks
3 tablespoons flour (I prefer Wondra.)
salt & freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons vegetable oil
1 1/2 cups finely chopped yellow onions
1 cup finely chopped deveined celery
1 cup finely chopped carrot
1 garlic clove, minced
1 cup dry red wine (drinkable)
2 sprigs fresh parsley
1 sprig fresh thyme
1 bay leaf
1 teaspoon dried marjoram

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

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