Lamb Shanks In Red Wine With Prunes Recipes

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BRAISED LAMB WITH RED WINE AND PRUNES



Braised Lamb With Red Wine and Prunes image

Though far less glorified than rib chops or legs, lamb shoulder is explosively delicious and juicy - also, cheap. Like the shoulders of pigs and cows, it is a hardworking muscle rippled with intramuscular fat, which makes it ideal for stewing or braising. But the shoulder's not that hardworking, which keeps it tender enough to be subjected to the shorter blasts of heat typically reserved for more elegant cuts. Here, it's braised in a flavorful mixture of prunes, red wine and spices until tender.

Provided by Mark Bittman

Categories     brunch, dinner, easy, lunch, main course

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 9

2 pounds lamb shoulder
1 cup pitted prunes
1 tablespoon minced garlic
Salt and pepper
1 chopped onion
2 teaspoons minced ginger
1/4 teaspoon cinnamon
1 1/2 cup red wine
1/2 cup stock or water

Steps:

  • Cut lamb into 2-inch cubes. Sprinkle with salt and pepper, and brown in a large skillet over medium-high heat; remove.
  • Add onion, garlic, prunes, ginger, cinnamon, salt and pepper; cook until fragrant. Add wine, stock or water and browned lamb. When the liquid boils, lower heat to a simmer, cover and cook until tender, 1 1/2 to 2 1/2 hours. Garnish: Parsley.

Nutrition Facts : @context http, Calories 537, UnsaturatedFat 16 grams, Carbohydrate 24 grams, Fat 33 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 14 grams, Sodium 652 milligrams, Sugar 13 grams

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 RED WINE WITH PRUNES



Lamb Shanks in Red Wine With Prunes image

Earthy. Plummy. Balanced with acidity.These were my descriptions of the South African cabernet sauvignon wines we tasted. They reminded me of just how good cabernet can be when the winemaker does not aim for a skyscraper when 10 stories will do. I wanted to enjoy the wines with lamb, and hearty shanks braised with fruit and spice did the trick. The acid balance in many of the wines gracefully tamed the richness of the sauce. You should figure one shank a person, so try to buy smallish ones, about a pound each. And serve the dish with couscous.

Provided by Florence Fabricant

Categories     dinner, one pot, main course

Time 2h15m

Yield 4 servings

Number Of Ingredients 15

1 cup pitted prunes
1 cup dry red wine
2 tablespoons extra virgin olive oil
4 lamb shanks, about 1 pound each, fat well trimmed
1 cup finely chopped onion
8 cloves garlic, minced
1 red bell pepper, cored and slivered
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt
freshly ground black pepper
4 sprigs thyme
2 teaspoons grated orange zest
Cayenne to taste
Cooked couscous for serving

Steps:

  • Place prunes in a bowl, add wine and set aside. Heat oil in a 6-quart casserole or sauté pan. Add lamb and brown on all sides over medium heat. Remove. Stir in onion and garlic. Sauté on low until soft. Stir in bell pepper, cumin and paprika. Sauté a few minutes. Return lamb to pan, season with salt and pepper. Add thyme, prunes and wine. Cover and simmer 1 hour.
  • Turn shanks in pan and baste. Add zest and cayenne. Cover and cook on low about 45 minutes more, until lamb is tender when pierced with a fork. Check seasoning. Serve with couscous.

Nutrition Facts : @context http, Calories 1015, UnsaturatedFat 29 grams, Carbohydrate 39 grams, Fat 58 grams, Fiber 6 grams, Protein 73 grams, SaturatedFat 25 grams, Sodium 1495 milligrams, Sugar 20 grams

BRAISED LAMB SHANKS WITH PRUNES



Braised Lamb Shanks with Prunes image

Yield Makes 4 servings

Number Of Ingredients 9

4 1-pound lamb shanks
6 tablespoons olive oil, divided
1 large onion, halved, sliced
1 large carrot, peeled, sliced
1 cup pitted prunes (about 6 ounces)
1 large head of garlic, halved crosswise
1/4 teaspoon cardamom seeds from about 5 crushed green cardamom pods
2 cups beef broth
1 cup low-salt chicken broth

Steps:

  • Preheat oven to 350°F. Sprinkle lamb with salt and pepper. Heat 4 tablespoons oil in large wide ovenproof pot over medium-high heat. Add lamb in single layer; cook until brown on all sides, about 10 minutes total. Transfer lamb to rimmed baking sheet. Add 2 tablespoons oil to pot. Add onion and carrot and sauté until golden brown, about 10 minutes. Add prunes, garlic, and cardamom and stir 2 minutes. Add both broths and bring to boil. Return lamb to pot, cover, and transfer to oven.
  • Braise lamb until tender, about 1 3/4 hours. Transfer lamb to rimmed baking sheet. Tilt pan and spoon off fat. Season sauce to taste with salt and pepper. Return lamb to pot, turning to coat. DO AHEAD: Lamb can be made 2 days ahead. Refrigerate uncovered until cold, cover, and keep chilled. Rewarm over medium heat before continuing. Place lamb shanks on plates. Spoon sauce over.

GARLIC LAMB SHANKS IN RED WINE



Garlic Lamb Shanks in Red Wine image

An Alternative for Sunday Lunch or an impressive dinner party show piece -this easy lamb shank receipe with Roast Garlic, Veg and Red Wine will put a smile on your face whatever the occassion.

Provided by imabadpixie

Time 5h

Yield Serves 4

Number Of Ingredients 12

4 Good quality, meaty lamb shanks
2tbs Oil, ideally Vegetable
1 Large Leek, sliced or 3 Small onions if you can't get a Leek
2 Large Carrots
10 Garlic cloves finely sliced
300ml Red Wine
100g butter - divided into 5
5 sprigs of Thyme (1 per shank)
a handfull of Dill
5 springs of Rosemary (1 per shank)
1 tsb Salt
3 tsb cracked black pepper

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!

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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