SPICED LAMB SHANKS WITH ORANGE AND HONEY
There are many ways to cook lamb shanks throughout the year, but these taste like the beginning of spring. The orange fragrance and the honey's perfume are complemented by the similarly sweet carrots and turnips. A shower of freshly snipped herbs adorns the dish just before serving. The recipe is easy to prepare in two parts: The shanks are simmered to tenderness first, which produces the broth. This can be done several hours ahead or up to 2 days in advance. Then, the bones are removed, and the meat can be finished in the sauce.
Provided by David Tanis
Categories dinner, meat, main course
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 29
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.
GLAZED LAMB SHANKS
Ideal on a night in for two, these slow-cooked shanks are packed with complex, grown-up flavors. The Guinness and honey nicely balance the lamb, while garlic lends zing.
Provided by Taste of Home
Categories Dinner
Time 6h30m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- Cut slits into each lamb shank; insert garlic slices. In a large resealable plastic bag, combine the lemon juice, 2 tablespoons oil, thyme, rosemary, parsley, salt and pepper. Add the lamb; seal bag and turn to coat. Refrigerate overnight., Drain and discard marinade. In large skillet, brown shanks in remaining oil on all sides in batches. Place shanks in a 5- or 6-qt. slow cooker., In the same skillet, combine the beer, honey, thyme, bay leaves, Dijon, garlic, salt, pepper and pepper flakes. Bring to a boil, stirring constantly. Pour over meat. Cover and cook on low for 6-8 hours or until meat and potatoes are tender, adding the potatoes during the last 2 hours of cooking. , Remove lamb and potatoes from slow cooker. Strain sauce and discard bay leaves. If desired, thicken sauce. Serve with lamb and potatoes.
Nutrition Facts : Calories 822 calories, Fat 39g fat (12g saturated fat), Cholesterol 198mg cholesterol, Sodium 1122mg sodium, Carbohydrate 58g carbohydrate (23g sugars, Fiber 3g fiber), Protein 57g protein.
LAMB SHANKS WITH ANCHO CHILE HONEY GLAZE
A lamb lovers dream! This is one of my favorite lamb recipes. I've had so many requests after serving this at dinner parties that I decided to post it here. Get the shanks in the oven. Make the glaze and topping, then take an hour long nap, have a bath, and presto! Dinner's ready! Bon Appetite.
Provided by ANGELAELSER
Categories Lamb Shanks
Time 2h45m
Yield 4
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Heat oil in large Dutch oven or enamel baking pot. Sear shanks on all sides and set aside. In the same pot, saute onion and garlic 2 to 3 minutes. Add 2 ancho chilies, tomatoes and chicken stock. Season with cumin, bay leaf, salt and pepper. Boil briefly, then return shanks to pan.
- Cover and bake in preheated oven for 2 to 2 1/2 hours. Meat should be just ready to fall off the bone.
- To make the glaze: Cover 6 ancho chilies with boiling water, and soak for 10 minutes. In a food processor, combine chilies, 1 cup water, honey and orange zest. Process until smooth; set aside.
- To make the topping: In a small bowl, mix together yogurt, cilantro and salt. Cover, and refrigerate.
- When the shanks are done, remove them from the Dutch oven, and place them into an oiled roasting pan. Increase oven temperature to 400 degrees F (200 degrees C). Spread glaze over shanks and return to oven until light crust forms, 6 to 10 minutes. Serve on large plates surrounded by tomato base and topped with the refreshing yogurt mixture.
Nutrition Facts : Calories 615.6 calories, Carbohydrate 82.9 g, Cholesterol 86.1 mg, Fat 18.4 g, Fiber 12.8 g, Protein 39.1 g, SaturatedFat 4.8 g, Sodium 1135.1 mg, Sugar 52.5 g
LAMB SHANKS WITH ANCHO CHILE HONEY GLAZE
A lamb lovers dream! This is one of my favorite lamb recipes. I've had so many requests after serving this at dinner parties that I decided to post it here. Get the shanks in the oven. Make the glaze and topping, then take an hour long nap, have a bath, and presto! Dinner's ready! Bon Appetite.
Provided by ANGELAELSER
Categories Lamb Shanks
Time 2h45m
Yield 4
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Heat oil in large Dutch oven or enamel baking pot. Sear shanks on all sides and set aside. In the same pot, saute onion and garlic 2 to 3 minutes. Add 2 ancho chilies, tomatoes and chicken stock. Season with cumin, bay leaf, salt and pepper. Boil briefly, then return shanks to pan.
- Cover and bake in preheated oven for 2 to 2 1/2 hours. Meat should be just ready to fall off the bone.
- To make the glaze: Cover 6 ancho chilies with boiling water, and soak for 10 minutes. In a food processor, combine chilies, 1 cup water, honey and orange zest. Process until smooth; set aside.
- To make the topping: In a small bowl, mix together yogurt, cilantro and salt. Cover, and refrigerate.
- When the shanks are done, remove them from the Dutch oven, and place them into an oiled roasting pan. Increase oven temperature to 400 degrees F (200 degrees C). Spread glaze over shanks and return to oven until light crust forms, 6 to 10 minutes. Serve on large plates surrounded by tomato base and topped with the refreshing yogurt mixture.
Nutrition Facts : Calories 615.6 calories, Carbohydrate 82.9 g, Cholesterol 86.1 mg, Fat 18.4 g, Fiber 12.8 g, Protein 39.1 g, SaturatedFat 4.8 g, Sodium 1135.1 mg, Sugar 52.5 g
LAMB SHANKS WITH TOMATO,CHILI & HONEY
From a brilliant slow cooking cook book that has a wide variety of recipes that tend to be a little more complex than the average crock pot fare, but well worth the effort. The spices in this recipe are dry-roasted before the meat is cooked for added depth of flavour. I served it over cous cous but it would also work well over mashed potatoes. Recipe calls for cooking in the oven but would obviously work well in a slow cooker too. (Preparation time excludes marinating time.)
Provided by Baz231
Categories Lamb/Sheep
Time 2h45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Put the lamb shanks into large plastic container or bowl, add capsicum, garlic and onion and pour the red wine over the top. Cover and leave to marinate for a few hours or preferably overnight in the refrigerator.
- Put the cumin seeds in a pre-heated frying pan over a medium heat. Stir while they toast for 3 minutes or so - they will start to smell aromatic and jump in the pan when ready. (Don't burn them.) Tip them into a mortar, then dry roast the coriander seeds in the same way and add them to the mortar. Grind the spices to a powder with the pestle.
- Lift the lamb shanks out of the marinade and set aside. Strain the marinade through a sieve or colander, reserving the liquid.
- Heat the oil in a large flameproof casserole dish and when hot, brown the shanks, in batches if necessary. Transfer to a plate. Preheat the oven to 180C (350F).
- Add the vegetables (reserved from the marinade) to the casserole dish, along with the chili and cook for 8 to 10 minutes until the onion has softened a little. Meanwhile, mix the tin of chopped tomatoes and honey into the reserved marinade liquid.
- Scatter the ground spices and flour over the vegetables in the casserole dish and stir. Pour in the marinade mixture and stir everything together. Add the lamb shanks and bring the liquid to the boil.
- Cover with a lid and transfer to the oven for 2 hours minimum. Gently turn the shanks over after 1 hour. If you have time, turn the oven down to say 140C and cook for a further 2 or 3 hours. (Alternatively, you could transfer it all to a slow cooker at this point instead of using the oven, and cook for 7 hours or more).
- When ready, transfer the shanks to a large, deep serving dish and keep warm. Put the casserole dish over direct heat on the stove top and bring to the boil. Bubble for 10 minutes to reduce sauce. Pour the sauce over the shanks and serve, garnished with coriander if you like.
Nutrition Facts : Calories 358.8, Fat 8, SaturatedFat 1.1, Sodium 22.8, Carbohydrate 37.9, Fiber 4.3, Sugar 21.7, Protein 3.6
LAMB SHANKS WITH ANCHO CHILI-HONEY GLAZE
I've been going back through some of my recipes and getting them organized. I ran across this one that I made a few years ago. The family loved it. It's labor intensive but worth it. From San Ysidro Ranch, Montecito, CA, The Stonehouse Restaurant.
Provided by lazyme
Categories Lamb/Sheep
Time 2h50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350ºF.
- Heat oil in heavy large ovenproof pot over medium-high heat.
- Sprinkle lamb with salt and pepper.
- Add to skillet; cook until brown on all sides, about 8 minutes.
- Transfer lamb to plate.
- Add onion and garlic to pot; saute until tender but not brown, about 3 minutes.
- Add tomato puree, stock, 2 ancho chilies, cumin seeds and bay leaf.
- Bring to boil.
- Return lamb to pot.
- Cover pot tightly, place in oven and cook until lamb is very tender, about 1 hour 45 minutes.
- Discard bay leaf.
- (Lamb shanks can be prepared 1 day ahead. Cover and chill).
- Preheat oven to 400ºF.
- Place remaining 3 ancho chilies in large mixing bowl.
- Pour 2 cups boiling water over.
- Let stand until softened, about 10 minutes.
- Drain, reserving 1/2 cup soaking liquid.
- Mix honey, orange peel and remaining 1 tablespoon water in heavy small saucepan.
- Bring to boil.
- Transfer honey mixture to blender.
- Add chilies and reserved 1/2 cup soaking liquid.
- Puree until smooth.
- Using tongs, transfer lamb to heavy large baking pan; reserve cooking liquid.
- Add 1/2 cup honey mixture to lamb cooking liquid.
- Brush lamb liberally with remaining honey mixture.
- Bake until lamb is heated through and honey mixture forms glaze, about 15 minutes.
- Meanwhile, puree lamb cooking liquid in blender in batches until smooth.
- Transfer to heavy medium saucepan.
- Bring to simmer.
- Season to taste with salt and pepper.
- Mix sour cream, yogurt and cilantro in medium bowl.
- Season to taste with salt and white pepper.
- Spoon lamb cooking liquid onto each of 4 plates.
- Top with lamb shanks.
- Drizzle with yogurt mixture and serve.
Nutrition Facts : Calories 1093.7, Fat 54.5, SaturatedFat 18.5, Cholesterol 254.4, Sodium 660.1, Carbohydrate 73.9, Fiber 10.1, Sugar 50.1, Protein 82
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