Lamb Shanks With Cilantro Sauce Recipes

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BRAISED LAMB SHANKS WITH FRESH HERBS



Braised Lamb Shanks With Fresh Herbs image

Bone-in lamb shanks are perfect for braising. The marrow in the bones releases into the sauce, deepening its flavor, while the tough meat softens into perfect tenderness during the long, slow cooking. In this recipe (very loosely based on a Georgian stew called chakapuli) the shanks are cooked with a prodigious amount of fresh herbs, adding fragrance and body. You can braise this several days in advance, then reheat it on the stove. The flavors get even better after having a chance to meld. Just don't add the final herbal garnish until right before serving. A little bread, polenta or rice would be just the thing to soak up the heady sauce, though a spoon works, too.

Provided by Melissa Clark

Categories     dinner, soups and stews, main course

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 22

1 tablespoon plus 1 teaspoon kosher salt
2 teaspoons sweet paprika
1 teaspoon freshly ground black pepper
5 pounds lamb shanks (5 to 6 shanks)
Extra-virgin olive oil, as needed
1 large sweet onion (white or red), peeled, halved and thinly sliced
8 garlic cloves, roughly chopped
2 teaspoons coriander seeds, coarsely cracked
1/4 teaspoon cayenne
1/4 teaspoon ground allspice
1 1/2 cups dry white wine
2 bunches scallions, finely chopped (white and green parts)
2 cups chopped spicy greens such as mustard greens, mizuna, arugula, or radish tops
1 1/2 cups chopped cilantro (tender stems and leaves only)
1 cup chopped parsley (tender stems and leaves only)
1 cup chopped mint or dill or a combination (tender stems and leaves only)
1/2 cup chopped tarragon (tender stems and leaves only)
1/2 cup chopped chives
About 1 cup chicken or lamb stock, or water
2 to 3 tablespoons dried currants (optional)
3 tablespoons unsalted butter
Fresh lemon juice, as needed (optional)

Steps:

  • In a large bowl (or covered container) large enough to hold the lamb, mix together salt, paprika and pepper. Add shanks and rub all over with spice mix. Cover and marinate for at least 4 hours (or up to 24 hours) in the refrigerator.
  • Heat oven to 325 degrees. In a large skillet over medium heat, heat a very thin film of olive oil. Sear the lamb in batches to avoid overcrowding the pan, adding more oil as needed. Take your time with this, making sure to brown the lamb all over. Transfer browned lamb to a roasting pan.
  • When all the lamb is cooked, add onion to empty skillet and cook it in the lamb drippings, adding a more oil if pan looks dry, until limp and lightly browned at the edges, about 5 minutes.
  • Add garlic, coriander, cayenne and allspice and cook until the garlic is very fragrant and opaque, 1 to 2 minutes longer. Pour in wine and bring to a simmer, scraping up the browned bits on bottom of pan. Let mixture simmer until thickened and reduced by about a third (about 5 minutes). Pour over lamb.
  • In a bowl, toss together scallions, spicy greens, and herbs. Sprinkle lamb with half the herb mixture and set remaining half aside for serving. Cover pan with two layers of foil (or heavy-duty foil) and bake until meat is falling off the bones, 3 to 3 1/2 hours total, turning shanks every hour so they cook evenly. If the bottom of the pan starts to dry out before lamb is done, add a few tablespoons of the stock or water to moisten it.
  • When shanks are tender, transfer to a heated serving platter and cover with foil to keep warm. If you like, at this point you can tear the meat off the bones; or, serve the shanks bone-in.
  • On top of the stove, heat roasting pan over medium-low heat. If pan is dry, add remaining stock or water and bring to a simmer. (If drippings in pan seem very fatty, spoon off some of the fat.) Add currants and bring drippings to a simmer, scraping up the browned bits on bottom of pan.
  • Once the liquid is reduced to a thin glaze, add butter to pan along with all but 2 tablespoons of the remaining herbs (save those 2 tablespoons for garnish). Whisk sauce until smooth, then taste and add lemon juice as needed. Pour sauce over the lamb and garnish with chopped herbs. Serve immediately.

Nutrition Facts : @context http, Calories 852, UnsaturatedFat 28 grams, Carbohydrate 12 grams, Fat 57 grams, Fiber 4 grams, Protein 64 grams, SaturatedFat 24 grams, Sodium 1184 milligrams, Sugar 4 grams, TransFat 0 grams

BRAISED LAMB SHANKS WITH FISH SAUCE



Braised Lamb Shanks With Fish Sauce image

A full ½ cup of fish sauce goes into this recipe: half into a garlicky marinade and half into a sauce with dried chiles, cilantro stems, and sautéed shallots.

Provided by James Syhabout

Categories     Bon Appétit     Braise     Lamb     Lamb Shank     Garlic     Fennel     Carrot     Cilantro     Chile Pepper     Shallot     Lime     Dinner     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 13

12 garlic cloves, 6 smashed, 6 finely chopped
4 (16-ounce) lamb shanks, excess fat and silver skin trimmed
1/2 cup fish sauce, divided; plus more for serving (optional)
1/4 cup vegetable oil
5 medium shallots, thinly sliced
2 tablespoons finely chopped cilantro stems
6 dried bird chiles
4 makrut lime leaves or 2 teaspoons finely grated lime zest
2 bay leaves
4 cups homemade chicken stock or low-sodium chicken broth
2 large fennel bulbs, quartered
8 ounces small carrots, scrubbed, or larger carrots, scrubbed, cut into 3-inch pieces
1 cup cilantro, Thai or sweet basil, and/or celery leaves, divided

Steps:

  • Place smashed garlic in a resealable plastic bag along with lamb shanks and 1/4 cup fish sauce. Seal bag, pressing out air. Turn lamb shanks to coat and chill at least 4 hours and up to 1 day.
  • Let lamb sit at room temperature 1 hour.
  • Preheat oven to 300°F. Heat oil in a large Dutch oven or other heavy pot over medium-high. Remove lamb shanks from bag and add to pot; discard marinade. Cook shanks, turning occasionally, until browned evenly on all sides, 14-18 minutes. Transfer to a large plate.
  • Reduce heat to medium and cook shallots, cilantro stems, and finely chopped garlic in the same pot, stirring often and scraping up browned bits from the bottom, until shallots are golden, 5-7 minutes. Add chiles, lime leaves, bay leaves, stock, and 1/4 cup fish sauce, and stir, scraping up any remaining stuck-on bits from bottom of pot. Bring to a simmer, return lamb to pot, and cover. Transfer to oven and braise until meat is pulling away from bones but not quite fork-tender, 50-60 minutes.
  • Turn shanks and add fennel and carrots to pot, submerging in liquid. Cover and braise until meat is very tender and nearly falling off the bone, 40-50 minutes. Let rest 15-20 minutes before serving.
  • Serve lamb shanks with fennel and carrots and some braising liquid (for a thicker sauce, simmer the braising liquid until it reduces slightly), topped with cilantro, basil, and/or celery leaves, and seasoned with a few more drops of fish sauce if desired.
  • Do Ahead
  • Lamb and vegetables can be braised 2 days ahead. Let cool; cover and chill. Reheat over low before topping with herbs and more fish sauce.

LAMB SHANKS WITH CILANTRO SAUCE



Lamb Shanks with Cilantro Sauce image

A few years back, Lima, Peru was named the culinary capital of the western hemisphere. With such deceptively simple yet delirious delicious food, one can see why. This is my take on a traditional lamb stew called 'seco cordero.' Pisco is a Peruvian spirit made from grapes similar to but not exactly like grappa. You can substitute grappa or leave it out entirely. Goes well with white rice; excellent day-of or reheated the next. This could also be made in a slow cooker.

Provided by Six Pack To Go

Categories     Peruvian Recipes

Time 4h

Yield 4

Number Of Ingredients 14

1 tablespoon olive oil
½ red onion, coarsely chopped
1 aji amarillo pepper, seeded and coarsely chopped
4 cloves garlic
½ teaspoon ground cumin
salt and ground black pepper to taste
1 bunch cilantro, coarsely chopped
1 (10.5 ounce) can beef broth
1 cup Riesling wine
1 tablespoon olive oil
2 lamb shanks
1 extra-large baking potato, cut into large chunks
1 (1.5 fluid ounce) jigger Peruvian pisco liquor
½ cup frozen peas

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Heat 1 tablespoon olive oil in a large oven-safe pot or Dutch oven over medium heat. Cook and stir red onion, aji pepper, garlic, cumin, salt, and black pepper in hot oil until onion begins to brown, about 10 minutes; transfer cooked onion mixture to a blender and add cilantro, beef broth, and Riesling wine. Blend the mixture into a smooth sauce, 1 to 2 minutes.
  • Heat 1 more tablespoon olive oil in same pot over medium heat; brown lamb shanks on all sides in hot oil, about 2 minutes per side. Pour cilantro sauce over lamb shanks and cover with lid.
  • Bake in the preheated oven for 2 hours. Add potato chunks to the pot. Pour pisco over lamb and vegetables. Continue baking until lamb is very tender and sauce is slightly thickened, about 1 more hour. Remove from oven and sprinkle peas over the lamb; cover pot to let peas heat through, about 10 minutes. Let lamb shanks cool 15 minutes before serving.

Nutrition Facts : Calories 333 calories, Carbohydrate 20.1 g, Cholesterol 44.5 mg, Fat 12.9 g, Fiber 2.5 g, Protein 17.3 g, SaturatedFat 3.3 g, Sodium 311.4 mg, Sugar 2.8 g

LAMB SHANKS WITH CILANTRO SAUCE



Lamb Shanks with Cilantro Sauce image

A few years back, Lima, Peru was named the culinary capital of the western hemisphere. With such deceptively simple yet delirious delicious food, one can see why. This is my take on a traditional lamb stew called 'seco cordero.' Pisco is a Peruvian spirit made from grapes similar to but not exactly like grappa. You can substitute grappa or leave it out entirely. Goes well with white rice; excellent day-of or reheated the next. This could also be made in a slow cooker.

Provided by Six Pack To Go

Categories     Peruvian Recipes

Time 4h

Yield 4

Number Of Ingredients 14

1 tablespoon olive oil
½ red onion, coarsely chopped
1 aji amarillo pepper, seeded and coarsely chopped
4 cloves garlic
½ teaspoon ground cumin
salt and ground black pepper to taste
1 bunch cilantro, coarsely chopped
1 (10.5 ounce) can beef broth
1 cup Riesling wine
1 tablespoon olive oil
2 lamb shanks
1 extra-large baking potato, cut into large chunks
1 (1.5 fluid ounce) jigger Peruvian pisco liquor
½ cup frozen peas

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Heat 1 tablespoon olive oil in a large oven-safe pot or Dutch oven over medium heat. Cook and stir red onion, aji pepper, garlic, cumin, salt, and black pepper in hot oil until onion begins to brown, about 10 minutes; transfer cooked onion mixture to a blender and add cilantro, beef broth, and Riesling wine. Blend the mixture into a smooth sauce, 1 to 2 minutes.
  • Heat 1 more tablespoon olive oil in same pot over medium heat; brown lamb shanks on all sides in hot oil, about 2 minutes per side. Pour cilantro sauce over lamb shanks and cover with lid.
  • Bake in the preheated oven for 2 hours. Add potato chunks to the pot. Pour pisco over lamb and vegetables. Continue baking until lamb is very tender and sauce is slightly thickened, about 1 more hour. Remove from oven and sprinkle peas over the lamb; cover pot to let peas heat through, about 10 minutes. Let lamb shanks cool 15 minutes before serving.

Nutrition Facts : Calories 333 calories, Carbohydrate 20.1 g, Cholesterol 44.5 mg, Fat 12.9 g, Fiber 2.5 g, Protein 17.3 g, SaturatedFat 3.3 g, Sodium 311.4 mg, Sugar 2.8 g

THAI-CURRIED LAMB SHANKS WITH CILANTRO RICE



Thai-Curried Lamb Shanks With Cilantro Rice image

I love lamb shanks, but I was looking for something different. I adapted this recipe from http://www.australian-lamb.com. Green curry paste is too spicy for me unless I make my own. I like an adaptation of Recipe #99030 -- Thai green curry paste gone greener -- with the chilies reduced. Otherwise I use yellow curry paste. SERVING SUGGESTION: Great with steamed snap peas and a glass of Sauvignon Blanc or Chardonnay!

Provided by mary134e

Categories     Curries

Time 6h

Yield 4 serving(s)

Number Of Ingredients 14

4 (1 lb) lamb shanks
2 tablespoons canola oil or 2 tablespoons grapeseed oil
1 white onion
1 cup white wine (I prefer red, original recipe calls for white) or 1 cup red wine (I prefer red, original recipe calls for white)
1 (14 fluid ounce) can coconut milk
1 lime, juice and grated zest
2 tablespoons thai green curry paste (buy or make your own, I prefer yellow curry paste)
2 stalks fresh lemongrass, tender white end only, peeled, crushed and chopped
3 tablespoons diced fresh ginger
1/2 cup chopped fresh cilantro
2 -3 tablespoons canola oil or 2 -3 tablespoons grapeseed oil
1 tablespoon rice vinegar
1 cup jasmine rice (I use Thai Jasmine Brown Rice) or 1 cup short grain rice (I use Thai Jasmine Brown Rice)
2 -3 cups water (for cooking rice)

Steps:

  • Trim lamb shanks of excess fat and sinew and place in large dish. Combine coconut milk, lime juice and zest, curry paste, and half of the lemongrass and ginger. Pour over shanks. Cover and marinate 2-3 hours, turning lamb occasionally. Drain the lamb well, pour marinade through a sieve and set aside.
  • Heat oil in large casserole dish and sauté onion with remaining lemongrass and ginger. Add lamb and brown on all sides. Add the marinade and wine and bring to a boil. Reduce heat, cover and simmer for 2-3 hours or until very tender and meat is starting to fall off the bone. (Add more wine or water if necessary.).
  • When the lamb is nearly cooked, prepare the rice. Place cilantro in a food processor and add oil and vinegar. Process until smooth, adding more oil if necessary to make a sauce consistency. Set aside. Cook rice according to directions on the package and fluff with fork. Fold half of the cilantro dressing into the rice.
  • Spoon rice onto plates and top with lamb shank. Spoon over strained pan juices and drizzle with remaining cilantro dressing.

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From redcipes.com


LAMB SHANKS WITH WILD GARLIC | ITALIAN RECIPES | OUR MODERN KITCHEN
2020-03-15 Set aside until ready to use. THE LAMB SHANKS. 1. Preheat the oven to 160Cº. 2. Place a large, casserole pan over medium-high heat with a lug of Olive Oil. 3. Add the flour into a large bowl and season generously with salt and pepper. Next, dredge the Lamb Shanks in the flour until evenly coated.
From ourmodernkitchen.com


LAMB SHANKS WITH HOISIN SAUCE - ROSE REISMAN
2017-06-19 1. Sear shanks on all sides on grill or sauté pan for approximately 5 minutes. Place in baking dish. 2. Combine all ingredients for sauce and pour over lamb. Cover tightly and bake for 3 ½ – 4 hours at 325 F, turning occasionally until meat is tender. Serve lamb with sauce, garnish with cilantro and serve over egg noodles.
From artoflivingwell.ca


LAMB TAGINE WITH TOMATOES, SAFFRON, AND CINNAMON RECIPE | GOOP
1 small pinch saffron (optional) 1 16-ounce can tomatoes. cilantro, mint, dill, lemon wedges, and plain yogurt, to serve. 1. Preheat the oven to 300°F. 2. Season the lamb shanks generously with salt. 3. Sear the shanks in the tagine over medium-high heat for a few minutes on each side until browned all over.
From goop.com


LAMB SHANKS WITH CILANTRO SAUCE RECIPE | COOKTHISMEAL.COM
The best Lamb Shanks with Cilantro Sauce! (333 kcal, 20.1 carbs) Ingredients: 1 tablespoon olive oil · ½ red onion, coarsely chopped · 1 aji amarillo pepper, seeded and coarsely chopped · 4 cloves garlic · ½ teaspoon ground cumin · salt and ground black pepper to taste · 1 bunch cilantro, coarsely chopped · 1 (10.5 ounce) can beef broth · 1 cup Riesling wine · 1 …
From cookthismeal.com


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