Lamb Shanks With Root Vegetables Recipes

ROASTED LAMB WITH ROOT VEGETABLES

Steps:

• Allow the leg of lamb to rest at room temperature for 1 hour before cooking.
• Preheat an oven to 400 degrees F (200 degrees C). Place the oven rack in the lower third of the oven.
• Whisk the garlic, pepper, red pepper flakes, bay leaf, rosemary, 1/2 cup olive oil, vinegar, and honey together in a small bowl. Rub the mixture over the lamb, then season with 2 tablespoons coarse salt. Set aside. Place carrots, potatoes, beet, yam, and turnips in a large roasting pan. Toss with 2 tablespoons olive oil and a pinch of salt. Arrange the seasoned leg of lamb on top of the vegetables.
• Roast the lamb in the preheated oven for 20 minutes, then reduce oven temperature to 325 degrees F (165 degrees C). Continue roasting to your desired degree of doneness, about 90 minutes more for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
• Allow the leg of lamb on a cutting board, tented with aluminum foil, for 30 minutes before carving. Place the vegetables on a serving platter and cover with aluminum foil to keep warm until ready to serve.

LAMB SHANKS WITH ROOT VEGETABLES

Steps:

• 1 Heat the oil in a large Dutch oven or wide pot over medium-high heat
• 2 Meanwhile, season the trimmed lamb shanks all over with salt and pepper to taste
• 3 Working in 2 batches, add them to the pot and sear on all sides, turning as needed; this will take about 5 minutes for each batch
• 4 Transfer to a platter
• 5 Add the parsnips, onions, celery root and carrots to the pot; cook for about 3 minutes, stirring to coat them in the oil flavored by the meat
• 6 Return all the lamb shanks to the pot, then add the wine, juices, date molasses, star anise, cinnamon sticks, 1 teaspoon each of kosher salt and black pepper and the water (use more water as needed to make sure the meat is covered)
• 7 Let the mixture come to a boil, then reduce the heat to medium-low
• 8 Cover the pot tightly with a sheet of aluminum foil, then place the pot lid on top to seal the pot well
• 9 Cook for 3 to 3 1/2 hours or until the lamb is almost falling off the bone
• 10 When the meat is done, carefully transfer it and the vegetables to a platter; if serving right away, cover with foil to keep warm
• 11 Increase the heat to high and cook the liquid for about 30 minutes, until it has reduced by two-thirds
• 12 Spoon the reduced sauce over the meat and vegetables; serve warm

BRAISED LAMB SHANKS WITH SPRING VEGETABLES AND SPRING GREMOLATA

Steps:

• For lamb:
• Sprinkle lamb shanks generously with salt and pepper; dust with flour. Heat oil in heavy large deep pot over medium-high heat. Working in 2 batches, if necessary, add lamb to pot and cook until browned on all sides, turning often, about 10 minutes per batch. Transfer lamb to large bowl. Add onions, carrots, and celery to same pot; sauté until vegetables begin to soften, about 10 minutes. Add garlic and tomato paste; stir 1 minute. Stir in broth, wine, parsley, thyme, and bay leaves. Return lamb to pot; bring to boil (liquid may not cover lamb completely). Reduce heat to medium-low; cover and simmer until lamb is very tender and begins to fall off bones, turning occasionally, about 3 hours.
• Using tongs, transfer lamb to platter. Discard bay leaves and parsley sprigs. Spoon off fat from surface of pan juices; discard. Using immersion blender, puree pan juices until almost smooth. Season with salt and pepper. Return lamb shanks to pan juices. DO AHEAD: Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled.
• For gremolata:
• Mix all ingredients in small bowl. DO AHEAD: Can be made 2 hours ahead. Cover and chill.
• For vegetables:
• Bring large pot of salted water to boil. Add potatoes; cook until tender, about 18 minutes. Using slotted spoon, transfer potatoes to medium bowl. Add carrots to same pot; cook until tender, about 5 minutes. Using slotted spoon, transfer carrots to bowl with potatoes. Add sugar snap peas to same pot; cook 1 minute. Drain. Add to bowl with potatoes and carrots. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
• Bring lamb and pan juices to simmer over medium heat until heated through.
• Meanwhile, melt butter in large nonstick skillet over medium-high heat. Add all vegetables; sauté about 5 minutes. Season with salt and pepper.
• Transfer lamb and pan juices to large platter or bowl. Surround with vegetables; scatter pea tendrils over vegetables. Sprinkle lamb with gremolata and serve.
• Ingredient tip:
• Green garlic has a more delicate flavor than mature garlic. The tops of green garlic look like green onions; the root ends are white and light purple. Look for green garlic at farmers' markets during the spring months.

LAMB SHANKS WITH VEGETABLES (HUNGARIAN)

Steps:

• Place bacon in a 6-quart casserole dish. Cook bacon to render fat. Remove bacon and brown the lamb shanks in bacon oil. Remove shanks.
• Place onion and garlic in casserole in remaining oil. Cook until translucent. Add oregano.
• For the cooking liquid use 2 cups of water in which 2 teaspoons of beef or chicken bouillon have been dissolved. Add this to casserole.
• Cover casserole, place in preheated oven, and cook for 1 hour at 325°F.
• Add the prepared vegetables and cook, covered, for another 60 minutes.
• Serve with a dollop of sour cream over each shank.

BRAISED LEG OF LAMB WITH ROOT VEGETABLES

Steps:

• Trim any excess fat from the lamb and season with salt and pepper.
• In a large pot (with a tight-fitting lid), add the oil and heat it over a high flame.
• Place the lamb in the pot and let it sear on all sides until golden brown (about 12-15 minutes).
• Remove from the pot and drain off all of the oil except for 2 tablespoons.
• Add the garlic, rosemary, thyme, tomato paste and cook for 3-4 minutes.
• Add the wine to the pot and reduce by ¾.
• Place the lamb back into the pot and cover completely with chicken stock; bring to a simmer (about 15 minutes).
• Preheat oven to 400 degrees.
• Put the lid on the pot and place in the oven, and cook for 3 hours.
• Add the carrots, celery root, rutabaga and cippolini onions to the pot and cook for 1 more hour, until the meat is tender and falling off the bone.
• Remove the lamb and place it on a serving platter.
• Using a slotted spoon, remove the vegetables and arrange them around the lamb.
• Strain the remainder of the sauce and put it back in the pot; reduce by 3/4 (approximately 20 minutes) until thickened and richly flavored.
• Season with salt and pepper.

BRAISED LAMB SHANKS WITH RUTABAGA AND CARROTS

Steps:

• Preheat oven to 350°F.
• Pat lamb shanks dry. In a heavy skillet (preferably cast iron) large enough to fit 1 lamb shank heat 2 tablespoons oil over moderately high heat until hot but not smoking and brown lamb shanks, 1 at a time, transferring as browned to a 9-quart heavy ovenproof kettle. Pour off fat from skillet and cook onions in remaining tablespoons oil over moderate heat, stirring, until golden. Stir in garlic and cook, stirring, until fragrant, about 30 seconds. To kettle add onion mixture, tomatoes with juice, water, bay leaf, cinnamon sticks, allspice, orange peel, salt, and pepper to taste and bring liquid to a boil. Braise lamb, covered, in oven until just tender, about 1 3/4 hours.
• Stir in rutabaga and carrots and braise, covered, in oven until vegetables are tender, about 30 minutes. Braised lamb shanks improve in flavor if made 1 day ahead. Cool mixture, uncovered, and chill, covered. Skim fat, discarding it, and reheat lamb, if chilled, over moderate heat, stirring occasionally, until hot. Transfer lamb and vegetables with a slotted spoon to a platter and boil braising liquid until reduced to about 4 cups.
• Remove meat from 2 lamb shanks and chop fine, reserving chopped meat and 1 cup braising liquid for making pastitsio .
• Return remaining 4 lamb shanks and vegetables to kettle and simmer, covered, until heated through.
• Discard bay leaf. Sprinkle lamb and vegetables with parsley and serve with rice.

LAMB SHANKS WITH CELERY ROOT AND THYME

Steps:

• Preheat oven to 350 degrees.
• Place a heavy iron skillet over high heat, adding oil when pan is hot. Add lamb shanks and brown well on all sides. Remove from pan and set aside.
• Reduce heat and add onion, celery root and mushrooms with 1/4 cup of the water. Stir and scrape to loosen browned particles. Add thyme and cook 8 to 10 minutes, or until vegetables begin to soften around the edges.
• Add tomatoes; stir to combine well, and then put shanks on top of vegetables. Add wine and stock, plus the remaining 1 cup of water. Bring to a simmer on top of stove, cover tightly with foil and put skillet in hot oven. Braise shanks until tender, 1 to 1 1/2 hours, stirring occasionally.
• Before serving, add salt and pepper as desired. Serve immediately.