Lamb Shanks With Sweet Potato Risotto And Serrano Vinegar Sauce Recipes

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SWEET VINEGAR GARLIC PAN SAUCE (FOR ANY MEAT OR FISH)



Sweet Vinegar Garlic Pan Sauce (for any Meat or Fish) image

Within minutes you can have an Asian-inspired pan sauce that?s redolent of ginger, garlic, soy and sweet vinegar to top your meat or fish.

Provided by Food Network Kitchen

Time 10m

Yield about 1 cup pan sauce

Number Of Ingredients 8

2 tablespoons pan drippings and/or other fat, such as olive oil or butter
2 tablespoons chopped garlic
2 tablespoons chopped ginger
2 tablespoons rice vinegar
2 tablespoons soy sauce
1/2 cup mirin or sake
2 teaspoons toasted sesame oil
1 to 2 scallions, sliced

Steps:

  • After cooking your meat or fish, take it out of the pan. Do not clean the pan--the little brown bits left in the pan will be the base of your sauce. Pour out all but 2 tablespoons of the fat from the pan (or add some other fat, if needed).
  • Add the garlic and ginger to the pan and cook over medium heat until aromatic, 1 to 2 minutes. Add the rice vinegar and soy sauce and use a wooden spoon to scrape up the browned bits from the bottom of the pan. Simmer until the liquid has thickened and reduced by half.
  • Add the mirin and simmer to reduce until the sauce is thickened; swirl in the sesame oil. Add the scallions and stir to combine.

VIETNAMESE LAMB SHANKS WITH SWEET POTATOES



Vietnamese lamb shanks with sweet potatoes image

Meltingly tender and full of classic Asian flavours, these lamb shanks are perfect for freezing

Provided by Diana Henry

Categories     Dinner, Main course

Time 3h20m

Number Of Ingredients 16

2 tbsp groundnut oil
4 lamb shanks , about 350g each
2 onions , halved and cut into half moons
2 tbsp finely chopped fresh root ginger
3 garlic cloves , finely sliced
2 red chillies , both deseeded, one chopped and one thinly sliced
1 tbsp soft brown sugar , plus 1 tsp
3 star anise
2 lemongrass stalks, tough outer leaves removed, then bruised
1.2l lamb stock
1 ½ tbsp tomato purée
4 sweet potatoes , peeled and cut into big chunks
2 tbsp fish sauce
juice 2 limes
big handful mint leaves, torn
handful basil leaves

Steps:

  • Heat oven to 160C/140C fan/gas 3. Heat 1 tbsp oil in a heavy-bottomed casserole, season the shanks, then brown them 2 at a time on all sides, adding the remaining oil for the second batch. Remove the lamb and add the onions. Fry them quite briskly, about 30 secs, add the ginger, garlic and chopped chilli, then turn the heat down and cook for 1 min. Add 1 tbsp sugar, stir, then add the star anise, lemongrass, stock, purée and seasoning. Bring to the boil.
  • Cover and cook in the oven for 1½ hrs, then add the sweet potatoes and cook for 1 hr more. The lamb should be completely tender and almost falling off the bones. Stir in the fish sauce, lime juice and 1 tsp sugar to just lift the flavour, then scatter with the mint, basil and the sliced chilli to serve.

BRAISED LAMB SHANKS



Braised Lamb Shanks image

Succulent braised lamb shanks slow cooked in a red wine, tomato, and fresh basil sauce. Serve with mushroom risotto and grilled zucchini.

Provided by Mrs Savage

Categories     Meat and Poultry Recipes     Lamb     Shanks

Time 3h20m

Yield 4

Number Of Ingredients 11

2 large white onions, chopped
4 lamb shanks
2 cups dry red wine
1 cup balsamic vinegar
⅓ cup olive oil
4 cloves garlic, pressed
2 lemons, quartered
2 (14.5 ounce) cans diced tomatoes
1 bunch fresh basil, chopped
1 tablespoon kosher salt
1 tablespoon cracked black pepper

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place the onions in a layer in the bottom of a Dutch oven or medium roasting pan with a lid. Arrange the lamb shanks on top of the onions. Pour the wine, balsamic vinegar and olive oil over the lamb. Place a clove of pressed garlic next to each shank, and a quarter of a lemon on each side. Pour the tomatoes over everything, then season with salt, pepper and basil.
  • Cover and place in the preheated oven. Cook for 3 hours. Use juices from the pan to make a nice flavorful gravy.

Nutrition Facts : Calories 572.4 calories, Carbohydrate 34.4 g, Cholesterol 86.3 mg, Fat 25.2 g, Fiber 6.3 g, Protein 32.5 g, SaturatedFat 4.9 g, Sodium 1851.3 mg, Sugar 17.9 g

ROASTED LAMB SHANKS WITH RED WINE,TOMATO & GARLIC RISOTTO



Roasted Lamb Shanks With Red Wine,tomato & Garlic Risotto image

This is a great one dish meal--you basically throw it all in the oven and it cooks itself. Don't be afraid of the amount of liquid used as a lot evaporates & a lot is soaked up by the rice. You can also add some whole fresh tomatoes to roast alongside the lamb if you like.

Provided by Mandy

Categories     Rice

Time 2h45m

Yield 4 serving(s)

Number Of Ingredients 12

4 lamb shanks, frenched
1 cup arborio rice
2 carrots, peeled and diced
2 stalks celery, trimmed and sliced
425 g crushed tomatoes or 425 g diced tomatoes
1 teaspoon mild chili pepper, minced
2 cups beef stock
1 cup red wine
2 teaspoons dried rosemary
2 garlic cloves, crushed
water or stock
2 tablespoons fresh parsley, chopped

Steps:

  • Roast lamb shanks at 200 C in a roasting pan for approx 30 minutes.
  • Remove shanks from pan and drain fat from pan then add rice. Sprinkle carrots & celery over rice.
  • Mix chili, garlic, stock, tomatoes, wine & rosemary together and pour over rice. (This mixture could be used as a marinade for the lamb prior to cooking).
  • Place shanks on top of rice with tomatoes. Cover & cook at 150 C for approx 2 hours.
  • Check after an hour or so and add more liquid if necessary.
  • Serve garnished with chopped parsley.

Nutrition Facts : Calories 897.1, Fat 34.5, SaturatedFat 14, Cholesterol 242.1, Sodium 803, Carbohydrate 53.4, Fiber 4.9, Sugar 2.2, Protein 78

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