OVEN ROASTED LAMB SHANKS WITH ROASTED TOMATOES AND TOASTED ORZO
Steps:
- Preheat oven to 350 degrees F.
- Heat oil in a medium Dutch oven until smoking. Season the shanks on both sides with salt and pepper and sear until golden brown on both sides, remove to a plate.
- Add the celery, carrots,onions and garlic and cook until caramelized. Add the port and red wine and reduce by half.
- Add the chicken stock and shanks and bring to a boil, cover and bake in oven for 2 hours or until tender. Remove shanks, strain and reduce liquid by half.
- Orzo Pasta: Heat oil and butter in pan. Add 1/2 of orzo and toast until golden brown. Add onion and remaining orzo and saute for 2 minutes. Heat a pot of water and add to the risotto as if you were making risotto, a little at a time, until the pasta is al dente. Finish with additional butter and a small amount of the braising liquid, add chopped parsley and salt and pepper to taste.
- Slow Roasted Tomatoes: Toss the tomatoes in olive oil, season with salt and pepper and roast in a 200 degree F oven for 4 hours. (Re-hydrated sundried tomatoes will work just as well)
- Roasted Garlic Bulbs: Preheat oven to 350 degrees F. Place water and butter in a roasting pan, add garlic heads, cut-side-down, cover and roast for 1 hour.
OVEN ROASTED LAMB SHANKS WITH ROASTED TOMATOES AND TOASTED ORZO
Steps:
- For the roasted garlic bulbs:
- Preheat oven to 350 degrees F.
- Place garlic heads in a small roasting dish and drizzle each half with olive oil and season with salt and pepper. Cover with foil and roast for 45 minutes to 1 hour or until soft. Let cool slightly and squeeze the cloves of garlic into a small bowl.
- For the lamb shanks:
- Preheat oven to 350 degrees F.
- Heat the oil in a large Dutch oven until smoking. Season the shanks on both sides with salt and pepper and sear until golden brown on both sides, remove to a plate. Remove all but 2 tablespoons of the fat in the pan and add the celery, carrots and onions and cook until caramelized.
- Add the port and red wine and cook until almost completely reduced. Add the chicken stock, thyme, parsley sprigs and shanks and salt and pepper and bring to a boil on the stove, cover, transfer to the oven and bake for 1 1/2 to 2 hours or until the meat is tender.
- Remove shanks to a plate and loosely tent with foil to keep warm. Strain the cooking liquid into a medium saucepan and discard the solids Whisk in the roasted garlic and cook over high heat, whisking occasionally, until reduced by half, 12 to 15 minutes. Remove 1 cup of the liquid to use for the orzo and continue reducing the remaining liquid by half again or until thickened to a glaze. Serve the lamb on top of the orzo and drizzle the shanks with the reduced cooking liquid, oven roasted tomatoes and chopped parsley.
- For the orzo pasta:
- Heat a medium nonstick pan over medium-high heat. Add 1/2 of the orzo and toast until golden brown.
- In a medium saucepan, heat the oil and 2 tablespoons butter over medium heat, add the onion and cook until soft. Add the toasted orzo and the remaining orzo and saute for 1 minute to coat the pasta with the oil/onion mixture. Bring 8 cups of water or chicken stock to a boil in a medium pot (or a combination of chicken stock and water) and add hot water/stock to the orzo as if you were making risotto, 1 cup at a time, stirring constantly until the liquid is absorbed and the pasta is al dente (you may not need to use all of the water). Stir in the cold butter and a 1 cup of the braising liquid, chopped parsley and salt and pepper to taste and cook 1 minute longer.
- For the slow roasted tomatoes:
- Toss the tomatoes in olive oil, season with salt and pepper and roast in a 200 degree F oven for 6 hours.
- Make extra roasted heads to use for garnish on the plate, if desired .
SLOW-COOKED LAMB SHANKS AND TOMATOES
A long, gentle simmer slowly breaks down tougher cuts like lamb shank, leaving the meat flavorful, succulent, and tender.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 4h
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. In a large Dutch oven or heavy pot, heat oil over medium-high. Add onions and season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomatoes (if using canned, break them up) and cook until they break down, 6 to 8 minutes.
- Place lamb shanks in pot in a single layer so each shank is covered by sauce. Bring to a boil, cover, then place pot in oven. Cook until meat is very tender and falling off bones, about 3 1/2 hours. Skim fat from cooking liquid and season lamb with salt and pepper. Serve lamb with sauce.
Nutrition Facts : Calories 429 g, Fat 24 g, Fiber 3 g, Protein 37 g
LAMB STEAKS WITH TOMATOES & OLIVES
A hearty combination, bursting with flavour and ideal for midweek meals
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. Heat the oil in a large roasting tin on the hob. Brown the lamb steaks in the tin over a high heat, about 1 min each side.
- Add the onion to the roasting tin with the oregano. Pour over the wine and throw in the tomatoes. Scatter the olives over the top, then place the tin in the oven for 15 mins until the lamb is cooked. Scatter with flat-leaf parsley and serve with boiled new potatoes.
Nutrition Facts : Calories 322 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 21 grams protein, Sodium 1.84 milligram of sodium
LAMB SHANKS WITH POTATOES, PARSNIPS AND KALAMATA OLIVES
Categories Olive Onion Potato Tomato Vegetable Braise Wheat/Gluten-Free Lamb Shank Parsnip Red Wine Winter Bon Appétit
Yield Serves 6
Number Of Ingredients 16
Steps:
- Sprinkle lamb with salt and pepper. Heat 3 tablespoons oil in heavy large pot over medium-high heat. Working in batches, cook lamb until brown, about 8 minutes. Transfer to large bowl.
- Reduce heat to medium. Add carrot rounds, onions and celery to pot. Sauté until vegetables are tender and golden, about 10 minutes. Add garlic, rosemary and oregano. Sauté 1 minute. Stir in tomatoes with juices, 2 cups water, wine and orange peel. Return lamb to pot, pressing to submerge. Bring to boil. Reduce heat to low. Cover; simmer until lamb is just tender, about 2 hours 15 minutes.
- Add potatoes, 2-inch carrot pieces, parsnips and olives to pot. Simmer uncovered until vegetables are tender and lamb is very tender, about 30 minutes longer. Using slotted spoon, transfer lamb and vegetables to platter. Boil juices in pot until thickened enough to coat spoon, about 5 minutes. Discard orange peel. Season sauce with salt and pepper.
- Spoon sauce over lamb and vegetables and serve.
LAMB SHANKS WITH MADEIRA AND OLIVE SAUCE
This is one of my favourite lamb dishes. It can be frozen. Used to be a cheap one until the chefs realised lamb shanks are the best part of the lamb.
Provided by Latchy
Categories One Dish Meal
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a flameproof casserole dish (12 cup capacity) add pepperoni, cook, stirring until browned; drain on paper towel.
- Add lamb in batches and cook until browned, remove from dish.
- Drain all but 1 tablespoon of oil from dish and add onions and garlic cook stirring until onions are soft.
- Return pepperoni and lamb to dish, add olives, paste, tomatoes, stock Madeira and rosemary, bake, uncovered in a moderate oven 180dC for 1 1/4 hours or until lamb is tender.
- Stir in cornflour and water cook stirring until mixture boils and thickens.
Nutrition Facts : Calories 1193, Fat 66.4, SaturatedFat 25, Cholesterol 366.6, Sodium 1333.6, Carbohydrate 17.1, Fiber 3.1, Sugar 7, Protein 107.5
SLOW-COOKER LAMB WITH OLIVES AND POTATOES
Lamb shanks are at their best when gently cooked. A slow cooker creates meltingly tender meat in a flavorful sauce -- perfect for Sunday dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 4h30m
Number Of Ingredients 12
Steps:
- Combine potatoes, shallots, garlic, lemon zest, and rosemary in a 5-to-6-quart slow cooker; season with salt and pepper. In a small bowl, whisk together 1 tablespoon flour and broth. Add to slow cooker.
- Place 3 tablespoons flour on a plate. Season lamb with salt and pepper, then coat in flour, shaking off excess. In a large skillet, heat oil over medium-high. In batches, cook lamb until browned on all sides, about 10 minutes; transfer to slow cooker. Add wine to skillet and cook, scraping up browned bits with a wooden spoon, until reduced by half, about 2 minutes. Add to slow cooker, then cover and cook on high until lamb is tender, about 3 1/2 hours (7 hours on low). Stir in olives, cover, and cook 20 minutes.
- To serve, transfer lamb and vegetables to a platter. Skim fat from cooking liquid, then stir in lemon juice and season to taste with salt and pepper. Serve sauce with lamb and vegetables.
Nutrition Facts : Calories 703 g, Fat 37 g, Fiber 4 g, Protein 46 g, SaturatedFat 12 g
LAMB SHANKS WITH TOMATOES AND FRESH HERBS
Steps:
- Mix first 6 ingredients in small bowl; rub all over lamb. Let stand 30 minutes.
- Preheat oven to 350°F. Heat oil in large ovenproof pot over medium-high heat. Add lamb and sauté until brown, turning with tongs, about 12 minutes; transfer to plate. Reduce heat to medium. Add capocollo and stir 1 minute. Add onion, carrots, and celery. Cover and cook until vegetables are soft, stirring occasionally, about 10 minutes. Mix in garlic; cook 1 minute. Mix in lemon peel strips, bay leaves, and thyme. Add wine and bring to boil, scraping up browned bits. Add tomatoes and broth. Return lamb to pot. Bring to boil; cover and transfer pot to oven.
- Cook lamb until just tender, turning occasionally, about 1 1/2 hours. Remove pot from oven. Tilt pot and spoon off fat that rises to top of sauce. Place pot over medium heat and boil uncovered until sauce reduces enough to coat spoon and lamb is very tender, about 30 minutes. Season to taste with salt and pepper. Discard lemon peel and bay leaves. (Can be made 1 day ahead. Cool 30 minutes, chill uncovered until cold, then cover and keep chilled. Rewarm over low heat before continuing.)
- Mix parsley, grated lemon peel, and 1/2 teaspoon pepper in small bowl for gremolata. Transfer lamb to large shallow bowl. Sprinkle with gremolata and serve.
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- Choose a stock pot, Dutch oven or braising dish that will hold the shanks and other ingredients so that the shanks can sit in one layer.
- Pat the shanks dry with paper towel. Heat the vegetable oil in the pot over medium heat and brown the shanks on all sides, about 10 minutes. You may need to work in batches. When the shanks are browned, transfer them to a plate or platter and season well with salt and pepper.
- Pour out the used oil from the pot and replace with the olive oil. Cut off just enough of the garlic head to expose the tops of the cloves. Toss the garlic, carrots, onions and rosemary into the pot. Season with salt (about 1 tsp) and cook over low heat, stirring until the vegetables are softened but not coloured, about 10 to 15 minutes.
- Meanwhile open the can of tomatoes and pour everything into a bowl. Using your hands to crush the tomatoes into bite sized chunks. This is one of the best feelings ever in the kitchen!
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- Preheat oven to 350°F. Arrange lamb shanks on work surface. Brush half of molasses over top side to coat; sprinkle with salt and pepper. Stir flour and 1 1/2 tablespoons paprika in small bowl to blend. Sprinkle half of seasoned flour lightly over shanks. Turn shanks over and repeat with remaining molasses, salt, pepper, and seasoned flour.
- Heat 1/3 cup oil in heavy large skillet over medium-high heat. Add 4 lamb shanks in single layer. Cook until deep brown, turning occasionally, about 8 minutes. Transfer shanks to large roasting pan. Repeat with remaining 4 shanks, arranging in single layer in pan.
- Heat remaining 2 tablespoons oil in heavy large pot over medium-high heat. Add onions. Sauté until deep brown, about 12 minutes. Add tomatoes with reserved juice, wine, broth, garlic, bay leaves, lemon peel, and remaining 1 teaspoon paprika; bring to boil, stirring occasionally. Boil mixture 5 minutes. Pour over shanks in roasting pan. Using tongs, move shanks slightly to allow onions and tomatoes to slide underneath.
- Cover roasting pan with sheet of parchment paper, then tightly with foil. Place lamb shanks in oven and braise until very tender, turning over every 45 minutes, about 2 1/4 hours.
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