Lamb Shanks With White Wine Recipes

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LAMB SHANK BRAISED IN WHITE WINE WITH ROSEMARY



Lamb Shank Braised in White Wine with Rosemary image

Wonderfully tender, these lamb shanks are melt in your mouth juicy.

Provided by Misty Noriega

Categories     Meat and Poultry Recipes     Lamb     Shanks

Time 3h

Yield 4

Number Of Ingredients 7

3 tablespoons olive oil
4 lamb shanks
5 cloves garlic, sliced
1 small onion, chopped
2 teaspoons chopped fresh rosemary, plus sprigs for garnish
1 pinch salt and freshly ground black pepper
1 cup dry white wine

Steps:

  • In a large frying pan, heat oil over medium-high heat. Add shanks to hot pan, and brown all sides; this should take about 12 minutes. Transfer to a plate.
  • Reduce heat to medium-low, and add garlic to the pan; cook for 30 to 40 seconds. Stir in onion, and continue cooking until translucent, 6 to 8 minutes. Return shanks to the pan, and season with 2 teaspoons fresh rosemary and salt and pepper to taste. Pour in wine, raise heat to medium-high, and bring to a simmer. Reduce heat to low, cover tightly, and simmer until the shanks are very tender when pierced with a knife, 2 to 2 1/2 hours. Turn once or twice during cooking, and add water as necessary to maintain original level of liquid. Serve shanks garnished with rosemary sprigs.

Nutrition Facts : Calories 369.2 calories, Carbohydrate 4.6 g, Cholesterol 89.4 mg, Fat 21.5 g, Fiber 0.4 g, Protein 27 g, SaturatedFat 6 g, Sodium 69.3 mg, Sugar 1.4 g

BRAISED LAMB SHANKS WITH LEMON



Braised Lamb Shanks With Lemon image

Many of us had our earliest experiences with braised foods not at the pricey restaurants that have recently rediscovered their appeal but at the Greek diners that never forgot it. So it's not surprising that I associate braised lamb shanks with egg-lemon sauce, a Greek staple. But when I set about to recreate this standard dish I found the sauce superfluous. Though a slow-cooked pot of braised lamb shanks and root vegetables becomes so sweet that it begs for something to counter it, it is also so rich that the thick sauce (a primitive form of béarnaise, really) is overkill. Better, it seems to me, is to finish the braised shanks with what you might call lemon-lemon sauce, using both a lemon's zest and a lemon's juice. That little touch converts this dish from a delicious but perhaps one-dimensional stew to something more, a braise that may never look particularly elegant but tastes that way.

Provided by Mark Bittman

Categories     dinner, weekday, soups and stews, steaks and chops, main course

Time 2h

Yield 4 servings

Number Of Ingredients 12

3 tablespoons extra virgin olive oil
4 lamb shanks, roughly a pound each
Salt and pepper to taste
3 or 4 thyme sprigs
6 cloves garlic, lightly crushed
1 large onion, cut into chunks
4 stalks celery, roughly chopped
4 medium carrots, peeled and roughly chopped
2 cups dry white wine or water
1 1/2 pounds waxy potatoes, peeled and cut into chunks
1 lemon
Chopped fresh parsley leaves for garnish

Steps:

  • Put oil in a large, deep skillet or casserole that can be covered later, and turn heat to medium-high. Add shanks, sprinkling them with salt and pepper. When pieces are deeply browned on one side, add thyme, garlic, onion, half the celery and half the carrots, and more salt and pepper to skillet. Continue to brown, stirring occasionally.
  • Add wine, and let mixture bubble for about a minute; cover and adjust heat so that mixture simmers steadily. Cook for about an hour.
  • Add remaining vegetables to pan; zest lemon, and add zest as well. Continue to cook until lamb is very tender and vegetables soft, another 30 to 45 minutes. (You can prepare dish up to this point in advance; let sit for a few hours, or cover and refrigerate for up to a day before reheating and proceeding.)
  • When lamb is done, juice lemon, and add juice to sauce. Taste, adjust seasoning, and serve, garnished with parsley.

Nutrition Facts : @context http, Calories 1137, UnsaturatedFat 32 grams, Carbohydrate 48 grams, Fat 61 grams, Fiber 8 grams, Protein 76 grams, SaturatedFat 26 grams, Sodium 2115 milligrams, Sugar 8 grams

SPRING LAMB SHANKS BRAISED IN WHITE WINE



Spring Lamb Shanks Braised in White Wine image

I'm generally not a huge fan of lamb, but this is my exception. Ridiculously good, make only for company that deserves it. From "The New York Times Passover Cookbook"

Provided by Kishka

Categories     Lamb/Sheep

Time 3h45m

Yield 8 serving(s)

Number Of Ingredients 17

1/4 cup olive oil
6 lbs lamb shanks (8 med. to sml.)
1/2 cup onion, finely chopped
1/2 cup leek, chopped
1/2 cup celery, finely chopped
3 garlic cloves, minced
1 1/2 cups dry white wine
4 sprigs rosemary
4 sprigs Italian parsley
2 bay leaves
salt
fresh ground pepper
2 tablespoons parsley, finely minced
1 tablespoon lemon peel, finely grated
2 teaspoons potato starch
1 tablespoon cold water
1 lemon, juice of

Steps:

  • Heat half the oil in a large, heavy, covered casserole or roasting pan, large enough to hold the lamb shanks. Add the lamb shanks, a few at a time, and brown them well on all sides over medium-high heat. Remove from the pan.
  • Preheat the oven to 350 degrees.
  • Add the remaining oil to the pan, lower the heat and saute the onion, leeks and celery until they are soft and lightly browned. Stir in all but 1/2 tsp of the garlic, then add the wine. Simmer for a few minutes, scraping the browned bits from the bottom of the pan.
  • Stir in the rosemary, parsley sprigs and bay leaves. Season the mixture with salt and pepper, then return the lamb to the pan. Cover and place in oven to bake until the lamb is very tender, about 3 hours.
  • While the lamb is baking, mix the remaining 1/2 tsp garlic with the minced parsley and lemon peel and set aside.
  • When the lamb is tender, remove it from the pan. Bring the liquid to simmer on top of the stove and taste it for seasoning, adding more salt and pepper, if necessary. Dissolve the potato starch in the cold water and stir it in to thicken the sauce, then stir in the lemon juice.
  • Return the lamb to the pan and baste it with the sauce. Can be prepared in advance and reheated before serving. Transfer the lamb to a platter and spoon the sauce over it. Sprinkle with the minced parsley, garlic and lemon peel mixture and serve.

Nutrition Facts : Calories 876.1, Fat 49.2, SaturatedFat 18.2, Cholesterol 306, Sodium 231.5, Carbohydrate 4.8, Fiber 0.6, Sugar 1.4, Protein 90.3

LAMB SHANKS WITH GARLIC SAUCE



Lamb Shanks with Garlic Sauce image

Lamb shanks cooked with a sauce made of many garlic cloves, white wine, and herbs. Serves 2 with leftovers

Provided by Alan

Categories     Main Course

Number Of Ingredients 7

2 lbs lamb or goat shanks
1 teaspoon anchovy paste
1/2 cup dry white wine
1/2 cup lamb stock, chicken stock, or water
6 oz peeled garlic cloves (ends trimmed (roughly 3-4 bulbs of garlic))
1 sprig fresh rosemary (gently bruises with the back of a knife)
¼ cup heavy cream

Steps:

  • Put the lamb shanks into a pot they can fit snugly. Add the remaining ingredients, cover with a piece of parchment, then cook at 250 F for 3 hours or until the lamb is tender and the meat gives when pierced. Discard the rosemary. Remove the pot to cool completely, then refrigerate overnight.
  • The next day, remove the fat that congeals on top and discard. Heat the pot to melt the liquid, then remove the shanks and set aside.
  • Transfer the cooking liquid and garlic cloves to a blender, puree until smooth, then transfer back to the pot, along with the heavy cream. Add the shanks to the pot, cook on medium to heat through, tasting and adjusting the seasoning of the sauce for salt until it tastes good to you.
  • The sauce should be smooth and slightly thickened like gravy.
  • To plate and serve, remove the shanks to a plates, then, if needed, adjust the consistency of the sauce by cooking on high heat to evaporate liquid and thicken it, or add a splash of water to loosen it.
  • Serve with rice or potatoes and seasonal vegetables. Pictured is seared Brussels sprouts and mashed potatoes seasoned with cooked , chopped scallions, fresh parsley and dill.

LAMB SHANKS WITH WHITE WINE



LAMB SHANKS WITH WHITE WINE image

Categories     Lamb

Number Of Ingredients 12

6 sprigs of fresh rosemary
• 150g cold butter
• 15 fresh sage leaves
• 2 sprigs of fresh thyme, leaves picked
• sea salt and freshly ground black pepper
• 4 lamb shanks, preferably free-range or organic, crown- or French-trimmed
• 12 cloves of garlic, unpeeled
• 2 large carrots, peeled and finely sliced
• 1 onion, peeled and finely sliced
• 1 leek, washed, halved and finely sliced
olive oil
• 2 wineglasses of white wine

Steps:

  • Preheat your oven to 180ºC/350ºF/gas 4. Pick the leaves off 2 sprigs of rosemary, whiz them with the butter, most of the sage and the thyme in a food processor and season with salt and pepper. Using a small knife, take one of the lamb shanks and cut between the meat and the bone from the base of the shank upwards. You want to create a hole big enough to put your finger in, making a sort of pocket. Do this to all the shanks and divide the flavored butter between them, pushing it into the pockets. This will give a wonderful flavor to the heart of the shanks. Tear off four arm-length pieces of tinfoil and fold each in half to give you four A3-sized pieces of foil. Divide the garlic and veg between them, making a pile in the middle of each square. Rub the lamb shanks with olive oil and season with salt and pepper, then put one on top of each pile of veg and a sprig of rosemary and a few sage leaves on top of that. Carefully pull up the sides of the foil around the shank and pour a swig of wine into each. Gather the foil around the bone, pinching it together tightly. Any excess foil can be torn or cut off with scissors. Repeat for all 4 shanks, then place the foil parcels on a baking tray with the bones facing up. Put in the preheated oven for 2½ hours or until the meat is as tender as can be. Serve the parcels in the middle of the table so that your guests can open them up themselves.

BRAISED LAMB SHANKS WITH WHITE BEANS



Braised Lamb Shanks With White Beans image

Provided by Moira Hodgson

Categories     dinner, main course

Time 2h30m

Yield 4 servings

Number Of Ingredients 16

4 lamb shanks
6 garlic cloves, cut into slivers
1 tablespoon fresh rosemary leaves (or one teaspoon dried)
3 tablespoons extra-virgin olive oil
1/2 pound Great Northern beans
Water to cover
3 medium-size onions, peeled
Herb bouquet (thyme, parsley and bay leaf tied in a cheesecloth bag)
Coarse salt and freshly ground pepper to taste
3 carrots, sliced
1 1/2 cups dry white wine
1 1/2 cups chicken or meat stock
1/3 cup diced salt pork
3/4 cup fresh bread crumbs
2 tablespoons unsalted butter
2 tablespoons parsley, chopped

Steps:

  • Make small incisions in the lamb shanks and stud them with the slivers of garlic. Sprinkle the lamb with the rosemary. Coat the shanks with two tablespoons of the olive oil, cover, and marinate overnight in the refrigerator. Soak the beans overnight in cold water to cover.
  • Rinse the beans, put them in a large saucepan and cover them with fresh water. Add an onion, chopped, the herb bouquet, and salt and pepper. Simmer for about an hour, or until the beans are tender.
  • Heat remaining olive oil in a large pan and brown the lamb shanks on all sides. Remove the shanks and pour off the fat.
  • Chop the remaining onions and add them to the pan. Cook gently until the onions are soft. Add the carrots, wine, lamb shanks and stock. Bring to a boil, lower the heat and simmer for an hour.
  • Preheat oven to 350 degrees.
  • Drain beans, reserving cooking liquid. In a large casserole, put a layer of beans, a layer of salt pork, the vegetables and the juice from the shanks and then the shanks. Add remaining beans and juices. If the stew is too dry, add some of the liquid from the beans. Bake one hour.
  • Sprinkle with bread crumbs and butter and bake, uncovered, for 30 minutes longer. Sprinkle with the parsley and serve.

BRAISED LAMB SHANKS WITH WHITE BEANS



Braised Lamb Shanks with White Beans image

Categories     Bean     Lamb     Braise     Red Wine     Winter     Gourmet

Yield Serves 4

Number Of Ingredients 27

For lamb shanks
4 lamb shanks (about 1 pound each)
2 tablespoons olive oil
1 medium onion, chopped coarse
1 medium carrot, chopped coarse
1 celery rib, chopped coarse
8 garlic cloves, chopped coarse
3 1/2 cups Bordeaux or other full-bodied red wine
4 cups chicken broth
1 tablespoon tomato paste
2 fresh thyme sprigs
For gremolata
3 tablespoons chopped fresh parsley leaves (preferably flat-leafed)
1 teaspoon freshly grated lemon zest (about 1 lemon)
3 garlic cloves, minced
For beans
2 tablespoons extra-virgin olive oil
2 small onions, chopped fine
2 small carrots, chopped fine
2 celery ribs, chopped fine
3 garlic cloves, minced
2 cups cooked white beans (preferably Great Northern or navy)
2 to 2 1/2 cups chicken broth
2 tablespoons unsalted butter
1 bay leaf
1 tablespoon unsalted butter
3 fresh tarragon sprigs

Steps:

  • Make lamb shanks:
  • Pat lamb shanks dry and season with salt and pepper. In an 8-quart heavy flameproof casserole heat oil over moderately high heat until hot but not smoking and brown lamb shanks well in batches, transferring to a plate as browned. To casserole add onion, carrot, celery, and garlic and sauté until onion is softened. Add wine and simmer mixture, stirring occasionally, until liquid is reduced to about 3 cups. Return lamb shanks to casserole and stir in broth, tomato paste, and thyme. Bring liquid to a boil and simmer, covered, stirring and turning lamb shanks occasionally, 1 1/2 hours. Simmer mixture, uncovered, stirring occasionally, 1 hour more, or until lamb shanks are tender.
  • Make the gremolata while lamb is cooking:
  • In a small bowl stir together gremolata ingredients.
  • Make beans while lamb is cooking:
  • In a saucepan heat oil over moderately high heat until hot but not smoking and cook onions, carrots, celery, and garlic, stirring, 2 or 3 minutes, or until softened. Add beans, 2 cups broth, butter, and bay leaf and cook over moderate heat, stirring occasionally and adding enough remaining broth to keep beans moist and to reach a creamy consistency, about 30 minutes. Discard bay leaf and add half of gremolata and salt and pepper to taste.
  • Transfer lamb shanks to a plate and keep warm, covered with foil. Strain braising liquid through a sieve into a saucepan, discarding solids, and stir in butter and tarragon. Boil sauce, stirring occasionally, until thickened slightly. Strain sauce through sieve into a bowl and season with salt and freshly ground black pepper.
  • Sprinkle lamb shanks with remaining gremolata and serve with beans and sauce.

LAMB SHANKS WITH RED WINE



Lamb Shanks With Red Wine image

This is one of my favorite lamb recipes, from Craig Claiborne's New York Times International Cookbook. I have adapted it slightly to my taste. It is easily prepared and always well received.

Provided by GREG IN SAN DIEGO

Categories     Lamb/Sheep

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 14

4 lamb shanks
3 tablespoons flour (I prefer Wondra.)
salt & freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons vegetable oil
1 1/2 cups finely chopped yellow onions
1 cup finely chopped deveined celery
1 cup finely chopped carrot
1 garlic clove, minced
1 cup dry red wine (drinkable)
2 sprigs fresh parsley
1 sprig fresh thyme
1 bay leaf
1 teaspoon dried marjoram

Steps:

  • Preheat oven to 350 degrees.
  • Rub the shanks with flour, seasoned with salt and pepper.
  • Heat the butter and oil in a heavy skillet.
  • Brown the shanks on all sides and transfer to a casserole.
  • To the same skillet, add the onion and cook, stirring, until wilted.
  • Add the carrot, celery and garlic and cook briefly.
  • Stir in the wine and pour the mixture over the shanks.
  • Add the remaining ingredients and season to taste.
  • Cover tightly and bake one and one-half to two hours, or until fork tender.

Nutrition Facts : Calories 830.5, Fat 46.3, SaturatedFat 18.3, Cholesterol 257.4, Sodium 223.3, Carbohydrate 15.8, Fiber 2.6, Sugar 4.9, Protein 73

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From foodandwine.com


RECIPE DETAIL PAGE | LCBO
1. Pat the lamb shanks dry and season with salt and pepper. Heat the oil in a large frying pan over medium-high heat and brown the lamb shanks on all sides. Transfer them to a plate. Add the onions to the pan, stirring well to coat in the fat, then cover and cook for 10 minutes, or until soft, stirring 2 or 3 times and scraping the bottom of ...
From lcbo.com


10 BEST WINE PAIRING WITH LAMB SHANK (DETAILED GUIDE)
It tastes its best when paired with wines like Sangiovese, Syrah, Pinot Noir, Primitivo, Cabernet Sauvignon, Malbec, Riesling, Champagne, Sauvignon Blanc, and Grenache. Pair any of these wines with lamb shanks for a delish dining experience. This is a detailed guide to finding the best wine to compliment lamb shanks and gratify your taste buds.
From foodsgal.com


LAMB SHANKS WITH LEMON AND WHITE BEANS RECIPE | MYRECIPES
Add onion and carrot to pan; cook for 4 minutes, stirring frequently. Increase heat to medium-high. Stir in wine, scraping pan to loosen browned bits. Add rind and next 4 ingredients (through pepper); cook 5 minutes. Add lamb and broth; bring to a simmer. Cover, reduce heat, and simmer 2 1/2 hours or until lamb is very tender.
From myrecipes.com


10 BEST LAMB SHANK RECIPES FOR A COZY NIGHT [2022] (MUST TRY!)
Instructions. Set the Instant Pot to Sauté and adjust to “More” before adding the oil. Season the lamb shanks with salt and pepper after patting them dry. When the Instant Pot is hot, add the lamb and brown it all over, about 4 minutes per side. …
From beefsteakveg.com


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