EASY BRAISED LAMB SHANKS RECIPE
Super tender, perfectly spiced braised lamb shanks and vegetables in a rich red wine sauce. Cooking lamb shanks is easier than you might think. Simply season, sear, and braise! It's the perfect lamb shank recipe for a small gathering! A dry red wine is your best bet for the red wine sauce. (Merlot is my favorite here, but a Cabernet Sauvignon would work well, too.) Serve rosemary lamb shanks with couscous, Lebanese rice, or pita to soak up all the delicious sauce. Start this rich, meaty dinner with a big bright salad like arugula salad or white bean salad.
Provided by Suzy Karadsheh
Categories Entree
Time 3h
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- In a small bowl, add all the spice mix ingredients and mix to combine.
- Pat the lamb shanks dry and season with the spice mix on all sides.
- In a large Dutch oven pot like this one, heat 2 tbsp olive oil over medium-high heat. Working in batches, brown the lamb shanks on all sides (about 8 mins or so). Transfer the lamb shanks to a large tray or bowl for now. Carefully dispose of extra fat in a separate heat-safe bowl, and return the pot to heat.
- Now add the onions, celery, carrots and potatoes. Saute for 5-7 minutes on medium-high, or until the vegetables gain some color. Add red wine, scrape the pot of brown bits. Cook briefly so that the wine reduces a bit.
- Add the broth, tomatoes, cinnamon sticks, thyme, and rosemary. Sprinkle a little salt and pepper. Return lamb shanks back to the pot; press down to submerge. Boil for 10 minutes. Turn heat off.
- Cover the pot and transfer to the 350 degrees F-heated oven. Cook in the oven for 2 1/2 hours (It's a good idea to check periodically through cooking just in case you need to add a little more liquid. When the shanks finish cooking, the liquid will have reduced to about 1/3 of what it was when you started.)
- While the lamb shanks are cooking, prepare rice according to this recipe, or prepare 2-3 cups of orzo pasta according to package instructions.
- Serve the lamb shanks hot with a little of the veggies and braising sauce on top of rice or orzo pasta. You might also like to prepare a side salad like this 3-ingredient Mediterranean salad or Fattoush. Enjoy!
Nutrition Facts : Calories 447.5 kcal, Sugar 6.6 g, Sodium 974.4 mg, Fat 11.3 g, SaturatedFat 3 g, Carbohydrate 27.8 g, Fiber 5.3 g, Protein 44.4 g, Cholesterol 127.3 mg, UnsaturatedFat 7.1 g, ServingSize 1 serving
BRAISED LAMB SHANKS WITH SPRING VEGETABLES AND SPRING GREMOLATA
Provided by Joanne Weir
Categories Potato Braise High Fiber Father's Day Dinner Mint Carrot Spring Parsley Sugar Snap Pea Simmer Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 24
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 AND WINTER VEGETABLE STEW
A hearty stew made with winter vegetables. Definitely worth the time. Beef tips can be substituted for lamb.
Provided by BJSCHADE
Categories Soups, Stews and Chili Recipes Stews
Time 1h30m
Yield 8
Number Of Ingredients 16
Steps:
- Heat the oil in a large saucepan, and brown the lamb meat on all sides. Drain fat, and stir in the beef broth and wine. Season with garlic, thyme, salt, pepper, and bay leaf. Bring the mixture to a boil. Reduce heat, cover, and simmer 20 minutes.
- Mix in the squash, parsnips, sweet potatoes, celery, and onion. Bring to a boil, then reduce heat and simmer 30 minutes, or until the vegetables are tender.
- In a small bowl, blend the sour cream and flour. Gradually stir in 1/2 cup of the hot stew mixture.
- Stir the sour cream mixture into the saucepan. Remove the bay leaf, and continue to cook and stir until thickened.
Nutrition Facts : Calories 208.1 calories, Carbohydrate 16.2 g, Cholesterol 33.1 mg, Fat 8.9 g, Fiber 2.6 g, Protein 11 g, SaturatedFat 3.3 g, Sodium 321.5 mg, Sugar 3.3 g
BRAISED LAMB SHANKS WITH WINTER SQUASH AND RED CHARD
Provided by Cory Schreiber
Categories Lamb Vegetable Braise Dinner Meat Lamb Shank Fennel Squash Butternut Squash Fall Winter Chard Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 375°F. Sprinkle lamb on all sides with salt and pepper. Heat oil in heavy large pot over high heat. Add lamb; cook until brown, turning occasionally, about 10 minutes. Transfer to plate. Add 1 tablespoon butter to drippings in pot. Add onion, carrots, parsnips, thyme and garlic. Sauté until vegetables soften and begin to brown, about 8 minutes. Add wine; boil until reduced almost to glaze, about 4 minutes. Return lamb to pot, arranging in single layer. Add stock, orange, cinnamon and 1 teaspoon fennel seeds; bring to boil. Place pot in oven. Braise lamb uncovered until tender, turning and basting often, about 2 hours 15 minutes.
- Meanwhile, rub cut sides of squash with 1 tablespoon butter; sprinkle with salt and pepper. Arrange squash, skin side down, on baking sheet. Roast on sheet alongside lamb until tender, about 1 hour 15 minutes. Scrape squash from skins into bowl; add nutmeg and 2 tablespoons butter. Mash with fork until almost smooth; season with salt and pepper. Transfer lamb to plate. Strain braising liquid into bowl; spoon off fat, if desired. Return liquid to pot. Add fresh fennel, orange peel and 1 teaspoon fennel seeds. Simmer until fennel is tender and sauce is thick enough to coat spoon, about 15 minutes. Return lamb to sauce.
- Rewarm lamb shanks, covered, over medium-low heat, about 15 minutes. Rewarm squash in saucepan over low heat, stirring often, about 10 minutes.
- Chard and final preparation:
- While lamb and squash heat, cut out center stem from chard leaves; discard stems. Coarsely tear leaves. Melt butter in heavy large skillet over high heat. Add chard and toss until chard wilts, about 4 minutes. Season with salt and pepper.
- Divide squash and chard among 4 plates. Arrange lamb atop vegetables; spoon sauce with fennel over.
LAMB SHANK AND VEGETABLE SOUP
Make and share this Lamb Shank and Vegetable Soup recipe from Food.com.
Provided by Terese
Categories Lamb/Sheep
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large stock pot/saucepan.
- Brown shanks well all over.
- Transfer to a plate.
- Add onions and garlic to pan.
- Saute until onions are tender.
- Stir in carrots, potatoes, turnip and pasrnip.
- Cook for 1 minute.
- Blend in remaining ingredients.
- Return shanks to pot.
- Bring to the boil.
- Reduce heat.
- Simmer for 1 to 1 1/2 hours or until barley is tender and lamb falls off the bone (add more liquid as required).
- Transfer shanks to a dish.
- Remove meat and chop roughly.
- Add meat to soup.
- Heat gently.
- Serve with bread.
Nutrition Facts : Calories 658.3, Fat 23.9, SaturatedFat 8.3, Cholesterol 128.7, Sodium 515.5, Carbohydrate 61.7, Fiber 9.9, Sugar 12.8, Protein 48.7
LAMBSHANKS WITH WINTER VEG
A great recipie for sundays or entertaining, using red wine and root veg.
Provided by pamjerham
Time 3h30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- 1. For the lamb shanks: dust the lamb shanks with seasoned flour. Heat a little oil in a heavy-based, flameproof casserole dish, add the lamb shanks and fry until lightly browned on all sides, turning occasionally. Remove the lamb shanks to a plate and set aside.
- 2. Add the onions, garlic and rosemary to the casserole and fry until softened. Return the lamb shanks to the casserole, then add the wine, balsamic vinegar, bay leaf and a little stock, if needed. Cover with a lid or foil and simmer gently for 2-3 hours or until the meat is falling away from the bone. Meanwhile, prepare the caramelised vegetables and creamy mash.
- 3. For the caramelised vegetables: preheat the oven to 180C/gas 4. Arrange all the vegetables in a single layer on a baking tray. Drizzle the honey over the vegetables and lay the thyme sprigs on top. Cover with foil and bake in the oven for 20 minutes, removing the foil for the last 5 minutes of the cooking time, so that the vegetables colour slightly.
- 4. For the creamy mash: peel the potatoes and put them in a pan of cold water with the garlic and salt. Bring to the boil and cook until tender, then drain well and return the pan to the heat briefly to remove excess moisture. Pass the potatoes through a potato ricer or mash them until smooth with a potato masher.
- 5. Heat some cream and butter together in a separate pan until just boiling, then add this to the mashed potatoes, beating until the mixture is smooth and velvety. Season.
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3.5/5 (3)Servings 6
- Heat 6 tablespoons vegetable oil in heavy large Dutch oven over high heat. Season lamb shanks with salt and pepper. Coat lamb with flour; shake off excess. Reserve excess flour. Add lamb to Dutch oven in batches and brown well. Using tongs, transfer lamb to bowl. Reduce heat to medium. Add 5 cups chopped onions to Dutch oven and sauté until transluscent, scraping up any browned bits, about 5 minutes. Add reserved flour and stir 1 minute.
- Return lamb shanks and any accumulated juices to Dutch oven. Add beef stock and Guinness. Cover and bring to boil. Reduce heat and simmer until meat is almost tender, about 1 hour.
- Add carrots, parsnips and rutabagas to Dutch oven and simmer uncovered until meat and vegetables are tender and stew thickens slightly, about 40 minutes. Spoon fat from surface of stew. Add prunes and simmer 20 minutes. DO AHEAD Stew can be prepared 1 day ahead. Cover tightly and refrigerate. Rewarm stew over low heat before serving.
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- Heat the oil in a Dutch oven over medium heat. Dry the pieces of meat with a towel, season them well with salt and pepper, and brown them on all sides; set them aside. Add all but 1 teaspoon of the garlic and all of the shallots to the pan; cook until golden, about 6 minutes. Splash in the wine; simmer 5 minutes. Add the stock, orange juice, lemon juice, tomato paste, rosemary, the reserved lamb shanks, and any juices they have released. Cover; simmer gently for 45 minutes.
- Stir in the orange and lemon zest, parsnips, rutabaga, and celery root. Cook until both the lamb and vegetables are tender, about 20 minutes more, partially covered. Set aside to cool. When the lamb is cool enough to handle, remove the meat from the bones and add it back to the stewed vegetables. Discard the bones.
- Bring a large pot of salted water to a boil. Cook the pasta until al dente. While the pasta is cooking, combine the remaining teaspoon of garlic with a few drops of olive oil in a large skillet or pot over high heat; cook a few seconds until fragrant, then add the lamb and vegetable stew; bring to a simmer. Using a slotted spoon, transfer the cooked pasta directly from its cooking pot to the skillet with the stew. Add the butter, cheese, and parsley; toss to combine. Season well with salt and pepper, and serve in heated bowls, garnished with lemon wedges.
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