Lambshankswithmadeiraandolivesauce Recipes

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LAMB SHANKS WITH MADEIRA AND OLIVE SAUCE



Lamb Shanks With Madeira and Olive Sauce image

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

1 tablespoon olive oil
250 g pepperoni, sliced
8 lamb shanks (2kg)
4 medium onions, chopped (600g)
8 garlic cloves, peeled
1/4 cup pitted black olives, finely chopped
6 medium egg tomatoes, halved (450g)
500 ml beef stock
125 ml madeira wine
2 teaspoons dried rosemary leaves
1 tablespoon cornflour
2 tablespoons water
2 tablespoons tomato paste

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

BABY LAMB CHOPS WITH MADEIRA SAUCE



Baby Lamb Chops with Madeira Sauce image

Lamb appeared only occasionally on the dinner table when I was growing up, always in the form of a roast and always served with mint jelly. The succulence of these baby lamb chops is complemented nicely by the rosemary-flavored Madeira sauce.

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
16 rib lamb chops
2 tablespoons olive oil
1/2 cup Madeira wine
1/2 cup homemade beef stock or canned broth
1/4 teaspoon chopped fresh rosemary leaves, or 1/8 teaspoon dried

Steps:

  • Stir the flour, salt and pepper together in a small cup and spread the mixture out on a large plate. Dip the lamb chops in the flour mixture on both sides. Shake off any excess.
  • Heat the oil in a large skillet and saute the chops over medium-high heat according to taste. Transfer them to a serving platter and keep warm. Pour the Madeira, stock and rosemary into the skillet and bring to a boil, scraping up all the cooked juices from the bottom. Remove the skillet from the heat, pour the sauce over the lamb chops, and serve immediately.

CITRUS-BRAISED LAMB SHANKS



Citrus-Braised Lamb Shanks image

Provided by Aleksandra Crapanzano

Categories     dinner, main course

Time 3h

Yield Serves 4

Number Of Ingredients 15

3 tablespoons olive oil
1 carrot, finely diced
1 onion, finely diced
2 celery ribs, finely diced
3 sprigs thyme
2 bay leaves
2 garlic cloves, chopped
1 tablespoon tomato paste
1 1/2 cups white wine
1 cup chicken broth
Juice and finely grated zest of 1 lemon
Juice and finely grated zest of 1 orange
4 12-ounce New Zealand lamb shanks
Salt and freshly ground black pepper
Chopped parsley, for garnishing

Steps:

  • Preheat oven to 250 degrees. Heat 1 1/2 tablespoons olive oil in a large casserole. Add the carrot, onion and celery, and sweat over low heat, until tender. Add the thyme, bay leaves, garlic, tomato paste, wine, and broth, along with all but a few pinches of the zests and a tablespoon of each juice. Bring to a boil, then reduce to a gentle simmer.
  • Meanwhile, season the lamb with salt and pepper. Heat the remaining olive oil in a separate large sauté pan and brown the shanks on all sides. Add the shanks to the casserole and cover. Transfer to the oven and cook until the meat is completely tender, about 2 1/2 hours.
  • Remove the shanks from the pan and keep warm. Skim the fat from the surface of the sauce. Reduce the sauce to the desired consistency. Stir in the reserved citrus juices and season to taste with salt and pepper. Serve the lamb shanks and sauce on warmed plates (with Israeli couscous or some good bread). Sprinkle with a little parsley and the remaining citrus zest.

Nutrition Facts : @context http, Calories 803, UnsaturatedFat 26 grams, Carbohydrate 18 grams, Fat 49 grams, Fiber 4 grams, Protein 56 grams, SaturatedFat 20 grams, Sodium 1439 milligrams, Sugar 8 grams

HEAVENLY LAMB SHANKS



Heavenly Lamb Shanks image

This is simply gorgeous because it's so comforting! The lamb shanks are slow cooked in a generous amount of red wine. Preparation is easy, too, it goes from stovetop to oven. This is best served with the pan juices poured over a creamy mashed potatoes, sweet potatoes, pumpkin, risotto, or even soft polenta.

Provided by Lasse's Solskinn

Categories     Meat and Poultry Recipes     Lamb     Shanks

Time 3h20m

Yield 4

Number Of Ingredients 15

½ cup olive oil
4 (1 pound) lamb shanks
⅔ cup all-purpose flour
1 leek, halved and cut into 1/2-inch pieces
2 stalks celery, chopped
2 carrots, chopped
2 onions, cut into chunks
12 cloves garlic, unpeeled
1 bay leaf
1 teaspoon whole black peppercorns
1 sprig thyme
1 sprig rosemary
1 ½ cups red wine
3 cups chicken stock
1 pinch Sea salt to taste

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Heat the olive oil in a heavy, metal roasting pan on the stove over medium-high heat. Toss shanks with flour to coat well; then shake off excess. Sear the shanks in hot oil until well browned on all sides, then remove from pan and set aside.
  • Add the leek, celery, carrot, onion, and garlic to the roasting pan. Cook until softened and lightly browned, stirring constantly; about 5 minutes. Season with the bay leaf, peppercorns, thyme and rosemary sprigs. Pour in the red wine and chicken stock, increase heat to high, and bring to a simmer. Season to taste with sea salt, and place the lamb shanks on top of the vegetables.
  • Cover the roasting pan tightly with heavy aluminum foil, and place into the preheated oven. Bake gently until the meat is tender and falls off of the bone, 2 1/2 to 3 hours. Remove the bay leaf and herb stems before serving shanks with vegetables and sauce.

Nutrition Facts : Calories 824.3 calories, Carbohydrate 34.8 g, Cholesterol 173.4 mg, Fat 41.3 g, Fiber 3.7 g, Protein 60.8 g, SaturatedFat 8.7 g, Sodium 792.9 mg, Sugar 6.4 g

BASIC BRAISED LAMB SHANKS



Basic Braised Lamb Shanks image

A friend shared this recipe with me many years ago. My son-in-law loves these lamb shanks as part of a hearty meal with baked potatoes, a hot vegetable and fresh fruit salad. Of course, I include mint jelly on the side. -Jeanne McNamara, Camillus, New York

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 2 servings.

Number Of Ingredients 6

2 lamb shanks (1 pound each)
1 cup beef broth
1/4 cup soy sauce
2 tablespoons brown sugar
1 garlic clove, minced
2 teaspoons prepared mustard

Steps:

  • Place lamb in a greased 2-1/2-qt. baking dish. Combine the broth, soy sauce, brown sugar, garlic and mustard; pour over meat. Cover and bake at 325° for 1-1/2 to 2 hours or until the meat is tender.

Nutrition Facts : Calories 451 calories, Fat 21g fat (9g saturated fat), Cholesterol 159mg cholesterol, Sodium 2419mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 48g protein.

MOROCCAN LAMB SHANKS



Moroccan Lamb Shanks image

Make and share this Moroccan Lamb Shanks recipe from Food.com.

Provided by Sackville

Categories     Lamb/Sheep

Time 3h10m

Yield 4 serving(s)

Number Of Ingredients 13

4 lamb shanks
2 tablespoons olive oil
1 (400 g) can chopped tomatoes
1 (400 g) can water
1 white onion, diced
1 inch fresh ginger, peeled and chopped
2 garlic cloves, chopped
1 teaspoon coriander powder
1 teaspoon cumin
1 teaspoon turmeric
1/2 teaspoon cinnamon
1/2 teaspoon white pepper
1 teaspoon grated lemon zest

Steps:

  • Splash some olive oil into a baking tray and add the shanks. Brown the shanks on a medium-high heat on top of the stove.
  • Place the remaining ingredients in the baking tray and combine well with the lamb shanks. Cover with foil and place in a pre-heated oven for three hours at 160°C.
  • Serve with couscous.

Nutrition Facts : Calories 702.4, Fat 40.7, SaturatedFat 14.7, Cholesterol 242.1, Sodium 185.8, Carbohydrate 8.2, Fiber 2.2, Sugar 3.9, Protein 72.5

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