Minted Lamb Shanks Recipes

MINTED LAMB SHANKS RECIPE

Steps:

• Heat a heavy based pan over a high heat.
• Season the lamb shanks generously with salt and pepper.
• Cut the onion into quarters don't bother peeling or removing the root.
• Add the oil to the pan and then add the onion quarters cut side down.
• Whilst the onions are caramalising sear the lamb shanks on all the sides that you can.
• Transfer the onions and lamb shanks to a roasting tin.
• Return the pan to the heat and get it nice and hot.
• Add the red wine and reduce by half.
• Pour in the beef stock and add the honey and 75ml of mint sauce.
• Pour this mix over the lamb and throw in the rosemary.
• Cover the tin with foil and cook in the oven at 170°C or 340°F for 2 hours.
• Remove the foil and turn up the heat to 200°C or 400°F and cook for another 30 minutes.
• Remove from the oven and allow the lamb to rest for 10 minutes.
• Use a pair of tongues to discard the onion skins and blend the onions.
• Pass the blended onion and the liquid from the cooking pan through a sieve into a very hot pan and reduce by half.
• Mix together the cornflour and water and then whisk through the gravy and add the final tablespoon of mint sauce before serving.

MINTED LAMB SHANKS

Steps:

• Preheat the oven to 180C/350F and pat the lamb shanks dry with kitchen roll and season well.
• Heat half the olive oil in a large dutch oven or a large saucepan over medium-high heat.
• Sear the lamb shanks as best you can until browned all over and then remove and set aside.
• Add the remaining oil and add the onion. Cook for 5-6 minutes until softened and starting to highly brown and then add the garlic and cook for a further minute.
• Add the red wine and simmer until reduced by half.
• Pour in the stock, rosemary and mint sauce and stir everything together to combine. Season well.
• If you are using a dutch oven then return the lamb to the liquid. Alternatively, place the lamb in a deep baking dish and pour over the liquid. Cover with foil and place in the oven for 3 hours.
• 30 minutes before the lamb is ready, remove the foil or lid and return to the oven. Keep the foil for the next step.
• Remove the shanks and set them on a plate, covered with the foil. Strain the sauce into a saucepan through a mesh sieve, pressing with a wooden spoon to push through all the rich sauce. Skim the fat off the top, bring to a simmer and reduce until you have the consistency you want.
• Serve the lamb shanks with the sauce spooned over.

LAMB SHANK

Steps:

• Cut slits into lamb shank in a criss-cross pattern about 1 inch apart and 1/2 inch deep; place into a shallow dish.
• Whisk olive oil, rosemary, thyme, basil, parsley, mint, black pepper, salt, and cayenne pepper together in a bowl; brush evenly over the lamb shank. Refrigerate lamb at least 1 hour.
• Preheat grill for medium heat and lightly oil the grate.
• Stir lemon juice and honey together in a small bowl until smooth.
• Cook lamb shank on preheated grill, basting every 15 minutes with the lemon juice mixture, until browned on the outside and red in the center, about 30 minutes per side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C).

MINTED LAMB CHOPS - SLOW COOKER

Steps:

• Heat slow cooker on high but turn to low when lamb goes in.
• Toss the chops or shanks in seasoned flour and brown in a pan then place in slow cooker.
• Deglaze pan with water, add sauces and pour over lamb.
• Cook on low for 6 to 7 hours.

RAYMOND'S GLAZED LAMB SHANKS

Steps:

• Preheat oven to 240 degrees. In a Dutch oven over medium-low heat, heat oil and 4 tablespoons butter. Add shanks, and cook until golden brown on all sides, about 20 minutes. Season the shanks with salt, and transfer to a platter. Add carrots, turnips, and shallots to the Dutch oven, saute 4 minutes, and transfer to the same platter as the lamb shanks. Drain the fat from the pan. Add enough water to just cover the bottom of the pan, and bring to a boil to deglaze the pan, scraping up any cooked-on bits with a wooden spoon. Add the shanks and vegetables back to the pan. Add enough water to just cover. Reduce heat to just below a simmer. Add bay leaves, rosemary, sage, and garlic. Cover, and transfer to oven. Cook 2 1/2 hours. During the last hour, add celery and more water, if necessary, to cover. Transfer the Dutch oven from the oven to the top of the stove.
• Raise oven temperature to 400 degrees. Using a slotted spoon, gently transfer shanks and vegetables to a large bowl. Place Dutch oven on the stove over medium-high heat, and reduce the stock by two-thirds. Return shanks and vegetables to the Dutch oven with the reduced stock, and transfer to the oven. Bake for 20 minutes, basting regularly until the shanks are glazed and shiny. Season with salt and pepper.
• In a saute pan over medium heat, heat 1 tablespoon butter and 2 tablespoons water. Add cabbage, and saute 3 minutes. In a separate pan, repeat the cooking process with haricots verts.
• Place 1/2 cup sauteed cabbage in the center of each plate. Place one shank on top. Garnish with vegetables, placing haricots verts on the side.

GLAZED LAMB SHANKS

Steps:

• Cut slits into each lamb shank; insert garlic slices. In a large resealable plastic bag, combine the lemon juice, 2 tablespoons oil, thyme, rosemary, parsley, salt and pepper. Add the lamb; seal bag and turn to coat. Refrigerate overnight., Drain and discard marinade. In large skillet, brown shanks in remaining oil on all sides in batches. Place shanks in a 5- or 6-qt. slow cooker., In the same skillet, combine the beer, honey, thyme, bay leaves, Dijon, garlic, salt, pepper and pepper flakes. Bring to a boil, stirring constantly. Pour over meat. Cover and cook on low for 6-8 hours or until meat and potatoes are tender, adding the potatoes during the last 2 hours of cooking. , Remove lamb and potatoes from slow cooker. Strain sauce and discard bay leaves. If desired, thicken sauce. Serve with lamb and potatoes.

BRAISED LAMB SHANKS WITH MINT AND FLAGEOLETS

Steps:

• Wipe the lamb shanks dry with paper towels. Sprinkle with the garlic, rosemary, mint, thyme and two tablespoons olive oil. Season with pepper and marinate overnight. Rinse and pick over the flageolets. Soak overnight in water.
• The next day, preheat the oven to 350 degrees. Heat the remaining olive oil. Dredge lamb shanks in flour and brown them on all sides.
• Remove the lamb and add the onions with the garlic from the marinade. Cook for 10 minutes, or until the onions are soft. Add the tomato paste, vinegar, white wine and chicken stock. Bring to a boil and scrape up the cooking juices. Add the lamb shanks, which should fit in one layer, and bake in the oven for two hours, covered or until tender. A large cast-iron casserole is good for this.
• Meanwhile, bring the beans to a boil, drain them and add four cups of fresh cold water. Simmer for about an hour or until cooked. Season to taste with salt and pepper.
• When the lamb shanks are cooked, remove them from the sauce. Reduce the sauce so that it is thick enough to coat the shanks without being too soupy. Put the beans on the outer edges of a serving dish and put the shanks in the middle. Top them with the sauce and sprinkle with the fresh mint leaves. Serve immediately.