Oregano Braised Lamb Shanks Recipes

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BRAISED LAMB SHANKS



Braised Lamb Shanks image

Anne Burrell's Braised Lamb Shanks recipe for Food Network is a hearty fan favorite.

Provided by Anne Burrell

Categories     main-dish

Time 5h50m

Yield 4 servings

Number Of Ingredients 19

3 carrots, peeled and cut into 1/2-inch dice
Extra-virgin olive oil
3 celery ribs, cut into 1/2-inch dice
4 lamb shanks (each about 1 1/4 pounds; 1 shank is a portion)
4 cloves garlic
Kosher salt
1 (12-ounce) can tomato paste
1 large Spanish onion or 2 small yellow onions, cut into 1-inch dice
2 cups hearty red wine
2 tablespoons finely chopped rosemary leaves
10 to 12 thyme branches tied together in a bundle
3 to 4 cups water
4 bay leaves
Gremolata, recipe follows
1 orange, zested
1 lemon, zested
1/4 cup finely chopped parsley leaves
1 small garlic clove, minced
2 tablespoons freshly grated horseradish

Steps:

  • Preheat the oven to 400 degrees F.
  • Coat a large Dutch oven generously with olive oil and bring to a high heat. Season the shanks generously with salt and add them to the pan. Brown well on all sides. This is an incredibly important step; do not rush it.
  • Meanwhile, puree the onions, carrots, celery and garlic in a food processor until it becomes a coarse paste. Remove and set aside.
  • Remove the shanks from the pan to a sheet tray. Discard the excess fat from the pan. Add a little more oil to coat the bottom of the pan and add the pureed veggies. Season with salt, to taste. Saute the veggies until they are very brown and aromatic, about 20 minutes. The brown veggies should form a sort of crust on the bottom of the pan, do not let this burn; it is where a lot of the flavor is! Don't rush this step either, since this is where you will develop the brown color and flavor.
  • Add the tomato paste and brown for 5 minutes. Stir in the wine, chopped rosemary and thyme bundle. Stir frequently and cook until the wine has reduced by about half.
  • Add the shanks back to the pot and pour in 3 to 4 cups of water. The shanks should be submersed, if they are not, add more water. Add the bay leaves to the pan, cover and put in the preheated oven. The cooking time will be about 2 1/2 to 3 hours. Turn the shanks over about halfway through the cooking time. Check the shanks every 45 minutes or so. If the liquid has reduced too much add more water. Defat as you go.
  • Remove the lid during the last 30 minutes of cooking time for maximum browning. When the shanks are done the meat should be incredibly tender and flavorful. Transfer to serving plates and garnish with Gremolata. Serve with Hard Polenta Cakes, if desired,
  • Call yourself a superstar!!!
  • In a small bowl, combine all ingredients and set aside until ready to use.

BRAISED LAMB SHANKS IN ORANGE-MERLOT SAUCE (PASSOVER)



Braised Lamb Shanks in Orange-Merlot Sauce (Passover) image

From Reform Judaism magazine, Spring 2007. "Since leg of lamb is technically not kosher (because the sciatic nerve runs through it), lamb shanks are the meat of choice when you want a flavorful lamb dish on your seder table. Slowly braising the shanks in an aromatic liquid flavored with kosher wine yields a moist, tender, fall-off-the-bone delicacy". This requires at least 2 hours (to overnight) marination. FYI-in Israel, and in some other parts of the world, the sciatic nerve is removed from the leg of lamb by butchers thus making it kosher! It is not kosher in the United States.

Provided by Oolala

Categories     Oranges

Time 4h

Yield 4 serving(s)

Number Of Ingredients 12

2 -4 lamb shanks
2 teaspoons basil, finely minced
2 teaspoons oregano, finely minced
2 teaspoons rosemary, finely minced
1 cup orange juice (can use the juice of 2 oranges)
1 whole orange, zest of
2 1/2 cups merlot
4 -6 garlic cloves, minced
salt
fresh ground black pepper
2 tablespoons extra virgin olive oil
1 cup low sodium chicken broth, can use water

Steps:

  • Combine the basil, oregano, rosemary, orange juice, orange zest, Merlot and garlic and pour over the rinsed lamb shanks in a wide glass dish (shanks should be in a single layer).
  • Turn the shanks to coat and cover.
  • Marinate 2 hours at room temperature, turning the meat every half hour or marinate in the refrigerator, turning meat occasionally.
  • Remove the shanks from the marinade and dry them with paper towels. Reserve the marinade.
  • Preheat the oven to 450 degrees F.
  • Season the lamb with a pinch of salt and freshly ground black pepper.
  • Heat a large skillet over high heat for 20 seconds. Add the olive oil and heat for 10 seconds then lower the heat to medium-high and add the lamb shanks.
  • Cook each side for approximately 2 minutes until browned on all sides.
  • Place shanks in a single layer in a casserole dish and pour the chicken stock into the hot pan.
  • Scrape up any meat particles, add them to the reserved marinade and pour over the shanks in the casserole and cover with a lid (use foil if no lid).
  • Put casserole in the preheated oven and immediately reduce the heat to 350 degrees F. (The hot oven will sear the meat initially, but the mixture needs to cook at a lower temperature or the meat will toughen.).
  • Roast for 45 minutes then baste and cook for another 1-1 1/2 hours, or until the meat is very tender and easily pulls away from the bone.
  • If the liquid has reduced greatly, add 1/2 cup of water to the pan.
  • Remove the shanks to a serving platter and keep warm.
  • If the gravy is too watery, boil the liquid down 5-10 minutes, or until it is the consistency of tomato sauce.
  • Drizzle some of the sauce over the shanks and serve.

Nutrition Facts : Calories 527.3, Fat 24, SaturatedFat 7.9, Cholesterol 121, Sodium 112.7, Carbohydrate 12.1, Fiber 0.3, Sugar 6.2, Protein 37.5

GREEK-STYLE BRAISED LAMB SHANKS



Greek-Style Braised Lamb Shanks image

Categories     Garlic     Vegetable     Braise     Low Carb     Dinner     Lamb Shank     Red Wine     Winter     Cinnamon     Nutmeg     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 16

3 tablespoons olive oil
6 12- to 14-ounce lamb shanks
2 celery stalks, chopped
1 large onion, chopped
1 large carrot, chopped
6 large garlic cloves, chopped
3 drained canned anchovies
2 cinnamon sticks
2 small bay leaves
2 fresh thyme sprigs
5 juniper berries or 2 tablespoons gin
1/4 teaspoon ground nutmeg
1 tablespoon tomato paste
1 750-ml bottle Merlot
1 14-ounce can low-salt chicken broth
1 14-ounce can low-salt beef broth

Steps:

  • Preheat oven to 325°F. Heat oil in large ovenproof pot (wide enough to hold lamb in single layer) over medium-high heat. Sprinkle lamb on all sides with salt and pepper. Add lamb to pot and sauté until brown, turning occasionally, about 10 minutes. Transfer lamb to plate. Add next 10 ingredients to pot. Sauté until vegetables brown, about 20 minutes. Mix in tomato paste. Add wine and all broth; boil until liquid is reduced by half, stirring occasionally, about 10 minutes. Return lamb to pot, arranging in single layer; add any accumulated juices. Bring to boil.
  • Place lamb in oven and cook uncovered until tender, basting and turning occasionally, about 2 hours. Transfer lamb to plate. Skim any fat from top of roasting liquid. Press all liquid and enough of vegetables through sieve set over large bowl to make sauce with gravy consistency. Return gravy to pot; add lamb. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated.) Rewarm lamb over low heat. Transfer to platter and serve.

BRAISED LAMB SHANKS



Braised Lamb Shanks image

From El Sobrante, California, Billie Moss says of this satisfying one-pot meal, "The meat becomes so tender and savory after simmering with the vegetables and herbs."

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 2 servings.

Number Of Ingredients 12

2 lamb shanks (about 2 pounds)
2 tablespoons canola oil
1 medium onion, diced
2 garlic cloves, minced
1 tablespoon all-purpose flour
2 beef bouillon cubes
1/4 cup boiling water
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup chopped celery
1/2 cup chopped carrots
1/2 teaspoon dried marjoram
1/4 teaspoon salt

Steps:

  • In a large skillet, brown lamb in oil; remove and set aside. Add the onion and garlic; saute until tender. Stir in flour; cook and stir for 1 minute. Add bouillon and water; stir to dissolve. , Return lamb to pan. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender.

Nutrition Facts : Calories 599 calories, Fat 34g fat (10g saturated fat), Cholesterol 159mg cholesterol, Sodium 1568mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 6g fiber), Protein 47g protein.

BRAISED LAMB SHANKS



Braised Lamb Shanks image

Succulent braised lamb shanks slow cooked in a red wine, tomato, and fresh basil sauce. Serve with mushroom risotto and grilled zucchini.

Provided by Mrs Savage

Categories     Meat and Poultry Recipes     Lamb     Shanks

Time 3h20m

Yield 4

Number Of Ingredients 11

2 large white onions, chopped
4 lamb shanks
2 cups dry red wine
1 cup balsamic vinegar
⅓ cup olive oil
4 cloves garlic, pressed
2 lemons, quartered
2 (14.5 ounce) cans diced tomatoes
1 bunch fresh basil, chopped
1 tablespoon kosher salt
1 tablespoon cracked black pepper

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place the onions in a layer in the bottom of a Dutch oven or medium roasting pan with a lid. Arrange the lamb shanks on top of the onions. Pour the wine, balsamic vinegar and olive oil over the lamb. Place a clove of pressed garlic next to each shank, and a quarter of a lemon on each side. Pour the tomatoes over everything, then season with salt, pepper and basil.
  • Cover and place in the preheated oven. Cook for 3 hours. Use juices from the pan to make a nice flavorful gravy.

Nutrition Facts : Calories 572.4 calories, Carbohydrate 34.4 g, Cholesterol 86.3 mg, Fat 25.2 g, Fiber 6.3 g, Protein 32.5 g, SaturatedFat 4.9 g, Sodium 1851.3 mg, Sugar 17.9 g

LAMB SHANKS WITH OREGANO AND FETA



Lamb Shanks with Oregano and Feta image

Make and share this Lamb Shanks with Oregano and Feta recipe from Food.com.

Provided by cpaman

Categories     Lamb/Sheep

Time 3h15m

Yield 4 serving(s)

Number Of Ingredients 9

4 lamb shanks
salt & freshly ground black pepper
1/2 cup olive oil
3 medium onions, thinly sliced
6 cups chicken stock
3 tablespoons fresh oregano leaves or 2 tablespoons dried oregano
1/4 teaspoon cayenne
1 (28 ounce) can peeled tomatoes, chopped,with juice
1 cup crumbled feta cheese

Steps:

  • Trim any excess fat from shanks, then season with salt and pepper.
  • Heat the oil in a stockpot over high heat.
  • Add shanks, turning requently to brown all sides.
  • Remove from the pot and reserve.
  • Lower the heat to medium and add the onions, stirring until golden brown, about 7 to 10 minues.
  • Add the stock, oregano leaves, cayenne, and tomatoes with juice.
  • Scrape the bits off the bottom of the pan to release the flavor.
  • Add the shanks back to the pan.
  • (If the shanks are not completely covered by liquid, add enough water to cover.) Bring to boil, then lower the heat and simmer for about 2.
  • 5 hours.
  • The shanks are done when the meat is practically falling off the bone.
  • To serve, arrange 1 shank per person in your favorite bowls.
  • Sprinkle with feta cheese and top with the onions and the sauce.
  • Serve immediately.

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

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.

ELEGANT BRAISED LAMB SHANK DINNER RECIPE BY TASTY



Elegant Braised Lamb Shank Dinner Recipe by Tasty image

Here's what you need: lamb shanks, kosher salt, freshly ground black pepper, canola oil, medium carrots, medium white onion, celery, garlic, tomato paste, red wine, chicken stock, orange, lemon, fresh rosemary, fresh thyme, bay leaves, brussels sprouts, red pearl onion, olive oil, yukon gold potato, white pepper, unsalted butter, sour cream, heavy cream, fresh parsley, lemon, flaky sea salt, garlic, fresh chives, horseradish, orange

Provided by Matthew Johnson

Categories     Dinner

Yield 8 servings

Number Of Ingredients 31

6 lb lamb shanks, 1 pound (455 g) each
kosher salt, to taste
freshly ground black pepper, to taste
2 tablespoons canola oil
2 medium carrots, minced, plus 1 pound (455 grams) oblique-cut
1 medium white onion, minced
2 stalks celery, minced
20 cloves garlic, minced, plus 15 whole, divided
2 tablespoons tomato paste
1 cup red wine
4 cups chicken stock
1 orange, juiced
1 lemon, juiced
5 sprigs fresh rosemary
10 sprigs fresh thyme
3 bay leaves
1 lb brussels sprouts, halved
1 lb red pearl onion, peeled
olive oil, for drizzling
3 lb yukon gold potato, peeled, chopped, and boiled
white pepper, to taste
½ cup unsalted butter, 1 stick, cubed and chilled
1 cup sour cream
½ cup heavy cream
¼ cup fresh parsley, chopped
1 lemon, zested
½ tablespoon flaky sea salt
2 cloves garlic, minced
2 tablespoons fresh chives, chopped
1 teaspoon horseradish
orange, zested

Steps:

  • Preheat the oven to 400°F (200°C).
  • Season the lamb shanks all over with salt and pepper.
  • Heat the canola oil in a large Dutch oven over medium-high heat.
  • Sear 2 lamb shanks at a time until a dark brown crust forms on one side, 3-5 minutes. Sear the other sides of the meat until evenly browned. Remove the shanks from the pan and set aside. Remove all but 2 tablespoons of fat from the pan.
  • Add the minced carrots, onion, celery, and minced garlic to the pot. Season with salt and pepper, and cook until the vegetables are deeply caramelized, 15-20 minutes.
  • Add the tomato paste and cook until it browns and is aromatic, 5 minutes.
  • Add the red wine and scrape the bottom of the pot to release the flavorful browned bits stuck to the bottom. Cook until the wine reduces by half and thickens slightly, 3 minutes.
  • Add the chicken stock, orange juice, lemon juice, rosemary, thyme, and bay leaves. Stir and bring to a boil.
  • Return the lamb shanks to the Dutch oven, cover, and place in the oven for 2 hours, turning the shanks halfway through, until the lamb is tender and the braising liquid has thickened.
  • About halfway through the lamb cooking time, add the oblique-cut carrots, Brussels sprouts, red pearl onions, and whole garlic cloves to a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to combine. Roast in the oven for 1 hour, or until the vegetables are tender.
  • Right after the potatoes finish boiling, drain and transfer to a large bowl. Season with plenty of salt and a bit of white pepper, and mash the potatoes until as smooth as possible.
  • Fold in the butter, sour cream, and heavy cream until smooth and light.
  • Make the citrus gremolata: In a small bowl, combine the parsley, lemon zest, flaky salt, garlic, chives, horseradish, and orange zest.
  • To serve, scoop mashed potatoes onto a plate. Add roasted vegetables and a lamb shank. Top with the braising liquid and citrus gremolata.
  • Enjoy!

Nutrition Facts : Calories 1362 calories, Carbohydrate 91 grams, Fat 78 grams, Fiber 8 grams, Protein 76 grams, Sugar 17 grams

BRAISED LAMB SHANKS



Braised Lamb Shanks image

Categories     Sauce     Lamb     Side     Braise     Dinner     Winter     Simmer     Boil

Yield serves: 4

Number Of Ingredients 12

4 lamb shanks
Kosher salt
Extra virgin olive oil
2 onions, coarsely chopped
4 carrots, coarsely chopped
4 celery ribs, coarsely chopped
4 cloves garlic, smashed
1 cup tomato paste
2 cups red wine
2 tablespoons fresh rosemary, finely chopped
4 bay leaves
1 thyme bundle, tied with butcher's twine

Steps:

  • Preheat the oven to 400˚F.
  • Season the lamb generously with salt. Coat a large sauté pan with olive oil and bring to medium-high heat. Add the lamb to the pan and brown well on all sides; this may take up to 20 minutes. This is an incredibly important step-it's where all the big brown flavors start to develop-DON'T rush it.
  • While the lamb is browning, put the onions, carrots, celery, and garlic in a food processor and purée to a coarse paste; reserve.
  • When the lamb shanks are very brown on all sides, remove them from the pan and transfer to a roasting pan. Ditch the fat, add a bit of fresh olive oil to the sauté pan, and add the puréed veggies. Season generously with salt, and cook until the veggies are very brown and a crud has formed on the bottom of the pan, 8 to 10 minutes. Scrape the crud and let it reform. Don't rush this step.
  • Add the tomato paste and cook, stirring frequently, until it starts to brown, 1 to 2 minutes.
  • Add the wine, bring it to a boil (BTB), and stir frequently to scrape the crud from the bottom of the pan (this is the big-money flavor). Continue cooking until reduced by half, 3 to 4 minutes.
  • Add 3 to 4 cups water to the pan and stir to loosen the mixture. Taste to make sure it's delicious and reseason if needed. It will by no means be done, but it should taste good. Pour this over the shanks in the roasting pan. The liquid should come two-thirds of the way up the shanks; if it doesn't add more water. Toss in the rosemary, bay leaves, and thyme bundle, cover with aluminum foil, and cook in the oven for 2 1/2 to 3 hours. Check the shanks every 45 minutes, turn them, and if the liquid has reduced significantly, add more water. When the meat is done, it will be very tender but not falling off the bone.
  • Remove the foil for the last 30 minutes of cooking time for maximum browning and to allow the liquid to reduce and thicken up. Serve with lots of sauce.
  • BROWNING AND BRAISING: Because Brown Food Tastes Good!
  • When I was in culinary school, I didn't get braising; it seemed like a pain in the neck. I had to go through so many steps to get started and I just didn't think it was worth the trouble. Now that I get it, it's my favorite cooking technique by far. Trust me: Braising is the technique that will showcase your skill as a cook! It doesn't matter what you're braising-if you follow my method you will make a beautiful, brown braise every time.
  • First, season generously and brown your protein well-whether it's a shank or a short rib, take your time. This is where the first big brown flavors develop and it takes patience-so don't rush it. What's important at this point is what's happening in your pan, not on the clock.
  • Once your meat is nice and brown, remove it, ditch the fat, add a splash of fresh olive oil to the pan, add your puréed veggies, and season again. These vegetables are what we call soffritto and they're the base of almost all braised dishes. Like the meat, you want to brown the crap out of the soffritto. Cook it until you see a crud start to form on the bottom of the pan, then scrape off the crud and let it form again. This is where we take things to the edge of disaster and yank them back. Food is the most flavorful one step before disaster!
  • After the soffritto is nice and brown, add your wine and tomato paste. Let the wine reduce by half, toss the protein back in the pan, and add enough water to cover it by about two-thirds-it should be nice and soupy. Then toss in a thyme bundle and bay leaves, bring it to a boil (BTB), reduce it to a simmer (RTS), and cook until things are nice and tender, usually a couple of hours.
  • Properly braised food should be very tender but still maintain its integrity and shape-it should NOT be falling off the bone. So check your braise along the way, and if the liquid level gets low, add a bit more water until the meat is perfectly tender and the sauce is super-flavorful. Follow this basic braising technique and your brown food will taste great . . . every time!

MOROCCAN BRAISED LAMB SHANKS



Moroccan Braised Lamb Shanks image

This delicious lamb dish is courtesy of chef Brad Farmerie. Martha made this recipe on Cooking School episode 305.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 20

3 tablespoons olive oil
1 onion, sliced crosswise
1 red chile, preferably Holland hot or red Thai chile, chopped
2 cloves garlic, very finely chopped
1 piece ginger (3 inches), peeled and very finely chopped
2 stalks celery, chopped
1 carrot, chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon oregano
2 cinnamon sticks
3 star anise
2 pinches saffron
Coarse salt and freshly ground black pepper
3 cups Brown Chicken Stock, homemade or store-bought
2 cans (16 ounces each) whole peeled tomatoes
8 dried apricots, sliced
20 green and black olives, such as Moroccan or Alphonso and Cerignola
4 lamb shanks
Mint Yogurt

Steps:

  • Preheat oven to 325 degrees.
  • In a large Dutch oven over medium heat, add olive oil, onion, chile, garlic, and ginger. Cook, stirring frequently, until vegetables begin to soften, 5 to 6 minutes. Add celery, carrot, cumin, coriander, oregano, cinnamon, star anise, and saffron. Continue cooking, stirring frequently, until vegetables are soft and fragrant; season with salt and pepper.
  • Add chicken stock, tomatoes, apricots, and olives; bring to a boil. Add lamb, making sure it is submerged halfway; season with salt and pepper. Transfer to oven and cook, rotating lamb every 30 minutes, until meat is evenly browned and falling off the bone, and sauce is thickened.

CHEF JOHN'S BRAISED LAMB SHANKS



Chef John's Braised Lamb Shanks image

You don't often see lamb cooked with these spices, but they really work together wonderfully. The final plate ended up being a sort of North African/Central American fusion thing, with the fragrantly spiced meat and peppers resting on a simple bed of couscous.

Provided by Chef John

Categories     Meat and Poultry Recipes     Lamb     Shanks

Time 2h25m

Yield 4

Number Of Ingredients 16

4 lamb shanks
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 onion, sliced
4 cloves garlic, sliced
1 pinch salt
1 teaspoon tomato paste
1 teaspoon chipotle chile powder
1 teaspoon ancho chile powder
¼ teaspoon ground cinnamon
1 cup chicken broth
3 jalapeno peppers, seeded and sliced
1 red bell pepper, seeded and sliced
½ cup chicken broth
¼ cup chopped cilantro
salt and ground black pepper to taste

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Generously season lamb shanks with salt and black pepper.
  • Heat vegetable oil in a large Dutch oven over medium-high heat. Place lamb shanks in the Dutch oven, cook, turning, until browned on all sides, about 10 minutes. Transfer shanks to a plate. Drain off remaining oil and fat so only 1 tablespoon remains in the Dutch oven.
  • Stir onion, garlic, and a pinch of salt into the Dutch oven; decrease heat to medium-low and cook, stirring, until onions are softened and translucent, about 5 minutes. Add tomato paste, chipotle chile powder, ancho chile powder, and ground cinnamon; stir to combine.
  • Pour 1 cup chicken broth over onion mixture. Increase heat to high; when liquid boils, place lamb shanks in Dutch oven. Cover and cook in the preheated oven for 90 minutes.
  • Remove Dutch oven and stir in jalapeno pepper, red bell pepper and 1/2 cup chicken stock; bring to a boil on the stovetop. Return pan to the oven and cook, uncovered, until lamb shanks are fork tender, about 20 minutes. Transfer lamb to plate.
  • Place Dutch oven on the stovetop over high heat; bring liquid to a boil and cook, skimming off any foam, until liquid is reduced and thickened, about 5 minutes. Stir in cilantro; season with salt and pepper to taste. Spoon sauce over lamb shanks and serve.

Nutrition Facts : Calories 289.1 calories, Carbohydrate 9.5 g, Cholesterol 89.3 mg, Fat 15 g, Fiber 2.3 g, Protein 28 g, SaturatedFat 5.1 g, Sodium 81.7 mg, Sugar 4.2 g

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SAVORY OVEN BRAISED LAMB SHANKS RECIPE - THE SPRUCE EATS
2022-02-24  · Sprinkle the lamb shanks with salt and pepper; saute over medium heat for about 8 minutes, turning to sear all sides. Add to the Dutch oven or pan with the chopped vegetables. In the same skillet, deglaze with the red wine. Simmer for 2 minutes. Add the tomato paste, chicken broth, beef broth, and vinegar. Bring to a boil.
From thespruceeats.com
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BRAISED LAMB SHANKS - CAFE DELITES
2020-12-27  · Wash and pat dry lamb shanks with paper towel. Heat 1 tablespoon of oil in a heavy based pot over medium-high heat. Sear two shanks in the hot oil until browned on all sides. Repeat with remaining shanks and oil. Transfer to 6 quart (litre) slow cooker bowl. Add in the onions, carrots and garlic.
From cafedelites.com
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OREGANO-BRAISED LAMB SHANKS - PLAIN.RECIPES
Wash the lamb and pat dry. Sprinkle the shanks all over with the cumin, salt and pepper. Roll the shanks in flour to coat well and pat off any excess. Heat the oil in a large Dutch oven over medium-high heat until almost smoking. Cook the shanks, in batches if necessary, until golden brown all over, about 10 minutes. Remove and reserve.
From plain.recipes
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BRAISED LAMB SHANKS WITH RICH GRAVY (NO FAIL RECIPE + HOW-TO …
2021-12-30  · Preheat oven to 275 F. 2. Clean and rough chop all the veggies and garlic and set aside. Pat dry the lamb shanks and season them well with salt and pepper. 3. Heat oil over medium-high heat in the braiser/Dutch oven (or a large heavy skillet) and sear the lamb shanks for about 2-3 mins on each side.
From craftbeering.com
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BEST BRAISED LAMB SHANKS IN RED WINE AND SPICES RECIPES | FOOD …
2009-11-11  · Directions Step 1 Preheat oven to 350 degrees. Step 2 Grind the cumin and coriander seeds with a mortar and pestle and mix in a small bowl with the oregano and the cracked black pepper. Add half the garlic and toss well. Make about 3 incisions in each shank at different sides with a small knife and stuff with a sliver of garlic and herbs.
From foodnetwork.ca
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BRAISED LAMB SHANKS IN TOMATO AND HERB SAUCE | BLUE FLAME …
2021-10-25  · Preheat oven to 400°F. Sprinkle shanks with salt and pepper. Heat oil in an ovenproof Dutch oven over medium heat. Add shanks in batches and brown on all sides. Reduce heat to medium-low. Add onions, wine and garlic; cook, scraping to loosen browned bits, for 2 minutes. Add tomatoes, tomato paste, bay leaves, basil, oregano and rosemary; stir ...
From atcoblueflamekitchen.com
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BRAISED MEDITERRANEAN LAMB SHANKS WITH VEGETABLES
Pat the lamb shanks dry then coat in seasoning. Heat a large Dutch oven with 2 tbs olive oil over medium high. Working in batches as needed, brown the lamb shanks on all sides, then set aside in a bowl. Discard all but about 2 tbs extra fat from the Dutch oven. Lower the heat to medium then add onions, carrots, and potatoes.
From wideopeneats.com
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EASY BRAISED LAMB SHANKS RECIPE - THE MEDITERRANEAN DISH
2022-03-31  · Season the lamb shanks. Mix together 2 ¼ teaspoons garlic powder, 1 teaspoon paprika, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and ¾ teaspoon ground nutmeg. Season both sides of the shanks. Sear the lamb. In a large oven-safe pot or Dutch oven, heat some extra virgin olive oil over medium-high heat until shimmering.
From themediterraneandish.com
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BRAISED LAMB SHANKS - THE COMBISTEAM QUEEN
2014-05-25  · Set the temperature to 150°C. Cook for 15 minutes. Remove the pot from the oven. Reduce the temperature to 140°C. Add the tomatoes, mustard, ketchup and Worcestershire. Add a little extra seasoning. Add half of the stock. Stir to combine. Lay the shanks on top and push down to partially cover in the sauce.
From thecombisteamqueen.com
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BRAISED LAMB SHANKS - JO COOKS
2021-03-31  · How to Make Oven Braised Lamb Shanks Sear the shanks: Preheat oven to 350°F. Get yourself a nice and big oven-safe pot with a lid. I used a 6-qt dutch oven. Heat the oil over medium-high heat. Season the shanks with salt and pepper, and sear them on all sides in batches. Set the shanks aside.
From jocooks.com
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BRAISED LAMB SHANKS - HOW TO COOK LAMB SHANKS - VEENA AZMANOV
2021-06-28  · To cook the lamb shanks in a slow cooker. Sear the meat on the stovetop and transfer it to the slow cooker. To the same pan, saute the veggies until tender then, add the flour and other ingredients except for the broth. Boil the red wine for two minutes then transfer to the slow cooker over the shanks.
From veenaazmanov.com
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MOROCCAN BRAISED LAMB SHANKS WITH POMEGRANATE - FEASTING AT …
2018-12-09  · braise: nestle the lamb shanks down in the liquid,on their side, meaty side down, bring to a simmer on the stove, then cover well, and place in a 325 f for 1 1/2 – 2 1/2 hours or until meat is tender (internal temp 195-205f) keep in mind that larger shanks will take longer to cook, smaller shanks, less time, so if in doubt, check at 1 1/2 hours- …
From feastingathome.com
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SLOW BRAISED LAMB SHANKS - SIMPLY DELICIOUS
2022-04-12  · Pre-heat the oven to 160ºC/320ºF. Season the lamb shanks generously with salt and pepper. Brown the lamb shanks in a large, deep oven-proof pot/pan until well-browned on both sides. Remove from the pan and set aside. In the same pan, fry the onion, carrot, celery and garlic until soft and fragrant.
From simply-delicious-food.com
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BRAISED LAMB WITH PEPPERS AND OREGANO RECIPE - FOOD NEWS
Season the lamb shanks with 1 teaspoon of the salt and 1/2 teaspoon of the pepper. In an enameled cast-iron casserole just large enough to hold the lamb shanks, combine the shanks with the unpeeled garlic cloves, bay leaves and thyme sprigs. Cook the shanks over moderate heat until evenly browned, about 15 minutes.
From foodnewsnews.com
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MEDITERRANEAN BRAISED LAMB SHANK - GINSBERG'S FOODS
Mediterranean Braised Lamb Shank Instructions Prepare the Mediterranean Demi-Glace Sauté the shallots and garlic in butter until aromatic. Add oregano and peppercorns. Deglaze with red wine and reduce by half. Add to hot demi-glace and set aside. Braise the Lamb Season lamb with salt and pepper.
From ginsbergs.com
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BRAISED LAMB SHANKS WITH PEPPERS RECIPE - NYT COOKING
2022-05-02  · 1 tablespoon dried oregano 3 tablespoons lemon juice 2 tablespoons minced fresh dill Ingredient Substitution Guide Preparation Pat dry lamb shanks. In a heavy casserole or Dutch oven that will hold...
From cooking.nytimes.com
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OREGANO-BRAISED LAMB SHANKS WITH BROAD BEANS, PEAS AND ORZO
2011-10-25  · Combine shanks, lemon rind and juice, dried oregano, half the garlic and 120ml oil in a non-reactive container, season to taste, cover and refrigerate to marinate (2-3 hours). 2 Preheat oven to 150C, and heat a large deep-sided frying pan over medium-high heat.
From gourmettraveller.com.au
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BRAISED ITALIAN AMERICAN LAMB SHANKS WITH GARLIC PARMESAN …
2019-10-09  · Start by preheating your oven to 325 degrees and prepping your lamb shanks by seasoning them generously with salt and pepper. In a dutch oven, add 2-3 tablespoons of olive oil and sear the lamb for 2-3 minutes per side until the meat starts to turn light brown with a nice sear. Remove the lamb from the dutch oven.
From americanlamb.com
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OREGANO-BRAISED LAMB SHANKS RECIPE | EAT YOUR BOOKS
Oregano-braised lamb shanks from Mesa Mexicana: Bold Flavors from the Border, Coastal Mexico, and Beyond by Susan Feniger and Mary Sue …
From eatyourbooks.com
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ASTRAY RECIPES: OREGANO-BRAISED LAMB SHANKS
Preheat the oven to 350 degrees. Wash the lamb and pat dry. Sprinkle the shanks all over with the cumin, salt and pepper. Roll the shanks in flour to coat well and pat off any excess.
From astray.com
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AMTRAK'S BRAISED LAMB SHANKS WITH PORTOBELLO MUSHROOM, …
2012-09-29  · Pour off and discard any excess fat, leaving only 1 to 2 tablespoons in the pan. Add the onion and mushroom and cook over medium heat, stirring occasionally, for 4 to 5 minutes, then stir in the ...
From latimes.com
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GREEK-STYLE BRAISED LAMB SHANKS - FIERY FOODS & BARBECUE CENTRAL
2015-08-01  · Return the shanks to the pot and pour in three to four cups of water or stock. The shanks should be submerged, if they are not, add more water. Add the bay leaves and mint to the pan, cover and return to stovetop or put in a preheated 400 degrees F. oven. Cook for 2 to 2 1/2 hours or until the shanks are tender.
From fieryfoodscentral.com
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OREGANO-BRAISED LAMB SHANKS WITH BROAD BEANS, PEAS AND ORZO …
May 11, 2016 - Australian Gourmet Traveller recipe for oregano-braised lamb shanks with broad beans, peas and orzo. May 11, 2016 - Australian Gourmet Traveller recipe for oregano-braised lamb shanks with broad beans, peas and orzo. Pinterest. Today. Explore. When the auto-complete results are available, use the up and down arrows to review and Enter to select. …
From pinterest.com.au
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BRAISED GREEK LAMB SHANKS - SAVOR THE BEST
2021-04-05  · Step 1. In a small dish combine the garlic powder, onion powder, cumin, and paprika. Sprinkle the lamb shanks generously with the spice mix, rubbing into the entire surface. Step 2. In a 6-quart Dutch oven or a deep, lidded po t, heat a bit of oil over medium-high heat.
From savorthebest.com
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BEER BRAISED LAMB SHANKS | METRO
Season lamb shanks liberally with salt and pepper. Heat the olive oil in a heavy bottomed pot or Dutch oven over medium-high heat. Brown the shanks on all sides in batches, about 10 minutes per batch. Remove shanks and set aside. Pour off all but 1 …
From metro.ca
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BRAISED LAMB SHANKS WITH CREAMY POLENTA - THE ORIGINAL DISH
2020-09-20  · Add the lamb shanks to the liquid. Bring the liquid to a simmer. Reduce the heat to medium-low, cover the pot with a lid, and simmer for 1 ½ hours. Remove the lid and continue to gently simmer for another hour, or until the lamb is fork tender and the sauce has reduced. Spoon the creamy polenta (recipe below) into a shallow bowl.
From theoriginaldish.com
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OREGANO-BRAISED LAMB SHANKS – RECIPES NETWORK
2012-09-16  · Wash the lamb and pat dry. Sprinkle the shanks all over with the cumin, salt and pepper. Roll the shanks in flour to coat well and pat off any excess. Step 3. Heat the oil in a large Dutch oven over medium-high heat until almost smoking. Cook the shanks, in batches if necessary, until golden brown all over, about 10 minutes. Remove and reserve ...
From recipenet.org
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Top Asked Questions

How to cook lamb shanks in the oven?
Preheat oven to 350°F (175°C). Wash and pat dry lamb shanks with paper towel. Heat 1 tablespoon of oil in a heavy based pot over medium-high heat. Sear two shanks in the hot oil until browned on all sides.
What is in a braised lamb shank?
Bringing in lots of cozy autumn flavor today with these braised lamb shanks! American lamb shanks seared and cooked slowly in a flavorful braising liquid with lots of tomatoes, woodsy herbs, and red wine until melt-in-your-mouth tender.
What are the ingredients in a lamb shank salad?
Ingredients 1 2 tbsp olive oil 2 4 lamb shanks 3 1 large onion finely chopped 4 2 large carrots peeled and finely chopped 5 2 celery ribs/sticks finely chopped 6 4 garlic cloves thinly sliced 7 2 sprigs fresh rosemary 8 1 bay leaf 9 2 tbsp tomato paste 10 1½ cups red wine 11 2 cups lamb/beef stock 12 salt and pepper to taste More ...
How to cook beef shanks in a Dutch oven?
Heat a large dutch oven over medium-high heat. Add tablespoon of olive oil and sear the shanks on all sides until brown, adding additional olive oil as needed. Remove from pan and set aside. Reduce heat to medium and add onion, carrot, and garlic to the pan.

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