Oven Roasted Lamb Shanks With Roasted Tomatoes And Toasted Orzo Recipes

OVEN ROASTED LAMB SHANKS WITH ROASTED TOMATOES AND TOASTED ORZO

Oven Roasted Lamb Shanks with Roasted Tomatoes and Toasted Orzo image

Provided by Bobby Flay

Time 5h

Number Of Ingredients 21

Ingredients

3 tablespoons olive oil
Salt and freshly ground pepper
4 lamb shanks
2 stalks celery, coarsely chopped
2 carrots, coarsely chopped
1 large onion, coarsely chopped
5 heads garlic, split in half horizontally
2 cups port wine
1 cup red wine
4 cups chicken stock
1 stick unsalted butter
2 tablespoons olive oil
1 pound orzo
1 small onion, finely chopped
1/4 cup finely chopped parsley
4 plum tomatoes, sliced in half, vertically
1 tablespoon olive oil
Salt and pepper
4 heads garlic, tops, removed
1 cup water
2 tablespoons butter

Steps:

Preheat oven to 350 degrees F.
Heat oil in a medium Dutch oven until smoking. Season the shanks on both sides with salt and pepper and sear until golden brown on both sides, remove to a plate.
Add the celery, carrots,onions and garlic and cook until caramelized. Add the port and red wine and reduce by half.
Add the chicken stock and shanks and bring to a boil, cover and bake in oven for 2 hours or until tender. Remove shanks, strain and reduce liquid by half.
Orzo Pasta: Heat oil and butter in pan. Add 1/2 of orzo and toast until golden brown. Add onion and remaining orzo and saute for 2 minutes. Heat a pot of water and add to the risotto as if you were making risotto, a little at a time, until the pasta is al dente. Finish with additional butter and a small amount of the braising liquid, add chopped parsley and salt and pepper to taste.
Slow Roasted Tomatoes: Toss the tomatoes in olive oil, season with salt and pepper and roast in a 200 degree F oven for 4 hours. (Re-hydrated sundried tomatoes will work just as well)
Roasted Garlic Bulbs: Preheat oven to 350 degrees F. Place water and butter in a roasting pan, add garlic heads, cut-side-down, cover and roast for 1 hour.

SLOW-COOKED LAMB SHANKS AND TOMATOES

Slow-Cooked Lamb Shanks and Tomatoes image

A long, gentle simmer slowly breaks down tougher cuts like lamb shank, leaving the meat flavorful, succulent, and tender.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes

Time 4h

Number Of Ingredients 6

Ingredients

2 tablespoons extra-virgin olive oil
2 medium onions, halved and thinly sliced
Coarse salt and ground pepper
5 garlic cloves, smashed and peeled
5 large tomatoes (about 4 1/2 pounds total), coarsely chopped, or 2 cans (28 ounces each) plus 1 can (15 ounces) whole peeled tomatoes
4 lamb shanks (about 4 pounds total)

Steps:

Preheat oven to 350 degrees. In a large Dutch oven or heavy pot, heat oil over medium-high. Add onions and season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomatoes (if using canned, break them up) and cook until they break down, 6 to 8 minutes.
Place lamb shanks in pot in a single layer so each shank is covered by sauce. Bring to a boil, cover, then place pot in oven. Cook until meat is very tender and falling off bones, about 3 1/2 hours. Skim fat from cooking liquid and season lamb with salt and pepper. Serve lamb with sauce.

Nutrition Facts : Calories 429 g, Fat 24 g, Fiber 3 g, Protein 37 g

ROASTED LAMB SHANKS WITH RED WINE,TOMATO & GARLIC RISOTTO

Roasted Lamb Shanks With Red Wine,tomato & Garlic Risotto image

This is a great one dish meal--you basically throw it all in the oven and it cooks itself. Don't be afraid of the amount of liquid used as a lot evaporates & a lot is soaked up by the rice. You can also add some whole fresh tomatoes to roast alongside the lamb if you like.

Provided by Mandy

Categories Rice

Time 2h45m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 lamb shanks, frenched
1 cup arborio rice
2 carrots, peeled and diced
2 stalks celery, trimmed and sliced
425 g crushed tomatoes or 425 g diced tomatoes
1 teaspoon mild chili pepper, minced
2 cups beef stock
1 cup red wine
2 teaspoons dried rosemary
2 garlic cloves, crushed
water or stock
2 tablespoons fresh parsley, chopped

Steps:

Roast lamb shanks at 200 C in a roasting pan for approx 30 minutes.
Remove shanks from pan and drain fat from pan then add rice. Sprinkle carrots & celery over rice.
Mix chili, garlic, stock, tomatoes, wine & rosemary together and pour over rice. (This mixture could be used as a marinade for the lamb prior to cooking).
Place shanks on top of rice with tomatoes. Cover & cook at 150 C for approx 2 hours.
Check after an hour or so and add more liquid if necessary.
Serve garnished with chopped parsley.

Nutrition Facts : Calories 897.1, Fat 34.5, SaturatedFat 14, Cholesterol 242.1, Sodium 803, Carbohydrate 53.4, Fiber 4.9, Sugar 2.2, Protein 78

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