SLOW COOKED LAMB SHANKS IN RED WINE
My slightly varied version of Gary Rhodes delicious Lamb Shank recipe. Truly mouth-watering moist and tender! I've made this a few times now. The first time I made this I used a medium bodied wine and it turned out just as fantastic. If you want to make this exactly like Gary's then only use 1 carrot, 2 cloves garlic, 1 sprig of rosemary, do all the stovetop and oven cooking in large stew pan or dutch oven, use beef consommé instead of beef stock and the thickening of the red wine sauce is optional. This is a truly wonderful meal and worthy of a dinner party, special occasion or just a romantic meal. I hope you like it as much as we do.
Provided by Summerwine
Categories Lamb/Sheep
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325 F degrees.
- Season the lamb shanks with salt and pepper.
- In a large frying pan brown the lamb shanks on all sides in the olive oil; remove from pan and put into a large casserole dish to keep warm.
- In the same frying pan put in the carrots, onions, garlic, bay leaves and rosemary and cook slowly until nicely colored.
- Pour in the red wine, beef stock, and brown sugar into the frying pan and stir gently bringing it to a low boil.
- Pour the wine mixture over the lamb shanks; top up with water if needed.
- Cover; put in oven and cook for 2 1/2 - 3 hours until very tender.
- Remove the lamb shanks and keep warm and skim the fat off the top of the red wine juices.
- Mix together the cornflour with just a bit of cold water and whisk the cornflour mixture into the red wine juices until desired consistency.
- Serve up on individual plates and enjoy.
Nutrition Facts : Calories 1741.9, Fat 85.1, SaturatedFat 34.8, Cholesterol 612, Sodium 923.2, Carbohydrate 15.5, Fiber 1.6, Sugar 7.3, Protein 181.9
LAMB SHANK BRAISED IN WHITE WINE WITH ROSEMARY
Wonderfully tender, these lamb shanks are melt in your mouth juicy.
Provided by Misty Noriega
Categories Meat and Poultry Recipes Lamb Shanks
Time 3h
Yield 4
Number Of Ingredients 7
Steps:
- In a large frying pan, heat oil over medium-high heat. Add shanks to hot pan, and brown all sides; this should take about 12 minutes. Transfer to a plate.
- Reduce heat to medium-low, and add garlic to the pan; cook for 30 to 40 seconds. Stir in onion, and continue cooking until translucent, 6 to 8 minutes. Return shanks to the pan, and season with 2 teaspoons fresh rosemary and salt and pepper to taste. Pour in wine, raise heat to medium-high, and bring to a simmer. Reduce heat to low, cover tightly, and simmer until the shanks are very tender when pierced with a knife, 2 to 2 1/2 hours. Turn once or twice during cooking, and add water as necessary to maintain original level of liquid. Serve shanks garnished with rosemary sprigs.
Nutrition Facts : Calories 369.2 calories, Carbohydrate 4.6 g, Cholesterol 89.4 mg, Fat 21.5 g, Fiber 0.4 g, Protein 27 g, SaturatedFat 6 g, Sodium 69.3 mg, Sugar 1.4 g
RICH AND COMFORTING SLOW COOKER LAMB SHANKS IN RED WINE
Never used to like lamb (too fatty) but am a recent convert and this is my favourite. Have done it with leg of lamb too and that works just as well, but less meat for the same cost. Really easy to do, mix and match your ingredients if you don't have the exact same ones. Also freezes really well so I'll do this every few weeks and stock up the freezer. We tend to serve with mustard mash for the ultimate comfort food.
Provided by Rachel C
Categories Stew
Time 8h10m
Yield 9 , 9 serving(s)
Number Of Ingredients 10
Steps:
- Brown the lamb shanks and place in the slow cooker. Add the onion soup, minced garlic and the chopped tomatoes.
- Add the oil and spices to a frying pan, and heat and stir. As the spices start to cook (darken in colour, very aromatic), add the wine and vinegar, whack up the heat and reduce to half volume. Add the reduction to the slow cooker and cook for 7-8 hours. An hour before serving, add the made-up cornflour to thicken the sauce. Alternatively, if you're not a fan of cornflour (am starting to go off it myself!), then you can add some instant mashed potato to thicken the sauce instead.
- I tend to take the shanks out at about 6 hours, remove the lamb skin (yuk!) and take the meat off the bone and back into the sauce to absorb more flavour. It also means that instead of serving one shank per person, you can actually get 9 good sized meals out of the 6 shanks.
Nutrition Facts : Calories 536.5, Fat 26.1, SaturatedFat 9.7, Cholesterol 161.4, Sodium 1246.4, Carbohydrate 14.5, Fiber 1.7, Sugar 5.7, Protein 52.6
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