Roasted Lamb Shanks Recipes

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SLOW ROASTED LAMB SHANKS



Slow Roasted Lamb Shanks image

"There are very few thing as tasty as slow cooked lamb shanks." Those are the comments from the the cook who originally submitted the recipe. I adopted this recipe. Let's have some fun and try this one. The reviewers seem to have liked it!

Provided by Acerast

Categories     Lamb/Sheep

Time 8h30m

Yield 4-6 serving(s)

Number Of Ingredients 18

6 lamb shanks, about 14 ounces each
salt and pepper
1 onion
1 large turnip (or rutabega)
1 carrot
2 celery ribs
1 head garlic
1/4 cup olive oil
1 bunch thyme
1 rosemary sprig
1 teaspoon fennel seed
1 teaspoon coriander seed
1 teaspoon whole black peppercorn
1 bay leaf
3 parsley sprigs
1 (750 ml) bottle dry white wine
1 quart chicken broth or 1 quart lamb stock
chopped parsley (to garnish) (optional)

Steps:

  • Preheat the oven to 475 degrees.
  • Rub the shanks with salt and pepper, then place them meaty-side up in a roasting pan.
  • Roast for 25 minutes, or until nicely browned.
  • Remove from oven.
  • Reduce oven temperature to 250 degrees.
  • Heat the olive oil in a large saute pan over medium-high heat.
  • Add the vegetables and garlic and saute, stirring occasionally, for 15 minutes, or until the vegetables soften, then caramelize.
  • Stir in the thyme, rosemary, fennel and coriander seeds, the peppercorns, bay leaf and parsley.
  • Increase the heat to high, add the wine and deglaze the pan, scraping up all the browned bits from the bottom of the pan.
  • Boil until the liquid has reduced by one third.
  • Pour over the lamb, spreading the vegetables over, but not completely covering, the shanks.
  • Add enough of the water, chicken broth or lamb stock to almost cover the meat.
  • Cover the pan with aluminum foil and roast for 7 hours, basting with the pan juices every hour or so, and adding liquid as needed.
  • Remove the foil during the last 30 minutes of cooking.
  • At this point, the lamb should be fork-tender and falling off the bone.
  • Remove the shanks from the pan and let cool to room temperature.
  • Strain the braising liquid, pushing on the vegetables to get all of their goodness and skim off the fat. Best to refrigerate overnight and skim off the solidified fat.
  • When ready to serve, slowly reheat the shanks in the braising liquid.
  • To serve, roast your favorite root vegetables and spoon onto serving plates, center a lamb shank on each plate and spoon a little of the braising liquid over the top.
  • Garnish with parsley, if desired.

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

Categories     main-dish

Time 5h30m

Yield 4 servings

Number Of Ingredients 25

3 tablespoons olive oil
Salt and freshly ground black pepper
4 lamb shanks
2 stalks celery, coarsely chopped
2 carrots, coarsely chopped
1 large onion, coarsely chopped
2 cups Port wine
1 cup red wine
4 cups chicken stock or water
Roasted Garlic, recipe follows
Toasted Orzo Pasta, recipe follows
Slow Roasted Tomatoes, recipe follows
2 heads garlic, tops removed
2 tablespoons olive oil
1 pound orzo
2 tablespoons unsalted butter
2 tablespoons olive oil
1 small onion, finely chopped
2 tablespoons cold unsalted butter
1 cup braising liquid from lamb shanks, recipe above
1/4 cup finely chopped fresh parsley leaves
Salt and pepper
4 plum tomatoes, sliced in 1/2 vertically
1 tablespoon olive oil
Salt and pepper

Steps:

  • Preheat oven to 350 degrees F. Heat oil in a medium Dutch oven over high heat until smoking. Season the shanks on both sides with salt and pepper and sear until golden brown on both sides. Remove shanks to a plate. Add the celery, carrots, and onions and cook until caramelized. Add the Port and red wine and reduce by half. Add the chicken stock, the pulp from the roasted garlic, and return the shanks; bring to a boil on the stove, and then cover and bake in the oven for 2 hours or until tender. Remove shanks, strain sauce into a medium saucepan, and reserve 1 cup of the braising liquid for cooking the orzo. Cook the sauce over high heat until liquid is reduced by half. Serve shanks with sauce, orzo, and tomatoes.
  • Preheat oven to 200 degrees F. Place garlic heads in a small roasting dish and drizzle with olive oil. Roast for about 1 1/2 hours or until soft. Let cool before squeezing the pulp out.
  • Bring 8 cups of water (or a combination of chicken stock and water) to a boil. Heat a medium nonstick pan over medium-high heat. Add 1/2 of the orzo and toast until golden brown. In a medium saucepan, heat the butter and oil over medium heat, then add the onion and cook until soft. Add the toasted orzo and the remaining orzo and saute for 1 minute to coat the pasta with the onion mixture. Add hot water to the orzo as if you were making risotto, a little at a time, until the pasta is al dente. Finish with the cold butter and 1 cup of the braising liquid. Stir in parsley and season with salt and pepper, to taste.
  • Preheat oven to 200 degrees F. In a small baking dish, toss the tomatoes in olive oil and season with salt and pepper. Roast for 4 hours. Alternatively, use re-hydrated sun-dried tomatoes instead.

SLOW-ROASTED ROSEMARY GARLIC LAMB SHANKS



Slow-Roasted Rosemary Garlic Lamb Shanks image

This rosemary garlic lamb shanks recipe has only a few ingredients, but thanks to the long, slow cooking, it yields flavorful fork-tender meat.

Provided by John Mitzewich

Categories     Entree     Dinner

Time 2h45m

Number Of Ingredients 7

4 lamb shanks
2 tablespoons olive oil
Salt (to taste)
Fresh ground black pepper (to taste)
6 cloves garlic (unpeeled, the skin pierced with the tip of a knife)
6 sprigs fresh rosemary
1 cup chicken broth

Steps:

  • Gather the ingredients. Preheat the oven to 450 F.
  • Place the shanks in a roasting pan just large enough to fit them in one layer and rub with the olive oil . Season generously with salt and pepper, or to taste.
  • Roast for 20 minutes to get a nice brown color. Remove from the oven and turn the temperature down to 325 F.
  • While waiting for the oven to cool down, spoon out any excess fat and scatter the garlic cloves and rosemary over and around the lamb.
  • Wrap the braising or roasting pan very tightly with several layers of heavy-duty aluminum foil (remember: you want as tight a seal as possible), and return to the oven. Roast the lamb for an additional 2 hours. Resist the temptation to open the foil and check on it until the 2 hours are up because you'll increase the risk of the meat becoming too tough.
  • Remove the foil, pour in the chicken broth, and turn the heat up to 400 F. Roast for 15 minutes, and remove. The lamb shanks are done cooking when they are nicely browned and fork-tender.
  • Transfer the lamb shanks to a serving platter and spoon over the juices, garlic cloves, and rosemary.

Nutrition Facts : Calories 1175 kcal, Carbohydrate 2 g, Cholesterol 482 mg, Fiber 0 g, Protein 129 g, SaturatedFat 27 g, Sodium 1140 mg, Sugar 0 g, Fat 68 g, ServingSize 4 servings, UnsaturatedFat 0 g

ROASTED LAMB SHANKS WITH LEMON AND HERBS



Roasted Lamb Shanks with Lemon and Herbs image

Provided by Food Network Kitchen

Time 11h45m

Yield 6 servings

Number Of Ingredients 10

6 lamb shanks (about 1 1/4 pounds each), excess fat trimmed
5 cloves garlic, sliced
1/2 cup fresh lemon juice
Kosher salt and freshly ground pepper
2 tablespoons chopped fresh parsley, plus more for garnish
2 teaspoons minced fresh thyme
2 teaspoons dried marjoram
1 stick unsalted butter, melted, plus more for brushing
12 shallots, unpeeled
Extra-virgin olive oil, for drizzling

Steps:

  • Make the lamb a day in advance: Make several incisions in the shanks with a paring knife and slide a slice of garlic into each slit. Place the shanks in a large baking dish, drizzle with the lemon juice, turning to coat, and season with salt and pepper on all sides. Mix the parsley, thyme and marjoram in a small bowl, then rub the herbs over the lamb. Cover and set aside at room temperature for 1 hour. After 30 minutes, place a Dutch oven or covered ovenproof pot in the oven and preheat to 500 degrees for at least 30 minutes.
  • Transfer the shanks to a plate and drizzle with the melted butter; reserve the marinade. Carefully remove the preheated pot from the oven. Working quickly, add the shanks, making sure at least one side of each touches the hot pot. Return the pot to the oven, uncovered, and place the lid on another oven rack to keep it hot. Roast the shanks for 25 minutes.
  • Meanwhile, bring the reserved marinade and 1/2 cup water to a boil in a small saucepan over medium heat. Pour the hot marinade over the shanks, then place a large sheet of heavy-duty foil over the pot and cover with the hot lid. Reduce the oven temperature to 350 degrees and roast 45 minutes, then reduce the temperature to 200 degrees and cook 30 more minutes. Turn off the oven and leave the lamb inside, undisturbed, to finish cooking, 20 minutes.
  • Remove the lamb from the cooking liquid and place in a shallow baking dish. Refrigerate the meat and the sauce separately overnight.
  • When ready to serve, position a rack in the upper third of the oven and preheat to 350 degrees. Drizzle the shallots with olive oil in a small baking dish and season with salt and pepper. Cover the lamb loosely with foil. Bake the lamb and shallots for 25 to 30 minutes, uncovering the lamb and brushing lightly with melted butter after 15 minutes. Meanwhile, discard the fat from the chilled sauce and bring to a simmer over medium heat. Drizzle the finished lamb and shallots with the sauce and garnish with parsley.

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

SLOW ROASTED HERB AND GARLIC LAMB SHANKS



Slow Roasted Herb and Garlic Lamb Shanks image

This dish is paired with recipe #454025 as a side and as part of an dinner party menu from Super Food Ideas. Times are estimated.

Provided by ImPat

Categories     Lamb/Sheep

Time 2h45m

Yield 8 serving(s)

Number Of Ingredients 6

3 sprigs rosemary (fresh)
2 tablespoons dried oregano
8 lamb shanks (2.5k french trimmed)
8 garlic cloves (peeled)
1/4 cup sweet white wine (or medium sweet sherry)
1 1/2 cups chicken stock

Steps:

  • Preheat oven to 170C (150C fan forced).
  • Arrange rosemary across base of a large roasting pan and sprinkle with half the oregano, turn and sprinkle with remaining oregano.
  • Arrange shanks in a single layer, in pan and add garlic and season with salt and pepper.
  • Pour white wine (or sherry) and stock into pan and cover pan with foil and bake for 1 hour and then remove from oven and turn shanks and re-cover and bake for 1 hour 20 minutes or until tender.
  • Remove shanks from pan and skim fat from pan juices and serve pan juices drizzled over the shanks.

BAKED LAMB SHANKS



Baked Lamb Shanks image

Provided by Robert Farrar Capon

Categories     dinner, main course

Time 2h

Yield 4 servings

Number Of Ingredients 11

2 tablespoons olive oil
4 lamb shanks
2 medium onions, sliced
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 teaspoon salt, or to taste
1/2 teaspoon pepper
8 ripe tomatoes, peeled, seeded and chopped (or the equivalent, canned)
1 teaspoon oregano
2 cups hot water
1 cup canned chickpeas, drained and rinsed

Steps:

  • Preheat oven to 450 degrees.
  • Put the oil in a baking dish, add the lamb shanks, turn to coat evenly and bake 30 minutes, turning once.
  • Combine the onions with the allspice, nutmeg, salt and pepper, mix well, and spoon the mixture on top of the lamb shanks. Combine the tomatoes with the oregano and spoon on top of the onion mixture. Carefully pour the water around the shanks.
  • Turn the oven to 400 degrees and bake for 1 1/2 hours, or until meat is tender, basting occasionally. If the dish begins to dry out, add more hot water. Add chickpeas to the juices 10 minutes before the end of the cooking time. Mix everything gently and spoon some sauce over each shank when serving.

Nutrition Facts : @context http, Calories 1092, UnsaturatedFat 34 grams, Carbohydrate 24 grams, Fat 69 grams, Fiber 7 grams, Protein 90 grams, SaturatedFat 30 grams, Sodium 1021 milligrams, Sugar 10 grams

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From thebreeze.co.nz


LAMB - SLOW ROASTED LAMB SHANKS WITH GARLIC AND ROSEMARY
Spread the Garlic, Rosemary and Thyme evenly around the Lamb shanks. Close the foil to seal in all juices and then wrap again in foil to ensure that it is well sealed. Cook slowly for three (3) hours in the slow oven. Scrape off the spices and serve. Strain the juice and pour over the meat.
From bigoven.com


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