Rosemary Braised Lamb Shanks And Easy Garlic Mashed Potatoes Recipes

ROSEMARY BRAISED LAMB SHANKS AND EASY GARLIC MASHED POTATOES

Steps:

• 1. Select a Dutch oven just large enough to hold the lamb shanks, veggies and liquids. Pour the olive oil in and over high heat, brown both sides of the shanks. (About 10 minutes.) Then reserve the shanks. 2. Lower the heat to medium and add the onions, carrots, garlic, thyme and rosemary. Saute over medium heat until everything has started to brown. (About 10 minutes.) 3. Remove the carrots and reserve. Then add the liquids, tomatoes and lamb shanks and bring to a boil. (The shanks should be at least 75% covered.) Then reduce the heat to a low-medium simmer and cook for two hours or until the shanks are fork tender, turning the shanks every 30 minutes. Add the carrots back to the pot for the last 30 minutes. 4. Remove the shanks and carrots and any tomatoes remaining whole and place in a 200*F warming oven with the plates. Remove the thyme and Rosemary bundles, add the cornstarch and water and using an immersion blender, blend the garlic and onions until the mixture is smooth. Leaving the cover off, simmer for another thirty minutes or until the sauce is thickened to gravy. Easy Garlic Mashed Potatoes: 1. Skin the potatoes and boil for 20 minutes or until fork tender. 2. Pour off the water. Turn off the heat and add the butter, garlic and half and half. 3. Using the immersion blender(after washing the immersion part), blend the mashed potatoes to the consistency you want. PLATING: 1. Place one shank on each warmed plate. 2. Put a scoop of mashed potatoes next to the shank. 3. Place the carrots and tomatoes artistically on the plate. 4. Pour the gravy over the shank and potatoes and garnish with an uncooked sprig of Rosemary.

BRAISED LAMB SHANKS WITH ROSEMARY

Steps:

• Sprinkle shanks with salt and pepper. Heat oil in heavy large pot over medium-high heat. Working in batches, add shanks to pot and cook until brown on all sides, about 8 minutes. Transfer shanks to bowl.
• Add onions, carrots and garlic to pot and sauté until golden, about 10 minutes. Stir in all remaining ingredients. Return shanks to pot, pressing down to submerge. Bring liquids to boil. Reduce heat to medium-low. Cover; simmer until meat is tender, about 2 hours.
• Uncover pot; simmer until meat is very tender, about 30 minutes longer. (Can be made 1 day ahead. Chill until cold; cover and keep chilled. Rewarm over medium heat before continuing.) Transfer shanks to platter; tent with foil. Boil juices in pot until thickened, about 15 minutes. Season with salt and pepper. Spoon over shanks.

ROSEMARY BRAISED LAMB SHANKS

Steps:

• Sprinkle shanks with salt and pepper. Heat oil in heavy large pot or Dutch oven over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
• Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours.
• Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.

BRAISED GARLIC LAMB SHANKS

Steps:

• Preheat the oven at 325 degrees.
• Combine salt and pepper and season the lamb.
• In a large stainless steel pan pre-heat olive oil med/high heat.
• Sear the lamb in the oil 3-4 minutes each side or until browned.
• Remove from oil and add carrots, onion, garlic and turnip and fry lightly 2-3 minutes.
• Add wine and scrape the bottom of pan of all the glazed on bits.
• Add the the stock and tomatoes and bring to a good boil.
• Add the lamb back in and cover the pan with foil or pan cover and place into oven 2 to 2 1/2 hours.

BRAISED LAMB SHANKS WITH GARLIC AND ROSEMARY

Steps:

• In a small bowl mix the red wine, mustard, salt, and pepper and place in the insert of the slow cooker. Layer the shanks in the insert so they fit. Scatter the remaining ingredients around and on the shanks. Cover and cook on HIGH for 6 hours. Use tongs to reverse the position of the shanks, top to bottom. Reduce the setting to LOW and cook for an additional 6 hours.
• Use a slotted spoon to transfer the shanks to a serving platter. Skim the fat from the cooking juices, taste, and add salt and pepper, if needed. Pour the juices over the shanks, and serve.
• Note:
• For a less assertive garlic taste, use elephant garlic.

BRAISED LAMB SHANKS WITH ROSEMARY

Steps:

• Preheat oven to 350ºF.
• Season the lamb shanks with salt and pepper. In a large, deep pan (I like to use my Le Creuset dutch oven) over a medium-high flame, warm the olive oil and then brown the shanks on all sides, about 5 minutes in all.
• Transfer the shanks to a dish.
• Add the onions, carrots, and celery to the pan and cook until onions are translucent.
• Add the wine to the pan, and bring to a simmer, stirring up any bits off the bottom.
• Add the stock, rosemary, garlic, bay leaf and shanks to the pan and bring to a boil.
• Place the lid on the pan, and put it in the preheated oven. Cook about 2 hours. Serve with mashed potatoes or rice and a nice salad.