BRAISED LAMB SHANKS WITH ROSEMARY
My husband and I love this recipe; it never fails and is easy to put together. I found it at Williams-Sonoma.com.
Provided by JenInCA
Categories Lamb/Sheep
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 814.9, Fat 40.7, SaturatedFat 14.8, Cholesterol 242.1, Sodium 443, Carbohydrate 13.1, Fiber 2.5, Sugar 4.9, Protein 73
ELEGANT BRAISED LAMB SHANK DINNER RECIPE BY TASTY
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
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 WITH ROSEMARY
A braise is like a stew, but requires less liquid and has a longer cooking time. Allow about two and a half hours for the lamb to cook on top of the stove. Serve green beans and the polenta with it. Pour a Cabernet Sauvignon.
Categories Garlic Herb Tomato Braise Lamb Shank Red Wine Winter Bon Appétit
Yield Serves 6
Number Of Ingredients 12
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.
BRAISED LAMB SHANKS WITH FRESH ROSEMARY
A wonderful blend of flavors- perfumes the whole house. Perfect for company, since it can be made the day before. Everyone raves about it! I've doubled and tripled the recipe with success. It's from a 1998 Bon Appetit and Recipe #50881 that I've posted goes well with this--spoon some of the veggies and sauce over the polenta. Wonderful !!
Provided by Leslie in Texas
Categories Lamb/Sheep
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle lamb with salt and pepper.
- Heat oil in heavy, large pot over medium-high heat.
- Working in batches, add lamb to pot and cook until brown on all sides, about 8 minutes.
- Transfer to bowl.
- Remove all but about 2 tablespoons of oil from pan.
- Add onions, carrots, and garlic to pot and sauté till golden, about 10 minute.
- Stir in all remaining ingredients.
- Return lamb to pot, pressing down to submerge.
- Bring liquid to boil, reduce heat to medium low, and cover.
- Simmer until meat is tender, about 2 hours.
- Uncover pot; simmer till meat is very tender, about 30 minutes.
- (Can be made 1 day ahead. Chill until cold, cover, and keep chilled. Rewarm over medium heat before continuing.) Transfer lamb to platter; tent with foil.
- Boil juices in pot till thickened, about 15 minutes.
- Season with salt and pepper and spoon over lamb.
Nutrition Facts : Calories 827, Fat 38.9, SaturatedFat 14.6, Cholesterol 242.1, Sodium 671.9, Carbohydrate 18.2, Fiber 3.2, Sugar 7.3, Protein 75.4
ROSEMARY-BRAISED LAMB SHANKS RECIPE - (4.5/5)
Provided by margiekyle
Number Of Ingredients 12
Steps:
- Season the lamb with salt and pepper. Heat the olive oil in the 5 QT. braiser over medium-high heat. Add the shanks and cook until evenly browned, about 2 minutes per side. Transfer shanks to a platter. Return the skillet to medium heat. Add the onions, carrots and garlic. Cook until the onions are browned, 5 - 7 minutes. Increase the heat to high and stir in the wine, scraping the bottom and sides to loosen any browned bits. Bring to a boil and add the tomatoes, chicken stock, beef stock, rosemary and thyme. Return the shanks and juices that have collected to the skillet. Bring to a boil, cover and reduce the heat to low, or place the braiser in a 325°F oven (or a temperature that will just maintain a simmer). Your Le Creuset cookware gives you two options: cook on the range top or cook in the oven. Whatever method you choose, cook, covered, at a simmer until the meat is tender, about 2 1/2 hours. If you chose the oven method return the pan to the stovetop, remove the cover and increase the heat to medium-high. Cook until the liquid begins to thicken, 20 - 30 minutes. Transfer the shanks to a serving platter and cook the liquid until thick, about 15 minutes. Season to taste with salt and pepper. Pour over the shanks and serve.
ROSEMARY BRAISED LAMB SHANKS
Lamb shanks are slowly simmered with fresh rosemary, garlic, tomatoes, and red wine. Great served with polenta, or my family's favorite--roasted garlic mashed potatoes--as you need something to soak up the wonderful sauce. A fantastic dish for company, as all the prep work is done at the beginning, and then you just have to wait.
Provided by S. HODGE
Categories World Cuisine Recipes European Italian
Time 2h30m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 480.5 calories, Carbohydrate 17.6 g, Cholesterol 92.7 mg, Fat 21.8 g, Fiber 3.1 g, Protein 30.3 g, SaturatedFat 7.7 g, Sodium 758.7 mg, Sugar 7.3 g
More about "rosemary braised lamb shanks recipe 455"
BRAISED LAMB SHANKS WITH RICH GRAVY (NO FAIL RECIPE
From craftbeering.com
ROSEMARY BRAISED LAMB SHANKS - DONNA HAY
From donnahay.com.au
SLOW-ROASTED ROSEMARY GARLIC LAMB SHANKS RECIPE
From thespruceeats.com
BRAISED LAMB SHANKS - JO COOKS
From jocooks.com
BRAISED LAMB SHANKS WITH GARLIC-ROSEMARY PASTE
From foodchannel.com
OVEN BAKED LAMB SHANKS ROSEMARY RECIPE - MAGIC …
From magicskillet.com
BRAISED LAMB SHANKS WITH ROSEMARY | WILLIAMS SONOMA
From williams-sonoma.com
ROSEMARY BRAISED LAMB SHANKS | RECIPE - PINTEREST
From pinterest.com
BRAISED LAMB SHANKS WITH GARLIC, ROSEMARY AND FLAGEOLET BEANS
From fromballymaloewithlove.com
BRAISED LAMB SHANKS | RECIPE | LAMB SHANK RECIPE, BRAISED LAMB …
From pinterest.ca
BRAISED LAMB SHANKS WITH LEMON, ROSEMARY & THYME
From limoneira.com
LAMB SHANKS BRAISED WITH ROSEMARY AND THYME - WILLIAMS SONOMA
From williams-sonoma.com
ROSEMARY BRAISED LAMB SHANKS | THEFENCEPOST.COM
From thefencepost.com
ROSEMARY LAMB SHANK - GRAND HOTEL MACKINAC ISLAND
From grandhotel.com
EASY BRAISED LAMB SHANKS RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
ROSEMARY BRAISED LAMB SHANKS - LYNX GRILLS
From lynxgrills.com
BRAISED LAMB SHANK WITH ROSEMARY - THE BURNING KITCHEN
From theburningkitchen.com
LAMB SHANKS BRAISED WITH RED WINE & ROSEMARY - ITALIAN FOOD …
From italianfoodforever.com
LAMB SHANK BRAISED IN WHITE WINE WITH ROSEMARY
From winebutler.ca
10 BRAISED LAMB SHANK RECIPES THAT ARE PERFECT COLD WEATHER …
From allrecipes.com
ROSEMARY BRAISED LAMB SHANKS - CAST IRON CHEF
From castironchef.com
ROSEMARY BRAISED LAMB SHANKS - DAKOTA FRESH FOOD HUB
From dakotafreshllc.com
BRAISED LAMB SHANKS WITH ROSEMARY AND MUSTARD » …
From zouschef.com
ROSEMARY BRAISED LAMB SHANKS - DONNA HAY
From donnahay.com.au
ROSEMARY BRAISED LAMB SHANKS | RECIPESTY
From recipesty.com
ROSEMARY- BRAISED LAMB SHANKS - RECIPE GIRL® - RECIPES FOR ...
From recipegirl.com
BRAISED LAMB SHANKS {SLOW COOKED} - TASTY EVER AFTER
From tastyeverafter.com
BRAISED LAMB SHANKS WITH GARLIC AND ROSEMARY - COOKSTR.COM
From cookstr.com
BRAISED ROSEMARY LAMB SHANKS RECIPE - THE FOODIE PATOOTIE
From thefoodiepatootie.com
ROSEMARY BRAISED LAMB SHANK - LOUISIANA-GRILLS
From louisiana-grills.com
RED WINE, BALSAMIC AND ROSEMARY BRAISED LAMB SHANKS RECIPE
From australianlamb.com.au
ROSEMARY BRAISED LAMB SHANKS | RECIPE | BRAISED LAMB SHANKS, …
From pinterest.ca
BRAISED LAMB SHANKS WITH ROSEMARY BY KJH DORPER SHEEP
From kjhdorpersheep.com
ROSEMARY BRAISED LAMB SHANKS - CAST IRON CHEF
From castironchef.com
BRAISED LAMB RECIPE WITH ROSEMARY AND RED WINE - PAIRME WINES
From pairmewines.com
AOL FOOD - RECIPES, COOKING AND ENTERTAINING - AOL.COM
From aol.com
LAMB SHANKS BRAISED IN RED WINE, THYME AND ROSEMARY
From sykeshousefarm.co.uk
RECIPE DETAIL PAGE | LCBO
From lcbo.com
ROSEMARY BRAISED LAMB SHANKS - MERIDIAN FARM MARKET
From market.meridianfarmmarket.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love