Savory Braised Lamb Shanks Recipes

LAMB SHANKS

Lamb Shanks image

These lamb shanks have tender fall-off-the-bone meat, coated in a rich sauce made with crushed tomatoes, red wine, and stew vegetables. Entirely cooked on the stovetop, no oven is needed for this recipe.

Provided by Julia

Time 3h20m

Number Of Ingredients 12

Ingredients

2 lamb shanks ((Note 1))
1.5 cups water or broth
1 cup canned crushed tomatoes
3/4 cup dry red wine ((Note 2))
1/3 cup each: diced carrots, celery, and onions
5 cloves garlic, minced
1/4 cup frozen green peas
1 tablespoon butter
1/2 tablespoon olive oil
1 teaspoon unsweetened cocoa powder ((Note 4))
salt and ground black pepper
chopped fresh parsley, for garnish

Steps:

Prepare Lamb: Pat lamb shanks dry with paper towels. Generously season all sides with salt and pepper.
Brown Lamb: Add olive oil and butter to large pot (Note 5) over medium heat, stirring until butter is melted, less than a minute. Add shanks to pot in single layer and cook for about 5 minutes until bottom side is nicely browned. Flip and repeat with other side for about 4 minutes. Transfer only shanks to large bowl, leaving fat in pot.
Add Aromatics: Add carrots, celery, onions, and garlic to same pot. Stirring occasionally, cook until softened, a few minutes. Carefully add red wine, and loosen any brown bits stuck to bottom of pot. Add water, crushed tomatoes, peas, and cocoa powder, stirring together for a minute.
Slow Cook Lamb: Return lamb shanks to pot in single layer, partially submerged. Increase heat and bring to gentle boil. Cover with lid, and reduce heat to medium-low. Cook until meat is very tender and easily falls off bone (Note 6), about 2.5 hours, adding water if pot appears dry during cooking.
Serve: Uncover, and transfer shanks to serving dishes. If remaining liquid in pot is thin and watery, boil uncovered until thickened to a sauce. Skim off fat, if desired. Pour sauce over shanks, top with parsley, and serve (Notes 7-8).

Nutrition Facts : Calories 480 kcal, Carbohydrate 13.5 g, Fiber 4 g, ServingSize 1 serving

ROSEMARY BRAISED LAMB SHANKS

Rosemary Braised Lamb Shanks image

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

Ingredients

6 lamb shanks
salt and pepper to taste
2 tablespoons olive oil
2 onions, chopped
3 large carrots, cut into 1/4 inch rounds
10 cloves garlic, minced
1 (750 milliliter) bottle red wine
1 (28 ounce) can whole peeled tomatoes with juice
1 (10.5 ounce) can condensed chicken broth
1 (10.5 ounce) can beef broth
5 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme

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

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