Savory Lamb Shanks On Buttered Egg Noodles Recipes

BUTTERED EGG NOODLES

Steps:

• Cook 12 ounces wide egg noodles in salted boiling water until al dente. Transfer 1/4 cup cooking water to a skillet. Stir in 4 tablespoons butter, one at a time. Add some chopped parsley and/or dill, a squeeze of lemon juice, and salt and pepper. Drain the noodles and toss with the sauce.

SAVORY LAMB SHANKS ON BUTTERED EGG NOODLES

Steps:

• Prepare the lamb shanks: Sprinkle liberally with salt and pepper and Accent if desired, and lightly flour. Dust off excess flour. Heat 4 T olive oil in a large skillet. Add two lamb shanks to the skillet on low or medium-low and brown on at least two sides. remove to paper towels and brown the remaining two adding more oil to the pan if needed. Meanwhile, prepare the vegetables and set aside separated with carrots, zucchini and celery in one group and the onion and garlic in the other. In a large (Le Creuset ) 7 1/4 Quart pot, or other large covered vessle, heat 2-3T olive oil. Add the diced celery, carrot, zucchini and saute until limp. Then add the diced onion and garlic being careful not to brown. Add the chicken broth and stir. Chop the tomatoes roughly in the can using kitchen shears so as to retain the juice. Add the chopped tomatoes to the pot along with thyme bundle, 1 teas dried thyme and 1T salt and 1 teas fresh ground pepper to taste. Stir. Remove the last two shanks from the saute pan and add all of them to the pot with the sauce. Stir and fit the shanks so they are largely covered. Bake at 350 COVERED for 2-2 1/2 hours. Look at the shanks at the two hour mark and if the sauce seems runny or greasy make a thickening sauce on the stove. Combine in a small saucepan over low heat, 4 T butter; melted and add 4 T Wondra flour-stirring briskly add 4T-6t water. Add this paste to the large pot to thicken the sauce/gravy. Remove the pot from the oven when you can see the meat is just separating from the bone. Rest covered 15-20 minutes. Prepare 12 oz of egg noodles according to the package directions for al dente. Melt 4T butter in microwave if possible or in saucepan. Drain the noodles and add back into the noodle pot with melted butter. Add salt and pepper lightly to taste. Serve noodles, shank atop, gravy/sauce from the shank pot on top and then garnish with chopped Italian parsley.

BUTTERED EGG NOODLES (BEST EVER)

Steps:

• Bring water, 2 boullion cubes and 1/2 stick of butter to boil using med to high heat.
• Add egg noodles.
• Cook until noodles are desired texture.
• (About 6-8 minutes) During last minute of cooking add remaining 1/2 stick of butter.
• (You may add additional butter if desired. Also you may use 1 can of chicken broth instead of bullion. I suggest using bullion).

BRAISED LAMB SHANKS WITH LEMON

Steps:

• Put oil in a large, deep skillet or casserole that can be covered later, and turn heat to medium-high. Add shanks, sprinkling them with salt and pepper. When pieces are deeply browned on one side, add thyme, garlic, onion, half the celery and half the carrots, and more salt and pepper to skillet. Continue to brown, stirring occasionally.
• Add wine, and let mixture bubble for about a minute; cover and adjust heat so that mixture simmers steadily. Cook for about an hour.
• Add remaining vegetables to pan; zest lemon, and add zest as well. Continue to cook until lamb is very tender and vegetables soft, another 30 to 45 minutes. (You can prepare dish up to this point in advance; let sit for a few hours, or cover and refrigerate for up to a day before reheating and proceeding.)
• When lamb is done, juice lemon, and add juice to sauce. Taste, adjust seasoning, and serve, garnished with parsley.

AMISH BUTTERED EGG NOODLES

Steps:

• Melt butter in a small saucepan over medium heat; simmer, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes.
• Add chicken broth and bouillon to the pan with the butter; bring to a boil over high heat. Stir in egg noodles, bring to a second boil, cover, and turn off heat; leave pot on the same burner. Let stand for 30 minutes, stirring 2 or 3 times.

STOUT-BRAISED LAMB SHANKS

Steps:

• Heat oil in a Dutch oven or large, wide pot over medium-high heat until the oil begins to smoke. Brown the lamb shanks in the hot oil on all sides until well browned, about 10 minutes. Remove lamb shanks and set aside. Pour the excess grease from the Dutch oven, reduce heat to medium, and stir in the onions and garlic. Cook and stir until the onions have softened and turned translucent, about 5 minutes. Stir in the carrots, celery, and tomato paste; continue cooking 5 minutes more.
• Return the lamb shanks to the Dutch oven, and pour in the stout beer and beef broth. Bring to a simmer over high heat. While you're waiting for the beer to simmer, use kitchen twine to tie together the thyme sprigs, parsley sprigs, and bay leaf into a secure bundle; add to the lamb shanks.
• Once the lamb shanks begin to simmer, reduce the heat to medium-low, cover, and simmer until the lamb is very tender and nearly falling off of the bone, 2 to 3 hours. Stir the lamb occasionally as it cooks, and add water if needed to keep the cooking liquid from becoming too thick. You want the cooking liquid to have reduced into a nice sauce by the time the lamb shanks are done. Stir in the rosemary sprig, and salt and pepper to taste during the last 10 minutes of cooking. Remove rosemary sprig and herb bundle before serving.

SAVORY SKILLET NOODLES

Steps:

• Cook noodles according to package directions. Meanwhile, in a large nonstick skillet, saute the mushrooms, peppers and onion in butter until tender. Drain noodles; add to skillet. Sprinkle with almonds and bouillon; toss gently to combine. Heat through. Garnish with parsley.