HEAVENLY LAMB SHANKS
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
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 ROSEMARY GARLIC LAMB SHANKS
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
Roasted lamb shanks are fantastic for holidays or special occasions because they are easy to make, and melt-in-your-mouth tender! Lamb shanks may take some time to make, but they are mostly hands-off and require very little prep to make them divinely tender and delicious!
Provided by Angela
Categories Main Course
Time 2h45m
Number Of Ingredients 8
Steps:
- Place the lamb shanks into a 9x13 baking dish, or any oven-safe dish that can fit them all snugly. Rub or brush them with olive oil on all sides, then season generously with a blend of salt, pepper, and herbes de provence.
- Place the baking dish in the oven while it heats to 450°F (232°C). Roast at high heat for 15 minutes, then remove the lamb from the oven and reduce the oven temperature to 325°F (163°C).
- Add the chicken broth, cloves of garlic, and fresh herbs to the baking dish and cover it with aluminum foil. Overlap the foil so it seals securely and the steam is kept in the dish.
- Return the lamb shanks to the oven and roast for 2 hours. Remove the lamb from the oven when done and serve right away. Spoon the pan juices over the lamb shanks when serving.
Nutrition Facts : Calories 298 kcal, Carbohydrate 3 g, Protein 40 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 128 mg, Sodium 947 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 9 g, ServingSize 1 serving
SLOW ROASTED LAMB SHANKS
"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
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.
BAKED LAMB SHANKS
Provided by Robert Farrar Capon
Categories dinner, main course
Time 2h
Yield 4 servings
Number Of Ingredients 11
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
SLOW COOKED LAMB SHANKS
A delicious and hearty supper. Serve with rice.
Provided by jordangenevieve
Time 2h30m
Yield Serves 4
Number Of Ingredients 11
Steps:
- In a shallow dish, combine the flour, salt, pepper and oregano. Toss the shanks through the mixture to coat and shake off any excess.
- Heat the butter and oil in a roasting pan on the stove and cook the shanks until well browned on both sides. Remove from the pan and keep warm.
- In the same pan, saute the onion and garlic for a few minutes. Add the tomatoes and season well. Add the shanks, rosemary and bay leaves and bring to the boil.
- Reduce the heat, cover and cook until the shanks are tender and the sauce is thick, about 2 hours.
SLOW ROASTED HERB AND GARLIC LAMB SHANKS
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
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.
SLOW-COOKER LAMB SHANKS
Make this slow-cooker lamb shank recipe for chilly evenings when you need something simple and hearty. Serve with mash, fettuccine or a crispy baked potato
Provided by Lulu Grimes
Categories Dinner, Main course, Supper
Time 5h10m
Number Of Ingredients 12
Steps:
- If you need to preheat your slow cooker then turn it on now. In a large hot frying pan, add half the oil and brown the lamb shanks all over, then transfer them to the slow cooker. This will take you about 10 mins and you may need to do it in batches. Add the remaining oil to the frying pan and fry the onion gently until it starts to turn translucent, then stir in the tomato purée and flour and cook for a minute.
- Add the red wine and bring it to a boil, stirring the flour and purée into the wine until you have a smooth sauce around the onion pieces. Tip into the slow cooker. Pour the stock into the same pan and bring it to a boil, then tip into the slow cooker. Add the carrots garlic, bay leaves, thyme and parsley stalks to the slow cooker and put the lid on. Cook on low for eight hours or on high for four hours. Turn the shanks over at some point during the cooking.
- After eight hours the lamb should be tender and starting to fall off the bone. If the sauce is too thin lift out the lamb and carrots and tip the sauce into a pan, boil it rapidly until it starts to thicken before adding the parsley.
Nutrition Facts : Calories 547 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 37 grams protein, Sodium 0.32 milligram of sodium
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