WINE-BRAISED LAMB SHANKS WITH HERBES DE PROVENCE
Steps:
- Heat 1 tablespoon oil in heavy wide pot over medium heat. Add leeks and garlic; sauté until leeks soften, about 5 minutes. Transfer leek mixture to small bowl.
- Sprinkle lamb shanks with salt and pepper; dust with flour to coat. Heat remaining 4 tablespoons oil in same pot over medium-high heat. Add lamb and cook until brown, turning occasionally, about 12 minutes. Add leek mixture, wine, tomatoes with puree, mushrooms, herbes de Provence, and carrots. Stir to coat lamb with vegetable mixture. Reduce heat to medium-low, cover, and simmer until lamb is very tender, turning twice, about 1 hour 30 minutes. Uncover and continue to simmer until sauce reduces slightly, about 10 minutes longer. Spoon off fat from pan juices. Season lamb to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm, covered, over low heat before serving.)
- Sprinkle with parsley and serve.
BRAISED LAMB SHANKS WITH FRESH HERBS
Bone-in lamb shanks are perfect for braising. The marrow in the bones releases into the sauce, deepening its flavor, while the tough meat softens into perfect tenderness during the long, slow cooking. In this recipe (very loosely based on a Georgian stew called chakapuli) the shanks are cooked with a prodigious amount of fresh herbs, adding fragrance and body. You can braise this several days in advance, then reheat it on the stove. The flavors get even better after having a chance to meld. Just don't add the final herbal garnish until right before serving. A little bread, polenta or rice would be just the thing to soak up the heady sauce, though a spoon works, too.
Provided by Melissa Clark
Categories dinner, soups and stews, main course
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- In a large bowl (or covered container) large enough to hold the lamb, mix together salt, paprika and pepper. Add shanks and rub all over with spice mix. Cover and marinate for at least 4 hours (or up to 24 hours) in the refrigerator.
- Heat oven to 325 degrees. In a large skillet over medium heat, heat a very thin film of olive oil. Sear the lamb in batches to avoid overcrowding the pan, adding more oil as needed. Take your time with this, making sure to brown the lamb all over. Transfer browned lamb to a roasting pan.
- When all the lamb is cooked, add onion to empty skillet and cook it in the lamb drippings, adding a more oil if pan looks dry, until limp and lightly browned at the edges, about 5 minutes.
- Add garlic, coriander, cayenne and allspice and cook until the garlic is very fragrant and opaque, 1 to 2 minutes longer. Pour in wine and bring to a simmer, scraping up the browned bits on bottom of pan. Let mixture simmer until thickened and reduced by about a third (about 5 minutes). Pour over lamb.
- In a bowl, toss together scallions, spicy greens, and herbs. Sprinkle lamb with half the herb mixture and set remaining half aside for serving. Cover pan with two layers of foil (or heavy-duty foil) and bake until meat is falling off the bones, 3 to 3 1/2 hours total, turning shanks every hour so they cook evenly. If the bottom of the pan starts to dry out before lamb is done, add a few tablespoons of the stock or water to moisten it.
- When shanks are tender, transfer to a heated serving platter and cover with foil to keep warm. If you like, at this point you can tear the meat off the bones; or, serve the shanks bone-in.
- On top of the stove, heat roasting pan over medium-low heat. If pan is dry, add remaining stock or water and bring to a simmer. (If drippings in pan seem very fatty, spoon off some of the fat.) Add currants and bring drippings to a simmer, scraping up the browned bits on bottom of pan.
- Once the liquid is reduced to a thin glaze, add butter to pan along with all but 2 tablespoons of the remaining herbs (save those 2 tablespoons for garnish). Whisk sauce until smooth, then taste and add lemon juice as needed. Pour sauce over the lamb and garnish with chopped herbs. Serve immediately.
Nutrition Facts : @context http, Calories 852, UnsaturatedFat 28 grams, Carbohydrate 12 grams, Fat 57 grams, Fiber 4 grams, Protein 64 grams, SaturatedFat 24 grams, Sodium 1184 milligrams, Sugar 4 grams, TransFat 0 grams
BRAISED LAMB SHANKS WITH HERBS
Steps:
- 1. Preheat oven to 350 degrees F.
- 2. Heat a large Dutch oven over medium-high heat. Season shanks with salt and pepper, dredge in flour, and shake off excess. Add oil to pan and brown shanks all over, about 15 minutes. Transfer to a plate.
- 3. Add celery, onion, and carrots to pot and season with salt and pepper, to taste. Cook, stirring occasionally, until tender and brown, about 20 minutes. Stir in garlic, thyme, and rosemary and cook until fragrant, about 3 minutes. Add wine, increase heat to high, and scrape up browned bits in pan with a wooden spoon. Reduce heat and cook until wine lightly coats vegetables. Return shanks to pot, add broth, and bring to a simmer. Transfer pot to oven and cook, uncovered and turning shanks once about halfway through, until fork-tender, about 2 1/2 hours.
- 4. Transfer shanks to a plate and cover with foil to keep warm. Let sauce settle on stove top, about 10 minutes; skim fat. Bring to a boil, and cook until slightly thickened, about 5 minutes. Season with salt and pepper, to taste. Return shanks to sauce; turn to coat and heat through. Spoon sauce and vegetables over meat, scatter parsley on top and serve. Serve shanks with polenta if desired.
Nutrition Facts : Calories 810, Fat 34 grams, SaturatedFat 9 grams, Cholesterol 313 milligrams, Sodium 602 milligrams, Carbohydrate 16 grams, Fiber 2 grams, Protein 101 grams
SOLAR BRAISED LAMB SHANKS WITH HERBS DE PROVENCE
Number Of Ingredients 12
Steps:
- Set Global Sun Oven out to preheat. Heat 1 tablespoon of oil in a large Dutch oven over medium heat. Add leeks and garlic, sauté until the leeks soften, about 5 minutes. Transfer leek mixture to a small bowl. Sprinkle lamb shanks with salt and pepper; dust with flour to lightly coat. Heat the remaining tablespoon of oil in the Dutch oven. Add lamb and cook until brown, turning occasionally, about 10 minutes. Add leek mixture, wine, tomatoes, mushrooms, herbs de Provence, and carrots. Stir to coat lamb with vegetable mixture. Cover and transfer to Sun Oven. Cook until the lamb is fork tender, about 2 hours. Using tongs remove shanks from pot, remove meat from bones, season with salt and pepper to taste, and keep warm. Spoon off the fat from the pan juices and discard. Divide sauce and meat on plates and sprinkle with parsley. Serve with polenta or mashed potatoes. If not serving same day refrigerate meat and sauce in separate, covered containers. Remove layer of fat before reheating.
Nutrition Facts : Nutritional Facts Serves
SOLAR BRAISED TUNISIAN LAMB SHANKS
Number Of Ingredients 18
Steps:
- Set Sun Oven out to preheat. Combine the curry powder, salt, caraway, coriander, cinnamon, cayenne, allspice, and pepper in a small bowl. Rub 1 tablespoon of the spice mixture on the lamb shanks. Heat the oil in a Dutch oven over medium-high heat; add the lamb shanks, turning to brown on all sides. Transfer the shanks to a plate. Reduce heat to medium. Add the onions, bell peppers, garlic, and the remaining seasonings to the Dutch oven. Cook stirring frequently until softened, about 5 minutes. Stir in the broth, raisins, apricots, and tomato paste mixture. Return the lamb shanks to the pot, turning to coat with the vegetable mixture. Cover and transfer the Dutch oven to the Sun Oven. Braise until the lamb is fork tender, 2 to 3 hours. Serve the lamb, on or off the bone, topped with the sauce.
Nutrition Facts : Nutritional Facts Serves
SUN OVEN BRAISED SHORT RIBS WITH HERBES DE PROVENCE
Number Of Ingredients 15
Steps:
- Set Sun Oven out to preheat. In a small bowl stir together the flour with 1/2 teaspoon salt and 1/4 teaspoon pepper. Pat the ribs dry and lightly dredge in the flour mixture, shaking off any excess. Heat one tablespoon of oil in a heavy Dutch oven over medium-high heat. Brown the ribs on all sides. Transfer the ribs to a plate. Discard the fat from the pot. Add the remaining tablespoon of oil to the pot and sauté the onions, carrots, and celery until just beginning to brown. Stir in the garlic and Herbes de Provence. Add the wine and boil until reduced by half; then stir in the broth, tomatoes, and vinegar. Bring to a simmer and return the ribs to the pot. Cover and transfer the pot to the Sun Oven. Braise until the ribs are fork tender, 3 to 4 hours. Using a slotted spoon, transfer the ribs to a bowl. Let the sauce cool slightly; then skim the fat from the top. Stir in the olive. Adjust for salt and pepper. Return the meat to the pot. Serve with noodles, polenta, or potatoes.
Nutrition Facts : Nutritional Facts Serves
SOLAR BRAISED LAMB SHANKS WITH HERBS DE PROVENCE ON A BED OF SUN OVEN POLENTA
Number Of Ingredients 12
Steps:
- Set Global Sun Oven out to preheat. Heat half of the oil in a large Dutch oven over medium heat. Add leeks and garlic, sauté until the leeks soften, about 5 minutes. Transfer leek mixture to a small bowl. Sprinkle lamb shanks with salt and pepper; dust with flour to lightly coat. Heat the remaining tablespoon of oil in the Dutch oven. Add lamb and cook until brown, turning occasionally, about 10 minutes. Add leek mixture, wine, tomatoes, mushrooms, herbs de Provence, and carrots. Stir to coat lamb with vegetable mixture. Cover and transfer to Sun Oven. Cook until the lamb is fork tender, 2 to 3 hours. Using tongs remove shanks from pot, remove meat from bones, season with salt and pepper to taste, and keep warm. Spoon off fat from pan juices. Divide sauce and meat on plates and sprinkle with parsley. Serve with polenta or mashed potatoes. If not serving same day refrigerate meat and sauce in separate, covered containers. Remove layer of fat before reheating.
Nutrition Facts : Nutritional Facts Serves
More about "solar braised lamb shanks with herbs de provence on a bed of sun oven polenta recipes"
WINE-BRAISED LAMB SHANKS WITH HERBES DE PROVENCE
From bonappetit.com
4/5 (3)Servings 6
- Heat 1 tablespoon oil in heavy wide pot over medium heat. Add leeks and garlic; sauté until leeks soften, about 5 minutes. Transfer leek mixture to small bowl.
- Sprinkle lamb shanks with salt and pepper; dust with flour to coat. Heat remaining 4 tablespoons oil in same pot over medium-high heat. Add lamb and cook until brown, turning occasionally, about 12 minutes. Add leek mixture, wine, tomatoes with puree, mushrooms, herbes de Provence, and carrots. Stir to coat lamb with vegetable mixture. Reduce heat to medium-low, cover, and simmer until lamb is very tender, turning twice, about 1 hour 30 minutes. Uncover and continue to simmer until sauce reduces slightly, about 10 minutes longer. Spoon off fat from pan juices. Season lamb to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm, covered, over low heat before serving.
- Not all supermarkets have lamb shanks on hand, so call ahead in case you need to order them.
SOLAR BRAISED LAMB SHANKS - SUN OVEN
From sunoven.com
Estimated Reading Time 50 secs
BRAISED LAMB SHANK WITH PROVENCAL SPICES - PERFECTLY …
From perfectlyprovence.co
BRAISED LAMB SHANKS WITH RICH GRAVY (NO FAIL RECIPE
From craftbeering.com
ROMANTIC SOLAR DINNER FOR TWO - SUN OVEN
From sunoven.com
BRAISED LAMB SHANKS WITH GREMOLATA AND BAKED POLENTA
From bonappetit.com
HERBES DE PROVENCE LAMB SHANKS | BURNETT FINE FOODS
From burnettandson.com
BRAISED HERB LAMB SHANKS - SAVOR THE BEST
From savorthebest.com
SAVORY OVEN BRAISED LAMB SHANKS RECIPE - THE SPRUCE …
From thespruceeats.com
WINE-BRAISED LAMB SHANKS WITH HERBES DE PROVENCE | RECIPE
From pinterest.co.uk
BRAISED LAMB SHANKS WITH POLENTA - ORSARA RECIPES
From orsararecipes.net
BRAISED LAMB SHANKS - THE COMBISTEAM QUEEN
From thecombisteamqueen.com
WINE-BRAISED LAMB SHANKS WITH HERBES DE PROVENCE - DAIRY FREE …
From fooddiez.com
PROVENCE-STYLE BRAISED LAMB SHANKS | IGA RECIPES | OLIVES, LAMB, …
From iga.net
BRAISED LAMB SHANKS - SUN OVEN® | THE ORIGINAL SOLAR OVEN
From sunoven.com
LAMB SHANKS BRAISED WITH HERBS DE PROVENCE - GOLD MEDAL WINE …
From goldmedalwineclub.com
BRAISE TODAY EAT TOMORROW - SUN OVEN® | THE ORIGINAL SOLAR …
From sunoven.com
WINE-BRAISED LAMB SHANKS WITH HERBS DE PROVENCE – KOSHER …
From oukosher.org
BRAISED LAMB SHANK WITH ROSEMARY AND CREAMY POLENTA - KITCHN
From thekitchn.com
MOROCCAN BRAISED LAMB SHANKS WITH POMEGRANATE - FEASTING AT …
From feastingathome.com
SOLAR BRAISED LAMB DINNER - SUN OVEN® | THE ORIGINAL SOLAR OVEN …
From sunoven.com
LAMB SHANKS BRAISED IN RED WINE WITH HERBES DE PROVENCE
From completerecipes.com
LAMB SHANKS BRAISED IN RED WINE WITH HERBES DE PROVENCE
From cooksillustrated.com
LAMB SHANKS BRAISED IN RED WINE WITH HERBES DE PROVENCE
From visitawinery.org
LAMB SHANKS BRAISED IN RED WINE WITH HERBES DE PROVENCE
From mealsteps.com
BRAISED LAMB SHANK WITH PROVENCAL SPICES - PERFECTLY PROVENCE
From pinterest.ca
WINE-BRAISED LAMB SHANKS WITH HERBES DE PROVENCE - PINTEREST
From pinterest.com
LAMB SHANKS ON POLENTA WITH A PARMESAN CRUST RECIPE
From foodandwine.com
WINE BRAISED LAMB SHANKS WITH HERBES DE PROVENCE BEST RECIPES
From findrecipes.info
HERB BRAISED LAMB SHANKS RECIPE - HOW TO COOK LAMB SHANKS
From toriavey.com
LAMB SHANKS BRAISED IN RED WINE WITH HERBES DE PROVENCE
From bigoven.com
BEER AND HERB BRAISED LAMB SHANKS RECIPE - OVER THE FIRE COOKING
From overthefirecooking.com
BRAISED LAMB WITH HERBES DE PROVENCE - REAL FOOD WHOLE HEALTH
From realfoodwholehealth.com
WINE-BRAISED LAMB SHANKS WITH HERBES DE PROVENCE
From za.kampod.name
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