Stout Braised Lamb Shanks Recipes

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STOUT-BRAISED LAMB



Stout-Braised Lamb image

This stout-braised lamb is most delicious made at least one day and up to three days ahead. If making the same day, skim excess fat from surface of braising liquid with a spoon.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 5h35m

Number Of Ingredients 12

One 5-pound butterflied boneless lamb shoulder, trimmed of excess fat and cut in half
Coarse salt and freshly ground pepper
3 tablespoons all-purpose flour
1 tablespoon extra-virgin olive oil
1 large onion, peeled and coarsely chopped
6 cloves garlic, minced (3 tablespoons)
2 sprigs rosemary
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 bottle (11.2 ounces) stout beer, such as Guinness
1 3/4 cups low-sodium chicken broth
Store-bought tomato jam or fruit chutney, for serving

Steps:

  • Preheat oven to 325 degrees. Season lamb generously with salt and pepper. Sprinkle evenly with flour. Heat oil in a braiser pan or large deep-sided skillet over medium-high. Working in 2 batches, sear lamb, fat-side down first, until browned all over, 5 to 7 minutes a batch. Transfer to a platter.
  • Reduce heat to medium. Add onion to pan and cook, stirring occasionally, until softened, 5 to 6 minutes. Stir in garlic, rosemary, and tomato paste. Cook, stirring, until fragrant, about 1 minute.
  • Add Worcestershire, stout, and broth. Bring to a boil, scraping up browned bits from bottom of pan. Return lamb, fat-side up, and any accumulated juices to pan and return to a boil.
  • Cover pan and transfer to oven. Cook, spooning juices over lamb every 30 minutes, until meat is fork-tender, 2 1/2 to 3 hours. Remove from oven; uncover and let cool completely. Cover and refrigerate at least 1 day and up to 3 days.
  • Remove solidified fat from top. Place pan over medium-low and gently simmer, covered, until lamb is warmed through, about 15 minutes. Remove rosemary. Using 2 forks, shred meat into large pieces. Transfer to a tureen or other serving vessel. Pour braising liquid over lamb. Serve with jam or chutney.

STOUT-BRAISED LAMB SHANKS



Stout-Braised Lamb Shanks image

You can't have Irish stew for St Patrick's Day every year. If you feel like something a little different, but still fairly traditional, this hearty dish should fit the bill.

Provided by Nick Russell

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 2h50m

Yield 4

Number Of Ingredients 14

1 tablespoon vegetable oil
4 lamb shanks
1 onion, chopped
4 cloves garlic, chopped
2 carrots, chopped
2 celery ribs, chopped
2 tablespoons tomato paste
1 (12 fluid ounce) bottle stout (such as Guinness®) or porter
1 (14 ounce) can beef broth
3 sprigs fresh thyme
3 sprigs fresh parsley
1 bay leaf
1 sprig fresh rosemary
salt and pepper to taste

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.

Nutrition Facts : Calories 347.5 calories, Carbohydrate 16.2 g, Cholesterol 89.3 mg, Fat 15.3 g, Fiber 3.3 g, Protein 30.2 g, SaturatedFat 5.3 g, Sodium 544.3 mg, Sugar 5.4 g

BRAISED LAMB SHANKS



Braised Lamb Shanks image

Anne Burrell's Braised Lamb Shanks recipe for Food Network is a hearty fan favorite.

Provided by Anne Burrell

Categories     main-dish

Time 5h50m

Yield 4 servings

Number Of Ingredients 19

3 carrots, peeled and cut into 1/2-inch dice
Extra-virgin olive oil
3 celery ribs, cut into 1/2-inch dice
4 lamb shanks (each about 1 1/4 pounds; 1 shank is a portion)
4 cloves garlic
Kosher salt
1 (12-ounce) can tomato paste
1 large Spanish onion or 2 small yellow onions, cut into 1-inch dice
2 cups hearty red wine
2 tablespoons finely chopped rosemary leaves
10 to 12 thyme branches tied together in a bundle
3 to 4 cups water
4 bay leaves
Gremolata, recipe follows
1 orange, zested
1 lemon, zested
1/4 cup finely chopped parsley leaves
1 small garlic clove, minced
2 tablespoons freshly grated horseradish

Steps:

  • Preheat the oven to 400 degrees F.
  • Coat a large Dutch oven generously with olive oil and bring to a high heat. Season the shanks generously with salt and add them to the pan. Brown well on all sides. This is an incredibly important step; do not rush it.
  • Meanwhile, puree the onions, carrots, celery and garlic in a food processor until it becomes a coarse paste. Remove and set aside.
  • Remove the shanks from the pan to a sheet tray. Discard the excess fat from the pan. Add a little more oil to coat the bottom of the pan and add the pureed veggies. Season with salt, to taste. Saute the veggies until they are very brown and aromatic, about 20 minutes. The brown veggies should form a sort of crust on the bottom of the pan, do not let this burn; it is where a lot of the flavor is! Don't rush this step either, since this is where you will develop the brown color and flavor.
  • Add the tomato paste and brown for 5 minutes. Stir in the wine, chopped rosemary and thyme bundle. Stir frequently and cook until the wine has reduced by about half.
  • Add the shanks back to the pot and pour in 3 to 4 cups of water. The shanks should be submersed, if they are not, add more water. Add the bay leaves to the pan, cover and put in the preheated oven. The cooking time will be about 2 1/2 to 3 hours. Turn the shanks over about halfway through the cooking time. Check the shanks every 45 minutes or so. If the liquid has reduced too much add more water. Defat as you go.
  • Remove the lid during the last 30 minutes of cooking time for maximum browning. When the shanks are done the meat should be incredibly tender and flavorful. Transfer to serving plates and garnish with Gremolata. Serve with Hard Polenta Cakes, if desired,
  • Call yourself a superstar!!!
  • In a small bowl, combine all ingredients and set aside until ready to use.

SLOW COOKER LAMB SHANKS BRAISED IN GUINNESS



Slow Cooker Lamb Shanks Braised in Guinness image

Make and share this Slow Cooker Lamb Shanks Braised in Guinness recipe from Food.com.

Provided by conniecooks

Categories     Stew

Time 12h30m

Yield 4-6 serving(s)

Number Of Ingredients 13

4 lbs lamb shanks
1/4 cup flour
1 teaspoon salt
1/2 teaspoon black pepper, freshly cracked
2 tablespoons vegetable oil
4 onions, finely chopped
4 garlic cloves
1 teaspoon dried thyme leaves
1 bay leaf
2 tablespoons tomato paste
1 tablespoon mustard
1 1/2 cups Guinness stout or 1 1/2 cups other dark beer
1/2 cup beef broth, undiluted

Steps:

  • Lightly coat shanks in flour seasoned with salt and pepper.
  • Reserve left over flour mixture.
  • In a skillet heat oil.
  • Add lamb in batches and cook until browned.
  • Transfer to slow cooker.
  • Reduce heat and add onions, to pan, cook till softened.
  • Add garlic,thyme, bay leaf and reserved flour cook 1-2 minutes stir in tomato paste, mustard, beer & broth.
  • Pour over meat.
  • Cover and cook on low 10 -12 hours or on high 5 - 6 hours.

BASIC BRAISED LAMB SHANKS



Basic Braised Lamb Shanks image

A friend shared this recipe with me many years ago. My son-in-law loves these lamb shanks as part of a hearty meal with baked potatoes, a hot vegetable and fresh fruit salad. Of course, I include mint jelly on the side. -Jeanne McNamara, Camillus, New York

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 2 servings.

Number Of Ingredients 6

2 lamb shanks (1 pound each)
1 cup beef broth
1/4 cup soy sauce
2 tablespoons brown sugar
1 garlic clove, minced
2 teaspoons prepared mustard

Steps:

  • Place lamb in a greased 2-1/2-qt. baking dish. Combine the broth, soy sauce, brown sugar, garlic and mustard; pour over meat. Cover and bake at 325° for 1-1/2 to 2 hours or until the meat is tender.

Nutrition Facts : Calories 451 calories, Fat 21g fat (9g saturated fat), Cholesterol 159mg cholesterol, Sodium 2419mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 48g protein.

BRAISED LAMB SHANKS



Braised Lamb Shanks image

Provided by Food Network

Time 4h10m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons olive oil
4 small meaty lamb shanks (about 4 1/2 pounds), trimmed of fat
1 large onion, peeled and chopped
4 carrots, peeled and finely diced
3 small sprigs fresh rosemary
2 imported bay leaves
4 garlic cloves, minced
3 cups big-bodied young red wine
2 medium turnips (about 1 pound), peeled and cut into 1/2 inch dice
2 teaspoons minced fresh rosemary
2 teaspoons finely grated fresh orange zest
1 small garlic clove, minced

Steps:

  • Preheat the oven to 350 degrees. Heat the olive oil in a large, deep Dutch oven with a tight-fitting lid over moderate heat until hot but not smoking. Season the lamb shanks with salt and pepper and cook, in batches if necessary, turning with tongs, until well browned, about 10 minutes each batch. Remove the lamb shanks with tongs to a plate and set aside.
  • Stir the onions, carrots, rosemary, bay leaves, and garlic into the dutch oven and cook, stirring, until the onions are very soft, about 5 minutes. Add 2 1/2 cups of the wine and deglaze the pan. Bring the mixture to a boil, reduce the heat, and simmer for 5 minutes. Taste for seasoning.
  • Return the lamb shanks to the pot and braise the mixture, tightly covered, in the oven for 1 hour. Uncover and braise for 2 more hours, turning the shanks every 30 minutes. Stir in the turnips and the remaining 1/2 cup of the wine, and continue to braise, in the oven for 30 minutes. Discard the bay leaves. Season to taste with salt and pepper.
  • While the lamb shanks are braising, make the gremolata: chop together the rosemary, orange zest, and garlic. Place each lamb shank on a serving plate, top with the vegetables, sprinkle with gremolata and serve immediately.

STOUT-BRAISED LAMB



Stout-Braised Lamb image

I cannot remember where I first discovered this recipe, but it is a definite keeper. It is the epitome of comfort on a cold day. I serve it over barley or brown rice.

Provided by under12parsecs

Categories     Lamb/Sheep

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 14

1 tablespoon vegetable oil
3 lbs lamb shanks or 3 lbs boneless leg of lamb, trimmed of visible fat and cut into large chunks
1 onion, chopped
4 garlic cloves, chopped
2 carrots, chopped
2 celery ribs, chopped
2 tablespoons tomato paste
1 (12 fluid ounce) Guinness stout
1 (14 ounce) can beef broth
3 sprigs fresh thyme
3 sprigs fresh parsley
1 bay leaf
1 sprig fresh rosemary
salt and pepper

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.

Nutrition Facts : Calories 864.7, Fat 30.8, SaturatedFat 11.9, Cholesterol 204, Sodium 487.7, Carbohydrate 30.7, Fiber 1.3, Sugar 2.5, Protein 64.7

BRAISED LAMB SHANKS



Braised Lamb Shanks image

Provided by Nancy Harmon Jenkins

Categories     dinner, main course

Time 3h20m

Yield Eight servings

Number Of Ingredients 11

8 lamb shanks (about 10 pounds), with 2 inches of bone cut off at the foot end by your butcher
Salt and black pepper to taste
1/4 cup finely diced carrots
4 shallots, finely diced
12 cloves garlic, unpeeled
1 1/2 cups water
5 leafy sprigs fresh thyme
2 tablespoons chopped celery leaves
1/2 cup chopped fresh parsley
12 cloves garlic, very finely chopped
Grated zest of 1 small lemon

Steps:

  • Trim the fat off the lamb shanks, leaving only a thin layer. Salt and pepper them.
  • Select a pan with a tight-fitting lid that is large enough for the shanks to rest side by side. Without adding any oil or water, warm the pan over low heat, place the shanks inside and brown them on all sides, allowing about 15 minutes for each side. This will take about 1 hour.
  • When the shanks are browned, remove them from the pan. Add the diced carrot and shallots and the garlic cloves to the pan and cook for 5 minutes, stirring occasionally.
  • Deglaze the pan by adding 1/2 cup of water and scraping the bottom with a spoon. Add another cup of water, along with the thyme sprigs and celery leaves, and return the shanks to the pan. Lower the heat so that the liquid is barely simmering and cover the pan tightly to prevent steam from escaping. Braise the shanks for 2 hours.
  • Remove the shanks from the pan and place them in a warm oven while you prepare the sauce. To make the sauce, puree the cooking juices, vegetables and garlic cloves in a food processor. Put this mixture into another pan, warm over low heat and add a generous amount of black pepper. Thin the sauce with water if necessary; it should be slightly viscous but still capable of being poured in an even stream.
  • Mix the gremolata ingredients together and set aside. Remove the meat from the bones and arrange it on a warm platter or individual plates. Pour the sauce over and around the meat and sprinkle liberally with the gremolata.

Nutrition Facts : @context http, Calories 992, UnsaturatedFat 29 grams, Carbohydrate 11 grams, Fat 64 grams, Fiber 2 grams, Protein 89 grams, SaturatedFat 30 grams, Sodium 1553 milligrams, Sugar 3 grams

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From meatatbillys.com.au


☘️ STOUT AND CIDER-BRAISED LAMB SHANKS ☘️ | LAMB RECIPES, …
2021-03-17 Mar 17, 2021 - This Pin was created by Gusto TV on Pinterest. ☘️ Stout and Cider-Braised Lamb Shanks ☘️ . Mar 17, 2021 - This Pin was created by Gusto TV on Pinterest. ☘️ Stout and Cider-Braised Lamb Shanks ☘️. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. …
From pinterest.ca


STOUT-BRAISED LAMB SHANKS | WILLIAMS SONOMA
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From williams-sonoma.ca


BRAISED LAMB SHANKS RECIPE | RECIPES.NET
2022-03-23 Preheat the oven to 350 degrees F. Wash and pat dry the lamb shanks with paper towel. Heat 1 tablespoon of oil in a heavy based pot over medium-high heat. Sear two shanks in the hot oil until browned on all sides. Repeat with the remaining shanks and oil. Transfer to a plate, then tent with foil to keep warm.
From recipes.net


RECIPE DETAIL PAGE | LCBO
1 Preheat the oven to 350°F (180°C). 2 Pat lamb shanks dry with paper towels, then sprinkle on both sides with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Cook lamb shanks for 10 to 12 minutes, turning occasionally, until browned on all sides. Remove lamb shanks to a large plate.
From lcbo.com


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Top Asked Questions

What is the best way to cook lamb shanks?
Season lamb with salt and pepper. Heat 1 tbsp oil in a dutch oven or large heavy based pot over high heat. Add 2 lamb shanks and cook, turning, until browned (see photo). Remove then repeat with remaining lamb. Turn heat down to medium. Add remaining 1 tbsp oil, garlic, onion, carrot and celery. Sauté for 5 minutes until onion is softened.
What is the best wine for braising lamb shanks?
Port and red wine is the key to the incredible sauce that these lamb shanks are braised in. Get discount bottles - no need to splurge on expense wine for this! Season lamb with salt and pepper. Heat 1 tbsp oil in a dutch oven or large heavy based pot over high heat.
What are the ingredients for lamb shanks?
Ingredients 4 lamb shanks , around 13 oz / 400g each (Note 1) 1 tsp each salt and pepper 2 - 3 tbsp olive oil , separated 1 cup onion , finely diced (brown, yellow or white) 3 garlic cloves , minced 1 cup carrot , finely diced (Note 2) 1 cup celery , finely diced (Note 2) 2 1/2 cups / 625 ml red wine , full bodied (good value wine, not expensive!
What is oven braised lamb shanks with pomegranate?
Oven Braised Lamb Shanks with Pomegranate – a festive, Moroccan-inspired lamb recipe that is elegant and delicious! Succulent lamb shanks are roasted in the oven until tender and falling off the bone then drizzled with a flavorful pomegranate sauce.

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