STOUT-BRAISED LAMB
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
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
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
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
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
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
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
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
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
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
Provided by Food Network
Time 4h10m
Yield 4 servings
Number Of Ingredients 12
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
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
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
Provided by Nancy Harmon Jenkins
Categories dinner, main course
Time 3h20m
Yield Eight servings
Number Of Ingredients 11
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
More about "stout braised lamb shanks recipes"
STOUT AND CIDER-BRAISED LAMB SHANKS WITH CARROTS, ONIONS, …
From more.ctv.ca
Cuisine IrishCategory DinnerServings 4
- Add butter to a cast-iron pot over medium-high and heat. Add lamb shanks to pot and sear on all sides. Remove shanks to a plate and set aside. Reduce heat to medium, then add onions, carrots, garlic, and apple and sauté until soft and translucent.
- Add lamb shanks back to pot. Add beef broth, Irish stout, and cider. The lamb shanks should be submerged—if they aren’t, add more liquid. Bring to a boil, reduce heat, then simmer, covered, for 2 hours.
- Remove lid. Using two forks, check to see if meat is fall-apart tender, if not, continue to cook until it is. Pull out lamb shanks and set aside to rest. Using a slotted spoon, pull out some of the vegetables and set aside on a plate. Using an immersion blender, blend the remaining vegetables in the pot. Add whole vegetables back to pot. Reduce until you have a thick, textured gravy.
STOUT BRAISED LAMB SHANKS - BLOG.NARRATIVEFOOD.COM
From blog.narrativefood.com
EASY BRAISED LAMB SHANKS RECIPE - THE MEDITERRANEAN …
From themediterraneandish.com
BEST BRAISED LAMB SHANKS RECIPE - HOW TO MAKE BRAISED …
From delish.com
BRAISED LAMB SHANKS - JO COOKS
From jocooks.com
SAVORY OVEN BRAISED LAMB SHANKS RECIPE - THE SPRUCE …
From thespruceeats.com
PORT BRAISED LAMB SHANKS | RECIPETIN EATS
From recipetineats.com
BRAISED LAMB SHANKS WITH RICH GRAVY (NO FAIL RECIPE
From craftbeering.com
SLOW BRAISED LAMB SHANKS - SIMPLY DELICIOUS
From simply-delicious-food.com
GUINNESS LAMB SHANK RECIPE | JAMIE OLIVER LAMB RECIPES
From jamieoliver.com
BRAISED LAMB SHANKS ITALIAN-STYLE RECIPE - THE SPRUCE …
From thespruceeats.com
STOUT-BRAISED LAMB SHANKS | WILLIAMS SONOMA
From williams-sonoma.com
5/5 (1)Total Time 5 hrs 40 minsServings 6
CLASSIC BRAISED LAMB SHANK - THE STAY AT HOME CHEF
From thestayathomechef.com
BEER BRAISED LAMB SHANKS | METRO
From metro.ca
BRAISED LAMB SHANKS - THE DARING GOURMET
From daringgourmet.com
STOUT-BRAISED LAMB SHANKS RECIPE WITH ROOT VEGETABLE PUREE
From cascadecreeklamb.com
STOUT BRAISED LAMB SHANKS RECIPE - SUPERIOR FARMS
From superiorfarms.com
BRAISED LAMB SHANKS RECIPE (FALL-APART TENDER!) | WHOLESOME YUM
From wholesomeyum.com
STOUT-BRAISED LAMB SHANKS | KEEPRECIPES: YOUR UNIVERSAL RECIPE BOX
From keeprecipes.com
SPRING FEAST: HOW TO MAKE TENDER BRAISED LAMB SHANKS
From seriouseats.com
BRAISED LAMB SHANK RECIPE - HOW THE PROS DO IT - DALSTRONG UK
From dalstrong.co.uk
LAMB SHANKS BRAISED IN STOUT RECIPE - RECIPEZAZZ.COM
LAMB SHANKS BRAISED IN STOUT RECIPE - RECIPEZAZZ.COM
STOUT BRAISED LEG OF LAMB - FRUGAL MOM EH!
From frugalmomeh.com
STOUT-BRAISED LAMB SHANKS RECIPE | ALLRECIPES
From avize.aussievitamin.com
STOUT AND CIDER-BRAISED LAMB SHANKS | RECIPE - PINTEREST.CA
From pinterest.ca
IRISH RECIPE: STOUT-BRAISED LAMB SHANKS BY NICK RUSSELL – REDCIPES
From redcipes.com
BRAISED LAMB SHANKS | OLIVE & MANGO
From oliveandmango.com
LAMB SHANKS IN GUINNESS WITH COUNTRY VEGETABLES RECIPE | BON …
From bonappetit.com
BRAISED LAMB SHANK RECIPE - HOW THE PROS DO IT - DALSTRONG CANADA
From dalstrong.ca
BRAISED LAMB SHANK RECIPE BY CHEF PAUL SUPLEE
From chefspencil.com
BRAISED LAMB SHANKS {SLOW COOKED} - TASTY EVER AFTER
From tastyeverafter.com
STOUT BRAISED LAMB SHANKS | RECIPE | MEAT AT BILLY'S
From meatatbillys.com.au
☘️ STOUT AND CIDER-BRAISED LAMB SHANKS ☘️ | LAMB RECIPES, …
From pinterest.ca
STOUT-BRAISED LAMB SHANKS | WILLIAMS SONOMA
BRAISED LAMB SHANKS RECIPE | RECIPES.NET
From recipes.net
RECIPE DETAIL PAGE | LCBO
From lcbo.com
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