Wine Braised Lamb Shanks With Herbes De Provence Recipes

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.

LAMB SHANKS BRAISED IN RED WINE WITH HERBES DE PROVENCE

Steps:

• 1. Heat oven to 350 F. Sprinkle shanks with salt. Heat oil in deep, large, nonreactive, oven-safe pan over medium-high heat. Add shanks to pan in batches if necessary to avoid overcrowding. saute until browned on all sides, 5 to 7 minutes. Using tongs, transfer shanks to a plate as they brown. 2. Drain all but 2 tablespoons of fat from the pan; add onions, carrots, celery, garlic, tomato paste, 1 teaspoon of herbes de Provence, and a light sprinkling of salt; saute vegetables to soften slightly, 3 to 4 minutes. Add red wine, then chicken stock to pan, stirring with wooden spoon to loosen browned bits from bottom. Bring liquid to simmer. Add shanks, season with salt, pepper and remaining 2 teaspoons herbes de Provence. 3. Cover pan (with foil if pan has no lid) and transfer it to the oven; braise shanks for 1 1/2 hours. Uncover and continue braising until shank tops are browned, about 30 minutes. Turn shanks and braise until other side is browned and shanks are fall-off-the-bone tender. 4. Remove pan from oven; let shanks rest for at least 15 minutes. With tongs, carefully transfer a shank to each of 6 plates. Arrange a portion of vegetables around each shank. Skim excess fat from braising liquid and adjust seasoning. Spoon braising liquid over each shank and serve.

LAMB SHANKS BRAISED IN RED WINE WITH HERBES DE PROVENCE

Steps:

• 1. Heat oven to 350?. Sprinkle shanks with salt. Heat oil in large, nonreactive saute pan over medium-high heat. Add shanks to pan in batches if necessary to avoid overcrowding. saute until browned on all sides, 5 to 7 minutes. Using tongs, transfer shanks to a plate as they brown. 2. Drain all but 2 tablespoons of fat from the pan; add onions, carrots, celery, garlic, tomato paste, 1 teaspoon of herbes de Provence, and a light sprinkling of salt; saute vegetables to soften slightly, 3 to 4 minutes. Add red wine, then chicken stock to pan, stirring with wooden spoon to loosen browned bits from bottom. Bring liquid to simmer; transfer vegetables and liquid into deep braising pan large enough to hold shanks in a single layer. Add shanks, season with salt, pepper and remaining 2 teaspoons herbes de Provence. 3. Cover pan (with foil if pan has no lid) and transfer it to the oven; braise shanks for 1 1/2 hours. Uncover and continue braising until shank tops are browned, about 30 minutes. Turn shanks and braise until other side is browned and shanks are fall-off-the-bone tender. 4. Remove pan from oven; let shanks rest for at least 15 minutes. With tongs, carefully transfer a shank to each of 6 plates. Arrange a portion of vegetables around each shank. Skim excess fat from braising liquid and adjust seasoning. Spoon braising liquid over each shank and serve. Note: if you dont have herbes de Provence, substitute a mixture of 1 tsp each dried thyme, rosemary and marjoram. If youre using smaller lamb shanks than the ones in this recipe, reduce the cooking time to 1 hour. Variation for Braised lamb Shanks with Lemon and Mint: Make the following changes: to the braising liquid add 1 lemon, quartered with zest removed, minced and set aside. Substitute 1 tablespoon minced fresh mint leaves for the herbs de Provence and substitute dry white wine for the dry red wine. After skimming excess fat from the braising liquid, stir in lemon zest and 1 additional tablespoon minced fresh mint leaves. Variation for Braised Lamb Shanks with North African Spices: Make the following changes: Substitute 2 tablespoons ras al hanout for herbes de Provence. Add 2 ancho chili peppers (or 2 to 3 jalape?os), stemmed, seeded and minced, to the sauteing vegetables. Cooks Illustrated January/February 1995 Submitted By DIANE LAZARUS On 12-21-94 (1350)

BRAISED LAMB SHANKS WITH PEPPERS

Steps:

• Pat dry lamb shanks. In a heavy casserole or Dutch oven that will hold all the shanks, heat oil on medium-high. Add lamb shanks and brown on all sides, about 10 minutes. Remove to a platter. Season with salt and pepper. Reduce heat to medium-low.
• Add bell peppers and onions to the pan. Sauté, stirring, until the vegetables wilt and just begin to color, 5 to 6 minutes. Add garlic, dill seed, paprika and cinnamon. Stir. Add stock and wine. Bring to a simmer. Stir in tomato paste and oregano. Season with salt and pepper. Stir in lemon juice. Return lamb shanks to the pot along with any juices on the platter. Cover them with a piece of parchment or waxed paper, cover pot with lid, reduce heat to very low and cook about 2 hours, basting the shanks occasionally and turning them at least once until the meat is very tender when pierced with a knife.
• Remove shanks from the pot. Increase heat to medium and reduce sauce by about a third, about 10 minutes. Taste and season with salt and pepper as needed. Return shanks to the pot, baste and reheat. Serve directly from the casserole or transfer to a serving dish. Strew with fresh dill before serving.

LAMB SHANK BRAISED IN WHITE WINE WITH ROSEMARY

Steps:

• In a large frying pan, heat oil over medium-high heat. Add shanks to hot pan, and brown all sides; this should take about 12 minutes. Transfer to a plate.
• Reduce heat to medium-low, and add garlic to the pan; cook for 30 to 40 seconds. Stir in onion, and continue cooking until translucent, 6 to 8 minutes. Return shanks to the pan, and season with 2 teaspoons fresh rosemary and salt and pepper to taste. Pour in wine, raise heat to medium-high, and bring to a simmer. Reduce heat to low, cover tightly, and simmer until the shanks are very tender when pierced with a knife, 2 to 2 1/2 hours. Turn once or twice during cooking, and add water as necessary to maintain original level of liquid. Serve shanks garnished with rosemary sprigs.

BRAISED LAMB SHANKS WITH FRESH HERBS

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.

RED WINE-BRAISED LAMB SHANKS

Steps:

• Heat oil in heavy large skillet over medium-high heat. Add lamb shanks to skillet and cook until brown, turning occasionally, about 12 minutes.
• Transfer lamb to plate. Reduce heat to low. Add onion and garlic to skillet and sauté until tender, about 6 minutes. Return lamb to skillet. Pour in tomatoes with their juices and red wine. Stir in marjoram. Season generously with salt and pepper. Cover and simmer until lamb is very tender, turning lamb shanks occasionally, about 2 hours. (Can be prepared 1 day ahead. Cover and refrigerate. Return to boil before continuing.)Uncover and boil liquid until reduced to sauce consistency if necessary.

RED WINE AND HERB LAMB SHANKS

Steps:

• Preheat oven to 180°C.
• Heat the oil in a large non-stick pan over high heat and cook the shanks, in batches, for 1 to 2 minutes on each side or until browned, set aside.
• Add the leeks, onion, garlic, thyme and oregano to the pan and cook for 2 to 3 minutes.
• Add the flour and cook for 1 to 2 minutes and then add the wine and stock and bring to the boil and then return the shanks and cover with aluminium foil or tight fitting lid.
• Place in the oven and roast for 2 1/2 hours, turning every 30 minutes.
• Serve with polenta or mashed potatoes and steamed vegetables.
• TO FREEZE - shred meat of the bone and divide the meat and sauce into 4 portions and place in zip-lock bags or airtight containers and freeze for up to 3 months. TO DEFROST - place in the refrigerator overnight and allow to thaw completely.

SPRING LAMB SHANKS BRAISED IN WHITE WINE

Steps:

• Heat half the oil in a large, heavy, covered casserole or roasting pan, large enough to hold the lamb shanks. Add the lamb shanks, a few at a time, and brown them well on all sides over medium-high heat. Remove from the pan.
• Preheat the oven to 350 degrees.
• Add the remaining oil to the pan, lower the heat and saute the onion, leeks and celery until they are soft and lightly browned. Stir in all but 1/2 tsp of the garlic, then add the wine. Simmer for a few minutes, scraping the browned bits from the bottom of the pan.
• Stir in the rosemary, parsley sprigs and bay leaves. Season the mixture with salt and pepper, then return the lamb to the pan. Cover and place in oven to bake until the lamb is very tender, about 3 hours.
• While the lamb is baking, mix the remaining 1/2 tsp garlic with the minced parsley and lemon peel and set aside.
• When the lamb is tender, remove it from the pan. Bring the liquid to simmer on top of the stove and taste it for seasoning, adding more salt and pepper, if necessary. Dissolve the potato starch in the cold water and stir it in to thicken the sauce, then stir in the lemon juice.
• Return the lamb to the pan and baste it with the sauce. Can be prepared in advance and reheated before serving. Transfer the lamb to a platter and spoon the sauce over it. Sprinkle with the minced parsley, garlic and lemon peel mixture and serve.