BRAISED LAMB RECIPES

Name: Braised Lamb Shanks
Prep time: 20 min
Cook time: 3 h
Total time: 5 h 50 min
Yield: 4 servings
Cuisine: italian
Ingredients: 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

ANNE BURRELL'S BRAISED LAMB SHANKS RECIPE | ANNE BURRELL ...

Anne Burrell's Braised Lamb Shanks Recipe | Anne Burrell ... image

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

Provided by Anne Burrell

Categories main-dish

Total Time 5 hours 50 minutes

Prep Time 20 minutes

Cook Time 3 hours 0 minutes

Yield 4 servings

Number Of Ingredients 19

Ingredients

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.

BRAISED LAMB SHANKS RECIPE | BBC GOOD FOOD

Braised lamb shanks recipe | BBC Good Food image

Lamb shanks are good value, and as each one is a portion, serving is a cinch. You can braise the shanks up to two days ahead

Provided by Good Food team

Categories Dinner, Lunch, Main course

Total Time 2 hours 40 minutes

Prep Time 10 minutes

Cook Time 2 hours 30 minutes

Yield 8

Number Of Ingredients 11

Ingredients

2 tbsp olive oil
8 lamb shanks
1 onion, roughly chopped
2 carrots, roughly chopped
few sprigs fresh rosemary
3 fresh bay leaves
4 garlic cloves, left whole
2 tbsp plain flour
1 tbsp tomato purée
350ml white wine
500ml lamb or chicken stock

Steps:

Heat oven to 200C/fan 180C/gas 6. Pour the oil in a casserole dish or roasting tray large enough to fit all the shanks. With the pan set over a high heat on the hob, spend a good 10 mins browning the lamb all over.
Remove the lamb, add the onion and carrot and cook for 10 mins until starting to brown. Stir in the herbs and garlic and cook for a few mins more. Stir in the flour and tomato purée, season well then pour over the wine and stock.
Return the lamb shanks to the pan. Bring to a simmer, cover with a lid or tightly with foil and cook in the oven, undisturbed, for 1½-2 hrs until lamb is tender. Remove the lamb from the sauce and set aside.
Put pan back on the hob and bubble the sauce down for about 15 mins until rich and glossy. Pass through a sieve into a jug. The lamb and sauce can be stored in the fridge for two days or frozen for one month. To serve, reheat the lamb in the sauce, adding a splash of water if the sauce is too thick.

Nutrition Facts : Calories 295 calories, FatContent 18 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 5 grams carbohydrates, SugarContent 2 grams sugar, ProteinContent 25 grams protein, SodiumContent 0.41 milligram of sodium

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