COOKING LAMB SHANKS IN OVEN RECIPES

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BEAUTIFUL LAMB SHANKS | LAMB RECIPES | JAMIE OLIVER



Beautiful Lamb Shanks | Lamb Recipes | Jamie Oliver image

This is a killer dinner! Rehydrating dried chillies in apple juice with raisins releases their heat and infuses them with a sticky sweetness that goes insanely well with lamb.

Total Time 3 hours 30 minutes

Yield 4

Number Of Ingredients 14

2-3 smoked ancho chillies
1 large handful of raisins
285 ml unsweetened apple juice
4 lamb shanks
olive oil
3 red onions
8 cloves of garlic
2-3 fresh red chillies
1 heaped teaspoon smoked paprika
3 fresh bay leaves
2-4 sprigs of fresh rosemary
1 x 400 g tin of quality plum tomatoes
750 ml organic chicken stock optional
red wine vinegar

Steps:

    1. Preheat your oven to full whack. Put the dried chillies, raisins and apple juice in a bowl, then set aside.
    2. Put the lamb shanks in a roasting tray, then rub all over with oil, sea salt and black pepper. Bang them in the oven for 20 minutes.
    3. As they’re browning, peel and finely chop the onions, peel and finely slice the garlic, then halve and deseed the chillies.
    4. Get a casserole pan that will fit the shanks quite snugly — about 24cm in diameter and 10cm deep. Put it on a medium heat and add a lug of olive oil, the onions, garlic, fresh chilli, smoked paprika, bay leaves and rosemary. Leave to sweat for about 10 minutes.
    5. Once the onions have softened, put the rehydrated chillies and raisins into a food processor or liquidiser, along with any leftover apple juice, then blitz (feel free to sneak in a swig of red wine or bourbon here!) until you’ve got a paste. Stir this into your onions.
    6. Take your shanks out of the oven and turn the temperature down to 140°C/275°F/gas 1.
    7. Add the shanks to the casserole pan along with your tinned tomatoes and stock (if using) or equal amounts of water.
    8. Stir everything together, cover and put in the oven to stew for 2 hours 30 minutes to 3 hours, or until the meat is falling off the bone and the sauce is thick, topping up with water or stock as you go.
    9. Take it out of the oven, have a taste and season with salt and pepper and a dash of vinegar. Serve with steamed greens, mash, flatbreads, or whatever you fancy.

Nutrition Facts : Calories 702 calories, FatContent 36.8 g fat, SaturatedFatContent 15 g saturated fat, ProteinContent 54.3 g protein, CarbohydrateContent 39.4 g carbohydrate, SugarContent 28 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

BRAISED LAMB SHANKS RECIPE | ALLRECIPES



Braised Lamb Shanks Recipe | Allrecipes image

Succulent braised lamb shanks slow cooked in a red wine, tomato, and fresh basil sauce. Serve with mushroom risotto and grilled zucchini.

Provided by Mrs Savage

Categories     Meat and Poultry    Lamb    Shanks

Total Time 3 hours 20 minutes

Prep Time 20 minutes

Cook Time 3 hours 0 minutes

Yield 4 servings

Number Of Ingredients 11

2 large white onions, chopped
4 lamb shanks
2 cups dry red wine
1 cup balsamic vinegar
⅓ cup olive oil
4 cloves garlic, pressed
2 lemons, quartered
2 (14.5 ounce) cans diced tomatoes
1 bunch fresh basil, chopped
1 tablespoon kosher salt
1 tablespoon cracked black pepper

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place the onions in a layer in the bottom of a Dutch oven or medium roasting pan with a lid. Arrange the lamb shanks on top of the onions. Pour the wine, balsamic vinegar and olive oil over the lamb. Place a clove of pressed garlic next to each shank, and a quarter of a lemon on each side. Pour the tomatoes over everything, then season with salt, pepper and basil.
  • Cover and place in the preheated oven. Cook for 3 hours. Use juices from the pan to make a nice flavorful gravy.

Nutrition Facts : Calories 572.4 calories, CarbohydrateContent 34.4 g, CholesterolContent 86.3 mg, FatContent 25.2 g, FiberContent 6.3 g, ProteinContent 32.5 g, SaturatedFatContent 4.9 g, SodiumContent 1851.3 mg, SugarContent 17.9 g

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    1. Preheat your oven to full whack. Put the dried chillies, raisins and apple juice in a bowl, then set aside.
    2. Put the lamb shanks in a roasting tray, then rub all over with oil, sea salt and black pepper. Bang them in the oven for 20 minutes.
    3. As they’re browning, peel and finely chop the onions, peel and finely slice the garlic, then halve and deseed the chillies.
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    5. Once the onions have softened, put the rehydrated chillies and raisins into a food processor or liquidiser, along with any leftover apple juice, then blitz (feel free to sneak in a swig of red wine or bourbon here!) until you’ve got a paste. Stir this into your onions.
    6. Take your shanks out of the oven and turn the temperature down to 140°C/275°F/gas 1.
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