HOW TO ROAST LAMB SHANKS RECIPES

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ROASTED LAMB SHANKS RECIPE - BBC FOOD



Roasted lamb shanks recipe - BBC Food image

These slow-roasted lamb shanks couldn't be simpler to make and the result is meltingly tender lamb.

Provided by BBC Food

Prep Time 30 minutes

Cook Time 2 hours

Yield Serves 6

Number Of Ingredients 12

1 tbsp oil
6 lamb shanks, trimmed
1 carrot, peeled, cut in half
1 onion, peeled, cut in half
5 whole peppercorns
2-3 garlic cloves, peeled, crushed lightly
bunch fresh thyme
small bunch fresh rosemary
750ml/1¼ pints red wine
6-10 tbsp redcurrant jelly, to taste
mashed potato
boiled seasonal vegetables

Steps:

  • Heat the oil in a heatproof casserole over a high heat and brown the lamb shanks all over, until evenly coloured.
  • Add the carrot, onion, peppercorns, garlic and herbs.
  • Pour over enough wine to cover the meat of the shanks - about a whole bottle - then set the casserole aside to cool. Chill in the fridge overnight. (This helps to tenderise the meat.)
  • The next day, preheat the oven to 160C/325F/Gas 3. Place the casserole, covered with a lid, into the oven and cook for 2-2½ hours, or until the meat is tender. Slightly uncover the pot for the last hour so that the liquid will start to reduce. If the simmering becomes too lively during cooking, reduce the temperature slightly.
  • Remove the casserole from the oven. Remove the shanks from the cooking liquid and place in a roasting dish. Spoon over a couple of ladles of the cooking liquid to keep the shanks moist. Reserve the remaining cooking liquid. Roast the shanks in the oven for 45-60 minutes, or until the meat is falling off the bone.
  • Remove the vegetables from the cooking liquid with a slotted spoon or strain the liquid through a sieve.
  • Heat the cooking liquid until boiling, then boil until the volume has reduced by half. Stir in the redcurrant jelly until melted.
  • Serve the lamb shanks and reserved vegetables (from the cooking liquid) with mashed potatoes, seasonal vegetables and the gravy.

LAMB SHANKS – INSTANT POT RECIPES



Lamb Shanks – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 30 minutes

Cook Time 90 minutes

Yield 4 servings

Number Of Ingredients 16

1/4 cup olive oil
3 cloves garlic (minced)
2 tbsp brown sugar
1 tbsp each dried oregano (smoked paprika, kosher salt)
1/2 tsp cumin
1 cinnamon stick
1 1/2 - 2 lbs lamb shanks (preferably skinless, about 3 shanks )
1/4 cup olive oil
1 onion (chopped)
3 carrots (chopped)
2 bay leaves
2 cups red wine
4 cups beef broth (warmed)
3 tbsp cornstarch
3 tbsp cold water
1/4 cup chopped italian parsley (for garnish (optional))

Steps:

  • In a large bowl, combine Marinade Mixture ingredients. Add lamb shanks and coat well. Set aside and allow to marinate for at least 30 minutes.
  • Once 30 minutes have elapsed, add 1/4 cup olive oil to the Instant Pot. Using the display panel select the SAUTÉ function.
  • When oil gets hot, brown the meat on all sides, 3-4 minutes per side. Meat will not be cooked through. Do not crowd the pot--you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
  • Add onion, carrots, bay leaves and remaining marinade to the pot and Sauté until onions are soft, 4-5 minutes.
  • Add wine to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot, then simmer and reduce by half (about 10 minutes).
  • Add warmed broth and return the meat to the pot, turning once to coat.
  • Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 30 minutes.
  • When the time is up, let the pressure naturally release (about 15-20 minutes).
  • Carefully remove the meat from the pot and cover loosely with foil, reserving juices.
  • Strain liquid and return to pot, discarding solids. In a small bowl, mix together cornstarch and cold water. Stir into the pot until thickened, returning to SAUTÉ mode as needed.
  • Serve lamb topped with gravy alongside mashed white or sweet potatoes, noodles or rice. Garnish with chopped parsley.

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