BRAISED LAMB SHANKS RECIPE | ALLRECIPES
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 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
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
ANNE BURRELL'S BRAISED LAMB SHANKS RECIPE | ANNE BURRELL ...
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
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.
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BRAISED LAMB SHANKS RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 2 hours 40 minutes
Category Dinner, Lunch, Main course
Cuisine British
Calories 295 calories per serving
- 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.
BRAISED LAMB SHANKS WITH ROSEMARY RECIPE | EPICURIOUS
From epicurious.com
Reviews 3.7
- Uncover pot; simmer until meat is very tender, about 30 minutes longer. (Can be made 1 day ahead. Chill until cold; cover and keep chilled. Rewarm over medium heat before continuing.) Transfer shanks to platter; tent with foil. Boil juices in pot until thickened, about 15 minutes. Season with salt and pepper. Spoon over shanks.
BEAUTIFUL LAMB SHANKS | LAMB RECIPES | JAMIE OLIVER
From jamieoliver.com
Total Time 3 hours 30 minutes
Calories 702 calories per serving
- Preheat your oven to full whack. Put the dried chillies, raisins and apple juice in a bowl, then set aside.
- 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.
- As they’re browning, peel and finely chop the onions, peel and finely slice the garlic, then halve and deseed the chillies.
- 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.
- 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.
- Take your shanks out of the oven and turn the temperature down to 140°C/275°F/gas 1.
- Add the shanks to the casserole pan along with your tinned tomatoes and stock (if using) or equal amounts of water.
- 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.
- 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.
PERSIAN-SPICED LAMB SHANKS RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 2 hours 30 minutes
Cuisine middle eastern
Calories 791 per serving
- Use a large spoon to break the tender shank meat into large chunks. Serve in low, wide soup plates, giving each portion a spoonful of the juices. Accompany with steamed Basmati rice, lavash flatbread or a loaf of crusty French bread.
PERSIAN-SPICED LAMB SHANKS RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 2 hours 30 minutes
Cuisine middle eastern
Calories 791 per serving
- Use a large spoon to break the tender shank meat into large chunks. Serve in low, wide soup plates, giving each portion a spoonful of the juices. Accompany with steamed Basmati rice, lavash flatbread or a loaf of crusty French bread.
SLOW COOKED LAMB SHANKS IN RED WINE RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 3 hours 20 minutes
Calories 1741.9 per serving
- Serve up on individual plates and enjoy.
KLEFTIKO-STYLE LAMB SHANKS RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 3 hours 30 minutes
Category Dinner, Main course
Calories 737 calories per serving
- Heat the oven to 190C/170C fan/ gas 5. Tip the potatoes and peppers into a large roasting tin, then pour over the wine. Remove the lamb from the marinade and set aside, then pour the leftover marinade over the veg. Toss to combine, then arrange the lamb on top of the veg. Cover tightly with foil and bake for 2 hrs 30 mins. Remove the lamb from the tin, turn all the veg over, then turn the lamb over and return to the tin on top of the veg. Drizzle over a little more oil, if the tin seems dry. Bake for 30 mins more, uncovered, until the lamb is falling off the bone and the potatoes are golden around the edges. Leave to rest for 5 mins, then scatter over the feta and fresh oregano, if using.
BRAISED LAMB SHANKS RECIPE - FOOD NETWORK
Reviews 5
Total Time 4 hours 10 minutes
- 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.
ROASTED LAMB SHANKS RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.7
- Serve the lamb shanks and reserved vegetables (from the cooking liquid) with mashed potatoes, seasonal vegetables and the gravy.
LAMB SHANKS RECIPE - AUSTRALIAN WOMEN'S WEEKLY FOOD
From womensweeklyfood.com.au
Total Time 3 hours 30 minutes
Category Midweek Dinner, Workday lunches
Cuisine Modern European
- Serve lamb shanks on creamy mashed potatoes or white bean purée, drizzled with cooking liquid.
RIOJA-BRAISED LAMB SHANKS WITH CHORIZO AND GARLIC RECIPE ...
From bbc.co.uk
Reviews 4.7
- Serve the meat and vegetables with creamy mashed potatoes and lashings of the sauce.
RIOJA-BRAISED LAMB SHANKS WITH CHORIZO AND GARLIC RECIPE ...
From bbc.co.uk
Reviews 4.7
- Serve the meat and vegetables with creamy mashed potatoes and lashings of the sauce.
LAMB TAGINE RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 4 hours
Cuisine french
Calories 644 per serving
- To serve, transfer lamb and juices to a serving platter. Top with toasted almonds and any butter left in the small skillet, scallions, parsley and remaining cilantro. Sprinkle with fresh lemon juice to taste. Serve with flatbread or couscous, if desired.
SLOW-COOKER LAMB SHANKS - AUSTRALIAN WOMEN'S WEEKLY FOOD
From womensweeklyfood.com.au
Total Time 7 hours 30 minutes
Category Midweek Dinner
Cuisine Modern Australian
- Remove the lamb from the slow cooker; cover to keep warm. Turn the cooker to the high setting; cook, uncovered, for about 30 minutes or until sauce thickens slightly. Remove any fat from the surface. Serve the lamb with the sauce, mashed potatoes and steamed green vegetables, if desired.
BRAISED PORK SHANKS RECIPE - TIM LOVE | FOOD & WINE
From foodandwine.com
Reviews 4
Total Time 3 hours 30 minutes
- Strain the liquid, pressing hard on the solids; discard the solids. Return the liquid to the casserole and boil until reduced to 4 cups, about 20 minutes. Spoon off the fat, pour the pork gravy over the braised shanks and serve.
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1. Heat the oven to 150°C/130°C Fan. Pour the litre of water into a small casserole with a tightly fitting lid (I use one of 20cm diameter) and stir in the gochujang paste until dissolved, then add the salt, allspice, cumin seeds and star anise. Now add the lamb shank to the pot, and put over medium heat.
2. Cut the ginger into coins and add to the pot as well, along with the carrot, peeled (if you want) and cut into four, the garlic cloves, bruised with the flat of a wide-bladed knife, and the shallots, cut in half, though there is no need to peel them. In fact, I don’t bother to peel anything. Once everything’s in the pan, the lamb shank should be just covered. If it isn’t, add some more water.
3. Once it’s come to the boil, clamp on the lid and cook in the oven for 2–2½ hours, by which time the meat should be very tender indeed, and ready to fall off the bone.
4. Using tongs, transfer the lamb shank to a large-ish bowl, then strain the liquid over it. Leave to cool, then refrigerate overnight.
5. The next day, remove the solidified fat, and shred the meat – not too finely, you don’t want stringiness – into a small saucepan, pouring over the liquid, and in another pan, large enough to take the pasta and cabbage, bring water to the boil.
6. Shred the cabbage. When the water’s come to the boil, add salt, and turn the heat on very low under the pan of lamb and its broth so that it warms gently, though you do want it to be piping hot by the time the pasta and cabbage are cooked.
7. Add the pappardelle to the boiling salted water and when it’s 3 minutes away from its full cooking time (check the packet for instructions) add the cabbage and stir well. When both cabbage and pasta are cooked, drain, then divide between two noodle bowls.
8. Using a slotted spoon, lift out the hot lamb and share between the two bowls, then ladle the broth on top. If you have any of the crispy chilli oil add 1 teaspoon or so to each bowl, and take both bowls to the table, making sure you come back for the Chilli Crisp oil, so you can add more as you eat.
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Reviews 4.4
Total Time 35 minutes
Category side dish
- Garnish with parsley, if desired, before serving.
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