SOUS VIDE LAMB SHANKS RECIPES

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SLOW COOKER LAMB SHANKS - A DELICIOUS LAMB RECIPE FOR A ...



Slow Cooker Lamb Shanks - A Delicious Lamb Recipe For A ... image

If you want to cook to impress, then make these amazing slow cooker lamb shanks. The lamb completely melts in your mouth.

Provided by Michelle Minnaar

Total Time 8 hours 15 minutes

Prep Time 15 minutes

Cook Time 8 hours

Yield 4

Number Of Ingredients 9

30ml (2 tbsp) vegetable oil
4 lamb shanks
2 onions, peeled and chopped
4 garlic cloves, peeled and crushed
250ml (1 cup) red wine
440ml (1 can) chopped tomatoes
250ml (1 cup) lamb or vegetable stock
2 rosemary sprigs
15ml (1 tbsp) sugar [optional]

Steps:

  • Heat the oil in a large frying pan.
  • Fry the lamb shanks for 4-5 minutes, turning regularly, or until browned all over. Place the lamb shanks in the slow cooker.
  • Add an extra splash of oil if needed and fry the onions until translucent, which will take about 5 minutes.
  • Deglaze the frying pan with red wine and continue to cook for 2-3 minutes.
  • Pour the onions and red wine in the slow cooker with the lamb shanks.
  • Add the tomatoes, stock and rosemary too, and give everything a stir.
  • Cook on the low setting for 8 hours.
  • The lamb shanks should now be tender and falling off the bone. Take them out and keep warm.
  • Remove the rosemary sprigs and transfer the rest of the contents, plus the sugar [optional], to a food processor. Blend until smooth.
  • Serve the lamb shanks on a pile of mash with huge quantities of the gravy poured on top. Enjoy!

Nutrition Facts : Calories 992 calories, SugarContent 9 g, SodiumContent 175 mg, FatContent 103.4 g, SaturatedFatContent 83.6 g, TransFatContent 0 g, CarbohydrateContent 15.4 g, FiberContent 2.3 g, ProteinContent 7.5 g, CholesterolContent 18.2 mg

MOROCCAN LAMB TAGINE RECIPE | INA GARTEN | FOOD NETWORK



Moroccan Lamb Tagine Recipe | Ina Garten | Food Network image

One of my favorite winter dinners is a warm, satisfying bowl of stew. And I'm not alone; if you think about it, each nationality has its own version of meat and vegetables simmered in one big pot, whether it's classic Irish beef stew or French beef bourguignonne or Texas chili. One night I came across a recipe for Moroccan lamb tagine in, of all places, an Australian cookbook called Bills Sydney Food. I was feeling adventurous and decided to play around with my own version of it using lamb shanks, Yukon Gold potatoes, sweet potatoes, butternut squash and lots of Eastern spices. I can't think of a more delicious, comforting dinner to serve to family or friends on a cold night. And the best part is that you can make the entire pot a day ahead of time, refrigerate it and just reheat it slowly on top of the stove. All you'll need to make that night is some couscous!

Provided by Ina Garten

Total Time 3 hours 45 minutes

Prep Time 25 minutes

Cook Time 3 hours 20 minutes

Yield 6 servings

Number Of Ingredients 19

Good olive oil
6 small frenched lamb shanks (5 to 6 pounds total)
3 cups chopped yellow onions (2 large onions)
3 garlic cloves, thinly sliced
1 tablespoon grated fresh ginger
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground turmeric
1 1/2 teaspoons ground cumin
1/2 teaspoon ground cardamom
1 (4-inch) cinnamon stick
1 (28-ounce) can diced tomatoes, such as San Marzano
2 cups good chicken stock, preferably homemade
2 tablespoons light brown sugar, lightly packed
4 (1/2-inch-thick) slices of lime
Kosher salt and freshly ground black pepper
1 pound Yukon Gold potatoes, unpeeled and 1-inch-diced
1 pound butternut squash, peeled and 1-inch-diced
1/2 pound sweet potatoes, unpeeled and 1-inch-diced
Couscous, for serving

Steps:

  • Preheat the oven to 300 degrees F. Heat 2 tablespoons of olive oil in a very large (12-to-13-inch) pot or Dutch oven, such as Le Creuset. Pat the lamb shanks dry with paper towels. In batches, add the lamb shanks to the pot and cook over medium heat for 3 minutes on each side, until they are nicely browned. Transfer to a plate and brown the remaining shanks, adding a little more oil, if necessary. Transfer all the shanks to the plate and set aside.
  • Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally, adding more oil, if necessary. Add the garlic and ginger and cook for just 30 seconds. Add the chili powder, turmeric, cumin, cardamom and cinnamon and cook for one minute. Stir in the tomatoes and their liquid, the chicken stock, brown sugar, lime, 1 tablespoon salt and 1 teaspoon pepper. Add the potatoes, butternut squash and sweet potatoes and bring to a boil. Place the lamb shanks in the pot, spooning some of the sauce and vegetables over the shanks. (They will not be completely submerged.) Cover the pot and bake for 3 hours, until the lamb shanks are very tender. Serve hot with couscous.

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MOROCCAN LAMB TAGINE RECIPE | INA GARTEN | FOOD NETWORK
One of my favorite winter dinners is a warm, satisfying bowl of stew. And I'm not alone; if you think about it, each nationality has its own version of meat and vegetables simmered in one big pot, whether it's classic Irish beef stew or French beef bourguignonne or Texas chili. One night I came across a recipe for Moroccan lamb tagine in, of all places, an Australian cookbook called Bills Sydney Food. I was feeling adventurous and decided to play around with my own version of it using lamb shanks, Yukon Gold potatoes, sweet potatoes, butternut squash and lots of Eastern spices. I can't think of a more delicious, comforting dinner to serve to family or friends on a cold night. And the best part is that you can make the entire pot a day ahead of time, refrigerate it and just reheat it slowly on top of the stove. All you'll need to make that night is some couscous!
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  • Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally, adding more oil, if necessary. Add the garlic and ginger and cook for just 30 seconds. Add the chili powder, turmeric, cumin, cardamom and cinnamon and cook for one minute. Stir in the tomatoes and their liquid, the chicken stock, brown sugar, lime, 1 tablespoon salt and 1 teaspoon pepper. Add the potatoes, butternut squash and sweet potatoes and bring to a boil. Place the lamb shanks in the pot, spooning some of the sauce and vegetables over the shanks. (They will not be completely submerged.) Cover the pot and bake for 3 hours, until the lamb shanks are very tender. Serve hot with couscous.
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