JINX-PROOF BRAISED LAMB SHANKS
Lamb shanks are one of the most foolproof meat choices out there; and when you braise it, you have about as close to a sure thing as there is. After a long, slow roast in an aromatic, deeply flavored broth, these lamb shanks are sure to get rave reviews.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb Shanks
Time 3h
Yield 6
Number Of Ingredients 17
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Place lamb shanks into a roasting pan and drizzle with olive oil; season with salt, black pepper, dried rosemary, and thyme. Toss lamb shanks to coat with oil and seasonings.
- Roast in the preheated oven until lamb is browned, about 30 minutes.
- Reduce oven heat to 325 degrees F (165 degrees C).
- Melt butter in a saucepan over medium-high heat; cook and stir onion, celery, and carrot in the hot butter until onion is browned, about 10 minutes. Stir flour into vegetables until combined; mix in garlic. Cook and stir for 1 more minute.
- Pour red wine into vegetable mixture, stir to combine, and mix in chicken stock, water, balsamic vinegar, and cinnamon. Pour sauce over lamb shanks in the roasting pan. Cover roasting pan with aluminum foil, sealing foil loosely so that the sauce can reduce slightly as it cooks.
- Bake lamb shanks for 1 hour; flip lamb shanks and place foil back on dish. Continue baking until a fork inserts easily into the meat, about 1 more hour. Transfer lamb shanks to a large bowl, cover with foil, and let rest for 10 minutes.
- Pour braising liquid into a saucepan, place over high heat, and boil for 10 minutes, skimming fat as it reduces and thickens slightly. Stir chopped rosemary into sauce, check levels of salt and pepper, and serve lamb shanks with pan sauce.
Nutrition Facts : Calories 502.3 calories, Carbohydrate 8.2 g, Cholesterol 168.7 mg, Fat 27.3 g, Fiber 1.3 g, Protein 49.6 g, SaturatedFat 10.2 g, Sodium 153.4 mg, Sugar 2.9 g
ASIAN STYLE BRAISED LAMB SHANKS
A recipe from Bill Granger's Holiday Cookbook. I reduced the 5 spice to half a teaspoon as I find it a bit overpowering. Feel free to use the original full teaspoon if you want to..
Provided by JustJanS
Categories Lamb/Sheep
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Dust the shanks in the seasoned flour, shaking off any excess. Heat half the oil in a heavy based pan over high heat and brown the lamb on all sides-this might need to be done in a couple of batches. Remove and set aside.
- Add the remaining oil to the pan and cook the onion for a 2-3 minutes. Add the garlic, chilli, ginger and five spice and cook stirring for 1-2 minutes until fragrant.
- Add the remaining ingredients, stir well and bring to the boil.
- Return the lamb to the pan, reduce the ehat to low and simmer covered for 1 1/2 hours or the meat is almost falling off the bone and very tender.
- Check the seasonings and skim off any excess oil.
- Serve over mash (wasabi mash is good) or rice, with steamed green veg and lime wedges.
Nutrition Facts : Calories 1343.1, Fat 74.6, SaturatedFat 28.5, Cholesterol 484.2, Sodium 1139.6, Carbohydrate 13.4, Fiber 2.2, Sugar 7.4, Protein 147
LAMB SHANKS MASSAMAN CURRY
Recipe video above. Epic combination - fall apart lamb shanks in a rich massaman curry sauce, a wildy popular dish at upscale Thai restaurants! The coconut and spice infused flavour of the curry sauce is a dead set perfect match with the flavour of lamb meat. Don't be fooled by the simplicty of this recipe - hours in the oven works magic. (Read in post if you are dubious!)SPICINESS - mild! Massaman curry is one of the mildest curries in Thai cuisine.
Provided by Nagi
Categories Mains
Number Of Ingredients 11
Steps:
- Preheat oven to 180°C/350°F (160°C fan).
- Mix curry paste, coconut milk and stock in a 22 x 33cm / 9 x 13" baking dish, preferably glass or ceramic (Note 5). Add onion, potato, star anise, cinnamon and lamb.
- Turn shanks to coat in sauce, then cover with foil.
- Bake in oven for 2 hours. Remove foil, bake for a further 1 hour (small shanks) or 1.5 hrs (medium to large shanks), turning lamb twice to brown evenly, until meat is so tender it can easily be teased apart with 2 forks.
- Remove lamb onto plate. Carefully skim off excess fat off the surface (tilt dish, it's easier) - I get about 1/3 cup. Mix sauce in baking dish - it should be reduced down to a syrupy thickness (Note 6).
- Serve lamb with sauce over jasmine rice, garnished with chilli and coriander. For a larger banquet, put the curry out on a platter to share!
Nutrition Facts : Calories 672 kcal, Carbohydrate 22 g, Protein 39 g, Fat 66 g, SaturatedFat 36 g, Cholesterol 146 mg, Sodium 163 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
BRAISED LAMB SHANKS
Provided by Food Network
Time 4h10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees. Heat the olive oil in a large, deep Dutch oven with a tight-fitting lid over moderate heat until hot but not smoking. Season the lamb shanks with salt and pepper and cook, in batches if necessary, turning with tongs, until well browned, about 10 minutes each batch. Remove the lamb shanks with tongs to a plate and set aside.
- Stir the onions, carrots, rosemary, bay leaves, and garlic into the dutch oven and cook, stirring, until the onions are very soft, about 5 minutes. Add 2 1/2 cups of the wine and deglaze the pan. Bring the mixture to a boil, reduce the heat, and simmer for 5 minutes. Taste for seasoning.
- Return the lamb shanks to the pot and braise the mixture, tightly covered, in the oven for 1 hour. Uncover and braise for 2 more hours, turning the shanks every 30 minutes. Stir in the turnips and the remaining 1/2 cup of the wine, and continue to braise, in the oven for 30 minutes. Discard the bay leaves. Season to taste with salt and pepper.
- 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.
VIETNAMESE LAMB SHANKS WITH SWEET POTATOES
Meltingly tender and full of classic Asian flavours, these lamb shanks are perfect for freezing
Provided by Diana Henry
Categories Dinner, Main course
Time 3h20m
Number Of Ingredients 16
Steps:
- Heat oven to 160C/140C fan/gas 3. Heat 1 tbsp oil in a heavy-bottomed casserole, season the shanks, then brown them 2 at a time on all sides, adding the remaining oil for the second batch. Remove the lamb and add the onions. Fry them quite briskly, about 30 secs, add the ginger, garlic and chopped chilli, then turn the heat down and cook for 1 min. Add 1 tbsp sugar, stir, then add the star anise, lemongrass, stock, purée and seasoning. Bring to the boil.
- Cover and cook in the oven for 1½ hrs, then add the sweet potatoes and cook for 1 hr more. The lamb should be completely tender and almost falling off the bones. Stir in the fish sauce, lime juice and 1 tsp sugar to just lift the flavour, then scatter with the mint, basil and the sliced chilli to serve.
LAMB SHANKS ASIAN-STYLE
Delicious sticky lamb shanks, great when served with a fragrant rice and steamed baby bok choy. Wonderful Asian flavours of fresh ginger, sesame oil and teriyaki! Source: Monda Rosenberg
Provided by Elly in Canada
Categories Lamb/Sheep
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Measure flour and salt into a large plastic bag. If shanks are damp, pat dry with paper towels. Add 1 shank to bag. Shake to coat. Remove to a large platter. Repeat with remaining pieces. Save excess flour.
- Lightly coat a large wide saucepan with oil and set over medium-high heat. When hot, add 2 or 3 shanks. Brown on all sides, 3 to 4 minutes. Add oil as needed. If pan gets too hot, reduce heat to medium. Remove each shank to a large plate as it is browned. Repeat with remaining shanks.
- Meanwhile, slice onions in half. Place cut side down on cutting board and slice into thin strips.
- After removing shanks from pan, reduce heat to medium.
- Add onions, ginger and a little more oil.
- Stir often until onion softens, 3 to 4 minutes.
- Sprinkle with reserved flour mixture and stir until evenly mixed.
- Gradually stir in sherry. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom.
- Stir in broth, teriyaki, chili flakes, sesame oil, star anise and mushrooms.
- Bring to a boil, stirring often.
- Return shanks to pan. Reduce temperature to medium-low.
- Cover and simmer, turning shanks occasionally, until tender and meat is almost falling from bone, approximately 3 hours. Serve with sauce drizzled overtop.
- Note: I use 1/2 cup fresh ginger and 2 teaspoons chili flakes. Port or marsala wine can be used instead of sherry. Enjoy!
Nutrition Facts : Calories 1719.3, Fat 87.7, SaturatedFat 35.1, Cholesterol 612, Sodium 2654.8, Carbohydrate 24.2, Fiber 2, Sugar 9.2, Protein 185.4
BASIC BRAISED LAMB SHANKS
A friend shared this recipe with me many years ago. My son-in-law loves these lamb shanks as part of a hearty meal with baked potatoes, a hot vegetable and fresh fruit salad. Of course, I include mint jelly on the side. -Jeanne McNamara, Camillus, New York
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place lamb in a greased 2-1/2-qt. baking dish. Combine the broth, soy sauce, brown sugar, garlic and mustard; pour over meat. Cover and bake at 325° for 1-1/2 to 2 hours or until the meat is tender.
Nutrition Facts : Calories 451 calories, Fat 21g fat (9g saturated fat), Cholesterol 159mg cholesterol, Sodium 2419mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 48g protein.
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