Best Braised Lamb Shank Food

SLOW BRAISED LAMB SHANKS

Steps:

• Pre-heat the oven to 160ºC/320ºF.
• Season the lamb shanks generously with salt and pepper. Brown the lamb shanks in a large, deep oven-proof pot/pan until well-browned on both sides. Remove from the pan and set aside.
• In the same pan, fry the onion, carrot, celery and garlic until soft and fragrant. Add the herbs and tomato paste and cook for 30 seconds before adding the red wine and stock. Allow to come to a simmer then add the lamb shanks back into the sauce.
• Cover with a lid and place in the oven. Allow to braise slowly for 2-3 hours until the lamb is soft and succulent. Check on the lamb shanks half-way through cooking and add more stock if necessary.
• Remove from the oven and serve.

BRAISED LAMB SHANKS

Steps:

• Combine flour and pepper in large ziplock bag (I used a freezer bag).
• Dredge lamb shanks in flour.
• Thinly slice onion, mince garlic.
• Heat oil in large frying pan.
• Fry shanks until golden brown on each side.
• Turn with tongs.
• Place shanks in Dutch Oven, or large oven proof pot with lid.
• Add minced garlic and bay leaves to pot.
• Add onion slices to frying pan.
• Cook stirring occasionally until onion is soft.
• Add red wine to frying pan.
• Cook stirring occasionally until slightly syrupy, approximately five minutes.
• Pour onion mixture over shanks.
• Sprinkle Italian seasoning over shanks.
• Pour beef stock into pot.
• Cook in 375 F oven for 2 hours and 15 minutes.
• Sprinkle with salt and pepper to taste.
• If desired sauce may be thickened by removing lamb shanks to plate and simmering sauce on stove top for 15 minutes or until it coats the back of a spoon.
• Return shanks to sauce to rewarm.

ELEGANT BRAISED LAMB SHANK DINNER RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Season the lamb shanks all over with salt and pepper.
• Heat the canola oil in a large Dutch oven over medium-high heat.
• Sear 2 lamb shanks at a time until a dark brown crust forms on one side, 3-5 minutes. Sear the other sides of the meat until evenly browned. Remove the shanks from the pan and set aside. Remove all but 2 tablespoons of fat from the pan.
• Add the minced carrots, onion, celery, and minced garlic to the pot. Season with salt and pepper, and cook until the vegetables are deeply caramelized, 15-20 minutes.
• Add the tomato paste and cook until it browns and is aromatic, 5 minutes.
• Add the red wine and scrape the bottom of the pot to release the flavorful browned bits stuck to the bottom. Cook until the wine reduces by half and thickens slightly, 3 minutes.
• Add the chicken stock, orange juice, lemon juice, rosemary, thyme, and bay leaves. Stir and bring to a boil.
• Return the lamb shanks to the Dutch oven, cover, and place in the oven for 2 hours, turning the shanks halfway through, until the lamb is tender and the braising liquid has thickened.
• About halfway through the lamb cooking time, add the oblique-cut carrots, Brussels sprouts, red pearl onions, and whole garlic cloves to a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to combine. Roast in the oven for 1 hour, or until the vegetables are tender.
• Right after the potatoes finish boiling, drain and transfer to a large bowl. Season with plenty of salt and a bit of white pepper, and mash the potatoes until as smooth as possible.
• Fold in the butter, sour cream, and heavy cream until smooth and light.
• Make the citrus gremolata: In a small bowl, combine the parsley, lemon zest, flaky salt, garlic, chives, horseradish, and orange zest.
• To serve, scoop mashed potatoes onto a plate. Add roasted vegetables and a lamb shank. Top with the braising liquid and citrus gremolata.
• Enjoy!

BRAISED LAMB SHANKS

Steps:

• Heat oven to 200C/fan 180C/gas 6. Pour the oil in a casserole dish or roasting tray large enough to fit all the shanks. With the pan set over a high heat on the hob, spend a good 10 mins browning the lamb all over.
• Remove the lamb, add the onion and carrot and cook for 10 mins until starting to brown. Stir in the herbs and garlic and cook for a few mins more. Stir in the flour and tomato purée, season well then pour over the wine and stock.
• Return the lamb shanks to the pan. Bring to a simmer, cover with a lid or tightly with foil and cook in the oven, undisturbed, for 1½-2 hrs until lamb is tender. Remove the lamb from the sauce and set aside.
• 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

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.

BRAISED LAMB SHANKS

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.

BRAISED LAMB SHANKS

Steps:

• Pre-heat oven to 160c.
• Heat the oil in a big, heavy-based, oven-proof pan.
• Brown the shanks well on all sides, remove, fry the garlic, onions and carrot until they are softened.
• Add the tinned tomatoes and their juice to the pan, sit the shanks on top, then add the remaining ingredients.
• Use enough stock to just barely cover the shanks.
• Put the un-covered pan in the oven.
• Braise for about 2 hours, checking it every 30 minutes or so.
• Turn the shanks each time you check, and replace the liquid (some will evaporate during cooking) to bring it to half-way up the shanks.
• The shanks are done when the meat is beginning to fall of the bone.
• Remove them and place on a warmed serving dish Strain the liquid, pressing with a spoon to get all the juices out.
• Skim and discard as much fat as you can, then reduce the remaining liquid to a nice gravy consistency.
• Pour over the shanks and serve.

BRAISED-LAMB SHANK SHEPHERD'S PIE WITH CREAMED SPINACH

Steps:

• Prepare lamb:
• Preheat oven to 450°F.
• Put lamb shanks in a large metal roasting pan, then rub with oil and season with salt and pepper. Arrange onion wedges around lamb. Roast lamb in middle of oven 40 minutes. Turn shanks over, scatter with herb sprigs, and roast 40 minutes more.
• Pour wine, broth, and water into roasting pan. Cover pan tightly with foil and braise lamb until tender, 45 minutes to 1 hour. Transfer shanks to a plate and remove and discard skins from onions. Pour cooking liquid (including onions) into a large glass measure (do not clean roasting pan).
• Prepare potatoes and boil carrots while lamb roasts:
• Pierce each potato once with a fork and bake on rack in lower third of oven until cooked through, 45 to 50 minutes.
• Cool potatoes 10 minutes, then halve lengthwise and scoop out flesh. Force warm potatoes through ricer into a bowl. Stir in salt, milk, and pepper to taste.
• Cook carrots in boiling salted water until tender, about 10 minutes. Rinse under cold running water to stop cooking.
• Make gravy:
• Skim fat from cooking liquid (you'll have about 2 1/2 cups broth). Whisk together 1 cup broth and flour in a large bowl to make a thin paste, then whisk in remaining broth (including onions). Set roasting pan across 2 burners and pour broth mixture into pan. Boil over moderate heat, whisking, until thickened, about 5 minutes. Remove from heat and season with salt and pepper.
• Cut lamb meat from bones, then tear meat into bite-size pieces. Stir meat into gravy.
• Assemble and bake pie:
• Reduce oven to 350°F.
• Spoon lamb-shank mixture into a 12- by 3-inch oval gratin dish or a 2 1/2- to 3-quart shallow baking dish, spreading evenly. Scatter carrots over lamb, then top with creamed spinach, spreading evenly. Top spinach with mashed potatoes, spreading evenly to edges of dish to cover filling completely. Make swirl patterns on surface of potatoes with back of spoon, then drizzle with melted butter.
• Put baking dish in a foil-lined shallow (1-inch-deep) baking pan to catch drips and bake until top is golden and filling is bubbling, about 1 hour.