Braised Lamb Shanks With Artichokes 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:

• 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:

• In a large skillet, brown lamb in oil; remove and set aside. Add the onion and garlic; saute until tender. Stir in flour; cook and stir for 1 minute. Add bouillon and water; stir to dissolve. , Return lamb to pan. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender.

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!

BASIC BRAISED LAMB SHANKS

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.

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 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.

LAMB SHANKS WITH ARTICHOKE HEARTS

Steps:

• Preheat oven to 300°F.
• Rub shanks with 1 tbsp lemon juice and season. In a skillet, saute shanks in olive oil and sear, turning to brown all sides.
• Transfer shanks to a casserole dish and sprinkle with remaining lemon juice, garlic, and oregano. Add onion and bake covered, for 2 1/2 hours.
• Add beef broth, wine, and artichoke hearts. raise heat to 350°F and bake covered for 30 minutes more.
• Transfer lamb and chokes to a platter to keep warm. Mix cornstarch and water in a cup. On stovetop, Add cornstarch mixture to the casserole dish and cook with the lamb juice on med-high heat to thicken.

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.

LAMB SHANKS BRAISED WITH ANISE AND ORANGE

Steps:

• Finely grind star anise in spice grinder or in mortar with pestle. Rub half of ground star anise over lamb shanks. Sprinkle lamb with salt and pepper. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Working in batches, add lamb to pot; brown on all sides, about 12 minutes per batch. Transfer lamb to bowl. Add 1 tablespoon oil to pot; add onions, celery, carrots and garlic and sauté until golden, about 10 minutes. Return lamb to pot. Add all stock, orange juice, peel and remaining star anise. Bring to boil. Reduce heat; cover and simmer until lamb is tender, about 1 hour 45 minutes. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat before continuing.)
• Transfer lamb to large bowl. Cover with foil. Working in batches, transfer cooking liquid and vegetables to processor; puree until smooth. Return liquid to pot. Boil until liquid is reduced to 6 cups, about 20 minutes. Mix in honey. Season to taste with salt and pepper. Pour over lamb and serve.

BRAISED LAMB SHANKS WITH CARAMELIZED VEGETABLES

Steps:

• Brown lamb shanks all over in a fry pan, remove and set to one side.
• In a large saucepan, heat some oil, add onion and celery, cook until onion softens.
• Add wine, stock, garlic bulb, rosemary, thyme, bay leaf and vinegar. Return lamb and bring to the boil, reduce heat to a simmer and cook covered over a very low heat, for 2-21/2 hours or until lamb is falling off the bone.
• Remove lamb and keep warm, remove garlic bulb, strain the liquid through a sieve, return liquid to pan.
• Squeeze garlic from bulb (either use a few sheets of kitchen roll to hold the back and squeeze or place in the fridge to cool quicker.) Either blend or process sauce until smooth.
• Mix a little water with the cornflour and add to sauce, bring to the boil and stir until mixture thickens.
• Caramelized Vegetables.
• You will notice if you read the intro above I usually make this with parsnips, turnips and carrots but I could get a hold of these so I made it with carrot and sweet poatoes instead.
• Combine all the ingredients, except thyme, in a roasting pan, coat vegetables well, place thyme sprigs on top, and roast 30-40 Min's, covered, in a pre-heated oven 180 degrees celcius or until vegetables are cooked through.
• Serve over mash with caramelized vegetables.

BRAISED LAMB SHANKS

Steps:

• Trim the fat off the lamb shanks, leaving only a thin layer. Salt and pepper them.
• Select a pan with a tight-fitting lid that is large enough for the shanks to rest side by side. Without adding any oil or water, warm the pan over low heat, place the shanks inside and brown them on all sides, allowing about 15 minutes for each side. This will take about 1 hour.
• When the shanks are browned, remove them from the pan. Add the diced carrot and shallots and the garlic cloves to the pan and cook for 5 minutes, stirring occasionally.
• Deglaze the pan by adding 1/2 cup of water and scraping the bottom with a spoon. Add another cup of water, along with the thyme sprigs and celery leaves, and return the shanks to the pan. Lower the heat so that the liquid is barely simmering and cover the pan tightly to prevent steam from escaping. Braise the shanks for 2 hours.
• Remove the shanks from the pan and place them in a warm oven while you prepare the sauce. To make the sauce, puree the cooking juices, vegetables and garlic cloves in a food processor. Put this mixture into another pan, warm over low heat and add a generous amount of black pepper. Thin the sauce with water if necessary; it should be slightly viscous but still capable of being poured in an even stream.
• Mix the gremolata ingredients together and set aside. Remove the meat from the bones and arrange it on a warm platter or individual plates. Pour the sauce over and around the meat and sprinkle liberally with the gremolata.