Braised Lamb Shanks With Carrots Black Pepper And Miso Food

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.

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.

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.

LAMB SHANKS & ORZO

Steps:

• Preheat the oven to 325 degrees.
• Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a bowl and dredge the lamb shanks in the mixture, shaking off the excess. In a large (13-inch) Dutch oven such as Le Creuset, heat 3 tablespoons of the grapeseed oil over medium-high heat. Add 2 lamb shanks and cook for 10 minutes, turning every few minutes, until browned on all sides. Transfer the shanks to a plate, add more grapeseed oil, and brown the remaining 2 shanks.
• Wipe out the Dutch oven with a paper towel, add the olive oil, and heat over medium to medium-high heat. Add the onions, carrots, celery, and rosemary and cook for 8 to 10 minutes, until the vegetables are tender. Add the garlic and cook 1 more minute. Add the tomatoes, beef broth, wine, 4 teaspoons salt, and 2 teaspoons pepper. Add the lamb shanks, arranging them so they're almost completely submerged in the liquid. Tuck in the bay leaves and bring to a simmer on top of the stove. Cover the pot and place it in the oven for 2 hours, turning the shanks once while they cook.
• Stir in the orzo and return the lamb shanks to the oven for 20 to 30 minutes, until the orzo is cooked and the lamb shanks are very tender. Discard the bay leaves, stir in 2 to 3 tablespoons of white wine, and taste the orzo for seasonings. Serve hot.

BLACK PEPPER BRAISED LAMB SHANKS

Steps:

• Make Rub
• In a heavy, dry skillet over moderate heat, toast cardamom, coriander, peppercorns, cumin, allspice, and chiles, stirring often, until fragrant, about 1 to 2 minutes. Remove from pan and let cool. Using spice or coffee grinder, grind spices and chiles to semi-fine powder. In small bowl, stir together spice powder and salt.
• Make Lamb
• Pat lamb shanks dry. Measure 1 teaspoon spice mixture into separate small bowl and set aside. Rub remaining mixture over shanks and refrigerate at least 6 hours and up to 24 hours.
• Make Lamb
• Preheat oven to 350°F.
• In 8-quart heavy pot over moderately high heat, heat 1 tablespoon oil until hot but not smoking. Working in batches (wipe pan clean and add 1 tablespoon oil between batches), sear shanks, turning occasionally, until brown on all sides, about 5 minutes per batch. Transfer as browned to large roasting pan.
• Do not clean fat from pot. Lower heat to moderate and add onions, cloves, and bay leaves. Sauté until onions are soft, about 8 minutes. Stir in reserved teaspoon spice mixture and sauté until fragrant, about 30 seconds. Whisk in wine, lamb stock, tamarind paste, rosemary, thyme, brown sugar, celery root, ginger, garlic, and salt, then raise heat and bring to boil. Pour mixture over shanks, cover tightly with foil, and braise in middle of oven until meat is very tender, about 2 1/2 to 3 hours.
• Transfer shanks to large plate and cover loosely with foil to keep warm.
• Pour braising liquid through fine-mesh strainer into 6-quart heavy saucepan, pressing on solids with back of spoon. Place saucepan over moderately high heat and bring to boil, then lower heat and simmer, uncovered, until sauce is reduced by half (to about 4 cups), about 25 minutes.
• Remove string from shank and serve with 1/2 cup of sauce.

LAMB SHANKS WITH PARSNIPS, CARROTS AND POTATOES

Steps:

• Season the lamb with seasoning salt and pepper.
• Heat the olive oil in a large skillet over medium-high heat.
• Add in the shanks and brown on both sides (this should take about 10-12 minutes).
• Transfer the browned shanks to a bowl.
• Add in the onion, celery, rosemany, oregano and 10-12 minutes or until the veggies are golden.
• Add in the garlic and saute for 1 minute.
• Add in the tomatoes with juice, water, broth and wine and return the lamb back to the pot (pressing the lamb into the juices with a fork or spoon) bring to a boil, reduce heat to low, cover and simmer about 2 hours or until the lamb are Just tender.
• Add in the potatoes, carrots, olives and parsnips and simmer for another 30 minutes, or until tender.
• After the 30 minutes of cooking season with salt and pepper.
• Using a slotted spoon remove the lamb and veggies to a large platter.
• Boil the juices for about another 5 minutes or until thickened, season again with black pepper.
• Spoon the sauce over the lamb and veggies.

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.