Braised Lamb Shanks With Garlic And Rosemary Food

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BRAISED LAMB SHANKS



Braised lamb shanks image

Lamb shanks are good value, and as each one is a portion, serving is a cinch. You can braise the shanks up to two days ahead

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 2h40m

Number Of Ingredients 11

2 tbsp olive oil
8 lamb shanks
1 onion, roughly chopped
2 carrots, roughly chopped
few sprigs fresh rosemary
3 fresh bay leaves
4 garlic cloves, left whole
2 tbsp plain flour
1 tbsp tomato purée
350ml white wine
500ml lamb or chicken stock

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.

Nutrition Facts : Calories 295 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Protein 25 grams protein, Sodium 0.41 milligram of sodium

BRAISED LAMB SHANKS WITH ROSEMARY



Braised Lamb Shanks With Rosemary image

My husband and I love this recipe; it never fails and is easy to put together. I found it at Williams-Sonoma.com.

Provided by JenInCA

Categories     Lamb/Sheep

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 11

4 lamb shanks, fat trimmed
salt and pepper
2 tablespoons olive oil
2 yellow onions, diced
2 celery ribs, diced
2 carrots, diced
2 cups full-bodied red wine
1 cup beef stock
1 tablespoon dried rosemary
3 garlic cloves, crushed
1 bay leaf

Steps:

  • Preheat oven to 350ºF.
  • Season the lamb shanks with salt and pepper. In a large, deep pan (I like to use my Le Creuset dutch oven) over a medium-high flame, warm the olive oil and then brown the shanks on all sides, about 5 minutes in all.
  • Transfer the shanks to a dish.
  • Add the onions, carrots, and celery to the pan and cook until onions are translucent.
  • Add the wine to the pan, and bring to a simmer, stirring up any bits off the bottom.
  • Add the stock, rosemary, garlic, bay leaf and shanks to the pan and bring to a boil.
  • Place the lid on the pan, and put it in the preheated oven. Cook about 2 hours. Serve with mashed potatoes or rice and a nice salad.

Nutrition Facts : Calories 814.9, Fat 40.7, SaturatedFat 14.8, Cholesterol 242.1, Sodium 443, Carbohydrate 13.1, Fiber 2.5, Sugar 4.9, Protein 73

BRAISED LAMB SHANKS WITH GARLIC AND ROSEMARY (CROCK POT)



Braised Lamb Shanks With Garlic and Rosemary (Crock Pot) image

The smells coming from this dish are divine. By preparing this the night before, it makes dinnertime a snap, I just add a salad and some bread to soak up the juices.

Provided by Abby Girl

Categories     Lamb/Sheep

Time 12h10m

Yield 6 serving(s)

Number Of Ingredients 10

1/2 cup dry red wine
2 tablespoons Dijon mustard (heaping)
2 teaspoons sea salt
1 teaspoon black pepper
6 small lamb shanks
1 head garlic, peeled, minced
2 medium onions, coarsely copped
2 large carrots, chopped
1 lemon, zest of
2 tablespoons fresh rosemary, chopped (heaping)

Steps:

  • Combine the red wine, Dijon mustard, salt, pepper in a small dish. Place the lamb shanks in the crock pot.
  • Scatter the remaining ingredients around and on top of the shanks. Cover and cook on high for 6 hours. Use tongs to reverse the position of the shanks, top to bottom. Reduce the setting to low and cook for an additional 6 hours.
  • Using a slotted spoon to transfer the shanks to a serving platter. Skim the fat from the cooking juices, taste and add salt and pepper, if needed.
  • Pour the juices over the shanks, and serve.

BRAISED LAMB SHANKS WITH GARLIC AND ROSEMARY



Braised Lamb Shanks with Garlic and Rosemary image

There will be no leftovers. This Braised Lamb Shanks with Garlic and Rosemary recipe will make you fall in love with your slow cooker. Your house will be perfumed with the aromas of southern France. Enjoy!

Provided by Lora Brody

Categories     Garlic     Herb     Lamb     Braise     Dinner     Rosemary     Lamb Shank     Winter     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 10

1/2 cup dry red wine
2 heaping tablespoons Dijon mustard
2 teaspoons kosher or coarse sea salt
1 teaspoon freshly ground black pepper
5 to 6 pounds lamb shanks, not trimmed of fat
1 large, firm head garlic (about 15 cloves), separated into cloves, each crushed and peeled (see Note)
2 medium yellow onions, peeled and coarsely chopped
1 large carrot, peeled and cut in 1/4-inch slices
Finely grated zest of 1 large lemon
2 heaping tablespoons coarsely chopped fresh rosemary leaves

Steps:

  • In a small bowl mix the red wine, mustard, salt, and pepper and place in the insert of the slow cooker. Layer the shanks in the insert so they fit. Scatter the remaining ingredients around and on the shanks. Cover and cook on HIGH for 6 hours. Use tongs to reverse the position of the shanks, top to bottom. Reduce the setting to LOW and cook for an additional 6 hours.
  • Use a slotted spoon to transfer the shanks to a serving platter. Skim the fat from the cooking juices, taste, and add salt and pepper, if needed. Pour the juices over the shanks, and serve.
  • Note:
  • For a less assertive garlic taste, use elephant garlic.

BRAISED LAMB SHANKS WITH ROSEMARY



Braised Lamb Shanks with Rosemary image

A braise is like a stew, but requires less liquid and has a longer cooking time. Allow about two and a half hours for the lamb to cook on top of the stove. Serve green beans and the polenta with it. Pour a Cabernet Sauvignon.

Categories     Garlic     Herb     Tomato     Braise     Lamb Shank     Red Wine     Winter     Bon Appétit

Yield Serves 6

Number Of Ingredients 12

6 lamb shanks (about 5 pounds total)
2 tablespoons olive oil
2 medium onions, chopped
3 large carrots, peeled, cut into 1/4-inch-thick rounds
10 garlic cloves, minced
1 750-ml bottle dry red wine
1 28-ounce can diced tomatoes with juices
1 14 1/2-ounce can low-salt chicken broth
1 14 1/2-ounce can beef broth
5 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
2 teaspoons grated lemon peel

Steps:

  • Sprinkle shanks with salt and pepper. Heat oil in heavy large pot over medium-high heat. Working in batches, add shanks to pot and cook until brown on all sides, about 8 minutes. Transfer shanks to bowl.
  • Add onions, carrots and garlic to pot and sauté until golden, about 10 minutes. Stir in all remaining ingredients. Return shanks to pot, pressing down to submerge. Bring liquids to boil. Reduce heat to medium-low. Cover; simmer until meat is tender, about 2 hours.
  • Uncover pot; simmer until meat is very tender, about 30 minutes longer. (Can be made 1 day ahead. Chill until cold; cover and keep chilled. Rewarm over medium heat before continuing.) Transfer shanks to platter; tent with foil. Boil juices in pot until thickened, about 15 minutes. Season with salt and pepper. Spoon over shanks.

SLOW BRAISED LAMB SHANKS



Slow braised lamb shanks image

Slow braised lamb shanks in a delicious, rich red wine sauce is the kind of showstopping comfort food cravings are made of.

Provided by Alida Ryder

Categories     Dinner

Time 3h15m

Number Of Ingredients 12

2 tbsp olive oil
4 lamb shanks
1 large onion (finely chopped)
2 large carrots (peeled and finely chopped)
2 celery ribs/sticks (finely chopped)
4 garlic cloves (thinly sliced)
2 sprigs fresh rosemary
1 bay leaf
2 tbsp tomato paste
1½ cups red wine
2 cups lamb/beef stock
salt and pepper to taste

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.

Nutrition Facts : Calories 277 kcal, Carbohydrate 8 g, Protein 28 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 84 mg, Sodium 318 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

BRAISED LAMB SHANKS WITH FRESH ROSEMARY



Braised Lamb Shanks With Fresh Rosemary image

A wonderful blend of flavors- perfumes the whole house. Perfect for company, since it can be made the day before. Everyone raves about it! I've doubled and tripled the recipe with success. It's from a 1998 Bon Appetit and Recipe #50881 that I've posted goes well with this--spoon some of the veggies and sauce over the polenta. Wonderful !!

Provided by Leslie in Texas

Categories     Lamb/Sheep

Time 3h30m

Yield 6-8 serving(s)

Number Of Ingredients 12

6 lamb shanks (I have also used leg of lamb, ask the butcher to cut it in 1 1/2 in. slices or use a cut-up boneless)
2 tablespoons olive oil
2 medium onions, chopped
3 large carrots, peeled and cut into 1/2 inch thick rounds
10 garlic cloves, minced
1 (750 ml) bottle dry red wine (Sangiovese is good)
1 (28 ounce) can diced tomatoes with juice
1 (14 1/2 ounce) can low sodium chicken broth
1 (14 1/2 ounce) can beef broth
5 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
2 teaspoons grated lemon zest

Steps:

  • Sprinkle lamb with salt and pepper.
  • Heat oil in heavy, large pot over medium-high heat.
  • Working in batches, add lamb to pot and cook until brown on all sides, about 8 minutes.
  • Transfer to bowl.
  • Remove all but about 2 tablespoons of oil from pan.
  • Add onions, carrots, and garlic to pot and sauté till golden, about 10 minute.
  • Stir in all remaining ingredients.
  • Return lamb to pot, pressing down to submerge.
  • Bring liquid to boil, reduce heat to medium low, and cover.
  • Simmer until meat is tender, about 2 hours.
  • Uncover pot; simmer till meat is very tender, about 30 minutes.
  • (Can be made 1 day ahead. Chill until cold, cover, and keep chilled. Rewarm over medium heat before continuing.) Transfer lamb to platter; tent with foil.
  • Boil juices in pot till thickened, about 15 minutes.
  • Season with salt and pepper and spoon over lamb.

Nutrition Facts : Calories 827, Fat 38.9, SaturatedFat 14.6, Cholesterol 242.1, Sodium 671.9, Carbohydrate 18.2, Fiber 3.2, Sugar 7.3, Protein 75.4

RED WINE AND ROSEMARY BRAISED LAMB SHANKS



Red Wine and Rosemary Braised Lamb Shanks image

Make and share this Red Wine and Rosemary Braised Lamb Shanks recipe from Food.com.

Provided by JustJanS

Categories     Lamb/Sheep

Time 2h50m

Yield 6 serving(s)

Number Of Ingredients 12

6 lamb shanks
salt and pepper
2 tablespoons olive oil
2 large onions, diced
3 large carrots, cut into 1/4 inch rounds
10 cloves garlic, minced
750 ml red wine
2 (440 g) cans whole peeled tomatoes with juice
250 ml chicken broth
250 ml beef broth
5 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme

Steps:

  • Sprinkle shanks with salt and pepper.
  • Heat oil in heavy large pot over medium-high heat.
  • Working in batches, cook shanks until brown on all sides, about 8 minutes: transfer browned shanks to plate.
  • Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes.
  • Stir in wine, tomatoes, chicken broth and beef broth.
  • Season with rosemary and thyme.
  • Return shanks to pot, pressing down to submerge.
  • Bring to a boil, then reduce heat to medium-low.
  • Cover, and simmer until meat is tender, about 2 hours.
  • Remove cover from pot, and simmer about 20 minutes longer.
  • Transfer shanks to platter, place in a warm oven.
  • Boil juices in pot until reduced and thickened, about 15 minutes.
  • Spoon over shanks.

Nutrition Facts : Calories 827, Fat 38.7, SaturatedFat 14.5, Cholesterol 242.1, Sodium 703, Carbohydrate 19.2, Fiber 3.5, Sugar 8.2, Protein 74.8

BRAISED LAMB SHANKS



Braised Lamb Shanks image

Provided by Food Network

Time 4h10m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons olive oil
4 small meaty lamb shanks (about 4 1/2 pounds), trimmed of fat
1 large onion, peeled and chopped
4 carrots, peeled and finely diced
3 small sprigs fresh rosemary
2 imported bay leaves
4 garlic cloves, minced
3 cups big-bodied young red wine
2 medium turnips (about 1 pound), peeled and cut into 1/2 inch dice
2 teaspoons minced fresh rosemary
2 teaspoons finely grated fresh orange zest
1 small garlic clove, minced

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 WITH GARLIC AND VERMOUTH



Braised Lamb Shanks With Garlic and Vermouth image

The inspiration for this recipe comes from Richard Olney's Simple French Food, where the shanks and garlic are cooked with nothing more than a bit of water. This one has dry white vermouth and a few bay leaves to give the braising liquid an herbaceous flavor that permeates the meat and intensifies the dish. Lamb has a lot of fat, so be sure to take the time to thoroughly skim the sauce before serving. Better yet, braise the shanks a day or two before you plan to serve them (see Make-Ahead Tips, below).

Provided by StevenHB

Categories     Lamb/Sheep

Time 3h45m

Yield 6 serving(s)

Number Of Ingredients 8

6 lamb shanks (3/4 to 1 lb. each)
kosher salt & freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 cup dry white vermouth
2 bay leaves
2 heads garlic, separated into cloves (unpeeled)
2 teaspoons fresh lemon juice, more as needed
1/4 cup chopped fresh herb, preferably a mix of mint and parsley (chervil and chives are also good)

Steps:

  • Tip: After the long braise, the garlic cloves are tender enough to push through a sieve, creating a flavorful purée that thickens the pan sauce. Don't forget to scrape the pulp clinging to the bottom of the strainer.
  • Vya and Noilly Pratt are preferred brands of vermouth.
  • Position a rack in the lower third of the oven and heat the oven to 325°F If necessary, trim any excess fat from the lamb shanks, but don't trim away the thin membrane that holds the meat to the bone. Season the shanks all over with salt and pepper.
  • Heat the oil over medium heat in a large Dutch oven or other heavy braising pot large enough to accommodate the lamb shanks in a snug single layer. When the oil is shimmering, add half the shanks and brown them on all sides, 12 to 15 minute total. Set the browned shanks on a platter. Repeat with the remaining shanks. When all the shanks are browned, pour off and discard the fat from the pan.
  • Set the pan over medium-high heat and add the vermouth. As it boils, stir with a wooden spoon to dissolve any drippings. Return the shanks to the pan, arranging them as best you can so they fit snugly. Tuck the bay leaves in between the shanks and scatter the garlic over them. Cover and braise in the oven, turning the shanks every 45 min., until fork-tender, 1-1/2 to 2 hours.
  • Transfer the shanks to a platter and cover with foil to keep warm. Tilt the braising pot to pool the juices at one end and skim off and discard any surface fat. Pour what remains in the pot into a medium-mesh sieve set over a bowl. Discard the bay leaves. With a rubber spatula, scrape over and press down on the garlic cloves so the pulp goes through but not the skins; be sure to scrape the pulp clinging to the bottom of the strainer into the sauce. Whisk in the lemon juice. Taste and add salt, pepper, and more lemon juice if needed. To serve, pour the sauce over the shanks and shower them with the chopped herbs and a little freshly ground pepper.
  • Make Ahead Tips.
  • The dish can be made up to three days ahead. After braising, transfer the shanks to a baking dish. Strain and season the sauce as directed in the recipe. Pour a little strained sauce over the shanks to moisten them. Refrigerate the shanks and the sauce separately, both tightly covered. Before serving, reheat the chilled sauce, pour it over the shanks in the baking dish, cover the dish with foil, and warm in a 325ºF oven for about 30 minute Finish with the herbs and black pepper, and serve.
  • Serving Suggestions.
  • Fill out the meal with a potato gratin and a refreshing heap of green beans.

BRAISED LAMB SHANKS WITH ROSEMARY



Braised Lamb Shanks with Rosemary image

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 11

2 tablespoons olive oil
4 units lamb shanks
1 units salt
2 units yellow onion
2 units celery
2 units carrots
2 cups red wine
1 cups beef stock
1 tablespoons dried rosemary
3 cloves garlic
1 units bay leaf

Steps:

  • Preheat an oven to 350ºF. Season the lamb shanks with salt and pepper. In a large, deep sauté pan over medium-high heat, warm the olive oil until nearly smoking. Working in batches if needed, brown the shanks on all sides, about 5 minutes total. Transfer to a platter. Add the onions, celery and carrots to the pan and cook, stirring occasionally, until the vegetables are golden and translucent, 3 to 5 minutes.
  • Remove the pan from the heat, add the wine and return the pan to medium-high heat. Bring to a simmer, stirring to scrape up any browned bits from the pan bottom. Add the stock, rosemary, garlic, bay leaf and shanks and bring to a boil.
  • Cover the pan, transfer to the oven and cook until the meat is almost falling off the bone, about 2 hours. Using tongs, transfer the shanks to a large serving bowl. Remove the bay leaf from the cooking liquid. Using a blender or a stick blender, puree the liquid and solids until smooth. Season the sauce with salt and pepper. Pour some of the sauce over the shanks and pass the rest alongside.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

ROSEMARY BRAISED LAMB SHANKS



Rosemary Braised Lamb Shanks image

Lamb shanks are slowly simmered with fresh rosemary, garlic, tomatoes, and red wine. Great served with polenta, or my family's favorite--roasted garlic mashed potatoes--as you need something to soak up the wonderful sauce. A fantastic dish for company, as all the prep work is done at the beginning, and then you just have to wait.

Provided by S. HODGE

Categories     World Cuisine Recipes     European     Italian

Time 2h30m

Yield 6

Number Of Ingredients 12

6 lamb shanks
salt and pepper to taste
2 tablespoons olive oil
2 onions, chopped
3 large carrots, cut into 1/4 inch rounds
10 cloves garlic, minced
1 (750 milliliter) bottle red wine
1 (28 ounce) can whole peeled tomatoes with juice
1 (10.5 ounce) can condensed chicken broth
1 (10.5 ounce) can beef broth
5 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme

Steps:

  • Sprinkle shanks with salt and pepper. Heat oil in heavy large pot or Dutch oven over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
  • Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours.
  • Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.

Nutrition Facts : Calories 480.5 calories, Carbohydrate 17.6 g, Cholesterol 92.7 mg, Fat 21.8 g, Fiber 3.1 g, Protein 30.3 g, SaturatedFat 7.7 g, Sodium 758.7 mg, Sugar 7.3 g

BRAISED LAMB SHANKS WITH TOMATOES AND ROSEMARY



Braised Lamb Shanks with Tomatoes and Rosemary image

Categories     Lamb     Onion     Tomato     Braise     Rosemary     White Wine     Fall     Kosher     Parsley     Gourmet

Yield Serves 6

Number Of Ingredients 11

6 lamb shanks (about 1 pound each)
2 tablespoons olive oil
4 cups chopped onion
4 garlic cloves, minced
two 28-to-32-ounce cans tomatoes, drained and chopped
1 1/2 cups dry white wine
1 1/2 cups chicken broth
1 1/2 teaspoons crumbled dried rosemary
3/4 teaspoon ground allspice
1 tablespoon minced fresh parsley leaves
1 tablespoon minced fresh rosemary leaves

Steps:

  • Pat the lamb shanks dry, season them with salt and pepper, and in a large heavy kettle brown them, 3 at a time, in the oil over moderately high heat, transferring them as they are browned to a roasting pan just large enough to hold them in one layer. To the kettle add the onion, cook it over moderate heat, stirring, until it is softened, and stir in the garlic. Cook the mixture for 3 minutes, stir in the tomatoes, the wine, the broth, the dried rosemary, the allspice, and salt and pepper to taste, and bring the sauce to a boil. Ladle the sauce over the lamb shanks. Braise the shanks, covered tightly with foil, in the middle of a preheated 350°F. oven for 1 1/2 hours, or until they are tender, transfer them to a heatproof platter, and keep them warm, covered. Pour the sauce into the kettle, cleaned, and boil it for 10 minutes, or until it is reduced to about 4 cups. The lamb shanks and the sauce may be made 2 days in advance, cooled to room temperature, and both kept in the roasting pan, covered and chilled. Heat the lamb shanks in the sauce in a preheated 350°F. oven until they are hot and transfer the shanks to the heatproof platter. Into the sauce stir 2 teaspoons of the parsley and 2 teaspoons of the fresh rosemary. Divide the shanks among 6 heated plates, spoon the sauce over them, and sprinkle it with the remaining parsley and fresh rosemary.

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  • Heat the vegetable oil or butter in a Dutch oven (or other ovenproof pan that will fit all the shanks) and brown the shanks on every side but the one with the "shin," where the bone shows clearly -- if you brown this part, the shank is more likely to fall apart before you want it to. Remove the shanks as they brown and set aside.
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  • Toast coriander seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool; finely grind in spice mill or mortar and pestle.
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  • Remove lamb from refrigerator and let sit to come to room temperature, about 1 hour (this facilitates even cooking).
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  • 2. Clean and rough chop all the veggies and garlic and set aside. Pat dry the lamb shanks and season them well with salt and pepper.
  • 3. Heat oil over medium-high heat in the braiser/Dutch oven (or a large heavy skillet) and sear the lamb shanks for about 2-3 mins on each side. Work in batches. Remove when nicely browned and set aside.
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  • 1 In a large non-stick frying pan, heat 2 teaspoons of the oil over medium-high. Place lamb in pan and cook turning, for 2–3 minutes. Transfer to a 4.5-litre (18-cup) slow cooker.
  • 2 In the same pan, heat another 2 teaspoons of the oil over medium. Add onion, fennel and celery and cook, stirring occasionally, for 2–3 minutes. Add garlic, rosemary and lemon zest, and cook, stirring, for 1 minute. Add lemon juice and white wine, and simmer for 2 minutes. Add stock, ½ cup water and potatoes and bring to a boil. Transfer mixture to the slow cooker.
  • 3 Cook, covered, on high for 4 hours (or low for 8 hours), until lamb is very tender and falling off the bone. Add cannellini beans in last 30 minutes of cooking time.
  • 4 When ready to serve, in a large non-stick frying pan heat remaining 2 teaspoons of oil over high. Cook kale, tossing with tongs, for 2–3 minutes, or until wilted. Serve shanks with the wilted kale.


BRAISED LAMB SHANKS WITH ROSEMARY POLENTA AND GARLIC SWISS ...
braised-lamb-shanks-with-rosemary-polenta-and-garlic-swiss image
To serve, remove cooked shanks and vegetables (except garlic) to a large serving platter; cover to keep warm. Remove and discard thyme, whole …
From elledecor.com
Author Christian Caiazzo
Estimated Reading Time 3 mins


THE BEST LAMB SHANK RECIPE… EVER! | HUFFPOST NULL
the-best-lamb-shank-recipe-ever-huffpost-null image
Remove the lamb shanks and set aside. In the same pot, fry the onions, leeks, carrots and garlic for several minutes until softened, before …
From huffpost.com
Author Justina Elumeze
Estimated Reading Time 7 mins


RIOJA-BRAISED LAMB SHANKS WITH CHORIZO AND GARLIC - BBC FOOD

From bbc.co.uk
Servings 4
Category Main Course
  • Season the lamb well with salt and freshly ground black pepper. Drizzle oil into a heavy-based saucepan pan set over a high heat. Turn down the heat slightly and brown the lamb shanks all over.
  • Pour the wine and balsamic vinegar into a casserole dish and boil for five minutes. Add the lamb shanks, garlic, bay leaves, paprika, peppercorns, half the rosemary and the stock.
  • Remove the dish from the oven and add the chorizo, onion, carrots, honey to taste, if using, and the remaining rosemary, then return to the oven and cook for another hour, or until the meat is tender and falling off the bone.
  • Place the casserole dish onto a high heat and boil for 8–10 minutes, or until thickened slightly. Add salt and freshly ground black pepper to taste.


LAMB SHANKS BRAISED WITH RED WINE & ROSEMARY | ITALIAN ...
Remove the shanks to a plate. Add the onions, carrots, celery, and garlic to the pot, and cook until lightly browned, about 10 minutes. Pour in the wine, tomatoes, paste, broth, …
From italianfoodforever.com
Reviews 1
Category Lamb
Servings 4
Total Time 3 hrs 30 mins
  • Add the onions, carrots, celery, and garlic to the pot, and cook until lightly browned, about 10 minutes.


BRAISED LAMB SHANKS {SLOW COOKED} - TASTY EVER AFTER
Braised Lamb Shanks are some serious comfort food! Slow cooked until tender in a red wine sauce flavored with tomatoes, onions, garlic, and fresh rosemary. Serve over …
From tastyeverafter.com
Ratings 9
Calories 421 per serving
Category Entree
  • Take the lamb shanks out of refrigerator and let come to room temperature before cooking (about 1/2-1 hour).
  • Heat a large dutch oven over medium-high heat. Add tablespoon of olive oil and sear the shanks on all sides until brown, adding additional olive oil as needed. Remove from pan and set aside.
  • Reduce heat to medium and add onion, carrot, and garlic to the pan. Sauté until lightly browned, about 3 minutes. Add wine and cook until reduced by half. Add beef and chicken stocks, tomato paste, and rosemary and stir well. Increase heat again to medium-high and bring sauce to a boil. Return lamb shanks to the pan, cover, and place in the preheated oven.


GARLICKY BRAISED LAMB SHANKS WITH SWEET ... - FOOD & WINE

From foodandwine.com
Category Meat + Poultry
Total Time 3 hrs 10 mins
  • Heat 1 tablespoon butter in a large ovenproof Dutch oven over medium until foamy. Add 2 foreshanks, all of the unpeeled garlic cloves, bay leaves, and thyme sprigs, and cook, turning occasionally, until browned all over, about 15 minutes.
  • Remove lamb shanks, and set aside. Pour chicken stock into Dutch oven, and bring to a boil over high, scraping up any browned bits from bottom of Dutch oven.
  • Add peeled garlic cloves to strained stock, and simmer over medium-low until garlic is slightly tender, about 20 minutes, flipping garlic cloves after 10 minutes.
  • Scatter bell peppers and thyme leaves around lamb, and cook over medium-low, moving peppers around lamb occasionally, until peppers and garlic are tender, about 10 minutes.


BRAISED LAMB SHANKS - CAFE DELITES
Tender, fall off the bone Lamb Shanks braised in a luxurious red wine gravy is your new family dinner recipe! Includes 4 cooking methods! Slow cooked lamb shanks are a family favourite dinner ordered at restaurants and pubs all over Australia year round. Simmered in a rich, Bourguignon inspired red wine sauce, the meat just slides off the bone! You choose how to …
From cafedelites.com
5/5 (36)
Total Time 3 hrs 20 mins
Category Dinner
Calories 254 per serving


BRAISED LAMB SHANKS WITH BEAN PURéE - MELTINGLY TENDER AND ...
Braised Lamb Shanks; 4 lamb shanks. 40-50 ml olive oil. 1-2 onions, chopped. 4-6 cloves garlic. 30 ml rosemary, chopped. 10 ml tomato paste. 1 tin chopped tomatoes. 15 ml sugar or honey. 350 ml ...
From thesouthafrican.com
5/5 (2)
Category Main
Cuisine Global
Total Time 3 hrs 30 mins


BRAISED HERB LAMB SHANKS | RECIPE | BRAISED LAMB, BRAISED ...
Braised Lamb Shanks are some serious comfort food! Slow cooked until tender in a red wine sauce flavored with tomatoes, onions, garlic, and fresh rosemary. Serve over mashed potatoes or polenta for the ultimate tasty food dish.
From pinterest.ca
4.7/5 (24)
Total Time 3 hrs 30 mins
Servings 4


ERIC AKIS: LAMB AND BARLEY PAIRING MAKES A HEARTY, HEALTHY ...
Lamb shanks, braised until very tender in a flavourful sauce, served with toothsome barley risotto. If desired, you could also serve the lamb with a green vegetable, such as sautéed zucchini, or ...
From timescolonist.com
Author Eric Akis


THE BEST BRAISED LAMB SHANKS (VIDEO) - TATYANAS EVERYDAY FOOD
The best, most aromatic and delicious braised lamb shanks recipe! If you enjoy lamb, you are going to love this easy and hearty recipe! The lamb shanks are slow-braised in a red wine tomato sauce with lots of fresh herbs and garlic. The lamb becomes extra tender, falling right off the bone! Make it a meal by adding some pillow-y gnocchi into the sauce when the …
From tatyanaseverydayfood.com
5/5 (1)
Calories 431 per serving
Category Dinner


BRAISED LAMB SHANKS WITH GARLIC, ROSEMARY, TOMATOES AND ...
6 lamb shanks, 1 kg. 12 small sprigs of rosemary. 12 slivers garlic. 8 anchovy fillets, halved. salt. pepper. Braising ingredients: 25g goose fat or duck fat or olive oil
From irishexaminer.com
Servings 6
Total Time 6 hrs 30 mins
Category Main


BRAISED LAMB SHANKS {SLOW COOKED} - TASTY EVER AFTER ...
Aug 8, 2018 - Braised Lamb Shanks are some serious comfort food! Slow cooked until tender in a red wine sauce with tomato, onions, garlic, and rosemary.
From pinterest.com
5/5 (8)
Total Time 2 hrs 45 mins
Servings 4


SIMPLE BRAISED LAMB SHANKS WITH WINTER FRUITS - WAOLADY
About 5 minutes. Return the shanks to the tray and repeat with the remaining lamb, searing until golden. You should finish with 6 seared shanks resting on the tray. Step 4: Carefully tumble all the chopped onions into the pan and cook for 2-3 minutes. Add the sliced parsnip and carrots, along with the garlic cloves. Cook, stirring well, for 2 ...
From waolady.com
5/5 (9)
Total Time 3 hrs 40 mins


BRAISED LAMB SHANKS - JAMIE GELLER
Preheat oven to 300° F. Season the lamb shanks with salt and pepper. Heat a large saucepan or Dutch oven to medium heat. Lightly coat the pan with olive oil. Season lamb shanks with salt and pepper. Sear shanks in pan until golden brown and caramelized (about 10 minutes). Remove the lamb and set aside. Add the onion, carrot, fennel, and garlic ...
From jamiegeller.com
Cuisine Jewish Food
Total Time 2 hrs 20 mins
Category Shabbat, Stew
Calories 582 per serving


BRAISED ROSEMARY LAMB SHANKS RECIPE - THE FOODIE PATOOTIE
The broth should come halfway up the shanks. If it doesn't, add more broth or water. Place one rosemary sprig on each lamb shank. Bring the liquid to a simmer/low boil, then cover and transfer to the oven. Cook for 40 minutes, or until cooked through. About halfway through cooking (20 minutes), turn shanks over.
From thefoodiepatootie.com
Estimated Reading Time 5 mins


GARLIC BRAISED LAMB ROAST - RICARDO CUISINE
Preparation. With the rack in the middle position, preheat the oven to 165 °C (325 °F). On a work surface, open the roast flat, cut into large pieces and cut out most of the fat, as needed. Season with salt and pepper. In a large ovenproof skillet, brown the meat on both sides in the oil. Deglaze the pan with the broth and Worcestershire sauce.
From ricardocuisine.com
5/5 (101)
Category Main Dishes
Servings 6
Total Time 3 hrs


ROSEMARY BRAISED LAMB SHANKS AND EASY GARLIC MASHED POTATOES
Rosemary Braised Lamb Shanks and Easy Garlic Mashed Potatoes might be a good recipe to expand your side dish recipe box. This recipe makes 2 servings with 3640 calories, 57g of protein, and 356g of fat each. For $6.7 per serving, this recipe covers 60% of your daily requirements of vitamins and minerals. 1 person were glad they tried this recipe.
From spoonacular.com
86%
Category Side Dish
Servings 2
Total Time 45 mins


BRAISED LAMB SHANKS WITH GARLIC AND ROSEMARY | COOKSTR.COM
Layer the shanks in the insert so they fit. Scatter the remaining ingredients around and on the shanks. Cover and cook on HIGH for 6 hours. Use tongs to reverse the position of the shanks, top to bottom. Reduce the setting to LOW and cook for an additional 6 hours. Use a slotted spoon to transfer the shanks to a serving platter.
From cookstr.com
Category Cookstr Recipes
Estimated Reading Time 1 min


OUR BEST LAMB RECIPES | FOOD & WINE
These delicious lamb recipes include garlic-crusted roast rack of lamb and juicy braised lamb with potatoes, as well as a Turkish-style pizza with …
From foodandwine.com
Estimated Reading Time 8 mins


BRAISED LAMB SHANKS WITH RED WINE, GARLIC AND ROSEMARY ...
Season the lamb shanks and brown in the pan for 8-10 minutes. Remove and set on a plate while you add the onion and carrot to the pan and cook for 8 minutes, stirring, until golden brown. Add the bay leaves, rosemary, garlic, thyme and return the shanks to the pan. Pour in the stock and red wine and heat until just bubbling.
From beefandlambni.com


RECIPE | BRAISED LAMB SHANKS WITH TOMATOES & RED WINE ...
Braised Lamb Shanks with Tomatoes & Red Wine. Braised Lamb Shanks with Tomatoes & Red Wine Serves 6 2 Tblsp olive oil 6 lamb shanks 4 cloves garlic, minced 1 small onion, chopped 1 rib celery, chopped 1 carrot, peeled and chopped handful of chopped fresh rosemary 1 cup red wine, Merlot or Zinfandel 1 (28 oz.) can chopped tomatoes 3 Tblsp tomato ...
From nataliemaclean.com


BRAISED LAMB SHANKS WITH GARLIC, ROSEMARY AND FLAGEOLET ...
Cover and simmer for 45 minutes – 1 hour. When the lamb has finished cooking, remove the thyme, bay leaves and orange peel. Taste and correct seasoning. Serve the lamb shanks on a hot deep dish with the beans and vegetables poured over and around. Garnish with sprigs of fresh rosemary and thyme.
From goodfoodireland.ie


BRAISED LAMB SHANKS WITH ROSEMARY | RECIPE | LAMB SHANK ...
Jul 13, 2017 - A braise is like a stew, but requires less liquid and has a longer cooking time. Allow about two and a half hours for the lamb to cook on top of the stove. Serve green beans and the polenta with it. Pour a Cabernet Sauvignon.
From pinterest.ca


BRAISED LAMB SHANKS WITH GARLIC, ROSEMARY AND FLAGEOLET BEANS
Braised Lamb Shanks with Garlic, Rosemary and Flageolet Beans Serves 6 ‍C. Serves 6. 6 lamb shanks, 1 kg approx. 12 small sprigs of rosemary. 12 slivers garlic. 8 anchovy fillets, halved. salt and freshly ground black pepper. Braising Ingredients. 1oz (25g) goose fat or duck fat or olive oil. 2 carrots, roughly chopped . 2 celery stalks, roughly chopped. 1 leek, roughly …
From fromballymaloewithlove.com


SLOW ROASTED LAMB SHANKS WITH GARLIC AND ROSEMARY - BLOGGER
Slow Roasted Lamb Shanks with Garlic and Rosemary. This is simply the easiest and most flavorful way to enjoy lamb. This cut of lamb is also the most affordable, which makes it a great choice for entertaining. Moist, fragrant and falling off the bone, this recipe should be a regular in your fall/winter dinner repertoire. We served this over a wonderful ragout of white …
From foodwishes.blogspot.com


BRAISED LAMB SHANKS WITH GARLIC AND ROSEMARY (CROCK POT ...
Mar 9, 2017 - The smells coming from this dish are divine. By preparing this the night before, it makes dinnertime a snap, I just add a salad and some bread to soak up the juices.
From pinterest.ca


BRAISED LAMB SHANKS WITH RED WINE AND ROSEMARY - CALGARY CO-OP
Lamb shanks are one of the most richly flavored cuts of meat you can buy, and lamb gets on well with plenty of seasonings, but particularly loves garlic and rosemary, which can be mashed into a paste with olive oil and rubbed all over the meat and then refrigerated overnight in preparation for braising. Browning it first will boost flavour – those browned bits …
From calgarycoop.com


CHEF GERRIES | DELICIOUS SLOW BRAISED LAMB SHANKS RECIPE ...
Slow Braised Lamb Shanks with Figs and Roasted Vegetables Delicious Braised Lamb Shanks What’s fabulous about braised lamb shanks? First, the lamb demands a marination of mint marmalade, rosemary, garlic, and laced with an Italian fig balsamic which slumbered over night. Second, it’s the combination cooking method (sautéing & simmering) …
From chefgerrie.com


10 BRAISED LAMB SHANK RECIPES THAT ARE PERFECT COLD ...
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From pesewan.com


BRAISED LAMB SHANKS WITH LEEKS RECIPES
Braised Lamb Shanks With Mushroom Bolognese. 8 servings 8 lamb shanks 1 ½ spanish onions (1/2”dice) 3 cloves garlic, chopped 1 ¼ lb sliced button mushrooms ¾ lb sliced portabella mushrooms 1 cup red wine 2 cups veal or beef stock 1 can tomatoes (28 oz) 2 sprigs rosemary (chopped) Season and sear shanks in pans and transfer to a roasting pan. Saute onions, …
From tfrecipes.com


SLOW BRAISED LAMB SHANKS - ALL INFORMATION ABOUT HEALTHY ...
Slow braised lamb shanks - Simply Delicious top simply-delicious-food.com. How to make slow braised lamb shanks Sear the lamb shanks: Heat a large, oven-proof deep pan/pot over medium-high heat and sear the lamb until well-browned on all sides. In the same pot, saute the onions, carrot, celery, garlic and herbs until soft and fragrant.
From therecipes.info


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